Indian Journal of Science and Technology
DOI: 10.17485/ijst/2010/v3i7.13
Year: 2010, Volume: 3, Issue: 7, Pages: 733-736
Original Article
P. Rani, S. Sharma, F.C. Garg, Kushal Raj and Leela Wati *
Department of Microbiology, CCS Haryana Agricultural University, Hisar-125004, India.
[email protected]
Flour prepared from potato tubers (Solanum tuberosum) after cooking and drying at 70°C was used for ethanol production. Homogenous slurry of potato flour was prepared in water at solid liquid ratio 1:4. Liquefaction of potato flour slurry with α-amylase (2.05 DUN U/g starch) at 80°C for 30 min followed by saccharification with glucoamylase (20.5 GA U/g starch) at 60°C for 2 h generated 15.2% total reducing sugars in the hydrolysate. Fermentation of hydrolysate with Saccharomyces cerevisiae HAU-1 at 30°C for 48 h resulted in production of 56.8 gl-1 ethanol. Supplementation of nitrogen sources to potato flour did not contribute significantly to ethanol yield. Simultaneous saccharification and fermentation of hydrolysate was as effective as separate hydrolysis and fermentation.
Keywords: Ethanol, fermentation, liquefaction, potato flour, saccharification, S. cerevisiae.
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