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Fermentation efficiency of high-gravity rye mashes using pressureless starch liberation methods

Author

Listed:
  • Ewelina Strąk

    (Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Lodz, Poland)

  • Maria Balcerek

    (Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Lodz, Poland)

  • Urszula Dziekońska-Kubczak

    (Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Lodz, Poland)

Abstract

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.

Suggested Citation

  • Ewelina Strąk & Maria Balcerek & Urszula Dziekońska-Kubczak, 2017. "Fermentation efficiency of high-gravity rye mashes using pressureless starch liberation methods," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 35(3), pages 267-273.
    • Handle: RePEc:caa:jnlcjf:v:35:y:2017:i:3:id:403-2016-cjfs
    DOI: 10.17221/403/2016-CJFS
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    References listed on IDEAS

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    1. Marta Pietruszka & Józef St. Szopa, 2014. "Agricultural distillates from Polish varieties of rye," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 32(4), pages 406-411.
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