Catalogo Articoli (Spogli Riviste)

OPAC HELP

Titolo:
Fermentation of corn and wheat with supplementation of inactive dry Brewer's yeast
Autore:
Lee, WJ; Yoon, JR; Park, KJ; Chung, KM;
Indirizzi:
Kangnung Natl Univ, Dept Food Sci, Chunchon 210702, South Korea Kangnung Natl Univ Chunchon South Korea 210702 nchon 210702, South Korea DooSan Corp, Liquor Business Grp, Yongin, South Korea DooSan Corp YonginSouth Korea Liquor Business Grp, Yongin, South Korea Andong Natl Univ, Dept Foods & Nutr, Andong 760749, South Korea Andong Natl Univ Andong South Korea 760749 r, Andong 760749, South Korea
Titolo Testata:
JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS
fascicolo: 4, volume: 58, anno: 2000,
pagine: 155 - 159
SICI:
0361-0470(2000)58:4<155:FOCAWW>2.0.ZU;2-B
Fonte:
ISI
Lingua:
ENG
Soggetto:
FUEL ALCOHOL PRODUCTION; HULL-LESS BARLEY; ETHANOL-PRODUCTION; STARCH; RYE;
Keywords:
alcohol production; free amino nitrogen; mash; yeast foods;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
15
Recensione:
Indirizzi per estratti:
Indirizzo: Lee, WJ Kangnung Natl Univ, Dept Food Sci, Chunchon 210702, South Korea Kangnung Natl Univ Chunchon South Korea 210702 0702, South Korea
Citazione:
W.J. Lee et al., "Fermentation of corn and wheat with supplementation of inactive dry Brewer's yeast", J AM SOC BR, 58(4), 2000, pp. 155-159

Abstract

Corn grits, corn flour, and ground wheat were liquefied with heat-stable alpha -amylase at 65, 80, and 95 degreesC. The degree of starch hydrolysis was quantitatively determined by an iodine affinity method. The highest degree of starch hydrolysis was obtained at 80 degreesC. After liquefaction at 80 degreesC for 1 hr,mashes were saccharified with amyloglucosidase at 60 degreesC 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 ethanolyield. Corn and wheat mashes prepared by adding 1 kg of grains to 3 L of water produced over 10% (v/v) ethanol within four days of fermentation at 25degreesC. The use of inactive dry brewer's yeast may be economically attractive for the industrial production of alcoholic beverages.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 13/07/20 alle ore 10:20:48