Yoshitoshi  Nakamura, Yui  Kondo, Chikako  Asada, Chizuru  Sasaki, 
    Bioconversion of Soy Sauce Residue Treated with Steam Explosion into Ethanol by Meicelase and <I>Mucor indicus</I>,
    Journal of Food Technology,
    Volume 8,Issue 4,
    2010,
    Pages 187-190,
    ISSN 1684-8462,
    jftech.2010.187.190,
    (https://makhillpublications.co/view-article.php?doi=jftech.2010.187.190)
    Abstract: Steam explosion was attempted as a pretreatment for the efficient conversion of soy sauce residue into ethanol. The Simultaneous Saccharification and Fermentation (SSF) of steam-exploded soy sauce residue at a steam pressure of 10 atm and a steaming time of 5 min was carried out by using Meicelase and halotolerant <I>Mucor indicus </I>ATCC24905 and gave a maximum ethanol yield, i.e., 0.057 g-ethanol g<SUP>-1</SUP> dry soy sauce residue, at a substrate concentration of 100 g L<SUP>-1</SUP>. This value corresponds to 1.9 times higher than that of untreated soy sauce residue, i.e., 0.030 g-ethanol g<SUP>-1</SUP> dry soy sauce residue. At 200 g L<SUP>-1</SUP> of steam-exploded soy sauce residue, though the ethanol yield was 0.052 g-ethanol g<SUP>-1</SUP> dry soy sauce residue, the maximum ethanol productivity, i.e., 0.43 g-ethanol/L/h was obtained. Furthermore, the same ethanol yield and ethanol productivity were obtained at a substrate concentration of 100 g L<SUP>-1</SUP> even if using the steam-exploded soy sauce residue without nutrient medium ingredients such as nitrogen sources and mineral salts.
    Keywords: productivity;ethanol fermentation;enzymatic saccharification;Soy sauce residue;steam explosion;mineral salt