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Ethanol fermentation of maize mashes

100%

Chmielewska J., Kawa-Rygielska J., Zieba T.

Polish Journal of Food and Nutrition Sciences

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2007

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tom 57

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nr 4[A]

85-89

The purpose of the work was the assessment of the effect of alternative way of raw material preparation on the course and final results of maize mash ethanol fermentation. The material for investigation was dried maize grain of KB 1902 cultivar which, after grinding and moistening up to 15% of water content, was subjected to extrusion process in single-screw extruder of DN 20 type, produced by BRABENDER firm, applying extrusion temperatures 145°C, 180°C and 215°C. The extrudates obtained in the form of granules underwent grinding and mashing with the use of different raw material concentration, as well as changeable parameters of the mashing process, i.e. time of the process and doses of liquefying enzyme Termamyl 120L. Fermentation testes were conducted according to periodical method at the temperature of 37°C, introducing industrial distillery yeast Saccharomyces cerevisiae D2. In analogous conditions there were prepared control samples from ground, not extruded maize grain of KB 1902 cultivar. In the examined and control samples there were assessed the following parameters: dynamics of ethanol fermentation process, degree of sugars consumption, ethanol yield, as well as biomass physiological condition after the fermentation process. Fermentation time was related to mash density. It was possible to prove that the analysed changeable conditions of the process did not significantly affect the degree of sugars consumption (about 99%) by yeast. More advantageous ethanol yield was obtained for the samples prepared from mashes featuring 200 g of raw material/kg. The best final results of fermentation – the highest ethanol yield (from 0.494 to 0.509 g ethanol/g starch) and the most satisfactory physiological condition of yeast after the process resulted from fermentation of maize flour extruded mashes at the temperature of 180°C.

2

The microbiological situation of distilleries in Poland

100%

Broda M., Leja K.

Polish Journal of Environmental Studies

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2010

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tom 19

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nr 5

Microbiological contamination is a major problem for commercial fuel ethanol production in distilleries all over the world. Undesirable microorganisms compete with yeasts for nutritional substances; moreover, they produce lactic and acetic acids that harm yeast cells. One of the sources of microbiological pollution in the fermentation process is raw materials (e.g. grains). It is important to find out what kind of microflora contaminate them, and new technologies should be developed to reduce this contamination. The aim of this work was to determine the total number of mesophilic bacteria, the number of lactic acid bacteria, anaerobic bacteria, moulds, and yeasts that occur in raw materials used in distilleries in Poland’s Wielkopolska region. Moreover, the numbers of these microorganisms in the sweet mash, in the sweet mash after 24 hours of fermentation, and after complete fermentation were counted. We decided to check out the microbiological state of raw materials and fermentation mashes because of the low bioethanol efficiency reached in these small ethanol plants. In all five distilleries, mesophilic bacteria, lactic acid bacteria, anaerobic bacteria, moulds, and yeasts occurred in grains. The level of contamination was relatively high. These groups of microorganisms were also present in the sweet mash, in the sweet mash after 24 hours of fermentation and after complete fermentation. The level of contamination was similar in all distilleries that use the same raw materials, and it was rather high. So the obtained results (relatively high raw material and fermentation mashe microbiological contamination) can explain the low ethanol efficiency found in all tested distilleries.

3

Synthesis of higher alcohols during alcoholic fermentation of rye mashes

84%

Pietruszka M., Pielech-Przybylska K., Szopa J. S.

Zeszyty Naukowe. Politechnika Łódzka. Chemia Spożywcza i Biotechnologia

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2010

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tom 74

4

Effects of rye pretreatment and enrichment with hemicellulolytic enzymes on ethanol fermentation efficiency

84%

Czarnecki Z., Nowak J.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

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2001

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tom 04

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nr 2

High temperature extrusion cooking of rye was compared to conventional pressure cooking and cold liquefaction with commercial hemicellulase addition to improve the efficiency of ethanol fermentation. The influence of saccharification with added hemicellulases on non-starchy carbohydrates of rye as well as on some quality factors of mashes and stillages were examined. Laboratory experiments showed the significant influence of the type of pretreatment and hemicellulases enrichment on the dynamic of saccharification and efficiency of ethanol fermentation. Using of hemicellulolytic enzymes along with saccharyfing enzymes during mashing increased the speed of breakdown of long chain carbohydrates and the yield of ethanol. In conclusion we can state that the increase of ethanol yield is not connected with pentosans fermentation but with the increased availability of hexose (starch) bound with pentose chain for amylolytic enzymes.

