Saccharification of bamboo carbohydrates for the production of ethanol.

Abstract:

:Bamboo carbohydrates were hydrolyzed with commercial amylases and a mixture of fungal culture broths containing cellulolytic and hemicellulolytic enzymes. The effects of cooking temperature and the size of fiber particles were also investigated. It was found that the higher the cooking temperature, the higher the rate of sugar formation and the lower the viscosity of the slurry. Additions of cellulose and hemicellulose digesting enzymes increased the sugar yield and decreased the viscosity of both the cooked and noncooked slurries. A smaller size of particle appeared to favor the average saccharification rate. Although glucose, xylose, and cellobiose were present in the hydrolysates, only 50% of the total carbohydrate was digested, and 78.9% of this was converted to reducing sugars. The alcohol efficiency for the fermentation of cooked and noncooked mashes by Saccharomyces was about 85%.

journal_name

Biotechnol Bioeng

authors

De Menezes TJ,Dos Santos CL,Azzini A

doi

10.1002/bit.260250415

subject

Has Abstract

pub_date

1983-04-01 00:00:00

pages

1071-82

issue

4

eissn

0006-3592

issn

1097-0290

journal_volume

25

pub_type

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