Enzymes, yeast, antiseptic, denatured alcohol for alcohol production
During the production of ethanol a number of biochemical processes occur: the conversion of starch into monosaccharides, the fermentation of monosaccharides by microorganisms (yeast) into ethanol. To ensure the conversion of starch, enzyme preparations of microbial and bacterial origin have been widely used. Yeast is the main producer of ethanol in its production. An important component of the production process is its "purity" (the absence of pathogenic microflora). To suppress the increase in the amount of microflora, antiseptic agents are used, which are based on antibiotics.
Currently, the use of denatured ethanol has found a very wide application. Denaturation is carried out with special additives to make it impossible to use it for food purposes.
BTS ENGINEERING represents the following types of components of ethanol production.