5

Wplyw pantotenianu wapnia z tiamina oraz wybranych zwiazkow mineralnych na przebieg fermentacji alkoholowej zytnich zacierow gorzelniczych [2]

67%

Kotarska K., Czuprynski B., Klosowski G., Wolska M.

Przemysł Fermentacyjny i Owocowo-Warzywny

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2005

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tom 49

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nr 05

34-37

The aim of this research was a study of the influence of calcium pantothenate with thiamine and selected mineral compounds on alcoholic fermentation course of rye mash with the density of 19,5°Blg and 25,1°Blg and the quality of raw spirit obtained. The research was conducted with a sweet rye mash made according to Henze technology. Basing on the research it was stated that the additive of a few mineral compounds as ammonium sulfate, potasium biphosphate, magnesium sulfate to rye mash of 19,5°Blg increase the productivity of ethanol obtaining process from starch. Resides there is an improvement of all biotechnological indexes of fermentation and the level reduction of higher alcohols and esters content in raw spirits. However an additive of calcium pantothenate with thiamine to the mash of the same density causes the quality improvement of the obtained raw spirit by reduction of the formed aldehydes and fusel oils without essential influence on fermentation process. At higher density of rye mash up to 25,1°Blg the best biotechnological indexes of fermentation process and the highest reduction of the formed impurities of raw spirit were reached by tests with additive of calcium pantothenate with thiamine.

6

Wplyw pH zacieru i brzeczki na przebieg procesu technologicznego i wybrane wyrozniki jakosciowe piwa

67%

Nowak J., Paluszkiewicz M., Lasik M.

Bromatologia i Chemia Toksykologiczna

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2009

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tom 42

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nr 3

414-419

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Wpływ enzymów wspomagających na skład chemiczny i lepkość zacierów z pszenżyta

67%

Sapinska E., Balcerek M.

Acta Agrophysica

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2013

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tom 20

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nr 1

W pracy oceniano wpływ dodatku preparatów enzymów wspomagających (ksylanazy, pullulanazy, celulazy i celobiazy) do zacierów z pszenżyta, przygotowanych metodą bezciśnieniowego uwalniania skrobi (BUS) na ich skład fizyko-chemiczny, lepkość oraz wskaźniki fermentacji. Fermentację prowadzono systemem trzydobowym w temperaturze 28-30°C, z udziałem suszonych drożdży gorzelniczych Saccharomyces cerevisiae, rasy As4. Na podstawie otrzymanych wyników stwierdzono wpływ dodatku enzymów wspomagających na własności reologiczne i skład fizyko-chemiczny, zarówno zacierów słodkich (ekstrakt, cukry redukujące, dekstryny, lepkość), jak i odfermentowanych (ekstrakt pozorny, ekstrakt rzeczywisty, alkohol, cukry redukujące, dekstryny) oraz przebieg fermentacji. W próbach fermentacyjnych, zawierających ksylanazę, pullulanazę oraz celulazę i celobiazę zaobserwowano poprawę dynamiki procesu fermentacji – szybsze zafermentowanie i krótszy czas trwania procesu w porównaniu z próbą kontrolną (bez dodatku enzymów wspomagających). W zależności od rodzaju zastosowanych enzymów pomocniczych, wydajność fermentacji mieściła się w granicach od 88,10% (zacier z ksylanazą) do 94,92% wydajności teoretycznej (zacier z celulazą i celobiazą) i była znacząco wyższa niż w próbie kontrolnej (65,60%).

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Kinetyka powstawania cyjanowodoru w procesie fermentacji zacierow z owocow tarniny [1]

51%

Balcerek M., Szopa J., Adamczyk M.

Przemysł Fermentacyjny i Owocowo-Warzywny

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2003

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tom 47

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nr 11

24-26

Celem badań było określenie wpływu stopnia rozdrobnienia owoców, pasteryzacji, obróbki enzymatycznej oraz pH zacierów na szybkość tworzenia etanolu i cyjanowodoru, wskaźniki technologiczne procesu oraz skład chemiczny spirytusów surowych.

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