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ZHANG Shu-he, LI Hai-ming, WU Song-hai, LIN Yi-xing. Fermentation of cassava flour for fuel alcohol[J]. Fujian Journal of Agricultural Sciences, 2010, 25(2): 163-166.
Citation:
ZHANG Shu-he, LI Hai-ming, WU Song-hai, LIN Yi-xing. Fermentation of cassava flour for fuel alcohol[J]. Fujian Journal of Agricultural Sciences, 2010, 25(2): 163-166.
ZHANG Shu-he, LI Hai-ming, WU Song-hai, LIN Yi-xing. Fermentation of cassava flour for fuel alcohol[J]. Fujian Journal of Agricultural Sciences, 2010, 25(2): 163-166.
Citation:
ZHANG Shu-he, LI Hai-ming, WU Song-hai, LIN Yi-xing. Fermentation of cassava flour for fuel alcohol[J]. Fujian Journal of Agricultural Sciences, 2010, 25(2): 163-166.
The liquefying,sugar-forming,fermenting and other phases of ethanol fermentation using cassava flour were studied. High temperature resistant α-amylase,glucoamylase and Saccharomyces cerevisiae were applied. The data collected were analyzed and calculated by using Excel.The results showed that (a) pH and time had a significant effect on the rate of cassava flour liquefaction (P0.05),but raw materials/water ratio showed no effect (P0.05); (b) the sugar-forming time had a great effect on the amount of reducing sugars (P0.05); (c) the fermentation process was the best with an addition of 0.5% ammonia sulfate yielding an alcohol content of 10.81% (v/v) after 3 days,which was 4.98 times greater than without any nitrogen addition; and,(d) the alcohol produced from the starch amounted to 51.88% by the fermentation.
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