The Effect of Different Starch Liberation and Saccharification Methods on the Microbial Contaminations of Distillery Mashes, Fermentation Efficiency, and Spirits Quality

Pielech‐Przybylska, Katarzyna; Balcerek, Maria; Nowak, Agnieszka; Wojtczak, Maciej; Czyżowska, Agata; Dziekońska‐Kubczak, Urszula; Patelski, Piotr

doi:10.3390/molecules22101647

Cited by 18 publications

(23 citation statements)

References 31 publications

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“…6). Although no significant effect of native starch pre-hydrolysis on the alcoholic fermentation efficiency of the tested rye mashes was found, all obtained yields can be considered satisfactory similar to the yields obtained in the other studies (Pielech-Przybylska et al 2017;Wang et al 2007). Taking into consideration the specificity of the tested raw material (high viscosity mashes, due to the high content of xylans), as indicated by earlier research (Strąk-Graczyk et al 2019), the impact of the type of raw material on the hydrolysis and fermentation of native starch-based mashes is significant.…”

Section: Characteristics Of the Simultaneous Hydrolysis And Fermentatsupporting

confidence: 85%

“…Much of the research (Montesinos and Navarro 2000;Shigechi et al 2004;Pielech-Przybylska et al 2017) on spirit production described in the literature focuses on reducing water and energy consumption. Each stage of the process is analyzed, so that the final product maintains its quality and process costs are reduced, while maintaining high efficiency.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Pre-hydrolysis on Simultaneous Saccharification and Fermentation of Native Rye Starch

Strąk

Balcerek

2020

Food Bioprocess Technol

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The rising population and increasing demand for food place added pressure on the agricultural sector to maintain high process efficiency while implementing environmentally friendly methods. In this study, we investigate the effect of pre-hydrolysis of native rye starch and its influence on the yield of ethanol obtained by simultaneous saccharification and fermentation (SSF) from high gravity rye mashes with 25% and 28% w w −1 dry matter content. Fermentation was carried out in a 3-day system at a temperature of 35 ± 1°C using the dry distillery yeast Ethanol Red (Saccharomyces cerevisiae). The characteristics of the tested raw material and changes in the native rye starch during enzymatic hydrolysis were analyzed using a scanning electron microscope (SEM). The SEM images revealed characteristic changes on the surface of the starch, which was found to have a layered structure, as well as interesting behavior by the yeast during SSF when the glucose concentration in the environment was lowered. Both in the mashes with 25% and 28% w w −1 dry matter, starch pre-hydrolysis did not significantly increase either the initial amounts of sugars available to the yeast or the fermentation efficiency and ethanol yield in comparison to the mashes without this pre-treatment. Keywords Native starch. Pre-hydrolysis. Fermentation. SSF Abbreviations A 100 absolute alcohol AP amylopectin BD amylopectin of the high-amylopectin cultivar CU Ceralpha unit cv cultivar d.m dry matter DP degree of polymerization DSS degree of starch saccharification GSHE granular starch hydrolyzing enzymes HPLC high-performance liquid chromatography LSD least significant differences PES polyethersulfone PLS pressureless liberation of starch SEM scanning electron microscope SSF simultaneous saccharification and fermentation SSU soluble starch unit VHG very high gravity GAU one glucoamylase unit

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Section: Characteristics Of the Simultaneous Hydrolysis And Fermentatsupporting

confidence: 85%

Section: Introductionmentioning

confidence: 99%

Effect of Pre-hydrolysis on Simultaneous Saccharification and Fermentation of Native Rye Starch

Strąk

Balcerek

2020

Food Bioprocess Technol

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“…The use of the IsoStab hop α-acids preparation during fermentation of high gravity rye mashes (preceded by ultrasound pretreatment and pullulanase digestion) resulted in the inhibition of microbial infections and number of bacteria was low and similar during the whole fermentation process. The obtained results stay in agreement with our previous findings (Balcerek and Pielech-Przybylska, 2012;Pielech-Przybylska et al, 2017).…”

Section: T a B L E 2 Microbial Analysis Of Rye Mashes During Fermentsupporting

confidence: 93%

Solutions for improvement of saccharification and fermentation of high gravity rye mashes

Pielech‐Przybylska¹,

Balcerek²,

Patelski³

et al. 2019

Int. Agrophys.

