| Issue |
E3S Web Conf.
Volume 247, 2021
International Conference on Efficient Production and Processing (ICEPP-2021)
|
|
|---|---|---|
| Article Number | 01006 | |
| Number of page(s) | 5 | |
| DOI | https://doi.org/10.1051/e3sconf/202124701006 | |
| Published online | 05 April 2021 | |
Biotechnological recycling of byproducts in the rice soft beverage industry: a preliminary research
1 Graduate School of Biotechnologies and Food Science, Institute of biomedical systems and biotechnologies, Peter the Great St. Petersburg Polytechnic University, 29, Polytekhnicheskaya, St. Petersburg, 195251, Russia
2 Department of Cancer Chemoprevention and Oncopharmacology, N.N.Petrov National Medical Research Center of Oncology, 68, Leningradskaya ul., Pesochnyi, St. Petersburg, 197758, Russia
3 Faculty of Biotechnologies (BioTech), ITMO University, 197101, Kronverksky 49, Russia
The use of industrial waste as the secondary raw materials is relevant all over the world. The rice sediment is a byproduct of the rice soft beverage industry. The rice mash was obtained by the rice sediment fermentation with α-amylase and ethanol yeast Saccharomyces cerevisiae. The rice wort fermentation efficiency was estimated by rice mash ethanol concentration, the visible mass concentration of mash dry substances, mash acidity, total yeast number and yeast budding, yeast cell area. The most intensive fermentation was in the sample with α-amylase. On the 7th day of fermentation, the alcohol concentration in this sample was 5.28volume (%), which is 5 times more than in the sample without α-amylase. Digital morphometric characteristics of yeast correlated with actual fermentation parameters, reflecting yeast adaptive reactions at various ethanol technological stages. The rice mash can be used in the rectification process to obtain new products - ethanol distillate or bioethanol. New methods and expanding technologies for biotechnological rice sediment recycling are required in this field of research.
© The Authors, published by EDP Sciences, 2021
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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