THE INFLUENCE OF SELECTED MICROORGANISMS ON ETHANOL YIELD FROM JERUSALEM ARTICHOKE (HELLIANTHUS TUBEROSUS L.) TUBERS.
 
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Pol. J. Food Nutr. Sci. 2003;53(2):49–52
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ABSTRACT
The yield of ethanol production by bacteria Zymomonas mobilis, distillery yeast Saccharomyces cerevisiae and Kluyveromyces yeast have been studied using Jerusalem artichoke tubers. Two cultivars of Jerusalem artichoke: Albik and Rubik were used. Both acid and enzymatic hydrolysis were used to hydrolyse inulin into fermentable sugars. There was no use to hydrolyse inulin prior to fermentation with Kluyveromyces yeast. Fermentation with bacteria and distillery yeast was carried out at pH 5.5, 30oC while the time was 72-96 hours. The conditions were: pH 4.5, 35oC and 72-96 h when using Kluyveromyces yeast for fermentation. Fermentation of Jerusalem artichoke tubers by bacteria Zymomonas mobilis gave 86.11% and 90.02% theoretical yield of ethanol after acid and enzymatic hydrolysis of inulin, respectively. The distillery yeast Saccharomyces cerevisiae or Kluyveromyces yeast used for the mash fermentation allowed obtaining lower ethanol yield (80-84.15% of theoretical yield).
ISSN:1230-0322