Comparative study of Simultaneous Saccharification and Fermentation (SSF) and Separate Hydrolysis and Fermentation (SHF) for Rice Wine production by Pichia kudhavzevii

摘要

The present study was aimed at preparation of rice wine using Pichia kudriavzevii by simultaneous saccharification and fermentation (SSF) and separate hydrolysis and fermentation (SHF). Two varieties of rice PUSA1121 and PR116 were used to produce ethanol by SSF and SHF. Ethanol concentration of 7.64% (w/v) and 6.82% (w/v) (72 hrs) from PUSA 1121 and PR116, respectively was obtained by SHF giving fermentation efficiency of approx. 87% in both the cases. SSF sh'owed decrease in ethanol production 5.88% (w/v) ethanol from parmal rice (PR116) in 72 h with fermentation efficiency of 82.08% and from basmati rice (PUSA 1121), 6.82% (w/v) ethanol was produced with fermentation efficiency of 72% only in 72 h. Hence, SHF proved to be advantageous in rice saccharification and subsequent ethanol production.