Production of alcohol by simultaneous saccharification and fermentation of low-grade wheat flour

Abstract

Two samples of low-grade wheat flour, namely low-grade 1 (LG1) and low-grade 2 (LG2), with different carbohydrate and fibrous content, were used as substrates. The samples were liquefied using various concentrations of or- or β-amylase, in order to optimize the production of fermentable sugars; the enzyme α-amylase revealed higher performance. After liquefaction, the simultaneous saccharification and fermentation was conducted in ajar fermentor. Amyloglucosidase was used for saccharification, and dry baker's yeast, S. cerevisiae. for fermentation simultaneously. Glucose was consumed promptly in both cases, LG1 and LG2; ethanol production was considerably higher in LG1 (38.6 g/L), compared to LG2 (24.9 g/L). The maximum ATP production was observed early in the SSF process. LG1 revealed higher potential as substrate for ethanol production.