@article{MAKHILLJFT2010848252,
    title = {Bioconversion of Soy Sauce Residue Treated with Steam Explosion into Ethanol by Meicelase and <I>Mucor indicus</I>},
    journal = {Journal of Food Technology},
    volume = {8},
    number = {4},
    pages = {187-190},
    year = {2010},
    issn = {1684-8462},
    doi = {jftech.2010.187.190},
    url = {https://makhillpublications.co/view-article.php?issn=1684-8462&doi=jftech.2010.187.190},
    author = {Yoshitoshi,Yui,Chikako and},
    keywords = {productivity,ethanol fermentation,enzymatic saccharification,Soy sauce residue,steam explosion,mineral salt},
    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.}
    }