Ethanol Production from Cassava by Co-Cultures of Aspergillus oryzae and Rhizopus oryzae

2011 ◽  
Vol 4 (1) ◽  
pp. 135-140
Author(s):  
N. UMA MAHESWARI ◽  
M. KALAIKODI
Keyword(s):  
Ethanol Production ◽  
Aspergillus Oryzae ◽  
Rhizopus Oryzae

scholarly journals Cosmeceutical potentials and bioactive compounds of rice bran fermented with single and mix culture of Aspergillus oryzae and Rhizopus oryzae

2017 ◽  
Vol 16 (2) ◽  
pp. 127-134 ◽  
Author(s):  
Dang Lelamurni Abd Razak ◽  
Nur Yuhasliza Abd Rashid ◽  
Anisah Jamaluddin ◽  
Shaiful Adzni Sharifudin ◽  
Ainaa Abd Kahar ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Aspergillus Oryzae ◽  
Rice Bran ◽  
Rhizopus Oryzae

Ethanol production by Mucor indicus and Rhizopus oryzae from rice straw by separate hydrolysis and fermentation

2009 ◽  
Vol 33 (5) ◽  
pp. 828-833 ◽  
Author(s):  
Sorahi Abedinifar ◽  
Keikhosro Karimi ◽  
Morteza Khanahmadi ◽  
Mohammad J. Taherzadeh
Keyword(s):  
Ethanol Production ◽  
Rice Straw ◽  
Rhizopus Oryzae ◽  
Separate Hydrolysis And Fermentation ◽  
Mucor Indicus

scholarly journals ISOLASI DAN KARAKTERISASI AKTIVITAS AMILOGLUKOSIDASE DARI KAPANG ASAL LIMBAH CAIR TAPIOKA

2021 ◽  
Vol 15 (1) ◽  
pp. 122
Author(s):  
Hafsan Hafsan ◽  
Maslan Maslan ◽  
Eka Sukmawaty
Keyword(s):  
Aspergillus Oryzae ◽  
Rhizopus Oryzae ◽  
Ph Optimum ◽  
Penicillium Sp

Penelitian ini bertujuan untuk mengetahui keberadaan isolat kapang dari limbah cair tapioka yang memiliki aktivitas amilolitik dan amiloglikosidase yang dihasilkan kapang tersebut. Parameter penelitian ini adalah indeks amilolitik isolat kapang dengan menggunakan metode pati agar, dan aktivitas amiloglukosidase yang dilakukan dengan metode Somogyi pada suhu dan pH yang ditentukan. Isolat dan aktivitas amiloglukosidase dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa pada limbah cair tapioka berhasil diisolasi kapang penghidrolisis pati sekaligus penghasil amiloglukosidase yang diidentifikasi sebagai Rhizopus oryzae, Aspergillus oryzae, A. niger dan Penicillium sp. Aktivitas amiloglukosidase dari keempat isolat memiliki karakteristik yang berbeda dengan aktivitas tertinggi dihasilkan oleh A. niger dengan pertumbuhan optimum pada suhu 45oC dan eksponen ion hidrogen 4,0; R. oryzae optimum pada suhu 40oC dengan pH 4,5 sedangkan A. oryzae optimum pada suhu 40oC dengan pH 4,0 dan Penicillium sp. yang optimum pada suhu 45oC dengan dua pH optimum yaitu 4,5 dan 5,5.

A New Method for Comprehensive Utilization of Kitchen Garbage

2014 ◽  
Vol 955-959 ◽  
pp. 2831-2835
Author(s):  
Xin Xin Zhang ◽  
Li Min Xi ◽  
Hong Yan Yu ◽  
Han Gui Wu
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Ethanol Production ◽  
Rhizopus Oryzae ◽  
New Method ◽  
Water Phase ◽  
Solid Residue ◽  
Comprehensive Utilization ◽  
Industrial Utilization ◽  
Production Preparation ◽  
Protein Feed

The paper discusses the disposal of kitchen garbage by means of comprehensive utilization. The method includes four steps: pretreatment of kitchen garbage; preparation of biodiesel from oil-phase by transesterification; Rhizopus oryzae TZY1 and Saccharomyces cerevisiae TZY0 were co-inoculated into water-phase for fuel ethanol production; preparation of protein feed from solid residue of fermentation. Advantage of the method is to make good use of the kitchen garbage, simplify the disposal process, with good prospects for industrial utilization.

scholarly journals Fermentation profiling of rice wine produced by Aspergillus oryzae KSS2 and Rhizopus oryzae KJJ39 newly isolated from Korean fermentation starter

2021 ◽  
Vol 64 (1) ◽  
Author(s):  
Minjoo Kim ◽  
Jeong-Ah Seo
Keyword(s):  
Aspergillus Oryzae ◽  
Wheat Bran ◽  
Rhizopus Oryzae ◽  
Ph Value ◽  
Soluble Solid Content ◽  
Volatile Acid ◽  
Rice Grain ◽  
Rice Wine ◽  
Total Acid ◽  
Wine Sample

AbstractThe objective of this study was to determine the fermentation characteristics of rice wine produced by koji inoculated with Aspergillus oryzae KSS2 and Rhizopus oryzae KJJ39 on moisturized wheat-bran and rice grain. We also compared rice wine samples produced in this study and three commercial Makgeolli. The alcohol content was about 12% higher in the rice wine samples fermented by wheat-bran koji than in the other samples. In all of the samples, the range of pH value was 3.8–4.6 and the total acid was below 0.5. The soluble solid content was highest in the rice wine sample prepared by the wheat-bran R. oryzae KJJ39 koji (15.5°Brix) and overall relatively higher in the samples with wheat-bran koji than rice koji. The content of reducing sugar was twofold higher in rice wine prepared by koji inoculated with R. oryzae KJJ39 than A. oryzae KSS2. The volatile acid content was higher in rice wine produced by the wheat-bran A. oryzae KSS2 koji than the others. In the analyses of five organic acids, A. oryzae KSS2 was found to produce more malic acid and fumaric acid while R. oryzae KJJ39 to do more citric acid, lactic acid and acetic acid. The rice wine sample prepared with the wheat-bran A. oryzae KSS2 koji contained much higher concentration of sucrose, maltose and amino acids. Comprehensively, the results of fermentation profiling suggest that both A. oryzae KSS2 and R. oryzae KJJ39 can be applied to the production of rice wine as a valuable fungal isolate for fermentation start.

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