Dragunova Yu.E., Atykyan N.A., Revin V.V.
EFFECT OF DEGREE OF GRINDING GRAIN RAW AND PRE-ACTIVATION OF YAST FOR ALCOHOL YEILDS ^{[№ 10 ' 2012]}
Ultrarefined particles of grain with size up to 250 nm were obtained. This refinement increases the output of simple sugars, even without prior enzymatic hydrolysis as was shown. The possibility of using a low (less than 60°C) temperature of enzymatic hydrolysis compared to classical schemes for the temperature treatment of grain mash was investigated. Was revealed that the use of nanostructured grain raw material and pre-activation of Saccharomyces cerevisiae allows to intensify the process of obtaining of ethanol, as result in fermentation medium it accumulates to 8,6%.