Method for producing a fermentation product
The present technology relates to improved processes of producing fermentation products from starch-containing material using fermenting microorganisms comprising a pentose (i.e., C5 sugar) fermenting yeast cell, suitable for fermentation of a sugar composition comprising C5 sugar(s) in combination with an enzyme composition.
1. A method of producing a fermentation product from starch-containing material comprising:
i) Converting starch-containing material to fermentable sugars;
ii) Subjecting the fermentable sugars to an enzyme composition comprising a hemicellulase and at least a further enzyme selected from the group consisting of pectinase, cellulase, glucanase and protease;
iii) Fermenting the fermentable sugars with fermenting microorganisms to beer mash; and
iv) Separating the fermentation product in the beer mash,
wherein the fermenting microorganisms comprise pentose fermenting yeast cells and/or pentose and glucose fermenting yeast cells.
2. The method according to claim 1 , wherein the fermenting microorganisms comprise a glucose fermenting microorganism, selected from the group consisting of fungi, yeast and/or and bacteria.
3. The method according to claim 1 , wherein the fermenting microorganisms comprise Saccharomyces cerevisiae or baker's yeast.
4. The method according to claim 1 , wherein the enzyme composition comprises a combination selected from the group consisting of:
i) a hemicellulase, cellulase and a glucanase;
ii) a hemicellulase, pectinase and a glucanase;
iii) a hemicellulase and a pectinase;
iv) a hemicellulase and a glucanase; and
v) a hemicellulase and a cellulose.
5. The method according to claim 1 , wherein the fermentation product is selected from the group consisting of an acid, an alcohol and hydrogen.
6. The method according to claim 5 , wherein the alcohol is selected from the group consisting of ethanol, butanol, propanol, methanol, propanediol and butanediol.
7. The method according to claim 5 , wherein the acid is selected from the group consisting of lactic acid, propionic acid, acetic acid, succinic acid, malic acid, butyric acid and formic acid.
8. The method according to claim 1 , wherein the starch-containing material is obtained from cereals and/or tubers.
9. The method according to claim 1 , wherein the starch-containing material is selected from the groups consisting of corn, wheat, barley, rye, millet, sorghum, and milo.