Fermentation efficiency of high-gravity rye mashes using pressureless starch liberation methods

Ewelina Strąk, Maria Balcerek and Urszula Dziekońska-Kubczak
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Ewelina Strąk: Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Lodz, Poland
Maria Balcerek: Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Lodz, Poland
Urszula Dziekońska-Kubczak: Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Lodz, Poland

Czech Journal of Food Sciences, 2017, vol. 35, issue 3, 267-273

Abstract: The efficiency of ethanol production during simultaneous saccharification and fermentation (SSF) of gelatinised starch or in its native form, in high-gravity rye mashes (approx. 21% and approx. 25% dry matter) prepared by pressureless methods of starch release were compared. The obtained fermentation efficiency expressed in % of the theoretical yield was 72.98 ± 1.46% for gelatinised starch and 84.27 ± 1.68% for native starch in the mashes with 21% dry matter, while the use of mashes with 25% dry matter content resulted in 71.22 ± 1.42% and 77.36 ± 1.54% of the theoretical yield, respectively. However, the presence of residual dextrins (1.99 ± 0.82 to 3.04 ± 0.39 g/100 ml) in the fermented mashes suggests the need of further research on the improvement of the process.

Keywords: native starch; gelatinised starch; SSF; high-gravity mash (search for similar items in EconPapers)
Date: 2017
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:35:y:2017:i:3:id:403-2016-cjfs

DOI: 10.17221/403/2016-CJFS

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