Abstract
ABSTRACT The contents of starch, moisture, crude protein, crude fat, crude fiber, and ash of different varieties of potatoes were analyzed. The average starch contents of Go-woon, Ha-ryoung, Dae-seo, Jo-won, Ga-won potatoes were 17.9±0.2, 18.0±1.7, 17.7±0.5, 14.8±0.4, and 16.2±1.0%, respectively. The ground powder of each starchy substrate was suspended in distilled water, and then liquefied, saccharified, and fermented by Saccharomyces cerevisiae ATCC26603 at 30℃ for 4 days. By statistical analysis, the effectiveness of the contents of the different components of the potato tubers on the ethanol production were examined. The results showed that the starch content positively affected the ethanol production. while moisture content affected negatively the ethanol production. Ethanol production from the 5 different varieties of potato tubers harvested on different time were examined and the results indicated that both of potato variety and the harvesting-time significantly affected the ethanol production. Among the several varieties of potato, Ha-ryoung produced the highest yield of ethanol as much as 94.3±1.9 L/ton or 3111±62.7 L/ha.
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