Fermentation of starch to ethanol by a complementary mixture of an amylolytic yeast andSaccharomycescerevisiae
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Synergistic coculture of an amylolytic yeast (Saccharomycopsisfibuligera) andS.cerevisiae, a non-amylolytic yeast, fermented unhydrolyzed starch to ethanol with conversion efficiencies over 90% of the theoretical maximum. Fermentation was optimal between pH 5.0 to 6.0. Using a starch concentration of 10% (w/v) and a 5% (v/v) inoculum ofS.fibuligera, increasingS.cerevisiae inoculum from 4% to 12% (w/v) resulted in 35–40% (w/v) increase in ethanol yields. Anaerobic or “limited aerobic” incubation almost doubled ethanol yields.
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