Production of alcohol from raw wheat flour by Amyloglucosidase and Saccharomyces cerevisiae

Ethanol production, by a simultaneous saccharification and fermentation pro cess from raw wheat flour, has been performed by Saccharomyces cerevisiae a nd a low level of amyloglucosidase enzyme. The fermentation time was about 60 h after a 6 h presaccharification, with an amyloglucosidase (AMG) level of 270 AGU.kg(-1) starch, but only 31 h with a simultaneous saccharificatio n fermentation process (SSF). When an AMG level of 540 AGU.kg(-1) starch wa s used, the time decreased to 21 h, giving an ethanol concentration of 67 g .l-(1). Sugar composition of the wort after the liquefaction may be respons ible of the difference between these two process. Maltose, a fermentable su gar, was produced in high concentration during the liquefaction, allowing a shorter process period, counteracting the effect of the slow starch hydrol ysis at 35 degrees C (SSF temperature). (C) 2000 Elsevier Science Inc. All rights reserved.