초록
Ethanol production from Jerusalem artichoke was optimised using simple technology according to tuber harvest date. The optimal treatment for winter juice was the addition of 0.25mL L <SUP>- 1</SUP> of a commercial inulinase (17Ug<SUP>- 1</SUP>) and a juice heating at 52.5<SUP>o</SUP>C for 60min before the beginning of the fermentation. For autumn juice, the optimal treatment was a previous heating at 80<SUP>o</SUP>C for 15min followed by the addition of 0.75mLL<SUP>- 1</SUP> of the inulinase at 60<SUP>o</SUP>C kept for 120min, prior to the fermentation. Ethanol yields of 0.458 and 0.454gg <SUP>- 1</SUP> were obtained with autumn juice and winter ones, respectively. Fermentation was conducted at 30 <SUP>o</SUP>C by Saccharomyces cerevisiae. These results could be useful for a staggered and decentralised ethanol production from a low-requirement crop which does not interfere with the food chain.