This paper describes the direct use of mycelium of amylolytiv mold for saccharifying starch in the production of ethyl alcohol from granular wheat flour mashes. Pure culture technique was employed in growing the mold in the distillery. The medium consisted of grain stillage, nutrient salts, a trace of metallic aluminum, and some grain mash. When a volume of mold mycelium equivalent to 6-12% of the fermenter volume was added to the mash, it was possible to eliminate four fifths of the malt previously used and thus to obtain a significant increase in yield of alcohol from the flour.
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