2026-06-10T08:13:42Z https://meral.edu.mm/oai

oai:meral.edu.mm:recid/00007603 2022-03-24T23:17:26Z 1582963390870:1582967436313 user-uy

Enzymatic Hydrolysis of Taro (Colocasia esculenta; for the Preparation of Bioethanol Pwint Phyu Thinn Soe Soe Than Taro roe s (Colocasia esculenta) was considered as a starchy material for the preparation of bioethanol. Conversion of starch into ethanol was con ducted by enzymatic hydrolysis using α-amylase and glucoamylase enzymes, followed by fermentation using baker's yeast Saccharomyces cerevisiae. Continuous liquefaction and saccharification were conducted as starch hydrolysis by enzymes The suitable substrate concentration for liquefaction by using α-amylase 20 g/L Time of liquefaction of 2 hr with the enzyme dosage of 7 ml have been resulted for the yield of 1662.5 mg/g of reducing sugar (Dextrose equivalent of 72). For saccharification process 3ml of glucoamylase was satisfactory for the yield of reducing sugar 1900 mg g (Dextrose equivalent of 82) at the 24 hr of sncchanrlcauon time. Three Jays of anaerobic fermentation of starch hydrolysatet by yeast dosage of 3.5 g/L produced 12 %( v/v) of ethanol. 2014-01-01 http://hdl.handle.net/20.500.12678/0000007603 https://meral.edu.mm/records/7603