THE FERMENTATION OF VERY HIGH GRAVITY (VHG)WORT FROM STARCH CONTAINING RAW MATERIALS

Authors

  • S. Oliynichuk Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine
  • Т. Lysak Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine
  • O. Koval Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine

Keywords:

starch containing raw materials, bioethanol, Saccharomyces cerevisiae, amylolytic enzymes, fermentation

Abstract

The problem ofprofitability increase in food and technical ethanol production is solved bycreating of rational technological modes of raw materials processing, energy savings and costreduction. The aim of investigations was to minimize the influence of substrate excess on yeasts,to increase their physiological activity and reduce batch fermentation process duration. Thefactors affecting the course of a batch process of starch raw materials fermentation are analyzedin this article. The possibility of increasing sugar consumption rate by yeasts and reducing of fermentation durability through medium dilution rate during the filling of fermentators isestablished. It was proved that the rate of sugar consumption by yeasts and ethanol generationfrom fermentation intermediates don t coincide in time. The seasoning of mature wort during 4-6hours after obtaining normative parameters of unfermented sugars contributes to completion of ethanol biochemical generation and increases its yield.

Downloads

Download data is not yet available.

References

Fakruddin M.D., Quayum A., Monzur M.A., Choudhury N., Analysis of Key Factors Affecting Ethanol Production by Saccharomyces cerevisiae IFST-072011 // Biotechnology. – 2012. – Vol. 11. – P. 248-252.

Шиян П.Л., Сосницький В.В., Олійнійчук С.Т., Інноваційні технології спиртової промисловості. Теорія і практика. – К.: Видавничий дім «Асканія», 2009. – 424 с.

В.А. Лосева, А.А. Ефремов, И.В. Квитко, Методы исследования свойств сырья и готовой продукции (теория и практика): учебное пособие / Федеральное агентство по образованию, ГОУ ВПО "Воронежская гос. технологическая акад.". – Воронеж: ВГТА,2008. – 247 с.

Бойко Л.М. Физико-химические методы контроля бродильных производств. – Киев: Техника, 1986. – 192 с.

S.Т. Oliynichuk. Dependence of glycerol accumulation and starch hydrolyzates fermentation on wort concentration / S.Т.Oliynichuk Т.I. Lysak, L.V. Marynchenko // Biotechnol. acta. – 2015. – №4. – С.128-134.

М.П. Сичевський, Біосинтез етилового спирту різними расами дріжджів в умовах підвищеної концентрації сусла / М.П.Сичевський, С.Т. Олійнічук, К.О.Данілова // Наукові доповіді НУБіП України. – 2016. – № 5(62) Режим доступу: http://journals.nubip.edu.ua/index.php/Dopovidi/article/view/7230/7009

Типовий технологічний регламент одержання мелясно-спиртової бражки і пресованих хлібопекарських дріжджів. №ТТР 000 32744-3508-2005. / Розроблено УкрНДІспиртбіопрод, 2005 р.

Маринченко В.О. та ін., Технологія спирту / В.О.Маринченко, В.А. Домарецький, П.Л. Шиян, В.М.Швець, П.С. Циганков, І.Д. Жолнер / Під ред. проф.В.О.Маринченка. – Вінниця: "Поділля-2000", 2003. – 496 с.

Downloads

Published

2016-12-25

How to Cite

Oliynichuk, S., Lysak Т., & Koval, O. (2016). THE FERMENTATION OF VERY HIGH GRAVITY (VHG)WORT FROM STARCH CONTAINING RAW MATERIALS. FOOD RESOURCES, 4(07), 139–143. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/267

Issue

Vol. 4 No. 07 (2016): Food Resources

Section

Технічні науки

License

Licensing and Copyright

The collection provides immediate open access, ensuring that the content is freely available to the global community, facilitating a broader exchange of knowledge in accordance with the principles of open science.

By submitting an article to the editors of the collection, authors confirm that the manuscript has not been submitted to other publications and grant the journal the right of first publication in accordance with the terms of the Copyright Transfer Agreement.

Copyright. Authors retain full copyright to their articles without restriction and simultaneously grant the journal a non-exclusive license for publication, distribution, and indexing.

Licensing. The collection publishes articles under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) license.

https://creativecommons.org/licenses/by-nc-nd/4.0/deed.uk

This license permits:

  • copying and distributing the material in any medium or format;
  • use of the material for educational and research purposes.
  • Subject to the following conditions:
  • attribution of the author, source, and license link;
  • noncommercial use;
  • no distribution of modified material (no derivatives).

First Publication Rights. Authors grant the collection “Food Resources” first publication rights, these allowing the collection to distribute the scientific material with attribution of authorship and the original publication in the collection.

Self-Archiving. Authors may upload any version of their articles (preprint, postprint, or published version) to institutional, disciplinary, or personal repositories without embargo, provided they indicate that the article was published in the collection "Food Resources" and include the CC BY-NC-ND license.