Characterisation of fermentation of high-gravity maize mashes with the application of pullulanase, proteolytic enzymes and enzymes degrading non-starch polysaccharides

Kłosowski, Grzegorz; Mikulski, D.; Czupryński, B.; Kotarska, Katarzyna

doi:10.1016/j.jbiosc.2009.10.024

Cited by 64 publications

(57 citation statements)

References 18 publications

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“…Besides, the proteins hydrolysis release amino acids used as source of nitrogen for the yeast (Fabian, Huynh, & Ju, 2010;Watanabe et al, 2009). As observed in Klosowski, Mikulski, Czuprynski, and Kotarska (2010), the availability of free amino acids results in a lower requirement for the synthesis of amino acids by yeast and higher yield of biomass per mole of glucose consumed. DRB has protein in significant concentrations, about 12.5% (Amissah et al, 2003).…”

Section: Alcoholic Fermentationmentioning

confidence: 96%

<b>Release optimization of fermentable sugars from defatted rice bran for bioethanol production

et al. 2018

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ABSTRACT. The aim of this study was to optimize the enzymatic hydrolysis of defatted rice bran (DRB) for release fermentable sugars with subsequent bioethanol production. Optimization of enzymatic hydrolysis was achieved using a sequential experimental design, performing a fractional factorial design of amyloglucosidase (AMG), at action times of two and three hours, respectively. In bioethanol production, it was evaluated the effect of adding of 15 μL g -1 of protease prior to the action of amylases. Fermentation was conducted at 29°C, with 4.0% Saccharomyces cerevisiae and initial pH of 5.0. The hydrolysis with protease yielded 3.55% ethanol, an increase of 115.15% in relation to the medium without protease addition, and the conversion had a yield of 101.5% in 24h of alcoholic fermentation. This study demonstrates the possibility to obtain bioethanol from DRB.

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Section: Alcoholic Fermentationmentioning

confidence: 96%

<b>Release optimization of fermentable sugars from defatted rice bran for bioethanol production

et al. 2018

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“…The authors observed that the residues of unhydrolysed dextrins in mashes without pullulanase treatment were higher than in mashes containing pullulanase, which led to differences in the alcohol yield. During fermentation of corn mashes with the extract content of 20-21°Blg, Kłosowski et al (2010) also observed that the treatment of mashes with pullulanase resulted in the acceleration of the starch hydrolysis degree and lower amounts of unhydrolysed dextrins, and as a consequence higher ethanol yield.…”

Section: Resultsmentioning

confidence: 94%

“…Ethanol yield was expressed as the amount of absolute ethanol (A 100 ) obtained from 100 kg of rye -(l A 100 /100 kg rye) (Kłosowski et al 2010). The intake of sugars was calculated as the ratio of total sugars used up during fermentation to their content in the mash prior to this process, and expressed in %.…”

Section: Yeastmentioning

confidence: 99%

“…Starch is a polysaccharide of glucose, and is not directly fermented by yeasts, thus it is necessary to subject it to some technological processes in order to obtain fermentable sugars (Kłosowski et al 2010). In Poland, the most commonly used method of pre-treatment of starchy raw materials is a pressurethermal method with the use of Henze steamer (at 140-150°C, 0.3-0.4 MPa) ( Jarosz & Jarociński 1994).…”

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confidence: 99%

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

Strąk¹,

Balcerek²,

Dziekońska‐Kubczak³

2017

Czech J. Food Sci.

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Strąk E., Balcerek M., Dziekońska-Kubczak U. (2017): Fermentation efficiency of high-gravity rye mashes using pressureless starch liberation methods. Czech J. Food Sci., 35: 267-273.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.

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“…7 Thus, there are important changes in the process, such as: increase in the yield of the mash and the free amino nitrogen content (FAN) present in the wort, as well as increased ethanol production and fermentation productivity. [8][9][10][11][12] The objective of this study was to evaluate the chemical and physicochemical composition of sweet worts and beers produced from different mash profiles, with and without the addition of exogenous enzyme extract, rich in proteolytic activity.…”

Section: Introductionmentioning

confidence: 99%

Influence of Mashing Profile Curve and Addition of Proteases on the Composition of the Wort and Beer

Mathias¹,

Lopes²,

Oliveira³

et al. 2017

MOJFPT

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Beer is the most consumed alcoholic beverage in the world. In order to reduce processing time and meet the fast market demand, several measures are taken by the breweries, such as exogenous enzymes supplementation and changes in the mash profile. The present study aims to evaluate the effect of proteolytic step suppression and the addition of exogenous proteases in mashing on wort and beer composition. For that, an experimental design was elaborated, which resulted in the production of four different worts and beers, with and without realization of the proteolytic step during the mashing, and with and without the addition of exogenous proteases. The brewer's worts were analyzed for the following parameters: °Plato, extract, total nitrogen and free amino nitrogen content. The amino acids cysteine, histidine, phenylalanine, lysine, tryptophan and arginine were quantified in sweet worts by capillary electrophoresis. The beers produced were analyzed for alcohol content, real extract, total nitrogen and free amino nitrogen content, fermentation efficiency and the mass of coagulable matter. The addition of proteolytic extract promoted higher fermentation efficiency and an increase of the extract, as well as the contents of amino acids and total nitrogen in the sweet wort.

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Characterisation of fermentation of high-gravity maize mashes with the application of pullulanase, proteolytic enzymes and enzymes degrading non-starch polysaccharides

Cited by 64 publications

References 18 publications

<b>Release optimization of fermentable sugars from defatted rice bran for bioethanol production

<b>Release optimization of fermentable sugars from defatted rice bran for bioethanol production

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

Influence of Mashing Profile Curve and Addition of Proteases on the Composition of the Wort and Beer

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