Catalog Number IE-1228
Physical Form Liquid
Color Dark brown
Dosage Parameters 100-180 mL/T
Source Microorganism
Summary | The acid protease catalyzes the hydrolysis of protein under acid condition to liberate more amino nitrogen. Combined with yeast growth promoters in the product, it reduces fermentation time and improves fermentationl yield, bringing economic benefits. |
Description | The acid protease in Yeast Promoter is produced through submerged fermentation of Aspergillus niger, followed by purification and formulation. This enzyme catalyzes the hydrolysis of proteins under acidic conditions. In the alcohol fermentation industry, it releases additional amino nitrogen, which, along with other beneficial components for yeast growth, shortens fermentation time and enhances ethanol yield, leading to significant economic benefits. |
Advantages |
Acid protease liberate more amino nitrogen Promotes yeast growth and fermentation yield Reduce fermentation time |
Application | Hydrolyze protein in fermentation medium and provide yeast with nutrition for better fermentation |
Application Area |
Ethanol Brewing Condiments with enzymes Amino acid fermentation Organic acid fermentation Portable alcohol |
Application Recommendation | The recommended dosage is 180-200 mL of the enzyme preparation per ton of total molasses materials or 100-180 mL of the enzyme preparation per ton of total corn materials. The dosage has to be optimized based on each application, the raw material specifications, product expectation and processing parameters. It is better to begin the test with the convenient volume. |
Dosage Parameters | 100-180 mL/T |
Optimum Temp | 28°C-40°C |
Effective Temp | 20°C-50°C |
Optimal pH | 3.5-5.0 |
Effective pH | 2.5-5.5 |
Source | Microorganism |
Physical Form | Liquid |
Color | Dark brown |
Scope of Shipment | Worldwide |
Package | 25 kgs/Jerry can, 1,125 kgs/ barrel |
Storage | Keep sealed in a dry and cool place and avoid direct sunlight. Slight sedimentation is acceptable since it will not impact performance of the product. |
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