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Bioconversion of cassava starch to bio-ethanol in a single stepby co-cultures of Amylomyces rouxii and Saccharomyces cerevisiase |
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| รหัสดีโอไอ | |
| Creator | 1. Pa-nga Yeunyaw 2. Thalisa Yuwa-amornpitak |
| Title | Bioconversion of cassava starch to bio-ethanol in a single stepby co-cultures of Amylomyces rouxii and Saccharomyces cerevisiase |
| Publisher | Research and Development Office, Prince of Songkla University |
| Publication Year | 2018 |
| Journal Title | Songklanakarin Journal of Science and Technology |
| Journal Vol. | 40 |
| Journal No. | 4 |
| Page no. | 776 |
| Keyword | bioethanol, amylolytic fungi, cassava starch, co-cultures, ITS sequence |
| URL Website | http://rdo.psu.ac.th/sjstweb/index.php |
| ISSN | 0125-3395 |
| Abstract | Single step ethanol production by co-cultures of amylolytic fungus and S. cerevisiase TISTR 5088 was the mainpurpose of this study. The most effective fungus that could convert starch at high concentrations and gain high reducing sugarcontent was selected. A morphological study and internal transcribed spacer sequence analysis identified Amylomyces rouxiiYTH3 which was submitted to GenBank (accession number KM215272). The fungus rapidly hydrolyzed highly viscous starch atconcentrations of 20% and 25% to fermenting sugar at 115.94?0.99 g/l and 159.72?4.08 g/l respectively. In a co-culture system,it was found that starch concentrations and yeast inoculum times influenced ethanol production. Whenever a higher starchconcentration was used, the inoculum time should be extended. However, 73.68?1.81 g/l of ethanol from 20% cassava starchmedium (theoretical yield 87.46%) was produced when the optimum time of adding the yeast was at 24 h. |
