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Title: Study on Ethanol Fermentation from Monostroma nitidum Hydrolysate Solution
Authors: 陳君如;潘崇良;曾國政;吳紹祺
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: 洋菜酶;纖維素酶;乙醇;青海菜
Date: 2009-09
Issue Date: 2016-01-18T06:50:03Z
Publisher: 臺灣水產學會刊
Abstract: Abstract:One percent (w/v) Monostroma (M.) nitidum solution was hydrolyzed using 1 unit/ml five enzymes MA103-agarases, MAEF108-agarases, α-amylase, β-galactosidase, or cellulase, respectively, at 40℃ for 24 h. The reducing sugar content of the 1% (w/v) M. nitidum solutions all reached the stationary phase after enzymatic digestion for 6 h. MAEF108-agarases and cellulase showed to have a better reducing sugar content than the rest. When 0.5 to 3.0% M. nitidum solution were digested using 10 units/ml MAEF108-agarases and 10 units/ml cellulase, the reducing sugar contents (3.97-6.56 mg/ml) greater than 2.0% had no significant difference (p < 0.05). Ten Saccharomyces (S.) cerevisiae were tested for fermented ethanol from a M. nitidum hydrolysate solution, and four S. cerevisiae: BCRC20581, BCRC21686, BCRC21824, and BCRC21962 had the highest ethanol content (5.91, 6.30, 6.57, and 6.18%, respectively) among them. Next, the above four strains were arranged in pairs for ethanol producing starter groups; S5: S. cerevisiae BCRC21686 and BCRC21962, S6: S. cerevisiae BCRC21824 and BCRC21962 had the highest ethanol content (6.94 and 6.87%) of the six groups. As a result, the ethanol producing starter groups S5 and S6 as described in this study should be used in the future for making ethanol from a M. nitidum hydrolysate solution.
Relation: 36(3),pp.191-203
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/37281
Appears in Collections:[食品科學系] 期刊論文

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