Charakterizácia bočných produktov v procese simultánnej sacharifikácie a fermentácie vybraných pšeničných odrôd

Abstrakt

The work is focused on the characterization of solid side products within the process of simultaneous saccharification and fermentation of selected wheat varieties. An average of 5.2 mg/100 ml ethanol was obtained by the process (Saccharomyces cerevisiae CCY-11-3, 28 °C, 72 h) after presaccharification, fermentation and distillation. The amount of nutritionally significant components (mainly proteins, fibre) in the side products increased in comparison with their amount in the scrap. It was also found out that for the efficient production of ethanol and further application of the side product, it is appropriate to finish the separation right after the fermentation.