http://rdf.ncbi.nlm.nih.gov/pubchem/patent/BR-0101283-A

Outgoing Links

Predicate Object
assignee http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c999fee6428152a996011d506925c2d7
classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08B30-02
filingDate 2001-03-30^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fd2287fe62d08b29f58f22baa183c7a2
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cdde0a9f2447f1576d17e0932b1a6284
publicationDate 2002-03-05^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber BR-0101283-A
titleOfInvention Processes of direct saccharification of cassava potatoes, and fermentation of amino acid
abstract "DIRECT SACARIFICATION PROCESSES FOR CASSAVA POTATOES AND AMINO ACID FERMENTATION". Here we present a cassava potato saccharification without separating and purifying the tapioca starch, by which a high concentration saccharide solution can be prepared, and an amino acid fermentation process where the saccharide solution thus prepared is the raw material for an amino acid fermentation. The present invention relates to a cassava potato saccharification process which comprises drying the peeled raw cassava potato to a water content of 16% or less, spraying the resulting dried cassava potato to produce fine powders having a size particle size of 150 <109> m or less, by adding water to the fine powders in such an amount that a suspension of raw starch is prepared, where the starch content is 35% by weight or greater, and subsequently subjecting it suspension to liquefaction and enzymatic saccharification with a starch liquefaction enzyme and a saccharification enzyme where a high concentration saccharide solution can be prepared, and an amino acid fermentation process where the saccharide solution is prepared as a source of carbon for an amino acid fermentation.
priorityDate 2000-03-31^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

Incoming Links

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