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Information Journal Paper

Title

THE STUDY OF EFFECTIVE FACTORS IN IMPROVING THE FERMENTATION YIELD OF WHEAT STARCH

Pages

  79-89

Abstract

 Due to the increase of molasses prices and becoming self-dependent in production of wheat, it can be recommended to replace STARCH compounds with molasses in fermentation industries in our country. In this research using wheat STARCH to produce alcohol, we show that enzymatic decomposition of treated STARCH (15% wt solution) at 130 0C and pH 1.35, gives better fermentation yield in comparison with other methods of hydrolization. Also, enriching fermentation liquid with mineral such as P, Zn, Mg and K and with pH controlling at 5.5 in starting of fermentation can be very effective in increasing of alcohol concentration. Another result of this research is that ACETIC ACID AND LACTIC ACID (up to 9 gr/l) have no effect in fermentation of hydrolyzed STARCH.

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    • Cite

    APA: Copy

    GORJI, M.A., NAHVI, I., EMTIAZI, G., & BIDRAM, H.. (2007). THE STUDY OF EFFECTIVE FACTORS IN IMPROVING THE FERMENTATION YIELD OF WHEAT STARCH. PAJOUHESH-VA-SAZANDEGI, 20(1 (74 IN AGRONOMY AND HORTICULTURE)), 79-89. SID. https://sid.ir/paper/18750/en

    Vancouver: Copy

    GORJI M.A., NAHVI I., EMTIAZI G., BIDRAM H.. THE STUDY OF EFFECTIVE FACTORS IN IMPROVING THE FERMENTATION YIELD OF WHEAT STARCH. PAJOUHESH-VA-SAZANDEGI[Internet]. 2007;20(1 (74 IN AGRONOMY AND HORTICULTURE)):79-89. Available from: https://sid.ir/paper/18750/en

    IEEE: Copy

    M.A. GORJI, I. NAHVI, G. EMTIAZI, and H. BIDRAM, “THE STUDY OF EFFECTIVE FACTORS IN IMPROVING THE FERMENTATION YIELD OF WHEAT STARCH,” PAJOUHESH-VA-SAZANDEGI, vol. 20, no. 1 (74 IN AGRONOMY AND HORTICULTURE), pp. 79–89, 2007, [Online]. Available: https://sid.ir/paper/18750/en

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