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The use of commercial wine yeast Saccharomyces cerevisiae EC1118 for cassava ethanol production at high solids loading
2022
Korean Journal of Food Preservation
Cassava is one of the most commonly imported raw materials for ethanol fermentation for the manufacture of food-grade distilled spirits in Korea. In cassava-producing countries, such as the Lao PDR, cassava can be considered low-price biomass for the production of bioethanol. In this study, the commercial wine yeast Saccharomyces cerevisiae EC1118 was tested for ethanol fermentation using cassava powder at a high solids loading (30%, w/v). α-Amylase and glucoamylase were used for the hydrolysis
doi:10.11002/kjfp.2022.29.4.653
fatcat:v2uctgxsvjaixabv47votd5pau