The present disclosure relates to methods for using one or more polypeptides with phytase activity in grain processing, ethanol, and biofuel production.

Methods and systems to control flexible gas fermentation platforms for improved conversion of CO.sub.2 into products is developed and particularly relates to a control process and system to control a ratio of feedstock gases and maximize the concentration of inert components in a bioreactor tail gas stream and or bioreactor headspace. Improved carbon utilization results though providing the most beneficial ratio of substrates to the bioreactor of the fermentation process.

A fermentation apparatus for preserving the aroma of a fermentable beverage is provided. The fermentation apparatus comprises a flow passage fluidly connectable to the headspace located above a fermentable beverage in a fermentation container. A carbon dioxide scrubber in the flow passage receives a headspace fluid mixture comprising at least carbon dioxide gas and an aromatic fluid originating from the fermenting beverage. When the headspace fluid mixture contacts the carbon dioxide scrubber, the carbon dioxide scrubber retains a modified fluid in the flow passage. The modified fluid has a lower carbon dioxide gas concentration and a higher aromatic fluid concentration than the headspace fluid mixture. The flow passage directs the modified fluid back to the headspace to at least partially retain the aromatic fluid in the fermentable beverage in the fermentation container. A method for preserving the aroma of a fermentable beverage is also provided.

A fermentation apparatus for preserving the aroma of a fermentable beverage is provided. The fermentation apparatus comprises a flow passage fluidly connectable to the headspace located above a fermentable beverage in a fermentation container. A carbon dioxide scrubber in the flow passage receives a headspace fluid mixture comprising at least carbon dioxide gas and an aromatic fluid originating from the fermenting beverage. When the headspace fluid mixture contacts the carbon dioxide scrubber, the carbon dioxide scrubber retains a modified fluid in the flow passage. The modified fluid has a lower carbon dioxide gas concentration and a higher aromatic fluid concentration than the headspace fluid mixture. The flow passage directs the modified fluid back to the headspace to at least partially retain the aromatic fluid in the fermentable beverage in the fermentation container. A method for preserving the aroma of a fermentable beverage is also provided.

Provided is a method for making sugarcane distillate, such as for instance rum, including the steps of—providing fermentation component for the yeast fermentation, which fermentation component is selected from at least one of the components sugarcane and products made completely of sugarcane, such as for instance sugarcane juice, cane sugar or sugarcane molasses; yeast fermenting the fermentation component into an alcoholic mixture; and distilling the alcoholic mixture. Before the step of yeast fermenting the fermentation component, the fermentation component is smoked by bringing the fermentation component into contact with smoke.

A method for processing raw plant material, especially legumes into protein having a nu-tritional and feed value, bioethanol, biogas and fertiliser materials characterised in that the raw plant material is subjected to a dehusking process, followed by the dehusked raw material being crushed and subjected to extraction with stirring, wherein the insoluble solid fraction is separated and subjected to enzymatic hydrolysis using liquefying and saccharifying enzymes, then subjected to ethanol fermentation, where the produced ethanol is distilled and the digestate is transferred as a substrate for biogas production, and the liquid fraction after the extraction process is subjected to a process of precipitation to a solid form in the form of protein precipitate, which is washed with extraction buffer, after which the liquid residue is removed and subjected to a biogasification process.

The disclosure provides P. acidilactici for promoting production of flavor compounds in a fermented food and its application, which belongs to the fields of microorganism, bioengineering technology, and foods. The P. acidilactici with a accession number of CGMCC NO. 22237 obtained in the disclosure is screened from fermented grains of Baijiu, has strong acid resistance, ethanol resistance high temperature resistance, and high salinity resistance can adapt to production environments for a plurality of foods; it has high capability of producing alcohols, acids and esters type flavor compounds; it has high substrate utilization rate and does not have a gene for encoding enzymes in the synthesis pathway of biogenic amines or nitrites. By being co-fermented with S. cerevisiae, P. kudriavzevii, L. acetotolerans, or a brewed food flavor microorganism starter culture, the strain can promote production of flavor compounds, and can be applied to foods and beverages such as pickles, enzymes and fermented meat products to improve the flavor characteristics of the fermented foods, and decrease the production cost.

Novel natural flavoring compounds that are compatible with live kombucha microorganisms during fermentation and storage. The unexpected discovery of a number of desirable flavors is disclosed. In a preferred embodiment, it was found that blueberry results in a very desirable refreshing alcoholic beverage with great taste and aroma.

A method and system for producing hawthorn fermented beverage where hawthorn fruits are used as the main material to produce a hawthorn fermented beverage with special fermented flavor, rich nutrition, mellow mouth feel and suitable sourness and sweetness, through the processes of fruit sorting, cleaning, juice squeezing, blending, pre-sterilization, alcoholic fermentation, acetic fermentation, lactic acid fermentation, filtration, sterilization and filling. An atomized fermentation technology is adopted for the yeast aerobic proliferation during the alcoholic fermentation phase and for the acetic fermentation phase, so that, as compared with the liquid submerged fermentation methods, the fermentation time of these two stages are shortened by 10-15 hours and 62-100 hours respectively, and the fermentation period is shortened by 3-5 days, which improves the production efficiency of fermentation.

A method is provided for the production of alcohol from trees, the method comprising a step of treating a subject tree with mother cell lyases formed through cytolysis associated with sporulation of spore-forming aerobic bacteria, thereby degrading said tree into a powdery state and obtaining a tree degradation product; a step of sterilizing said tree degradation product; a step of treating said sterilized tree degradation product with a koji fungus (Aspergillus oryzae) thereby carrying out a primary fermentation; a step of adding a yeast to the fermentation broth obtained by said primary fermentation thereby carrying out a secondary fermentation; and a step of filtering the fermentation broth obtained by said secondary fermentation, wherein said mother cell lyases are obtained by culturing said spore-forming aerobic bacteria, subjecting the resultant culture medium to a starvation state, thereby converting said bacteria into endospores, and removing impurities including said endosporic bacteria from said culture medium and wherein said spore-forming aerobic bacteria are MRE symbiotic bacteria.