The rising population and increasing demand for food place added pressure on the agricultural sector to maintain high process efficiency while implementing environmentally friendly methods. In this study, we investigate the effect of pre-hydrolysis of native rye starch and its influence on the yield of ethanol obtained by simultaneous saccharification and fermentation (SSF) from high gravity rye mashes with 25% and 28% w w⁻¹ dry matter content. Fermentation was carried out in a 3-day system at a temperature of 35 ± 1 °C using the dry distillery yeast Ethanol Red (Saccharomyces cerevisiae). The characteristics of the tested raw material and changes in the native rye starch during enzymatic hydrolysis were analyzed using a scanning electron microscope (SEM). The SEM images revealed characteristic changes on the surface of the starch, which was found to have a layered structure, as well as interesting behavior by the yeast during SSF when the glucose concentration in the environment was lowered. Both in the mashes with 25% and 28% w w⁻¹ dry matter, starch pre-hydrolysis did not significantly increase either the initial amounts of sugars available to the yeast or the fermentation efficiency and ethanol yield in comparison to the mashes without this pre-treatment.

人口的增加和对食品的需求增加，给农业部门施加了压力，要求他们在维持环境友好方法的同时保持较高的加工效率。在这项研究中，我们调查的天然黑麦淀粉预水解和其上的乙醇通过从高重力黑麦醪同时糖化和发酵（SSF），用25％和28％（重量）所获得的产率影响的效果瓦特^-1干物质含量。使用干酒酵母乙醇红（酿酒酵母），在3天的系统中于35±1°C的温度下进行发酵）。使用扫描电子显微镜（SEM）分析了测试原料的特性以及酶促水解过程中天然黑麦淀粉的变化。SEM图像揭示了淀粉表面的特征变化，发现其具有层状结构，并且当环境中的葡萄糖浓度降低时，SSF期间酵母的有趣行为。相对于没有预先准备的麦芽来说，在干重分别为25％和28％w ^-1的麦芽中，淀粉的预水解都不能显着增加酵母可利用的糖的初始量或发酵效率和乙醇产量。治疗。