Table of Contents Author Guidelines Submit a Manuscript
International Journal of Microbiology
Volume 2012 (2012), Article ID 680232, 9 pages
Research Article

No-Cook Process for Ethanol Production Using Indian Broken Rice and Pearl Millet

1Grain Processing, Genencor, a Danisco Division, Danisco (India) Pvt. Ltd., Plot no. 46, Roz-Ka-Meo Industrial Area, Sohna, Tehsil NUH, District-Gurgaon 122 103 Sohna, India
2Grain Processing, Genencor (China) Bio-Products Co. Ltd., 102, Mei Li Road, Wuxi New District 214028 Wuxi, China

Received 29 July 2011; Revised 11 October 2011; Accepted 16 October 2011

Academic Editor: Daniele Daffonchio

Copyright © 2012 Vipul Gohel and Gang Duan. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


No-cook process using granular starch hydrolyzing enzyme (GSHE) was evaluated for Indian broken rice and pearl millet. One-factor-at-a-time optimization method was used in ethanol production to identify optimum concentration of GSHE, under yeast fermentation conditions using broken rice and pearl millet as fermentation feedstocks. An acid fungal protease at a concentration of 0.2 kg per metric ton of grain was used along with various dosages of GSHE under yeast fermentation conditions to degrade the grain proteins into free amino nitrogen for yeast growth. To measure the efficacy of GSHE to hydrolyze no-cook broken rice and pearl millet, the chemical composition, fermentation efficiency, and ethanol recovery were determined. In both feedstocks, fermentation efficiency and ethanol recovery obtained through single-step no-cook process were higher than conventional multistep high-temperature process, currently considered the ideal industrial process. Furthermore, the no-cook process can directly impact energy consumption through steam saving and reducing the water cooling capacity needs, compared to conventional high-temperature process.