TY  - JOUR
T1  - Bioconversion of Soy Sauce Residue Treated with Steam Explosion into Ethanol by Meicelase and <I>Mucor indicus</I>
AU - Nakamura, Yoshitoshi AU - Kondo, Yui AU - Asada, Chikako AU - Sasaki, Chizuru 
JO  - Journal of Food Technology
VL  - 8
IS  - 4
SP  - 187
EP  - 190
PY  - 2010
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2010.187.190
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2010.187.190
KW  - productivity
KW  -ethanol fermentation
KW  -enzymatic saccharification
KW  -Soy sauce residue
KW  -steam explosion
KW  -mineral salt
AB  - 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.
ER  -