文章基本信息

标题：Behavior of Fermentable Sugars in the Traditional Production Process of Cassava Bioethanol
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作者：P. Diakabana ; R.F. Niama ; A.C. Mvila 等
期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2014
卷号：6
期号：10
页码：1104-1111
出版社：MAXWELL Science Publication
摘要：The aim of study is to evaluate the ferment ability of cassava must in the ethanol production process from cassava in Congo. Three traditional methods of ethyl fermentation were tested: spontaneous fermentation, fermentation with yeast inoculation and fermentation led with yeasting and sugaring. Consumption of fermentable sugars was further in the case of directed fermentation with yeast inoculation (3° Brix residual extract from 48 h) compared to spontaneous fermentation without yeast inoculation (3.8° Brixresidual extract from 120 heures). Total sugars have been consumed only partially (66.7% of limit attenuation), while reducing sugars have been almost completely (about 91%). The addition of yeast in the cassava wort have led to a lower assessment of dextrins (2.7% glucose equivalent) compared to spontaneous fermentation (3.6%). It have also assured a better overall ethanol productivity P_TE= 0.83 g ethanol/L.h) than sugaring proceeding (P_TE = 0.61 g/L.h) and without yeast additional (P_TE = 0.32 g/L.h). Among the fermentable sugars developed in the cassava mash there are reducing sugars, such as glucose and maltose. Non-fermentable sugars represent a significant slice of stock of soluble carbohydrate (on average 3.24% dextrose equivalent) of the must in the three cases of fermentation tested.
关键词：Bioethanol ; cassava mash ; fermentable sugars ; fermentation ; reducing sugars ;