Selection of the complex of enzyme preparation for the hydrolysis of the constituents of grain at the fermentation of the wort of high

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dc.contributor.authorMudrak, Tatiana
dc.contributor.authorKuts, Anatoly
dc.contributor.authorKovalchuk, Svitlana
dc.contributor.authorKyrylenko, Roman
dc.contributor.authorBondar, Nikolai
dc.date.accessioned2020-01-31T12:17:08Z
dc.date.available2020-01-31T12:17:08Z
dc.date.issued2018
dc.description.abstractIn this work we have selected the optimal complex of enzyme preparations for hydrolysis of constituents of grain raw materials at fermentation of wort of high concentrations. In the selection of enzyme systems, their effect on the technical and chemical parameters of mature broods during fermentation of wort is investigated. For research, corn starch of 69.0% was used. Based on experimental studies, it was found that the use of a complex of enzyme preparations - amylolytic Amylex 4T, saccharifying - Diazim TGA, proteolytic (Alfalase AFP), cytolytic (Laminex 750) and complex complex AF β-glucanase and xylanase XL combinations of their concentrations contributed to the intensification of the fermentation process of the wort and increase the accumulation of the target product - ethanol by 0.8-1.4%, depending on the concentration of the wort. The highest amount of ethanol was accumulated at the maximum dosage of additional enzyme preparations.uk_UA
dc.identifier.citationSelection of the complex of enzyme preparation for the hydrolysis of the constituents of grain at the fermentation of the wort of high / T. Mudrak, A. Kuts, S. Kovalchuk, R. Kyrylenko, N Bondar // Food Science and Technology. -2018. - №12 (2). - С. 19-25. doi: 10.15673/fst.v12i2.931.uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/30571
dc.language.isoenuk_UA
dc.subjectenzyme preparationuk_UA
dc.subjecthighly concentrated wortuk_UA
dc.subjectstarchuk_UA
dc.subjectdry matteruk_UA
dc.subjectfermentationuk_UA
dc.subjectкафедра біотехнології продуктів бродіння і виноробстваuk_UA
dc.subjectкафедра готельно-ресторанної справиuk_UA
dc.titleSelection of the complex of enzyme preparation for the hydrolysis of the constituents of grain at the fermentation of the wort of highuk_UA
dc.typeOtheruk_UA

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