Production of multiple extracellular enzyme activities by novel submerged culture of <Emphasis Type="Italic">Aspergillus kawachii</Emphasis> for ethanol production from raw cassava flour |
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Authors: | Toshikazu Sugimoto Tomohiro Makita Koutaro Watanabe Hiroshi Shoji |
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Institution: | (1) Research Laboratories for Brewing Technology, Asahi Breweries, Ltd, 1-21, Midori, 1-Chome, Moriya-Shi Ibaraki, 302-0106, Japan |
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Abstract: | Cassava is a starch-containing root crop that is widely used as a raw material in a variety of industrial applications, most
recently in the production of fuel ethanol. In the present study, ethanol production from raw (uncooked) cassava flour by
simultaneous saccharification and fermentation (SSF) using a preparation consisting of multiple enzyme activities from Aspergillus kawachii FS005 was investigated. The multi-activity preparation was obtained from a novel submerged fermentation broth of A. kawachii FS005 grown on unmilled crude barley as a carbon source. The preparation was found to consist of glucoamylase, acid-stable
α-amylase, acid carboxypeptidase, acid protease, cellulase and xylanase activities, and exhibited glucose and free amino nitrogen
(FAN) production rates of 37.7 and 118.7 mg/l/h, respectively, during A. kawachii FS005-mediated saccharification of uncooked raw cassava flour. Ethanol production from 18.2% (w/v) dry uncooked solids of
raw cassava flour by SSF with the multi-activity enzyme preparation yielded 9.0% (v/v) of ethanol and 92.3% fermentation efficiency.
A feasibility study for ethanol production by SSF with a two-step mash using raw cassava flour and the multi-activity enzyme
preparation manufactured on-site was verified on a pilot plant scale. The enzyme preparation obtained from the A. kawachii FS005 culture broth exhibited glucose and FAN production rates of 41.1 and 135.5 mg/l/h, respectively. SSF performed in a
mash volume of about 1,612 l containing 20.6% (w/v) dry raw cassava solids and 106 l of on-site manufactured A. kawachii FS005 culture broth yielded 10.3% (v/v) ethanol and a fermentation efficiency of 92.7%. |
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