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Author Sirilux Chaijamrus
Alternative Author Buncha Mouthung
TitleSelection of Thai starter components for ethanol production utilizing malted rice from waste paddy
ImprintVol. 33 No. 2, March - April 2011
Call# FOOD 7571

CALL # Volume Number Month Year Barcode Status

AbstractThe use of mixed herbs in Thai rice wine starter (Loog-pang) were investigated in order to directly maintain the efficiency of the microbial community (Saccharomycopsis fibuligera, Amylomyces sp., Gluconobacter sp. and Pediocccus pentosaceus). The optimum formula was galanga, garlic, long pepper, licorice, and black pepper at the ratio of 0.5:8:1:4:1, respectively. Previously, waste paddy has been used directly as a renewable resource for fuel ethanol production using solid state fermentation (SSF) with Loog-pang. In this study, hydrolyzed malted rice starch was used as the sole nutrient source in submerged fermentation (SmF) to enhance the process yield. The maximum ethanol productivity (4.08 g/kg waste paddy h-1) and the highest ethanol concentration (149?7.0 g/kg waste paddy) were obtained after 48 hrs of incubation. The results indicated that starch saccharification provided a higher ethanol yield (48.38 g/100g sugar consumed) than SSF. In addition, the efficiency of ethanol fermentation was 67% which is similar to that of the malted rice made from normal paddy (68%). This result suggests that waste paddy could be used as an alternative raw material for ethanol production
Descriptpage 163-170
SubjectLoog-pang, waste paddy, saccharification, ethanol productivity, submerged fermentation
waste paddy
ethanol productivity
submerged fermentation