EJPAU 2005. Czarnecki Z. , Nowak J. HEMICELLULASE SUPPLEMENTATION OF REGULAR AND HYBRID RYE GRAIN MASHES FOR ETHANOL FERMENTATION

Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

2005
Volume 8
Issue 4

Topic:

Food Science and Technology

ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES

Czarnecki Z. , Nowak J. 2005. HEMICELLULASE SUPPLEMENTATION OF REGULAR AND HYBRID RYE GRAIN MASHES FOR ETHANOL FERMENTATION, EJPAU 8(4), #56.
Available Online: http://www.ejpau.media.pl/volume8/issue4/abs-56.html

HEMICELLULASE SUPPLEMENTATION OF REGULAR AND HYBRID RYE GRAIN MASHES FOR ETHANOL FERMENTATION

Zbigniew Czarnecki, Jacek Nowak
Department of Fermentation and Biosynthesis, Institute of Food Technology of Plant Origin, The August Cieszkowski Agricultural University of Poznan, Poland

ABSTRACT

Rye hybrids were proved to be a very good raw-material for ethanol production, as good as a regular variety. The most profound difference found in chemical composition of hybrids and a regular variety was higher level of pentosanes, reaching from 7.6 to 9.2% of dry matter. Applying hemicellulase enzyme in the mashing process as the additional enzyme is particularly reasonable for rye hybrids. Taking into account higher productivity of hybrid varieties, the ethanol yield from hectare of land might be up to 40% higher in comparison with a regular rye grain.

Key words: ethanol, rye hybrids, hemicellulase.

Zbigniew Czarnecki
Department of Fermentation and Biosynthesis,
Institute of Food Technology of Plant Origin,
The August Cieszkowski Agricultural University of Poznan, Poland
Wojska Polskiego 31, 60-624 Poznan, Poland
email: zbyczar@au.poznan.pl

Jacek Nowak
Department of Fermentation and Biosynthesis,
Institute of Food Technology of Plant Origin,
The August Cieszkowski Agricultural University of Poznan, Poland
Wojska Polskiego 31, 60-624 Poznan, Poland
Phone: (+48 61) 848 72 83
email: jacnow@au.poznan.pl

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.