ENZYMES IN ALCOHOL PRODUCTION
Enzymes with very useful domains in different industries can change the structure of non-fermentable carbohydrates and enable the use of raw materials such as corn, wheat, rice, potatoes and other starchy and cell sources for the production of ethanol. Increasing productivity in alcohol production is one of the other advantages of using enzymes.
- Second greatest solvent after water
- Vital role in vinegar, paint, resin, and rubber production
- The most important natural disinfectant with a broad spectrum of action and no skin or internal complications
- A fuel used as a substitute for gasoline and MTBE (methyl tert-butyl ether) that mitigates the destructive impact of fossil fuels
- importance for gross domestic product index (GDP)
- used in many medicinal compounds, especially syrups
- %100 biodegradable in the environment
A look at the fermentation process in a fermentor
Conversion of non-fermentable carbohydrate sources into fermentable carbohydrates
Mechanism of action of Alpha-Amylase
Alpha-amylase randomly attacks and breaks down alpha 4-1 bonds inside the polysaccharide chain.
Mechanism of action of Alpha-Amylase + pullulanase
Glucoamylase enzyme hydrolyzes alpha 4-1 bonds from the end of the chain and pullulanase enzyme hydrolyze alpha bonds 6-1 and thus remove oligosaccharide branches.
BONAMYL AL
Fights against contamination
Feature of BONAMYL Al
Bacillus licheniformis strain containing thermostable alpha-amylase
Feature of BONAMYL Al
Lower production time and energy consumption and greater production efficiency Different options for the physical forms of the raw material (flour, etc.)
BONAMIX AL
Reaching the highest DE
Feature of BONAMIX AL
An appropriate combination of glucoamylase and pullulanase
Feature of BONAMIX AL
Glucose syrup with a DE (dextrose equivalent) of 97 that improves alcohol production
low saccharification time
(60-55 hours)