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Re: Inulin - making it fermentable

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  • CornFed (Randy)
    this is another cross post from the biofuels list. This question was asked here about a month ago. From: Keith Addison Date: Tue Nov 26, 2002
    Message 1 of 4 , Nov 26, 2002
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      this is another cross post from the biofuels list. This question was
      asked here about a month ago.

      From: Keith Addison <keith@j...>
      Date: Tue Nov 26, 2002 5:27 am
      Subject: Fwd: Ethanol From Roots


      >Date: Tue, 26 Nov 2002 02:07:16 +0000
      >From: Bill Jones <billj@h...>
      >To: "Homestead mailing list" <homestead@l...>
      >Subject: Ethanol From Roots
      >Lately I've been growing kefir culture on inulin-containing roots
      >yacon, with the goal of producing distilled ethanol.
      >Kefir could be called "sourdough of milk" since it's the same sort of
      >thing, a mixture of yeast and bacteria. Kefir yeast don't especially
      >like starch, like Saccharomyces, but instead specialize in lactose.
      >turns out they're also great at digesting at inulin, the starch-like
      >polymer of fructose that occurs in the roots of virtually all the
      >members of the sunflower family: chicory, jerusalem artichoke,
      >dandelion, elecampane, yacon, etc.
      >The main challenge in producing ethanol is not to use more energy in
      >processing than can be obtained from the resulting fuel. Using kefir
      >yeast allows you to omit the long baking step that's required to
      >say, tequila from the agave, another inulin producer. It may be no
      >for flavor, but fine for distillation into fuel.
      >The next main problem is how to pay for all those little packets of
      >yeast. And where the heck do I buy "Kluyvermyces marxianus"? Just
      >recently I adapted the hop yeast technique for purifying kefir yeast.
      >It all works exactly the same way. I made a batch of hop yacon kefir
      >few weeks ago, but I was too busy to do much experimenting. That was
      >before I harvested yacon, so it was canned, hydrolyzed yacon (which
      >wine yeast take to). Last night I recreated the kefir culture just
      as I
      >did for the sourdough, buy mixing some old hop yacon kefir and and
      >yacon kefir into a new batch of pureed yacon. As of this morning, the
      >new yacon kefir smells perfectly normal, as does the sourdough.
      >The only remaining question is whether certain organic compounds in
      >plants like elecampane will inhibit yeast growth.
      >The last step that used to stand in the way to the ethanol revolution
      >was the repeated distillation. Once again, the challenge is not to
      >too much energy. Solar distillation is quite easy, but it's difficult
      >to control the amount of water that also distills out. Enter the
      >zeolite filter. Zeolite filters can easily separate water and
      >producing a 199 proof product on the first run.

      --- In Distillers@y..., <strounge@b...> wrote:
      > > http://ift.confex.com/ift/2002/techprogram/paper_14418.htm is the
      > > best page I could find on fermenting Yacon. I found many
      > > for fermenting Yams and Sweet Potatoes however. They said that
      it was
      > > an Andean ground tubor with medicinal properties. Is it similar
      to a
      > > sweet potatoe?
      > >
      > > Randy
      > >
      > Looks like it might ferment with the addition of lactococcus
      > possible but I'm not sure it's worth the effort to try producing a
      > drinkable product.Yacon ( Polymnia sonchifolia ) is a relative of
      the dahlia, it produces
      > large storage tubers with a flavour and texture similar to water
      > It also produces fairly hefty reproductive tubers which produce the
      > seasons shoots. According to one article I've found it's also very
      high on
      > fructose.Cheers
      > Strounge
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