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	Provedor de dados OAK (2) Autor ODA, Yuji (2) SHINOMIYA, Noriyuki (2) 小田, 有二 (2) NAKAMURA, Kenji (1) OHBA, Kiyoshi (1) ORIKASA, Yoshitake (1) SEKIKAWA, Mitsuo (1) YAMADA, Sunao (1) 折笠, 善丈 (1) 関川, 三男 (1) Mais... Palavra-chave Cheese whey (1) Ethanol (1) Ethanol production (1) Fermentation (1) Flex yeast (1) Kluyveromyces marxianus (1) Potato peel (1) Potato tubers (1) Substandard mash (1) Wheat flour (1) Mais... Ano 2012 (1) 2009 (1) País Japan (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Efficient Production of Ethanol from Saccharified Crops Mixed with Cheese Whey by the Flex Yeast Kluyveromyces marxianus KD-15 OAK NAKAMURA, Kenji; SHINOMIYA, Noriyuki; ORIKASA, Yoshitake; ODA, Yuji; 折笠, 善丈; 小田, 有二. Ethanol production from a mixture of wheat flour or potato tubers and cheese whey was examined using the flex yeast Kluyveromyces marxianus KD-15, a 2-deoxyglucose-resistant mutant of strain NBRC 1963 that can produce ethanol from sugar beet thick juice diluted with whey. Strain KD-15 simultaneously converted glucose and lactose to ethanol within 48 h, in media containing 10.0% to 15.0% (w/v) total sugars from saccharified filtrate and whey. For efficient production of ethanol from 15.0% (w/v) total sugars, KD-15 cells were collected after fermentation and inoculated into fresh media. Batch fermentation was successfully repeated at least ten times in medium composed of saccharified potato tubers mixed with whey. Yeast cells began to convert all the sugars... Palavras-chave: Ethanol production; Flex yeast; Kluyveromyces marxianus; Wheat flour; Potato tubers; Cheese whey. Ano: 2012 URL: http://ir.obihiro.ac.jp/dspace/handle/10322/3803 Enzymatic Hydrolysis and Ethanol Fermentation of By-Products from Potato Processing Plants OAK YAMADA, Sunao; SHINOMIYA, Noriyuki; OHBA, Kiyoshi; SEKIKAWA, Mitsuo; ODA, Yuji; 関川, 三男; 小田, 有二. By-products from potato processing plants were liquefied and partially saccharified using three commercially available enzymes, followed by ethanol fermentation by yeast and then hydrolysis by glucoamylase. From 12% (w/w) of fresh potato peel, about 20 mg/mL ethanol was formed in the supernatant via amylase, pectinase, or an enzyme complex; this yield was slightly increased with combinations of these enzymes. Supplementation of substandard mash to potato peel (1:1) as a raw material enhanced the amount of ethanol formation, increasing it to approximately 50 mg/mL by the mixture of all three enzymes. After the addition of yeast and glucoamylase to the partially saccharified material, ethanol formation proceeded gradually and slowed in 12 h with the... Palavras-chave: Potato peel; Substandard mash; Ethanol; Fermentation. Ano: 2009 URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2962 Registros recuperados: 2 Primeira ... 1 ... Última

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