Use of Whole Crop Sorghums as a Raw Material in Consolidated Bioprocessing Bioethanol Production Using Flammulina velutipes

Ryoji MIZUNO; Hitomi ICHINOSE; Mariko HONDA; Koji TAKABATAKE; Itaru SOTOME; Tomoyuki TAKAI; Tomoko MAEHARA; Hiroshi OKADOME; Seiichiro ISOBE; Mitsuru GAU; Satoshi KANEKO

doi:10.1271/bbb.90099

Microbiology & Fermentation Technology Notes

Use of Whole Crop Sorghums as a Raw Material in Consolidated Bioprocessing Bioethanol Production Using Flammulina velutipes

Ryoji MIZUNO, Hitomi ICHINOSE, Mariko HONDA, Koji TAKABATAKE, Itaru SOTOME, Tomoyuki TAKAI, Tomoko MAEHARA, Hiroshi OKADOME, Seiichiro ISOBE, Mitsuru GAU, Satoshi KANEKO

Author information

Ryoji MIZUNO
Food Biotechnology Division, National Food Research Institute
Hitomi ICHINOSE
Food Biotechnology Division, National Food Research Institute
Mariko HONDA
Food Biotechnology Division, National Food Research Institute
Koji TAKABATAKE
Forest Institute, Toyama Prefectural Agricultural, Forestry, and Fisheries Research Center
Itaru SOTOME
Food Engineering Division, National Food Research Institute
Tomoyuki TAKAI
Forage Crop Breeding Unit, National Agricultural Research Center for Kyushu Okinawa Region
Tomoko MAEHARA
Food Biotechnology Division, National Food Research Institute
Hiroshi OKADOME
Food Engineering Division, National Food Research Institute
Seiichiro ISOBE
Food Engineering Division, National Food Research Institute
Mitsuru GAU
Forage Crop Breeding Unit, National Agricultural Research Center for Kyushu Okinawa Region
Satoshi KANEKO
Food Biotechnology Division, National Food Research Institute

Keywords: brown mid-rib, consolidated bioprocessing, Flammulina velutipes, solid-state fermentation, sorghum

JOURNAL FREE ACCESS

2009 Volume 73 Issue 7 Pages 1671-1673

DOI https://doi.org/10.1271/bbb.90099

View "Advance Publication" version (July 7, 2009).

Details

Abstract

The possibility of using two kinds of sorghum as raw materials in consolidated bioprocessing bioethanol production using Flammulina velutipes was investigated. Enzymatic saccharification of sweet sorghum was not as high as in brown mid-rib (bmr) mutated sorghum, but the amount of ethanol production was higher. Ethanol production from bmr mutated sorghum significantly increased when saccharification enzymes were added to the culture.

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