ALCOHOL PRODUCTION FROM SAGO STARCH GRANULES BY SIMULTANEOUS HYDROLYZATION AND FERMENTATION USING A RAW STARCH DIGESTING ENZYME FROM ASPERGILLUS SP. NO.47 AND SACCHAROMYCES CEREVISIAE NO.32

The Aspergillus sp.
No. 47, used as a source of raw starch digesting amylase was isolated from sago palm tree at a sago processing site.
Treatment of sago granules before incubation with the enzyme by heating to below gelatinization temperature at low pH was effective to improve the hydrolysis.
Glucose could be produced from treated (at 60°C, pH 2.0) sago starch granules by using the raw sago starch digesting enzyme from this strain.

Alcohol fermentation from treated sago starch granules using a raw starch digesting enzyme from Aspergillus sp.
No. 47 and Saccharomyces cerevisiae No. 32, under simultaneous process was investigated, the optimum ethanol production was achieved at pH 4.8, 35°C and under yeast concentration of 1.8 x 10 cells/ml.
Addition of raw starch digesting enzyme of 15 IU/g-sago starch enzyme was sufficient.
After 120 hr incubation 7.3% ethanol was obtained from 15% sago starch granules; conversion yield of starch to ethanol was 48.4%.

V International Sago Symposium

N. Haska

https://doi.org/10.17660/ActaHortic.1995.389.11