Food and Fermentation Industries >

2010 , Vol. 36 >Issue 12: 137 - 140

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2010.12.031

Food and Fermentation Industries

Alcoholic Fermentation of Cassava of Different Varieties

  • Gu Bi ,
  • Lin Ying ,
  • Li Kai ,
  • Zhou Jing-hong ,
  • Dai Dao-fang
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Online published: 2010-12-25

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Abstract

Seven varieties of cassava,South China series 5,6,7,8,9,10,205 were used as experimental materials through alcoholic fermentation.to investigate their liquor output rate under the same condition.The results showed that South China 10 had 14.40% liquor output rate and were more suitable for alcohol production.South China 6 contained 24.08% starch,but its liquor output rate was 13.62%.This showed that the starch content of cassava was not positively correlated with liquor output rate.

Key words： cassava; variety; liquor output rate

Cite this article

Gu Bi , Lin Ying , Li Kai , Zhou Jing-hong , Dai Dao-fang . Alcoholic Fermentation of Cassava of Different Varieties[J]. Food and Fermentation Industries, 2010 , 36(12) : 137 -140 . DOI: 10.13995/j.cnki.11-1802/ts.2010.12.031

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