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Issue 3 (1) 2004 pp. 45-53

Katarzyna Szambelan, Jacek Nowak, Krystyna J. Chrapkowska

COMPARISON OF BACTERIAL AND YEAST ETHANOL FERMENTATION YIELD FROM JERUSALEM ARTICHOKE (HELIANTHUS TUBEROSUS L.) TUBERS PULP AND JUICES

Abstract The fermentation of Jerusalem artichoke (Helianthus tuberosus L.) tubers and juices using various microorganisms: the bacterium Zymomonas mobilis, a distillery yeast Saccharomyces cerevisiae and a yeast with inulinase activity was investigated. Jerusalem artichoke carbohydrates in mashed tubers and juices were acid and enzymatic hydrolysed before fermentation by the bacterium and a distillery yeast. Although enzymatic hydroly-sis with an inulinase gave less reducing sugars it was significantly more efficient in fer-mentation process. The ethanol yield after enzymatic hydrolysis (expressed as % theoreti-cal yield) was 78.3-90.0% and 72.4-84.2% for the bacterium and yeasts respectively in tubers as well as 78.3-88.1% and 74.4-82.2% for the bacterium and yeasts in juices. The yield was 2.0-9.2% higher than after acid hydrolysis. The yeast with an active inulinase yielded better when juices were used for fermentation than on mashed tubers.
Keywords: Jerusalem artichoke, inulin hydrolysis, bacterium, yeast, ethanol yield
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue1/volume/5_1_2004.pdf

For citation:

MLA Szambelan, Katarzyna, et al. "COMPARISON OF BACTERIAL AND YEAST ETHANOL FERMENTATION YIELD FROM JERUSALEM ARTICHOKE (HELIANTHUS TUBEROSUS L.) TUBERS PULP AND JUICES." Acta Sci.Pol. Technol. Aliment. 3.1 (2004): 45-53.
APA Szambelan K.,Nowak J.,J. Chrapkowska K. (2004). COMPARISON OF BACTERIAL AND YEAST ETHANOL FERMENTATION YIELD FROM JERUSALEM ARTICHOKE (HELIANTHUS TUBEROSUS L.) TUBERS PULP AND JUICES. Acta Sci.Pol. Technol. Aliment. 3 (1), 45-53
ISO 690 SZAMBELAN, Katarzyna, NOWAK, Jacek, CHRAPKOWSKA, Krystyna J.. COMPARISON OF BACTERIAL AND YEAST ETHANOL FERMENTATION YIELD FROM JERUSALEM ARTICHOKE (HELIANTHUS TUBEROSUS L.) TUBERS PULP AND JUICES. Acta Sci.Pol. Technol. Aliment., 2004, 3.1: 45-53.