Stage of saccharification of starch as a limiting factor of efficiency of continuous fermentation of starch-containing raw materials under production conditions

Abstract

Goal. To determine the main parameters of the enzymatic hydrolysis of corn starch in production conditions, in particular the parameters of the stage of saccharification, for the further development of an effective technology for the continuous fermentation of wort from starch-containing raw materials. Methods. They used the usual in the alcohol industry physicochemical analysis methods: the content of mono- and disaccharides was determined by high-performance liquid chromatography (HPLC), and alcohol content — areometrically. Results. It was found that the release of starch saccharification in a separate stage under production conditions allowed within 4 hours to achieve its hydrolysis to 99.38% of the introduced one, which, in turn, allowed the development of an effective scheme for the implementation of a continuous process of fermentation of starch-containing raw materials under industrial conditions. With continuous fermentation of saccharified wort of increased concentration, the loss of sugars with non-fermented ones was less than 2% of the introduced, that is, did not exceed the regulated values. The duration of the process of fermentation of starch-containing raw materials under such conditions was reduced to 26 hours. Conclusions. The dependence of the process of continuous fermentation of starch-containing raw materials on the completeness of its saccharification to fermented sugars and the prospect of using this process as a means of reducing the duration of fermentation is confirmed.