Re: Inulin - making it fermentable
- 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 +0000like
>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.It
>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-likesalsify,
>polymer of fructose that occurs in the roots of virtually all the
>members of the sunflower family: chicory, jerusalem artichoke,
>dandelion, elecampane, yacon, etc.make,
>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 nogood
>for flavor, but fine for distillation into fuel.a
>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 waseven
>before I harvested yacon, so it was canned, hydrolyzed yacon (which
>wine yeast take to). Last night I recreated the kefir culture justas I
>did for the sourdough, buy mixing some old hop yacon kefir and andsour
>yacon kefir into a new batch of pureed yacon. As of this morning, theuse
>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 difficultethanol,
>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
> > an Andean ground tubor with medicinal properties. Is it similar
> > 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