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- W2008021702 abstract "Corn dry milling produces germ, pericarp fiber and grits (endosperm particles). Grits canbe ground into flour and fermented into ethanol using a conventional dry grind ethanol process.Combining dry milling before the dry grind ethanol process would allow recovery of germ andpericarp fiber as coproducts prior to fermentation of flour obtained from grits. Fermentationcharacteristics of dry milled flour were evaluated using two saccharification and fermentationprocesses. Yellow dent corn samples were tempered, degermed and defibered to recover germ andpericarp fiber. Grits were milled to obtain flour. Flour was mixed with water and liquefied byenzymatic hydrolysis. Liquefied slurry was fermented using either separate saccharification (SS) andfermentation or simultaneous saccharification and fermentation (SSF). Corn germ soak water and Bvitaminswere added to the fermentation substrate to study the effect of micronutrient addition.Ethanol and sugar profiles were monitored using HPLC. The SSF process produced higher ethanolyields than SS. Addition of B-vitamins and germ soak water to mash with SSF produced 2.6 and2.3% (v/v) higher ethanol concentrations respectively compared to control with no B-vitamins or soakwater added. Addition of germ soak water and B-vitamins also increased fermentation rates." @default.
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- W2008021702 date "2005-01-01" @default.
- W2008021702 modified "2023-10-05" @default.
- W2008021702 title "Strategies to Improve Fermentation Characteristics of Degermed Corn Flour" @default.
- W2008021702 doi "https://doi.org/10.13031/2013.19665" @default.
- W2008021702 hasPublicationYear "2005" @default.
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