Evaluation of the waste from cassava starch production as a substrate for ethanol fermentation by Saccharomyces cerevisiae

2010 ◽  
Vol 61 (3) ◽  
pp. 431-436 ◽  
Author(s):  
Ancharida Akaracharanya ◽  
Jutarat Kesornsit ◽  
Natchanun Leepipatpiboon ◽  
Teerapatr Srinorakutara ◽  
Vichien Kitpreechavanich ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Ethanol Fermentation ◽  
Cassava Starch ◽  
Starch Production

scholarly journals Antagonistic lactic acid bacteria in association with Saccharomyces cerevisiae as starter cultures for standardization of sour cassava starch production

2019 ◽  
Vol 56 (9) ◽  
pp. 3969-3979
Author(s):  
Fernanda Corrêa Leal Penido ◽  
Carmen de Oliveira Goulart ◽  
Yara Cristina Fidelis Galvão ◽  
Carolina Vasconcelos Teixeira ◽  
Roseane Batitucci Passos de Oliveira ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cassava Starch ◽  
Starter Cultures ◽  
Starch Production

Raman Spectroscopic Profile of Ethanol Fermentation in High Gravity Cassava Starch Brewing

2012 ◽  
Vol 32 (3) ◽  
pp. 0317001
Author(s):  
李自达 Li Zida ◽  
赖钧灼 Lai Junzhuo ◽  
廖威 Liao Wei ◽  
刘军贤 Liu Junxian ◽  
王桂文 Wang Guiwen
Keyword(s):  
Ethanol Fermentation ◽  
Cassava Starch ◽  
High Gravity ◽  
Raman Spectroscopic

scholarly journals Cellular mechanisms contributing to multiple stress tolerance in Saccharomyces cerevisiae strains with potential use in high-temperature ethanol fermentation

AMB Express ◽  
2016 ◽  
Vol 6 (1) ◽  
Author(s):  
Yasin Kitichantaropas ◽  
Chuenchit Boonchird ◽  
Minetaka Sugiyama ◽  
Yoshinobu Kaneko ◽  
Satoshi Harashima ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
High Temperature ◽  
Stress Tolerance ◽  
Ethanol Fermentation ◽  
Cellular Mechanisms ◽  
Multiple Stress ◽  
Potential Use ◽  
Multiple Stress Tolerance

scholarly journals Effect of the improved fermentation on physicochemical properties and sensorial acceptability of sour cassava starch

2007 ◽  
Vol 50 (6) ◽  
pp. 1073-1081 ◽  
Author(s):  
Maria Janete Angeloni Marcon ◽  
Gisele Cristina Netto Vieira ◽  
Karina Nunes de Simas ◽  
Karina Santos ◽  
Manoela Alano Vieira ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Cassava Starch ◽  
Fermentation Time ◽  
Expansion Capacity ◽  
Starch Production

The aim of this work was to study the effect of improved fermentation on sour cassava starch, aiming to reduce its fermentation time and to enhance its expansion capacity as well as its viscoamylographic properties and its sensorial acceptability. Results showed that the improved process of cassava starch production did not harm starch expansion, physicochemical properties or sensorial acceptability; it also produced starches with different viscoamylographic properties, which compared favourably to those of the sour cassava starch produced through current industrial methods.

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