Effects of Enzyme Volumes on Hydrolysis and Fermentation for Ethanol Production From Leftover Cooked Rice

Effects of Enzyme Volumes on Hydrolysis and Fermentation for Ethanol Production From Leftover Cooked Rice

This study aimed to utilize the enzymatic hydrolysis of leftover cooked rice (LCR) for fermentative ethanol production. Effect of glucoamylase volumes (V1: 5 U/g, V2: 25 U/g, and V3: 50 U/g) on the performance of LCR hydrolysis was also evaluated. It was found that the highest chemical oxygen demand...

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Bibliographic Details
Main Authors: Xikai Chen, Yujia Zhao, Boyang Chen, Wang Su, Zhengxian Zhang, Yanxu Liu, Xiaobin Xu, Junhong Tang, Pingzhi Hou, Wei Han
Format: Article
Language:English
Published: Frontiers Media S.A. 2021-05-01
Series:Frontiers in Bioengineering and Biotechnology
Subjects:
ethanol fermentation
glucoamylase
leftover cooked rice
reducing sugar
hydrolysis
Online Access:https://www.frontiersin.org/articles/10.3389/fbioe.2021.631089/full

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