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Abstract
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Article Information:
Simultaneous Saccharification and Fermentation of Overnight Soaked Sweet Potato for Ethyl Alcohol Fermentation
S.R. Purohit and B.K. Mishra
Corresponding Author: S.R. Purohit
Submitted: November 25, 2011
Accepted: January 04, 2012
Published: April 20, 2012 |
Abstract:
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The aim of the study is to develop an efficient method of production of ethyl alcohol by fermentation
of sweet potato powder. The method emphasized on enhancement of "-amylase accessibility by overnight
soaking of sweet potato powder and decreasing unwanted bacterial fermentation by utilizing simultaneous
saccharification and fermentation. The crystalline structure of starch limits the accessibility of "-amylase to
starch during enzymatic hydrolysis and thus reduces hydrolysis rate. This might be the reason for longer
hydrolysis time. Effect of overnight soaking in water on eight variety of sweet potato was investigated followed
by Simultaneous Saccharification and Fermentation (SSF). The result reflected the advantage of overnight
soaking on "-amylase accessibility to starch, which favor higher hydrolysis rate. Implementing SSF, the
fermentation process become efficient due to less free sugar at an instant and maximum efficiency of 96.7%
was achieved in a 64.65% starch containing substrate.
Key words: Amylase accessibility, efficiency, fermentation time, overnight soaking, SSF, sweet potato,
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Cite this Reference:
S.R. Purohit and B.K. Mishra, . Simultaneous Saccharification and Fermentation of Overnight Soaked Sweet Potato for Ethyl Alcohol Fermentation. Advance Journal of Food Science and Technology, (2): 56-59.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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