Abstract
The liquefaction, simultaneous saccharification and fermentation (SSF) of cassava starch (225 g litre −1 glucose equivalent) were investigated in order to optimize the process. It was found that with 0·125% (vw −1) α-amylase (Termamyl) at 80°C, a 1 h liquefaction was sufficient. At 35°C and an optimum AMG concentration of 0·7% (vw −1), Zymomonas mobilis ZM4 had a fermentation time of 20 h, giving 114 g litre −1 of ethanol (95% of the theoretical yield on starch supplied). Under the same conditions, Saccharomyces uvarum ATCC 26602 had a fermentation time of 33 h, producing 106 g litre −1 of ethanol (a 90% yield). The main factors affecting the rate of fermentation with varying AMG concentrations were glucose limitation (at low AMG concentrations) and substrate inhibition (at high AMG concentrations).
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