Abstract
The influence of temperature and incubation time on starch gelatinization in wheat, rye and corn grain were studied. Rye starch was the most susceptlble to enzyme hydrolysls. Heat treatment of ground grain during starch gelatinlzation significantly reduced microblal contamination. In the batch fermentation of wheat, a high sugar utillization ranged from 92 to 94%. The highest alcohol yield was 65% from rye starch. The results obtained show that the high pressure cooking used for mash preparation can be replaced successfully by low temperature treatment.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Beutler, H.-O. 1978 Enzymatische Bestimmung von Starke in Lebensmitten mit Hilfe der Hexokinase-Methode. Starcb/Starke 30, 309–312.
Dale, B.E. & Linden, J.C. 1984 Fermentation substrates and economics. Annual Reports on Fermentation Processes 6, 107–130.
Keim, C.R. 1983 Technology and economics of fermentation alcohol — an update. Enzyme and Microbial Technology 5, 103–114.
Park, Y.K. & Rivera, B.C. 1982 Alcohol production from various enzyme-converted starches with or without cooking. Biotechnology and Bioengineering 24, 495–500.
Ueda, S. & Koba, Y. 1990 Alcoholic fermentation of raw starch without cooking by using black-koji amylase. Journal of Fermentation Technology 58, 237–242.
Additional information
The authors are with the Institute of Food Technology of Plant Origin, The University of Agriculture, 60-624 Poznan, ul. Wojska Polskiego 31, Poland.
Rights and permissions
About this article
Cite this article
Czarnecki, Z., Grajek, W. Starch hydrolysis and its effect on product yield and microbial contamination in yeast ethanol fermentation. World Journal of Microbiology and Biotechnology 7, 355–358 (1991). https://doi.org/10.1007/BF00329402
Revised:
Accepted:
Issue Date:
DOI: https://doi.org/10.1007/BF00329402