Effect of protease and phytase on the physiological state of alcoholic yeast in cultivation

The saccharification stage in ethanol production is one of the main ones. Completeness of dextrins and starch ejection considered in the fermentation compartment and, consequently, quantity of production losses, quality and yield of the final product depends on the correctness of this process. Optimization of the process of saccharification of digested mass was carried out by the method of complete factor experiment with the use of the central composite rotatable uniform planning experiment. The following factors were selected as controllable: dosage of the enzyme preparation Biozim 800L; temperature; pH and duration of hydrolysis. The dosage of the enzyme preparation Biozim 800L and the duration of the process have the greatest influence on the process of saccharification. The significance of the regression coefficients was determined by Student's test, the adequacy of the regression equation - by Fisher's test at a significance level of 5%, the convergence of parallel determinations - by Kochner's test. It was found that the use of the enzyme preparation Biozim 800L increased the accumulation of glucose by 40.5% compared with the control. To determine the optimal mode of saccharification the Lagrange multiplier method was used. It was found that the maximum accumulation of glucose in the wort of 12 g/100 ml was achieved at the following regimes: the dosage of the enzyme preparation Biozim 800L 4.8 units GlS/g starch; temperature 60.2 C; pH 4.55 units; duration of saccharification 2.05 h.

show abstract

Section: Introductionunclassified

Optimization of the process of saccharification in ethanol production

Ковалева

Яковлев

Яковлева

et al. 2021

Vestn. Voronež. gos. univ. inž. tehnol.

Self Cite

View full text Add to dashboard Cite

show abstract

Enzyme complexes for activating yeast generation and ethanol fermentation

Серба

Оверченко

Shelekhova

et al. 2022

Foods and Raw Materials

View full text Add to dashboard Cite

Introduction. Recent studies have shown the benefits of phytolytic enzymes to prepare grain wort in ethanol production. However, there is a lack of data on the effect of phytases and their amount on the conversion of grain polymers, the ionic composition of wort and mash, and the efficiency of yeast generation and ethanol fermentation. Study objects and methods. Wheat and corn wort samples were treated with a complex of hydrolases, including phytases. Capillary electrophoresis determined the ionic composition of wort and mash. Gas chromatography measured the content of volatile metabolites. Results and discussion. The key enzymes were phytases and proteases. They improved the conversion of grain polymers and stimulated the growth and metabolism of yeast cells. Their synergism enriched the wort with assimilable nitrogen, phosphorus, and other valuable minerals. In addition, it intensified the growth of the Saccharomyces cerevisiae yeast, increased the rate of carbohydrate consumption, and reduced the formation of side metabolites 1.7–1.9 times, mainly due to higher and aromatic alcohols. The concentration of phosphates remained practically unchanged during the fermentation of grain wort treated with phytases. However, by the end of fermentation, it was 2.4–5.1 times higher than in the mash samples without phytolytic treatment. Finally, we identified a complex of enzymes and optimal amounts of phytases that have a stimulating effect on ethanol fermentation. Conclusion. Phytases, whether used individually or together with proteases, enriched grain wort with soluble macro- and microelements, improved yeast metabolism, directed ethanol synthesis, and decreased the formation of fermentation by-products.

show abstract

Effect of protease and phytase on the physiological state of alcoholic yeast in cultivation

Cited by 2 publications

References 8 publications

Optimization of the process of saccharification in ethanol production

Optimization of the process of saccharification in ethanol production

Enzyme complexes for activating yeast generation and ethanol fermentation

Contact Info

Product

Resources

About