A continuous alcohol fermentation byKluyveromyces fragilis using jerusalem artichoke

In this study, a continuous fermentation of inulin in the tubers of Jerusalem artichoke (JA) for alcohol production was investigated. Experiments were also conducted on the fermentation of mashed JA tubers, without extracting the juice. In a continuous fermentation of the juice of JA tubers, alcohol productivity was increased by 3.8 times as compared with that obtained in a batch fermentation. The liquefaction of mashed JA tubers by enzymes, pectinase and cellulase followed by fermentation of liquefied solution byK. fragilis was found as effective as direct fermentation of the juice. The results of this study are expected to provide valuable information in the utilization of Jarusalem artichoke for ethanol production.