Indian Journal of Science and Technology

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Flour prepared from potato tubers (Solanum tuberosum) after cooking and drying at 70°C was used for ethanol production. Homogenous slurry of potato flour was prepared in water at solid liquid ratio 1:4. Liquefaction of potato flour slurry with α-amylase (2.05 DUN U/g starch) at 80°C for 30 min followed by saccharification with glucoamylase (20.5 GA U/g starch) at 60°C for 2 h generated 15.2% total reducing sugars in the hydrolysate. Fermentation of hydrolysate with Saccharomyces cerevisiae HAU-1 at 30°C for 48 h resulted in production of 56.8 gl-1 ethanol. Supplementation of nitrogen sources to potato flour did not contribute significantly to ethanol yield. Simultaneous saccharification and fermentation of hydrolysate was as effective as separate hydrolysis and fermentation.

Keywords

Ethanol, Fermentation, Liquefaction, Potato Flour, Saccharification, S. cerevisiae
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