Published Paper Details:

In order to add value to potato Starch and also curb their contagious disease, this study investigated the ethanol enrichment of potato starch1 with the fungal strains A.niger, A. awamori and A. foetidus were taken and compared from the results when bulk dried yeastS.cerevisiae was used from other sources. Fermentation process involves solid matrix and Incubation has been done in limited aerobic condition at 30oC with shaking at 200 rpm for 5 days with S. cerevisiae at 30?C, pH of 5-6.For each set of experiment 10 ml of sample solution was centrifuged at 4oC for 20 min with a speed of 5,000 x g. The study for the determination of ethanol, reducing sugar and amylolytic activity was performed.Gas chromatography technique was used for the determination of ethanol concentration in experimental sample.The results showed that amylase activity in the culture of Aspergillus species caused inhibition by glucose produced from starch hydrolysis. The test for co-culture of an Aspergillus species in starch-containing growth medium could prevent the accumulation of inhibitory concentration of reducing sugar and increase in amylolytic activity as well as the percentage of ethanol yield, in the main objective for the study.This isconcluded that utilization of starch, amylolytic activity and ethanol yields are low in the studies with A. niger, A. foetidus and A. awamori whereas in study with S. cerevisiae the excellent increase in the amylolytic activity and ethanol production have been observed.Starch was used upto 96.1% this value is much higher than those obtained in monocultures.