The production of ethanol by semi-continuous simultaneous saccharification and fermentation using cassava as a raw material was investigated.The processing conditions were: cassava particle size Φ1.5mm,ratio of cassava to water 1∶2.3,α-amylase content 9U/g-cassava,glucoamylase content 120U/g-cassava,steaming at 95℃ for 90min～110min,pre-saccharification at 60℃ for 35min～40min followed by prior fermentation at 28℃ and posterior fermentation at 32℃,and the total fermentation time 69h.Under these conditions,the ethanol concentration reached 13.5%vol.The semi-continuous fermentation lasted 17d.The results would be beneficial for industrialization.

Cassava is an important worldwide starch-containing root crop. In south China, cassava, not a staple food, is of significant economic values. In this paper, research progress in cassava fermentation to produce ethanol at home and abroad was reviewed and the development measures were proposed.