Abstract
The objectives of this study were to determine the effect of enzyme and yeast dose on starch-to-glucose and glucose-to-ethanol conversions for the production of ethanol and sugars during the simultaneous saccharification and fermentation (SSF) process used in the dry grind ethanol industry. Fermentations were performed on a yellow dent corn hybrid with 3 enzymes doses (80, 110, and 140 L) of spirilizyme glucoamylase enzyme and 3 yeast doses (2, 4, and 6 mL of 0.1 g/mL of yeast water slurry) with 3 replicates. Samples were drawn after 2, 4, 6, 8, 10, 12, 24, 48, and 72 hours from the start of the fermentation. Samples were analyzed using HPLC and FT-NIR spectroscopy for the ethanol and sugar contents. Enzyme and yeast doses both had significant effects on the level of sugar present during the SSF process. However, only yeast dose significantly affected ethanol content. Measuring enzyme and yeast dose using NIR provides a dynamic way to optimize the process.
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