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Titre du document / Document title

Fermentation of corn and wheat with supplementation of inactive dry Brewer's yeast

Auteur(s) / Author(s)

LEE W. J. (1) ; YOON J. R. (1) ; PARK K. J. (2) ; CHUNG K. M. (3) ;

Affiliation(s) du ou des auteurs / Author(s) Affiliation(s)

(1) Department of Food Science, Kangnung National University, 210-702, COREE, REPUBLIQUE DE
(2) Liquor Business Group, DooSan Corporation, Yongin, COREE, REPUBLIQUE DE
(3) Department of Foods and Nutrition, Andong National University, Andong, 760-749, COREE, REPUBLIQUE DE

Résumé / Abstract

Corn grits, corn flour, and ground wheat were liquefied with heat-stable α-amylase at 65, 80, and 95°C. The degree of starch hydrolysis was quantitatively determined by an iodine affinity method. The highest degree of starch hydrolysis was obtained at 80°C. After liquefaction at 80°C for 1 hr, mashes were saccharified with amyloglucosidase at 60°C for 1 hr. Mashes contained 20.0-21.5 g of dissolved solids per 100 ml and 20 mg/L of free amino nitrogen, and mashes were fermented with active brewer's yeast. The fermentation of corn and wheat mashes is accelerated by adding assimilable forms of nitrogen. The various yeast foods at the required level are too costly for routine use in the alcohol-production industry. Also, yeast foods may contain substances that produce undesirable flavor in the finished products. Corn and wheat mashes were supplemented with inactive dry brewer's yeast at 200 mg of free amino nitrogen per liter and compared with unsupplemented mashes in terms of fermentation time and ethanol yield. Corn and wheat mashes prepared by adding I kg of grains to 3 L of water produced over 10% (v/v) ethanol within four days of fermentation at 25°C. The use of inactive dry brewer's yeast may be economically attractive for the industrial production of alcoholic beverages.

Revue / Journal Title

Journal of the American Society of Brewing Chemists    ISSN  0361-0470   CODEN JSBCD3 

Source / Source

2000, vol. 58, no4, pp. 155-159 (13 ref.)

Langue / Language

Anglais

Editeur / Publisher

American Society of Brewing Chemists, St. Paul, MN, ETATS-UNIS  (1976) (Revue)

Mots-clés anglais / English Keywords

α-Amylase

;

Enzymatic treatment

;

Supplementation

;

Inactivation

;

Viscosimetry

;

Corn

;

Wheat

;

Alcoholic fermentation

;

Yield

;

Ethanol

;

Optimization

;

Saccharomyces uvarum

;

O-Glycosidases

;

Glycosidases

;

Hydrolases

;

Enzyme

;

Cereal

;

Alcoholic beverage

;

Yeast

;

Amylolytic enzyme

;

Alcohol

;

Ascomycetes

;

Fungi

;

Thallophyta

;

Distilling industry

;

Mots-clés français / French Keywords

α-Amylase

;

Traitement enzymatique

;

Supplémentation

;

Inactivation

;

Viscosimétrie

;

Maïs

;

Blé

;

Fermentation alcoolique

;

Rendement

;

Ethanol

;

Optimisation

;

Saccharomyces uvarum

;

O-Glycosidases

;

Glycosidases

;

Hydrolases

;

Enzyme

;

Céréale

;

Boisson alcoolisée

;

Levure

;

Amylolytic enzyme

;

Alcool

;

Ascomycetes

;

Fungi

;

Thallophyta

;

Industrie distillerie

;

Mots-clés espagnols / Spanish Keywords

α-Amylase

;

Tratamiento enzimático

;

Suplementación

;

Inactivación

;

Viscosimetría

;

Maiz

;

Trigo

;

Fermentación alcohólica

;

Rendimiento

;

Etanol

;

Optimización

;

Saccharomyces uvarum

;

O-Glycosidases

;

Glycosidases

;

Hydrolases

;

Enzima

;

Cereal

;

Bebida alcohólica

;

Levadura

;

Amylolytic enzyme

;

Alcohol

;

Ascomycetes

;

Fungi

;

Thallophyta

;

Industria destilería

;

Localisation / Location

INIST-CNRS, Cote INIST : 11145, 35400009281263.0040

Nº notice refdoc (ud4) : 897470



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