METHOD TO IMPROVE THE NUTRITIONAL QUALITY OF FERMENTATION BY-PRODUCTS
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Oct 10, 2019
app pub date -
Nov 16, 2017
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Nov 17, 2016
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The present disclosure relates to methods for improving the nutritional quality of fermentation by-products derived from starch-containing material, wherein the fermentation step is carried out in the presence of a first enzyme composition comprising at least one hemicellulase, and wherein the process comprises further the steps of i) subjecting the fermented mash after the fermentation to a second enzyme composition comprising a beta-1,3 glucanase and a xylanase, ii) separating the desired fermentation product by distillation.
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