Abstract The influencing factors of fermentation process using the uncooked starch residue of sweet potatoes were investigatel through orthogonal experiments. The magnitude of factors were in an order of pH, fermentation temperature, time, the ratio of water to material, and the amount of Koji. And the best fermentation condition is: fermentation pH is the natural pH of the raw material, temperature is 33 ℃, fermentation time is 180 h, ratio of water to stuff is 24 and the amount of Koji is 09%. Under these conditions, alcohol yield can reach 88.2%。
YUE Chang-Hai, ZHU Xu-Hui, HOU Wen-Gui, LI Ping-Li.Optimization of Fermentation Conditions for Raw Starch
Residue of Potatoes[J] Chemcial Industry and Engineering, 2011,V28(2): 49-54
2011, Vol. 28 
