THE IMPACT OF ENZYME PREPARATIONS AND GROWTH ACTIVATORS ON YEAST IN THE TECHNOLOGY OF ALCOHOL FERMENTATION
DOI:
https://doi.org/10.15421/jchemtech.v32i2.299359Keywords:
enzyme preparations; corn; mash; dry matter; yeast; growth stimulators; fermentation; fermentation mashAbstract
The article provides a characterization of enzyme preparations and growth activators used in the technologies of the alcohol industry. It is noted that industry losses are associated with market loss, shadow schemes, low implementation of innovative technologies, etc. With the privatization of the industry, entrepreneurs face tasks related to reducing material and energy losses. The influence of corn embryo containing substances that hinder starch hydrolysis and further fermentation into ethyl alcohol and the yield of the finished product has been investigated. The expediency of removing the corn embryo from the original grain in the technology of ethanol production. The potential of using high-concentration mash with enzyme preparations and dry yeast for fermentative hydrolysis with fermentation of mash of different concentrations is proven. The possibility of using dry yeast with a dry matter content in the mash of 24...28 % at a temperature of 30...35 °C is established. The effectiveness of alcohol and feed production using stillage is determined. The results of studies on the use of yeast growth stimulators at high concentrations of dry matter in mash are presented. The influence of enzyme preparations, dry alcohol yeast, and growth activators using corn as a raw material on technological indicators is determined. It is proven that the use of the proposed enzyme preparations with various yeast strains and growth activators increases profitability and alcohol yield, ensuring effective fermentation of high-concentration mash.
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