2019
DOI: 10.1016/j.jbiotec.2019.01.003
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Cold hydrolysis of cassava pulp and its use in simultaneous saccharification and fermentation (SSF) process for ethanol fermentation

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Cited by 32 publications
(17 citation statements)
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“…In said study, the authors reported a concentration of 91 % w/w of hydrolyzed starch after cassava flour was hydrolyzed with α-amylase for 2 h (one hour more than the time employed in this study). Also, this yield doubled those reported in [8], [20], and [21] concentration similar to that obtained in [14] after the enzymatic hydrolysis of 10 % w/v of Dioscorea alata, Dioscorea esculenta, and Dioscorea hispida. Moreover, our results can be compared to those obtained with other Andean tubers (i.e., cassava, potato, and sweet potato).…”
Section: Enzymatic Treatment Resultssupporting
confidence: 90%
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“…In said study, the authors reported a concentration of 91 % w/w of hydrolyzed starch after cassava flour was hydrolyzed with α-amylase for 2 h (one hour more than the time employed in this study). Also, this yield doubled those reported in [8], [20], and [21] concentration similar to that obtained in [14] after the enzymatic hydrolysis of 10 % w/v of Dioscorea alata, Dioscorea esculenta, and Dioscorea hispida. Moreover, our results can be compared to those obtained with other Andean tubers (i.e., cassava, potato, and sweet potato).…”
Section: Enzymatic Treatment Resultssupporting
confidence: 90%
“…However, the reducing sugar concentration after saccharification was higher for Dioscorea rotundata (90 ± 4 % of starch hydrolysis yield versus 52, 56, and 58 % for cassava, potato, and sweet potato, respectively). Furthermore, the hydrolysis yield reported here (90 ±2 % of hydrolysis yield and 111.2 g/L of TRS) is higher than that of all starchy sources evaluated in [20] for trays with a yam concentration of 15 % w/w (49, 50, and 52 % of hydrolysis yield and 83, 85, and 78 g/L of TRS).…”
Section: Enzymatic Treatment Resultscontrasting
confidence: 60%
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“…However, with the raw‐starch method, the uncooked raw materials are hydrolyzed under cold conditions to produce fermentable sugars, which are then converted to ethanol by yeasts 6 . In comparison with the conventional method, raw‐starch fermentation can simplify the brewing process, decrease the energy input, and reduce the production cost 7,8 . More nutritional components can also be retained in wine as heating is avoided.…”
Section: Introductionmentioning
confidence: 99%
“…The cold hydrolysis at 50 °C for 2 h, followed by at 30 °C for 72 h gave satisfactory saccharification result. Its further SSF yielded ethanol at a concentration of 27.4 g/L, a yield coefficient on CP of 0.27 g/g with 57.8% efficiency [26]. A single-step ethanol production from raw cassava starch by K. marxianus SS106 in 5-L stirred tank fermenter by cold hydrolysis process was conducted.…”
Section: Introductionmentioning
confidence: 99%