Ethanol Production from Rice Winery Waste-Rice Wine Cake by Simultaneous Saccharification and Fermentation Without Cooking

• Published in: Journal of microbiology and biotechnology Vol. 19; no. 10; pp. 1161 - 1168
• Main Authors: Vu, Van Hanh, Kim, Keun
• Format: Journal Article
• Language: Korean
• Published: 한국미생물생명공학회 30.10.2009
• Subjects: ethanol fermentation; raw-starch-digesting enzyme; Rice wine cake; Saccharomyces cerevisiae KV25; Saccharomyces cerevisiae KV25; raw-starch-digesting enzyme; Rice wine cake; ethanol fermentation
• ISSN: 1017-7825; 1738-8872

Ethanol production by the simultaneous saccharification and fermentation (SSF) of low-value rice wine cake (RWC) without cooking was investigated. RWC is the filtered solid waste of fermented rice wine mash and contains 53% raw starch. For the SSF, the RWC slurry was mixed with the raw-starch-digesting enzyme of Rhizopus sp. and yeast, where the yeast strain was selected from 300 strains and identified as Saccharomyces cerevisiae KV25. The highest efficiency (94%) of ethanol production was achieved when the uncooked RWC slurry contained 23.03% starch. The optimal SSF conditions were determined as 1.125 units of the raw-starch-digesting enzyme per gram of RWC, a fermentation temperature of $30^{\circ}C$, slurry pH of 4.5, 36-h-old seeding culture, initial yeast cell number of $2{\times}10^7$ per ml of slurry, 17 mM of urea as the nitrogen additive, 0.25 mM of $Cu^{2+}$ as the metal ion additive, and a fermentation time of 90 h. Under these optimal conditions, the ethanol production resulting from the SSF of the uncooked RWC slurry was improved to 16.8% (v/v) from 15.1% (v/v) of pre-optimization.