Simultaneous saccharification and fermentation of broken rice: An enzymatic extrusion liquefaction pretreatment for Chinese rice wine production

Bioprocess and Biosystems Engineering

Volumn 36, Issue 8, 2013, Pages 1141-1148

  Li, Hongyan ^a   Jiao, Aiquan ^a   Xu, Xueming ^a   Wu, Chunsen ^a   Wei, Benxi ^a   Hu, Xiuting ^a   Jin, Zhengyu ^a   Tian, Yaoqi ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Amino acid; Broken rice; Enzymatic extrusion; SSF

Indexed keywords

ALTERNATIVE PROCESS; BARREL TEMPERATURE; BROKEN RICE; EXTRUSION PARAMETER; FERMENTATION EFFICIENCY; FERMENTATION RATE; SIMULTANEOUS SACCHARIFICATION AND FERMENTATION; SSF;

AMINO ACIDS; BREWERIES; FERMENTATION; LIQUEFACTION; WINE;

EXTRUSION;

AMINO ACID; AMYLASE; OLIGOSACCHARIDE;

ALCOHOL PRODUCTION; ARTICLE; BATCH FERMENTATION; CONTROLLED STUDY; ENZYMATIC EXTRUSION LIQUEFACTION; FERMENTATION; HYDROLYSIS; INTERMETHOD COMPARISON; LIQUEFACTION; MOISTURE; PRIORITY JOURNAL; RICE; SACCHARIFICATION; TEMPERATURE; WINE;

EID: 84885626194     PISSN: 16157591     EISSN: 16157605     Source Type: Journal    
DOI: 10.1007/s00449-012-0868-0     Document Type: Article

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