Cassava Roots: Perspectives of a Traditional Staple for Bio-solvents Production

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F15%3A43899323" target="_blank" >RIV/60461373:22330/15:43899323 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.17221/447/2014-CJFS" target="_blank" >http://dx.doi.org/10.17221/447/2014-CJFS</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.17221/447/2014-CJFS" target="_blank" >10.17221/447/2014-CJFS</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Cassava Roots: Perspectives of a Traditional Staple for Bio-solvents Production

Popis výsledku v původním jazyce

The culture media prepared from mashed cassava and cassava starch were used to test their convertibility into organic solvents such as acetone, butanol, and ethanol. Fermentation was carried out by Clostridium acetobutylicum DSM 1731. Two culture media were used: the first one made with cassava starch (M1), and the second one with mashed fresh cassava roots (M2). The culture media were supplemented with organic and inorganic nutrients. The maximum butanol concentration in the medium M1 was 12.3 g/l in 96 h of fermentation. Even when the fermentation in medium M2 was a little lower (with 11.4 g/l ), it provided savings on the nutrient sup-ply since it was done without the addition of minerals and organic substances.

Název v anglickém jazyce

Cassava Roots: Perspectives of a Traditional Staple for Bio-solvents Production

Popis výsledku anglicky

The culture media prepared from mashed cassava and cassava starch were used to test their convertibility into organic solvents such as acetone, butanol, and ethanol. Fermentation was carried out by Clostridium acetobutylicum DSM 1731. Two culture media were used: the first one made with cassava starch (M1), and the second one with mashed fresh cassava roots (M2). The culture media were supplemented with organic and inorganic nutrients. The maximum butanol concentration in the medium M1 was 12.3 g/l in 96 h of fermentation. Even when the fermentation in medium M2 was a little lower (with 11.4 g/l ), it provided savings on the nutrient sup-ply since it was done without the addition of minerals and organic substances.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

EI - Biotechnologie a bionika

OECD FORD obor

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Projekt

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Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2015

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

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Svazek periodika

33

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

9

Strana od-do

186 - 194

Kód UT WoS článku

000352167600013

EID výsledku v databázi Scopus

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