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- W4226410040 abstract "For the normal development of yeast during fermentation, it is necessary that the mash contains not only fermentable sugars, but also a sufficient amount of nitrogenous substances digestible by the yeast. With the complete replacement of malt by cultures of mold fungi, it is necessary not only to ensure deep hydrolysis of starch, but also hydrolysis of the protein substances of the raw material. The purpose of the study was to clarify the modes of cultivation of mold strains and develop the conditions for their cultivation in alcohol production. For the successful use of deep culture instead of malt, it is necessary to obtain cultures that are sufficiently active in terms of amylolytic and photolytic abilities under production conditions. For the correct dosage, it is necessary to establish to what extent the activity of cultures is preserved by their full-fledged enzymatic complex, which ensures normal saccharification at the established consumption of activity units, that the deep culture of mold fungi had a clearly low activity in terms of amylolytic ability with a relatively high dextrinolitic activity, which negatively affected the fermentation performance. It has been established that the complete replacement of malt with a deep culture of mold fungi with such low activity in terms of amylolytic ability led to a deterioration in technological indicators. The higher content of starch in the mash during saccharification with malt is due to the presence of undisclosed malt starch. The content of unfermented reducing substances during saccharification of this mold culture, inactive in terms of amylolytic ability, is higher than during saccharification with malt, which leads to a slight decrease in the yield of alcohol." @default.
- W4226410040 created "2022-05-05" @default.
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- W4226410040 date "2022-01-01" @default.
- W4226410040 modified "2023-10-07" @default.
- W4226410040 title "OPTIMIZATION OF PARAMETERS AND REGIMES OF FERMENTATION DURING SACCHARGE OF GRAIN MASH" @default.
- W4226410040 doi "https://doi.org/10.55196/2411-3492-2022-1-35-137-143" @default.
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