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Production of alcohol from the soybean seed coat a preliminary study



Production of alcohol from the soybean seed coat a preliminary study



Revista de Microbiologia 16(2): 143-152



On a dry weight basis, the soybean seed coat was composed of 35% carbohydrate and 32% protein. Aqueous extracts prepared by shaking the seed coat in distilled water at pH 8.0 for 12-96 h at intervals of 12 h each had 3.8-6.3% reducing sugars, 29.96-39.93% proteins, 4.18-5.15% lipid, 0.13-0.14% Ca, 0.20-0.35% Mg and 0.25-0.337% P. Extracts were fermented with a flocculant yeast strain supplemented (wt/vol) with or without glucose 1.5% peptone 0.20-0.75%, and yeast extract 0.1-0.2%. Mineral salts were added in the final concentration of (g/l) NaNO3, 2.0%; KCl, 0.5%; MgSO4, 0.05%; KH2PO4, 1.5%; (NH4)2SO4, 2%; and Tween 80, two to the above media. Under these conditions the amounts of alcohol obtained were: 1.89-3.983% (18.9-39.83 g/l), yields ranged between 0.10-0.95% and the process efficiency from 0.78-1.65 g/l-1 h-1.

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