Analysis of Saccharification Products of High-Concentration Glutinous Rice Fermentation by Rhizopus nigricans Q3 and Alcoholic Fermentation of Saccharomyces cerevisiae GY-1

Abstract

A two-stage process was used to prepare rice alcohol, i.e., saccharification of glutinous rice by Rhizopus nigricans Q3, followed by Saccharomyces cerevisiae's fermentation. Rhizopus nigricans Q3 was cultured during the saccharification stage, and Saccharomyces cerevisiae GY-1 was added in the fermentation stage. Total sugar content and reducing sugar content in these two stages were analyzed. The relationship between the production proportion and consumption of the reducing sugar in the saccharification interval was analyzed using reducing sugar indices. It is an important rule that the high-concentration syrup and oligosaccharides prepared by glutinous rice could reach 42°Bx and 250 mg/mL by high-concentration fermentation in the growth stage of R. nigricans Q3.