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Ethanol fermentation of tropical cassava without cooking process


Bulletin of the Institute for Comprehensive Agricultural Sciences, Kinki University ( 1): 45-48
Ethanol fermentation of tropical cassava without cooking process
Cassava (Manihot esculenta) mashes were fermented without cooking by Saccharomyces cerevisiae after the addition of 5 IU/g of a glucoamylase preparation from Rhizopus sp. The fermentation efficiencies ((final ethanol (g) produced/initial total starch (9) in a mash x 0.568) x 100) were 77.9% for pellets and 67.6% for chips after 7 d fermentation at 27 degrees C in flask fermenters.


Accession: 002373606



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