The feedstock used in this study, sugar beet raw juice and thick
juice, were provided by Hokkaido Bioethanol Co., Ltd. (Sapporo City,
Japan). The harvested and washed sugar beet roots were mechanically
sliced into cossettes; these were then used for sugar extraction
using hot water at 70 C. The obtained solution was raw juice.
The raw juice was clarified by liming followed by saturation with
CO2. The generated solid was filtrated, and the clear liquid portion
was then concentrated in a multi-effect evaporator into thick juice.
The raw juice was stored at 20 C, and it was thawed at 60 C
before use. The thick juice was stored at 4 C. In total, five plastic
containers of the raw juice and two plastic containers of the thick
juice were sent to our laboratory via frozen chain. Table 1 shows the
representative values of the components of raw juice and thick
juice. Although sucrose was partly enzymatically hydrolyzed to
glucose and fructose, it was acceptable because all of them were
fermentable.
The flocculating yeast S. cerevisiae strain KF-7, which was constructed
by protoplast fusion of the flocculating yeast strain IR-2
and the thermotolerant yeast strain EP-1 [16], was used in this
study.
The feedstock used in this study, sugar beet raw juice and thickjuice, were provided by Hokkaido Bioethanol Co., Ltd. (Sapporo City,Japan). The harvested and washed sugar beet roots were mechanicallysliced into cossettes; these were then used for sugar extractionusing hot water at 70 C. The obtained solution was raw juice.The raw juice was clarified by liming followed by saturation withCO2. The generated solid was filtrated, and the clear liquid portionwas then concentrated in a multi-effect evaporator into thick juice.The raw juice was stored at 20 C, and it was thawed at 60 Cbefore use. The thick juice was stored at 4 C. In total, five plasticcontainers of the raw juice and two plastic containers of the thickjuice were sent to our laboratory via frozen chain. Table 1 shows therepresentative values of the components of raw juice and thickjuice. Although sucrose was partly enzymatically hydrolyzed toglucose and fructose, it was acceptable because all of them werefermentable.The flocculating yeast S. cerevisiae strain KF-7, which was constructedby protoplast fusion of the flocculating yeast strain IR-2and the thermotolerant yeast strain EP-1 [16], was used in thisstudy.
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