The main purpose of adding enzymes based fermentation improvement products in the molasses fermentation process externally is that in molasses there are certain sugars / polysaccharides present which are not hydrolysed / converted just by the application of the yeast. These are called un-fermentables and go waste. Simultaneously yeast, which is a living organism, needs proteins in order to grow and multiply. If the yeast is not supplied with enough free amino nitrogen, the fermentation will be poor and the alcohol yield will be inferior. Enzymatic intervention does de-branching and saccharification of unfermentable sugar and improves level of free amino nitrogen. This is beneficial when working with poor quality molasses.
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Fermef+ molasses fermentation