Sanferm® Yield
Sanferm® Yield is a blend of non-starch-degrading enzymes such as betaglucanase, combined with a fungal amylase, glucoamylase, and cellulase. It increases your alcohol yield while enhancing and speeding up fermentation.
Sanferm® Yield breaks down starch, dextrins, residual starch, cellulose and proteins. It hydrolyzes them into fermentable sugars and Free Amino Nitrogen (FAN).
Viscosity reduction
This product delivers lower mash viscosity. That means you can improve heat transfer efficiency in your heat exchangers. You can also process higher dry solids levels, boosting your output. Lower mash viscosity also leads to improved mash flow and higher centrifuge and evaporator efficiency. The result is a lower energy and water spend and more cost-effective operations.
Thermostability
This product is heat stable even at the high temperatures found in the distilling process. That gives you more flexibility in your operating conditions.
Higher yield
This product improves ethanol yield by improving conversion of starch to fermentable sugars.
Faster fermentation
This product reduces fermentation time by improving conversion of starch to fermentable sugars, or by improving yeast kinetics through decreased viscosity.
FAN generation
This product hydrolyzes internal peptide bonds. This reaction supports the peptidases naturally present in cereals. That generates more Free Amino Nitrates (FAN).
Regional availability
CWE (Central Western Europe), EE (Eastern Europe)
“Small grain” cereals and molasses typically contain non-starch polysaccharides (NSPs) and dextrins which are too large for transport across yeast cell membranes. A balanced blend of non-starch- and starch-degrading enzymes breaks them down. That leads to more yeast assimilable nitrogen (YAN) and fermentable sugars.
Non-starch polysaccharides (NSPs) are the structural components of cell walls. NSPs include beta-glucans and celluloses. NSPs have high water-binding capacity, leading to high viscosity. High viscosity has a range of negative effects across the distilling process. A highly viscous mash reduces heat transfer efficiency in the heat exchangers. It also means the distillery must run at a low Dry Solids (DS) level. That leads to higher energy use in steam heating the mash, vacuum cooling the cooked starch raw material and wort cooling. It also slows down the release of dissolved carbon dioxide in the fermenter, inhibiting yeast vitality.
A balanced blend of non-starch and starch-degrading enzymes includes beta-glucanase, cellulase, fungal amylase, protease, and glucoamylase. These enzymes work together to reduce mash viscosity, release more fermentable sugars, and help feed the yeast. The result is improved yeast nutrition and a smoother fermentation.
Beta-glucanase breaks down mixed-linked 1,3-1,4 β-glucans, reducing their water-binding capacity. Cellulase hydrolyzes 1,4-beta-D-glycosidic linkages in cellulose. That breaks down the cellulose polymer into shorter oligosaccharides or monosaccharides. This reduces the water-binding capacity of cellulose and can also liberate some fiber-bound starch.
Starch is a mixture of two carbohydrate polymers; amylose and amylopectin. Both are made up of glucose monomers linked together by glucosidic bonds. Amylases hydrolyze the 1,4-α-glucosidic linkages in amylose and amylopectin. Alpha amylase breaks the long-chain starch molecules into short-chain dextrins. Glucoamylases break the dextrins down to glucose, by targetting 1,4- and 1,6-alpha-D-glucosidic linkages at their non-reducing ends. That makes more glucose available for the yeast.
The combined activity of this balanced blend of enzymes results in smoother, more energy-efficient fermentation and distilling processes.
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