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Preparation of koji from corn hulls for alcoholic fermentation without cooking






Journal of Fermentation Technology 64(2): 175-178

Preparation of koji from corn hulls for alcoholic fermentation without cooking

Corn hulls, the outer peel covering the corn grain, were used for preparation of koji, which was applied to alcoholic fermentation without cooking of raw starchy materials. Corn hull koji had lower saccharifying power, .alpha.-amylase, CMCase and xylanase than wheat bran koji, but higher protease and pectinase activities. Its alcoholic fermentations of cassava starch and sweet potato were also superior to those of wheat brain koji: corn hull koji gave 10.3% (v/v) of alcohol with 93.0% yield from 20 g of cassava starch, while wheat bran koji gave 9.4% (v/v) of alcohol with 90.4% yield; and corn hull koji gave 9.1% (v/v) of alcohol with 92.6% yield from 50 g of sweet potato, while wheat brain koji gave 8.1% (v/v) of alcohol with 88.6% yield.

Accession: 006173380

DOI: 10.1016/0385-6380(86)90013-0

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