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2007•Journal of Jilin Institute of Chemical TechnologyRequires access

Experimental research on the high gravity fermentation with Faerkai TH-AADY

Sun Kui-xing

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Abstract

Taking the corn powder as the raw material,the experiment of high gravity ethanol fermentation while sacchairfying was studied with Faerkai TH-AADY.The influence of the quantity of the yeast,pH value,and the Nutritious Salt is investigated.The experiment indicates that the satisfactory fermentation results(ethanol concentration is 16.12%,survival reducing sugar is 0.22%,survival total sugar is 1.26%,starch reality ethanol productivity is 52.29%,and starch utilization ratio is 92.08%) can be achieved when the ratio of corn powder and water is 1∶1.21 and the fermentation time is 50.5h.

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What this paper is about

Taking the corn powder as the raw material,the experiment of high gravity ethanol fermentation while sacchairfying was studied with Faerkai TH-AADY.The influence of the quantity of the yeast,pH value,and the Nutritious Salt is investigated.The experiment indicates that the satisfactory fermentation results(ethanol concentration is 16.12%,survival reducing sugar is 0.22%,survival total sugar is 1.26%,starch reality ethanol productivity is 52.29%,and starch utilization ratio is 92.08%) can be achieved when the ratio of corn powder and water is 1∶1.21 and the fermentation time is 50.5h.

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Available abstract

Taking the corn powder as the raw material,the experiment of high gravity ethanol fermentation while sacchairfying was studied with Faerkai TH-AADY.The influence of the quantity of the yeast,pH value,and the Nutritious Salt is investigated.The experiment indicates that the satisfactory fermentation results(ethanol concentration is 16.12%,survival reducing sugar is 0.22%,survival total sugar is 1.26%,starch reality ethanol productivity is 52.29%,and starch utilization ratio is 92.08%) can be achieved when the ratio of corn powder and water is 1∶1.21 and the fermentation time is 50.5h.

Key concepts: High Gravity, Fermentation, Raw material, Starch, Sugar, Ethanol, Specific gravity, Food science

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