Study on Alcohol Fermentation by Uncooked Corn Flour

The study on alcohol fermentation by uncooked corn flour with selected glucoamylase as saccharifying agent was illustrated in this paper. The experimen t process was as follows: the optimal addition quantity of glucoamylase as 100 u/g, the ratio of material to water as 1∶2 with natural pH value, corn flour as raw materials (filtered by 40 screen mesh) and 0.3 % addition of active dry ye ast, then 60～70 h fermentation under stable temperature at 30 ℃, alcoholicity of fermented mash was 15 %(v/v), addition of nitrogen source or acid protease c ould advance fermentation and enhance alcoholicity to 16 %(v/v), the utilization rate of amylum reached about 88, and the scaled-up test (15l big fermentation p ot)also showed a good result, in the fermentation course, reducing sugar kept in low level all the time which could effectively inhibit sundry bacteria and ensu re fluent fermentation. Such technique could greatly reduce energy consumption i n ethanol production and had significant influence on alcohol status in energy s tructure in China. (Tran. by YUE Yang)