Sudies on the Continuous Fermentation

Part 5. Laboratory Continuous _??_coholic Fermentation of Acid-Hydrolyzed Sweet Potato Mashes

Abstract

The work reported here was directed chiefly to determine the degree of adequate hydrolysis of acid-hydrolyzed sweet potato mash in order to get high alcohol yield as much as that of enzyme converted mash, to employ a continuous system consisted of two fermentors in series, and to determine the minimum quantity of submerged mold culture as a fermentation supplement required for the fast continuous fermentation.
It was found that the 70% hydrolyzed mash showed the maximum alcohol yield, viz., the fermentation efficiency reached to 90% the batch fermentation, and 88% in the continuous fermentation (30 hours cycle time), by adding the submerged mold culture as much as 20% of the mash in volume. In the case of 90% and 95% hydrolysis degree, fermentation efficiencies decreased to 85% and 80% respectively.
The optimum quantity of mold culture to be added to t_??_e fermentation was found to be about 10%. It was also possible to replace the submerged mold culture by Takadiastase solution which posessing the same amylase activity.