Ethanol fermentation of very high gravity (VHG) maize mashes by Saccharomyces cerevisiae with spent brewer's yeast supplementation

Rheological characteristics and genotype correlation of cassava root for very high gravity ethanol production: The influence of cassava varieties and harvest times

“…This results in an inefficient process of fermentation, distillation, and wastewater treatment . Therefore, very high gravity fermentation (VHG) has been proposed recently with regard to the process‐intensification concept, as it uses less water, produces less contamination, and requires less energy for ethanol separation than previously utilized approaches, and a low amount of wastewater is generated from the process . There are several varieties of cassava in Thailand, and each variety has particular characteristics, such as branching structure, molecular bonding and arrangement , crystallinity , degree of polymerization , and amylose‐to‐amylopectin ratio, which are correlated with the genotype and phenotype of plant .…”

Viscosity reduction of cassava for very high gravity ethanol fermentation using cell wall degrading enzymes from Aspergillus aculeatus

“…VHG fermentation can hence lead to improvement of the overall process economics with no major alteration to the existing facilities [4]. Currently, VHG fermentation has been mostly studied for ethanol production from cereal grains including wheat, corn, barley, rye, sorghum, and finger millet [3,[5][6][7][8][9][10], while its application in root or tuber mash prepared from dicotyledonous plants is still limited. This is mainly due to the highly viscous nature of root and tuber mashes caused by their high pectin content, which leads to entrapment of water in the cell wall matrix [11].…”

Effect of sorghum type and malting on production of free amino nitrogen in conjunction with exogenous protease enzymes

“…Neutral proteinase was selected based on its pH optimum range of between 6 and 8 and its activity at low temperature (optimum at 50 °C), enabling it to be active in mashing and in fermentation applications . In general, increasing the concentration of neutral protease resulted to a corresponding increase in FAN production with both the W and WT raw grain (Fig.…”