Improved fermentation processes

Abstract

The present technology relates to methods of producing a fermentation product from starch containing material, wherein the fermentation medium is subjected before, during and/or after the fermentation process to an enzyme composition comprising a xylanase and a pectinase.

1 . A method of producing a fermentation product from starch containing material, said method comprising the steps of:
 i) converting starch containing material to fermentable sugars;   ii) Fermentation of fermenting the fermentable sugars with a microorganism into fermented mash;   iii) subjecting fermentation medium before, during and/or after the fermentation process to an enzyme composition comprising a xylanase and a pectinase; and   iv) separating fermentation product from the fermented mash.   
     
     
         2 . The method according to  claim 1 , wherein the fermentation product is selected from the group consisting of an acid, an alcohol, and hydrogen. 
     
     
         3 . The method according to  claim 2 , wherein the alcohol is selected from the group consisting of ethanol, butanol, propanol, methanol, propanediol, and butanediol. 
     
     
         4 . The method according to  claim 2 , 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. 
     
     
         5 . The method according to  claim 1 , wherein the starch containing material is obtained from cereals and/or tubers. 
     
     
         6 . The method according to  claim 1 , wherein the starch containing material is selected from the group consisting of corn, wheat, barley, rye, millet, sorghum, and milo. 
     
     
         7 . The method according to  claim 1 , wherein the microorganism is selected from the group consisting of a bacteria, yeast, and a fungi. 
     
     
         8 . A method of producing a fermentation product, the method comprising
 (a) liquefying a starch-containing material with an alpha-amylase, optionally pre-saccharifying the liquefied material before step (b);   (b) saccharifying the liquefied material; and   (c) fermenting using a fermentation organism;   wherein an enzyme composition comprising a xylanase and a pectinase are present or added during the optional presaccharification step, saccharification step (b), and/or fermentation step (c), or simultaneous saccharification and fermentation.   
     
     
         9 . The method according to  claim 8 , wherein the fermentation product is selected from the group consisting of an acid, an alcohol, and hydrogen. 
     
     
         10 . The method according to  claim 8 , wherein the alcohol is selected from the group consisting of ethanol, butanol, propanol, methanol, propanediol, and butanediol. 
     
     
         11 . The method according to  claim 8 , 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. 
     
     
         12 . The method according to  claim 8 , wherein the starch containing material is obtained from cereals and/or tubers. 
     
     
         13 . The method according to  claim 8 , wherein the starch containing material is selected from the group consisting of corn, wheat, barley, rye, millet, sorghum, and milo. 
     
     
         14 . The method according to  claim 8 , wherein the microorganism is selected from the group consisting of a bacteria, a yeast, and a fungi.