RESEARCH PAPER
Solutions for improvement of saccharification and fermentation of high gravity rye mashes
1
Department of Spirit and Yeast Technology, Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Łódź University of Technology, Wólczańska 171/173, 90-924 Łódź, Poland
Acceptance date: 2018-10-18
Publication date: 2019-02-06
Corresponding author
Katarzyna Pielech-Przybylska
Department of Spirit and Yeast Technology, Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Łódź University of Technology, Wólczańska 171/173, 90-924 Łódź, Poland
Department of Spirit and Yeast Technology, Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Łódź University of Technology, Wólczańska 171/173, 90-924 Łódź, Poland
Int. Agrophys. 2019, 33(1): 1–10
KEYWORDS
TOPICS
ABSTRACT
The aim of the study was to evaluate the effects of ultrasound pretreatment, pullulanase digestion and hop α-acids preparation activity on the efficiency of simultaneous saccharification and fermentation of high gravity mashes prepared from rye starch. As a result of the ultrasonic pretreatment alone, or such treatment combined with pullulanase digestion, a decrease in viscosity of 60-69 and 85%, respectively, was observed. Also, the higher concentrations of reducing sugars were determined in these mashes (p<0.05). The pretreatment of rye starch with ultrasound for 10 min resulted in a higher (by over 21%) fermentation efficiency as compared to the control mash (p < 0.05). Pullulanase digestion preceded by the use of ultrasound pretreatment and the antimicrobial action of hop α-acid preparation resulted in a further increase in fermentation efficiency (by ca. 30%), in comparison to the control sample (p < 0.05).
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