Selection of Thai starter components for ethanol production utilizing malted rice from waste paddy

• Main Authors: Sirilux Chaijamrus, Buncha Mouthung
• Format: Article
• Language: English
• Published: Prince of Songkla University 2011-04-01
• Series: Songklanakarin Journal of Science and Technology (SJST)
• Subjects: Loog-pang; waste paddy; saccharification; ethanol productivity; submerged fermentation
• Online Access: http://rdo.psu.ac.th/sjstweb/journal/33-2/0125-3395-33-2-163-170.pdf

The use of mixed herbs in Thai rice wine starter (Loog-pang) were investigated in order to directly maintain theefficiency of the microbial community (Saccharomycopsis fibuligera, Amylomyces sp., Gluconobacter sp. and Pediocccuspentosaceus). The optimum formula was galanga, garlic, long pepper, licorice, and black pepper at the ratio of 0.5:8:1:4:1,respectively. Previously, waste paddy has been used directly as a renewable resource for fuel ethanol production using solidstate fermentation (SSF) with Loog-pang. In this study, hydrolyzed malted rice starch was used as the sole nutrient source insubmerged fermentation (SmF) to enhance the process yield. The maximum ethanol productivity (4.08 g/kg waste paddy h-1)and the highest ethanol concentration (149±7.0 g/kg waste paddy) were obtained after 48 hrs of incubation. The resultsindicated that starch saccharification provided a higher ethanol yield (48.38 g/100g sugar consumed) than SSF. In addition,the efficiency of ethanol fermentation was 67% which is similar to that of the malted rice made from normal paddy (68%).This result suggests that waste paddy could be used as an alternative raw material for ethanol production.