Description

                              Acid Protease for Alcohol Production

Acid protease is a kind of high-tech product generated by modern biotechnology. During the alcohol fermentation, adding of acid protease can effectively hydrolyze the protein and break the structure link raw materials, increase the efficiency of glucoamylase, increase the conversion rate of carbon source, and finally improve the yield of alcohol.

On other hand, the hydrolyze function of the acid protease can increase the a-amino nitrogen level, improve the growth and propagation of yeast, increase the fermentation speed, shorten the fermentation period and increase efficiency of fermentation tanks.

1. Optimum Condition
Acid protease suitable for alcohol production from corn, sorghum, rye and other starch materials. The optimum pH 2.**6.0, and temperature is ****5.

2. Dosage
The dosage of acid protease used is ****6 U/g raw materials; it depends on different raw material and fermentation process. In most cases, each gram raw material need *4U/g acid protease, **0g/ton acid protease (****0u/g), or **0g/tone acid protease (****0u/g).

3. Application
(1) Re-activation of acid protease: dissolve the acid protease in ****0 warm water, soak and activate for 1 hour, stir every *5 minutes.
(2) Batch fermentation: when the sacrificed slurry reaches 1/3 of the fermentation tank, add all liquid and residues part at one time.
(3) Cascade fermentation and semi-continuous fermentation: Depends on the production volume, add acid protease continuously during fermentation. For a *0 ton/day (*0,**0 ton/year) alcohol plant, the adding rate acid protease is *0 liter/ hour.

4. Others
(1) As the optimum temperature of acid protease is ~ *0, it is suggested to use the thermo yeast.
(2) The use of acid protease can shorten the fermentation cycle greatly to *****5 hours. After fermentation, discharge the tank immediately; avoid alcohol lost and increase of acidity.
(3) After the use of acid protease, the number of yeast will doubled, fermentation speed will greatly increase, so its better to control the fermentation temperature, the highest temperature should not be more than *0.