Addition of protease during starch liquefaction affects free amino nitrogen, fusel alcohols and ethanol production of fermented maize and whole and decorticated sorghum mashes

Pérez‐Carrillo, Esther; Serna‐Saldívar, Sergio O.; Chuck‐Hernández, Cristina; Cortés-Callejas, M. Luisa

doi:10.1016/j.bej.2012.04.010

Cited by 29 publications

(13 citation statements)

References 22 publications

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“…Then, hydrolyzates were saccharified with amyloglucosidase (Dextrozyme, Novozymes, Bagsvaerd, Denmark) in preparation for fermentation trials. The saccharification was performed at 60°C during 17 h in an incubator shaker (VWR International, Model RF1575) and the worts were diluted with distilled water to 12 or 20°P concentrations [ 21 ]. The gravity (expressed as °P) was measured using a digital refractometer (CATAGO HRS 500, Bellevue, WA, USA).…”

Section: Methodsmentioning

confidence: 99%

“…After the °Plato (°P, gravity) concentration was adjusted, the worts were pasteurized in a water bath and transferred to sterilized Erlenmeyer flasks without additional supplementation. Finally, worts were inoculated in sterile conditions (Labconco Model 36212, Kansas City, MI, USA) and incubated at 30°C without mixing for 72 h fermentation [ 21 ].…”

Section: Methodsmentioning

confidence: 99%

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Ethanol Production from Extruded Thermoplastic Maize Meal by High Gravity Fermentation with Zymomonas mobilis

Peralta-Contreras

Aguilar-Zamarripa

Pérez‐Carrillo

et al. 2014

Biotechnology Research International

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A comparative study of extruded and ground maize meals as raw materials for the production of regular (12°P) and high gravity (20°P) worts was devised. Extruded water solubility index (WSI) was higher (9.8 percentage units) and crude fat was lower (2.64 percentage units) compared to ground maize. Free-amino nitrogen compounds (FAN), pH, and glucose were evaluated in regular and high gravity worts produced from ground or extruded maize. Extrusion improved glucose content and ethanol yield. In 20°P mashes, extrusion is enhanced by 2.14% initial glucose compared with regular ground mashes. The 12°P and 20°P extruded treatments averaged 12.2% and 8.4% higher ethanol, respectively, compared to the uncooked counterpart. The 20°P worts fermented with Zymomonas mobilis produced 9.56% more ethanol than the 12°P counterpart. The results show that the combination of extrusion and fermentation of 20°P worts improved ethanol yield per kg flour until 20.93%. This pretreatment stimulates Z. mobilis fermentation efficiency.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Ethanol Production from Extruded Thermoplastic Maize Meal by High Gravity Fermentation with Zymomonas mobilis

Peralta-Contreras

Aguilar-Zamarripa

Pérez‐Carrillo

et al. 2014

Biotechnology Research International

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“…The ethanol production is based on the quantity of consumed sugars in fermented wort (17), and thus is positively correlated with wort fermentability. In the present study, the sugar supplementation improving wort fermentability could increase the ethanol production ( Fig.…”

Section: Fermentation Characteristicsmentioning

confidence: 99%

Fermentation performance of lager yeast in high gravity beer fermentations with different sugar supplementations

Lei

Feng

et al. 2016

Journal of Bioscience and Bioengineering

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“…Fumi et al also argued that maize‐adjunct worts have a lower total nitrogen compound content than all‐malt worts and free amino nitrogen is nearly double that in all‐malt compared with adjunct worts. However, Perez‐Carrillo et al argued that the free nitrogen source content in wort increased as a result of added protease, and the concentration of the free nitrogen source in corn wort (60%) was twice that found in sorghum wort (30%). Starch granules in the corn endosperm are embedded in a continuous protein matrix and enclosed in highly pitted thin walls ; therefore, researchers are investigating techniques to enhance the conversion of corn starch into fermentable sugar.…”

Section: Introductionmentioning

confidence: 99%

Analysis of flavour compounds in beer with extruded corn starch as an adjunct

Cao

Chen

et al. 2018

J. Inst. Brew.

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Extruded corn starch (ECS) was used as an adjunct during beer fermentation and the fermentable sugars in the wort made with ECS and cooked corn starch (CCS) were determined using high‐performance liquid chromatography. The flavour compounds of beer made using ECS and CCS were determined using headspace solid‐phase micro‐extraction gas chromatography–mass spectrometry, and eight volatile compounds in ECS and CCS beer were quantified using gas chromatography (GC). Five fermentable sugars (fructose, glucose, sucrose, maltose, maltotriose) were detected in both samples, and their content in ECS wort was higher than in CCS wort, except for maltose. Seventy‐three flavour compounds were identified and quantified in ECS beer, while 58 compounds were determined in CCS beer. Both ECS and CCS can be used to produce beer; however, the concentration of characteristic beer flavour compounds in ECS beer was higher than in CCS beer. Copyright © 2018 The Institute of Brewing & Distilling

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Addition of protease during starch liquefaction affects free amino nitrogen, fusel alcohols and ethanol production of fermented maize and whole and decorticated sorghum mashes

Cited by 29 publications

References 22 publications

Ethanol Production from Extruded Thermoplastic Maize Meal by High Gravity Fermentation with Zymomonas mobilis

Ethanol Production from Extruded Thermoplastic Maize Meal by High Gravity Fermentation with Zymomonas mobilis

Fermentation performance of lager yeast in high gravity beer fermentations with different sugar supplementations

Analysis of flavour compounds in beer with extruded corn starch as an adjunct

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