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Fermentation of paddy malt mash to ethanol by mixed cultures of Saccharomyces cerevisiae and Zymomonas mobilis ZM4 with penicillin G.
Agrawal, R. and Basappa, S. C. (1994) Fermentation of paddy malt mash to ethanol by mixed cultures of Saccharomyces cerevisiae and Zymomonas mobilis ZM4 with penicillin G. Journal of Fermentation and Bioengineering, 77 (2). 218-220, 13 ref..
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Abstract
Traditional fermentation of paddy malt mash (containing 18.1% w/v dextrose equivalent) [in manufacture of] paddy arak [a whisky-type spirit] using paddy husk as source of inoculum yielded very low level of ethanol (4.25% v/v). Use of yeast isolates obtained from paddy husk as well as the potent ethanol producer Zymomonas mobilis ZM4 and their combination in fermentations was tested. Results showed that a combination of a yeast isolate PH 03 (Saccharomyces cerevisiae) and Z. mobilis ZM4 synergistically produced statistically more ethanol (10.1% v/v) than individual yeasts or other combinations of cultures. Addition of penicillin G at 20 U/ml rather than heat sterilization helped retention of the limited amylase activity in the mash for simultaneous saccharification and fermentation over 7 days at 30C. About 98.5% of the carbohydrate was metabolized in the fermentation which yielded 86.7% of the theoretical yield of ethanol, and also biomass and acids.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | BACTERIA-; BEVERAGES-ALCOHOLIC; CEREAL-PRODUCTS; CEREALS-; FERMENTATION-; FERMENTATION-TECHNOLOGY; MALT-; MASHING-; MICROORGANISMS-; PROCESSING-; RICE-; SACCHAROMYCES-; SPIRITS-; YEASTS-; ZYMOMONAS-; ARAK-; COFERMENTATION-; MASHES-; PADDY- |
| Subjects: | 600 Technology > 08 Food technology > 21 Cereals > 01 Rice 600 Technology > 05 Chemical engineering > 04 Fermentation Technology |
| Divisions: | Food Microbiology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 04 Mar 2011 09:31 |
| Last Modified: | 28 Dec 2011 09:54 |
| URI: | http://ir.cftri.res.in/id/eprint/6529 |
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