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The potential of the waste from beer fermentation broth (WBFB) for the production of bio-ethanol using a simultaneous saccharification and fermentation process without any extra additions of saccharification enzymes, microbial cells or carbohydrate was tested. The major microbial cells in WBFB were isolated and identified. The variations in compositions of WBFB with stock time were investigated. There was residual activity of starch hydrolyzing enzymes in WBFB. The effects of reaction modes e.g. static and shaking on bio-ethanol production were studied. After 7 days of cultivation using the supernatant of WBFB at 30°C the ethanol concentration reached 103.8g/L in shaking culture and 91.5g/L in static culture. Agitation experiments conducted at a temperature-profile process in which temperature was increased from 25 to 67°C shortened the simultaneous process time. The original WBFB was more useful than …