PROCESSES FOR PRODUCING A FERMENTATION PRODUCT

1 . A process for producing fermentation products from starch-containing material comprising the steps of:

i) liquefying the starch-containing material at a temperature above the initial gelatinization temperature using:

an alpha-amylase;

optionally a protease having a thermostability value of more than 20% determined as Relative Activity at 80° C./70° C.; and

optionally a carbohydrate-source generating enzyme;

ii) saccharifying using a carbohydrate-source generating enzyme;

iii) fermenting using a fermenting organism;

wherein a cellulolytic composition is present or added during fermentation or simultaneous saccharification and fermentation.

2 . The process of claim 1 , wherein the pH during liquefaction is between above 5.0-6.5, such as above 5.0-6.0, such as above 5.0-5.5, such as between 5.2-6.2, such as around 5.2, such as around 5.4, such as around 5.6, such as around 5.8.

3 . The process of claim 1 , wherein the fermentation product is an alcohol, preferably ethanol, especially fuel ethanol, potable ethanol and/or industrial ethanol.

4 . The process of claim 1 , wherein the alpha-amylase is from the genus Bacillus , such as a strain of Bacillus stearothermophilus , in particular a variant of a Bacillus stearothermophilus alpha-amylase, such as the one shown in SEQ ID NO: 1 herein.

5 . The process of claim 4 , wherein the Bacillus stearothermophilus alpha-amylase has a double deletion of positions I181+G182 and optionally a N193F substitution, or deletion of R179+G180 (using SEQ ID NO: 1 for numbering).

6 . The process of claim 1 , wherein the protease is a variant of the metallo protease derived from a strain of the genus Thermoascus , preferably a strain of Thermoascus aurantiacus , especially Thermoascus aurantiacus CGMCC No. 0670.

7 . The process of claim 1 , wherein the protease is derived from a strain of Pyrococcus , preferably a strain of Pyrococcus furiosus.

8 . The process of claim 1 , wherein the carbohydrate-source generating enzyme present and/or added during liquefaction step i) is a glucoamylase, preferably derived from a strain of the genus Penicillium , especially a strain of Penicillium oxalicum disclosed as SEQ ID NOs: 9 or 14 herein.

9 . The process of claim 1 , further wherein a glucoamylase is present and/or added during saccharification and/or fermentation.

10 . The process of claim 1 , wherein the glucoamylase present and/or added during saccharification and/or fermentation is of fungal origin, preferably from a stain of Aspergillus , preferably A. niger, A. awamori , or A. oryzae ; or a strain of Trichoderma , preferably T. reesei ; or a strain of Talaromyces , preferably Talaromyces emersonii , or a strain of Pycnoporus , or a strain of Gloeophyllum , such as a strain of Gloeophyllum sepiarium or Gloeophyllum trabeum or a strain of the Nigrofomes.

11 . The process of claim 1 , comprising the steps of:

i) liquefying the starch-containing material at a temperature above the initial gelatinization temperature using:

an alpha-amylase derived from Bacillus stearothermophilus;

optionally a protease having a thermostability value of more than 20% determined as Relative Activity at 80° C./70° C., preferably derived from Pyrococcus furiosus and/or Thermoascus aurantiacus ; and

a Penicillium oxalicum glucoamylase;

ii) saccharifying using a glucoamylase enzyme;

iii) fermenting using a fermenting organism;

wherein a cellulolytic composition is present or added during fermentation or simultaneous saccharification and fermentation.

12 . The process of claim 1 , wherein the cellulolytic composition is derived from a strain of Trichoderma , in particular Trichoderma reesei , or a strain of Humicola , in particular Humicola insolens , or a strain of Chrysosporium , in particular Chrysosporium lucknowense.

13 . The process of claim 1 , wherein the cellulolytic composition is a Trichoderma reesei cellulolytic enzyme composition further comprising Penicillium emersonli GH61A polypeptide having cellulolytic enhancing activity disclosed in SEQ ID NO: 23 herein and Aspergillus fumigatus beta-glucosidase disclosed in SEQ ID NO: 22 herein or a variant thereof with the following substitutions: F100D, S283G, N456E, F512Y.

14 . An enzyme composition comprising:

an alpha-amylase;

optionally a protease having a thermostability value of more than 20% determined as Relative Activity at 80° C./70° C.;

optionally a pullulanase; and

a carbohydrate-source generating enzyme.

15 . The composition of claim 14 , wherein the alpha-amylase is from the genus Bacillus , such as a strain of Bacillus stearothermophilus , in particular a variant of a Bacillus stearothermophilus alpha-amylase, such as the one shown in SEQ ID NO: 3 in WO 99/019467 or SEQ ID NO: 1 herein.

16 . The composition of claim 14 , wherein the Bacillus stearothermophilus alpha-amylase has a double deletion of positions I181+G182, and optionally a N193F substitution, or deletion of R179+G180 (using SEQ ID NO: 1 for numbering).

17 . The composition of claim 14 , wherein the protease is a variant of the metallo protease derived from a strain of the genus Thermoascus , preferably a strain of Thermoascus aurantiacus , especially Thermoascus aurantiacus CGMCC No. 0670.

18 . The composition of claim 14 , wherein the protease is derived from a strain of Pyrococcus , preferably a strain of Pyrococcus furiosus.

19 . The composition of claim 14 , wherein the carbohydrate-source generating enzyme is a glucoamylase having a heat stability at 850C, pH 5.3, of at least 20%, such as at least 30%, preferably at least 35%.

20 . The composition of claim 14 , wherein the carbohydrate-source generating enzyme is a glucoamylase, preferably derived from a strain of the genus Penicillium , especially a strain of Penicillium oxalicum disclosed as SEQ ID NOs: 9 or 14 herein.