A process for utilizing mycelium waste from the production of citric acid in the conversion of starch in amylaceous raw material to fermentable carbohydrates

摘要

Mycelium waste from a process for making citric acid using an Aspergillus mould such as Aspergillus niger and containing the enzyme maltase, is washed with water mechanically dewatered, heated to a temperature not exceeding 50 DEG C. until partially autolysed, dried at a temperature not exceeding 65 DEG C. and ground. The product may be added to a liquefied mash of amylaceous raw material, such as steamed potatoes, to bring about saccharification.ALSO:A mash comprising amylaceous raw material, such as steamed potatoes is liquefied by adding malt, diastase or Aspergillus oryzae and then saccharified by adding prepared amylolytic mycelium waste from a process for making citric acid using an Aspergillus mould, such as Aspergillus niger. The saccharified mash is subjected to alcoholic fermentation with yeast, alcohol is distilled off and the residue or stillage constitutes a fodder.ALSO:In preparing amylolytic mycelium waste for use in the conversion of starch in amylaceous raw material into fermentable carbohydrates, mycelium waste, from a process for making citric acid using an Aspergillus mould such as Aspergillus niger, is washed with water, mechanically dewatered, heated to a temperature not exceeding 50 DEG C. until partially autolysed, dried at a temperature not exceeding 65 DEG C. and ground. In saccharifying a mash comprising amylaceous raw material such as steamed potatoes, the mash is liquefied by mxing it with malt, diastase or Aspergillus oryzae and maintaining the temperature of the mixture at 55 to 60 DEG C for 15 to 30 minutes. The temperature of the mash is raised to between 65 and 70 DEG C., its pH value is preferably brought to 4,5, prepared amylolytic mycelium waste is then added, e.g. in an amount between 5 and 25% of the weight of starch in the mash, and the temperature is maintained, e.g. for about 1 hour, until saccharification is completed. The resulting mash may be subjected to alcoholic fermentation with yeast and the residue or stillage, left after distilling off the alcohol, may be used as fodder.