Saccharification of Starchy Grain Mashes for the Alcoholic Fermentation Industrv

Two strains of the mold Aspergillus oryzae have been found very satisfactory for producing amylase for use in saccharifying corn fermentation mashes. Best conditions for the production of highly active amylase preparations by growing the molds on wheat bran in rotating drums have been developed and are described. Data are presented for experimental fermentations in which the moldy bran was used for saccharifying the mashes; the effects of grinding, proportion of moldy bran, and temperature of saccharification were particularly investigated. Best results are obtained when the moldy bran is employed in the same manner as malt. On the average the moldy bran produces approximately 12 per cent higher alcohol yields than does a good dried barley malt. The possibilities of using the moldy bran to replace malt in the alcohol fermentation industry is discussed.