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A b s t r a c t. The aim of the study was to evaluate the effects of ultrasound pretreatment, pullulanase digestion and hop α-acids preparation activity on the efficiency of simultaneous saccharification and fermentation of high gravity mashes prepared from rye starch. As a result of the ultrasonic pretreatment alone, or such treatment combined with pullulanase digestion, a decrease in viscosity of 60-69 and 85%, respectively, was observed. Also, the higher concentrations of reducing sugars were determined in these mashes (p < 0.05). The pretreatment of rye starch with ultrasound for 10 min resulted in a higher (by over 21%) fermentation efficiency as compared to the control mash (p < 0.05). Pullulanase digestion preceded by the use of ultrasound pretreatment and the antimicrobial action of hop α-acid preparation resulted in a further increase in fermentation efficiency (by ca. 30%), in comparison to the control sample (p < 0.05).K e y w o r d s: fermentation of high-gravity mash, hop α-acids, rye starch, pullulanase, ultrasound

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“…Moreover, secondary microbial contamination is possible in subsequent stages of processing, due to the presence of microorganisms in the water, air, yeast, and distillery equipment [Narendranath et al, 2003]. In this study, the absence of added nutrients for yeast may have been the reason for the weak condition of the yeast in some mashes, which may have resulted in incomplete fermentation [Pielech-Przybylska et al, 2017].…”

Section: Physicochemical Composition Of Fermented Mashesmentioning

confidence: 84%

Buckwheat as an Interesting Raw Material for Agricultural Distillate Production

Ługowoj¹,

Balcerek²,

Pielech‐Przybylska³

2019

Pol. J. Food Nutr. Sci.

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The objective of this study was to assess the suitability of buckwheat grain for agricultural distillate production. The effects of the method of starch liberation on the physicochemical composition of the prepared mashes, fermentation results, the concentration of volatile compounds in the obtained distillates, and their organoleptic features, were investigated. The raw materials used were two cultivars of buckwheat grains, Panda and Kora. Both cultivars were characterized by similar starch content, however Panda cultivar had a signifi cantly higher content of reducing sugars. Fermentation of the Kora cultivar-based mashes resulted in a higher fermentation effi ciency (up to approximately 85% of the theoretical yield) compared to the Panda cultivar-based mashes (up to approx. 75%). Of the tested methods of starch liberation, the pressure-thermal treatment was revealed as superior, especially in the case of the Panda cultivar. In the case of the Kora cultivar, both the pressure-thermal method and the pressureless method of starch liberation resulted in a high process effi ciency (up to 85% of the theoretical). Supplementation of the buckwheat mashes with (NH 4) 2 HPO 4 improved fermentation results. The highest scores in sensory assessment were given to distillates from mashes prepared with the pressure-thermal treatment, which contained relatively low concentrations of undesirable compounds, such as acetaldehyde and methanol, and revealed pleasant organoleptic features.

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The Effect of Different Starch Liberation and Saccharification Methods on the Microbial Contaminations of Distillery Mashes, Fermentation Efficiency, and Spirits Quality

Cited by 18 publications

References 31 publications

Effect of Pre-hydrolysis on Simultaneous Saccharification and Fermentation of Native Rye Starch

Effect of Pre-hydrolysis on Simultaneous Saccharification and Fermentation of Native Rye Starch

Solutions for improvement of saccharification and fermentation of high gravity rye mashes

Buckwheat as an Interesting Raw Material for Agricultural Distillate Production

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