Alcoholic chestnut fermentation in mixed culture.: Compatibility criteria between Aspergillus oryzae and Saccharomyces cerevisiae strains

被引：12

作者：

Anxo Murado, Miguel ^{[2
]}

Pastrana, Lorenzo ^{[1
]}

Antonio Vazquez, Jose ^{[2
]}

Miron, Jesus ^{[2
]}

Pilar Gonzalez, Maria ^{[2
]}

机构：

[1] Univ Vigo, Fac Ciencias Ourense, Dept Bioquim Genet & Inmunol, Orense 32004, Galicia, Spain

[2] CSIC, Inst Invest Marinas, Grp Reciclado & Valorizac Mat Residuales, Vigo 36208, Galicia, Spain

来源：

BIORESOURCE TECHNOLOGY | 2008年 / 99卷 / 15期

关键词：

chestnut fermentation; yeast-fungus mixed cultures; alcoholic fermentation;

D O I：

10.1016/j.biortech.2007.12.053

中图分类号：

S2 [农业工程];

学科分类号：

0828 ;

摘要：

The main objective of the present work consisted in the transfer to the case of the chestnut of a rice fermentative process that carried out to the Japanese traditional way to lead to an alcoholic bagasse, the moromi, capable of obtaining distilled. This way, selection assays of amylolitic Aspergillus oryzae strains and studies of compatibility between microfungi and yeast were carried out. These mixed cultivations were performed operating in batch submerged culture. Later on, using solid state system (chestnut, microfungi, yeast), a fermentative fed-batch process (koji, moto, moromi) was defined. By means of this approach a yield of 70% was reached in the conversion of total carbohydrates in ethanol. Also, the time required by the traditional operation was reduced in half. (C) 2008 Elsevier Ltd. All rights reserved.

引用

页码：7255 / 7263

页数：9

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