Vu Hong Thang, Genta Kobayashi, and Kohzo Kanda. Laboratory of Applied Microbiology, Department of Applied Biochemistry and Food Science, Faculty of Agriculture, Saga University, Honjo-cho 1, Saga 840-8502, Saga, Japan
In this research, Acetone – Butanol – Ethanol (ABE) fermentation characteristics of cassava when using Clostridium saccharoperbutylacetonicum N1-4 was reported. Cassava is widely grown for its enlarged starch-filled roots, which contain nearly the maximum theoretical concentration of starch on a dry weight basis among food crops. Besides that, cassava is able to grow in poor soils on marginal lands with minimal amounts of fertilizer, pesticides and water. Therefore, cassava is a promising crop for biofuel production from renewable resources. Furthermore, for many Asian countries, cassava is not the main food therefore the food security concerns would be minimized. Fermentation was carried out in batch mode using 1-L fermenter. The obtained results showed that that Clostridium saccharoperbutylacetonicum N1-4 fermented cassava mash efficiently to produce ABE under appropriate nutritional and environmental conditions. Batch fermentation of cassava mash resulted in 23 g/L of total ABE production when supplemented with TYA medium nutrients.Keywords: cassava/tapioca, acetone butanol ethanol (ABE) fermentation, Clostridium saccharoperbutylacetonicum N1-4
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