Characterization of By-products Simultaneous Saccharification and Fermentation of Selected Wheat Varieties

Authors

  • V. Horváthová Department of Biotechnology, Faculty of Natural Sciences, University of St. Cyril and St. Methodius, Trnava, Slovakia
  • F. Gago Department of Biotechnology, Faculty of Natural Sciences, University of St. Cyril and St. Methodius, Trnava, Slovakia
  • L. Cíbiková Department of Biotechnology, Faculty of Natural Sciences, University of St. Cyril and St. Methodius, Trnava, Slovakia
  • E. Šturdík Department of Biotechnology, Faculty of Natural Sciences, University of St. Cyril and St. Methodius, Trnava, Slovakia

Keywords:

wheat, starch, bioethanol, distillery stillage

Abstract

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.

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Published

2014-02-15

How to Cite

Horváthová, V., Gago, F., Cíbiková, L., & Šturdík, E. (2014). Characterization of By-products Simultaneous Saccharification and Fermentation of Selected Wheat Varieties. Chemické Listy, 108(2), 163–166. Retrieved from http://chemicke-listy.cz/ojs3/index.php/chemicke-listy/article/view/557

Issue

Vol. 108 No. 2 (2014)

Section

Articles