A proven enzymatic formulation for molasses fermentation
INTRODUCTION
FERMSOUL is a propriety blend of enzymes containing all the essential enzymes required for improving and boosting the fermentation efficiency of molasses for ethanol production. FERMSOUL consists of seven primary and four secondary enzymes that are produced through submerged and solid state fermentation of highly selected strains of Rhizopus oryzae, Trichoderma reesie and Aspergillus oryzae.
DESCRIPTION
Molasses is a very complex medium and consists of several complex components. The composition of molasses from different regions / countries have been studied well and the major constituents of molasses have been well documented. Major constituents of molasses are fermentable and unfermentable sugars (UFS), proteins, various minerals / salts & water.
Our experties have been discovering various strains for enzymes to convert / hydrolyze the unfermentable sugars and proteins of molasses into simple sugars and free amino acids which the yeast can use for alcohol conversion thereby increasing alcohol yields. The Unfermentable sugars UFS in molasses consist of various polysaccharides such as starch, cellulose, xylan, pectin, hemicellulose, dextran, etc. Many of these polysaccharide can be converted to fermentable sugars through the action of enzymes that are selected to work at the pH and temperature of the molasses fermentation process. All these unfermentable polysaccharide convert into simple fermentable sugars through the action of enzymes present in FERMSOUL, resulting in the increase in the biochemical value of molasses for yeast fermentation. In addition to the enzymatic conversion of UFS to FS, the exo and endo proteases present in FERMSOUL breakdown the proteins present in molasses into Free Amino Acids which is used by the yeast as a source of nitrogen and results into significant improvement in yeast health and fermentation efficiency. In addition, the proteases are also able to control many of the contaminating bacteria present in molasses and thereby results into very good control of volatile fatty acids that are produced by the bacteria.
Composition of FERMSOUL
FERMSOUL hydrolyzes following component in molasses through below enzymes
Starch - Different type of Amylases.
(alpha-amylase and raw starch hydrolyzing glucoamylase)
Cellulose - Cellulase
Pectins - Pectinase
Xylan - Xylanase
Hemicellulose - Hemicellulase
Proteins - Different types of Proteases
MODE OF ACTION
FERMSOUL is a blend of all the above mentioned enzymes and has three major mode of action: -
Hydrolyzes unfermentable sugars in the molasses and convert it to reducing sugar which the yeast can take up for fermentation.
Protease side activity of FERMSOUL liberates FANN (Free Alpha Amino Nitrogen) by hydrolyzing the proteins present in molasses, which works as a food for yeast.
Protease hydrolyzes the cell wall of bacteria, which is made of proteins. Thus leading to elimination of contamination.
ADVANTAGES of FERMSOUL
FERMSOUL can increase the yield of the final product by as much as 10% per ton of molasses.
FERMSOUL eliminates di acetyl odor and contamination thus improving the quality.
FERMSOUL causes significant reduction in effluent of spent wash more the alcohol increase lesser the effluent output.
FERMSOUL cases tremendous reduction in fuel consumption per liter of alcohol.
Additional Benefits of FERMSOUL
Increase in efficiency leads to proportionate increase in CO2 collection.
Elimination of lactobacillus contamination. Elimination of biocides & antibiotics.
Reduction in yeast invigorates.
Reduction in Anti-foam agents.
Reduction in scaling.
DOSAGE :
FERMSOUL is dosed at 2- 5 ppm.
Divided dosing has to be done at pre fermenter and main fermenter stage to get the best results.
ACTIVITY PROFILE
The working pH range of FERMSOUL is between 3.0-5.0
Working temperature for FERMSOUL is between 30-50 degree Celcius
SPECIFICATION & PACKAGING
FERMSOUL is a powder formulation light brown in color.
FERMSOUL is available in 1Kg Aluminum foil packs and in 25 Kg HDPE Drums.