Abstract

Using Dioscorea zingiberensis and D. zingiberensis residue as raw materials, fermentation technology was studied separately under optimal fermentation conditions. This study shows that under the same condition, the final alcoholic concentration of the fermented liquors was 10.5 v/v using D. zingiberensis residue as raw material and 6.0 v/v using D. zingiberensis; moreover, the utility ratio of the starch in the raw materials was 90.90 and 51.94%, respectively. Scanning electron microscope (SEM) showed that the fiber structure of vinasse fermented from D. zingiberensis was more comparatively intact than that of its residue, which showed that D. zingiberensis residue was more appropriate for alcohol fermentation. However, the use of D. zingiberensis residue can not only achieve the clean production of diosgenine, but can also replace some grains in the production of alcohol, so that there can be a reduction in food crisis.

Key words: D. zingiberensis, D. zingiberensis residue, fermentation, alcohol.