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A CONTINUOUS ALCOHOL FERMENTATION BY KLUYVEROMYCES FRAGILIS USING JERUSALEM ARTICHOKE
Korean Journal of Chemical Engineering, October 1993, 10(4), 203-206(4), 10.1007/BF02705268
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Abstract
In this study, a continuous fermentation of inulin in the tubers of Jerusalem artichoke(JA) for alcohol production was investigated. Experiments were also conducted on the fermentation of mashed JA tubers, without extracting the juice. In a continuous fermentation of the juice of JA tubers, alcohol productivity was increased by 3.8 times as compared with that obtained in a batch fermentation. The liquefaction of mashed JA tubers by enzymes, pectinase and cellulase followed by fermentation of liquefied solution by K. fragilis was found as effective as direct fermentation of the juice. The results of this study are expected to provide valuable information in the utilization of Jarusalem artichoke for ethanol production.
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Vadas R, Chemrik Zert., 58, 249 (1934)
Guiraud JP, Daurelles J, Galzy P, Biotechnol. Bioeng., 23, 1461 (1981)
Margaritis A, Bajpai P, Biotechnol. Bioeng., 24, 941 (1982)
Ryu YW, Kim C, Kim SI, Korean J. Chem. Eng., 5(1), 1 (1988)
Thomas DS, Hossack JA, Rose AH, Proc. Sci. Gen. Microbiol., 4, 92 (1977)
Janssen J, Burris H, Woodward A, Bailey RB, Appl. Environ. Microbiol., 45, 598 (1983)
Margaritis A, Merchant FJA, CRC Crit. Rev. Biotechnol., 1, 339 (1984)
Cysewski GR, Wilke CR, Biotechnol. Bioeng., 19, 1125 (1977)
Ryu YW, Navarro JM, Durand G, Eur. J. Appl. Microbiol., 15, 1 (1982)
Daugulis AJ, Brown NM, Cluett WR, Dunlop DB, Biotechnol. Lett., 3, 651 (1981)
Margaritis A, Bajpai P, Biotechnol. Bioeng., 24, 1473 (1982)
Margaritis A, Bajpai P, Biotechnol. Bioeng., 24, 1483 (1982)
Weiner J, J. Inst. Brewing, 84, 222 (1978)
Miller GK, Anal. Chem., 31, 426 (1959)
Wang DIC, "Fermentation and Enzyme Technology," John Wiley & Sons, 107 (1979)
Guiraud JP, Caillaud JM, Galzy P, Eur. J. Appl. Microbiol. Biotech., 14, 81 (1982)
