Czech J. Food Sci., 2017, 35(3):267-273 | DOI: 10.17221/403/2016-CJFS

Fermentation efficiency of high-gravity rye mashes using pressureless starch liberation methodsFood Technology and Economy, Engineering and Physical Properties

Ewelina Str±k, Maria Balcerek, Urszula Dziekońska-Kubczak
Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Lodz, Poland

The efficiency of ethanol production during simultaneous saccharification and fermentation (SSF) of gelatinised starch or in its native form, in high-gravity rye mashes (approx. 21% and approx. 25% dry matter) prepared by pressureless methods of starch release were compared. The obtained fermentation efficiency expressed in % of the theoretical yield was 72.98 ± 1.46% for gelatinised starch and 84.27 ± 1.68% for native starch in the mashes with 21% dry matter, while the use of mashes with 25% dry matter content resulted in 71.22 ± 1.42% and 77.36 ± 1.54% of the theoretical yield, respectively. However, the presence of residual dextrins (1.99 ± 0.82 to 3.04 ± 0.39 g/100 ml) in the fermented mashes suggests the need of further research on the improvement of the process.

Keywords: native starch; gelatinised starch; SSF; high-gravity mash

Published: June 30, 2017  Show citation

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Str±k E, Balcerek M, Dziekońska-Kubczak U. Fermentation efficiency of high-gravity rye mashes using pressureless starch liberation methods. Czech J. Food Sci. 2017;35(3):267-273. doi: 10.17221/403/2016-CJFS.
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