Related Experiment Video
Updated: Feb 22, 2026
14:53
Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol
Published on: October 24, 2016
12.0K
Optimizing brown rice liquefaction and saccharification using response surface methodology for grain ethanol
So-Won Jang1, Hwan Hee Yu1, Jong-Chan Kim1
1Food Standard Research Center, Korea Food Research Institute, Wanju, Jeollabuk-do, 55365, Korea.
Scientific Reports
|February 20, 2026
Summary
Optimizing enzymatic processes for brown rice fermentation significantly enhances ethanol production. This study improved brown rice liquefaction and saccharification, yielding higher fermentation efficiency for the beverage industry.
Area of Science:
- Biotechnology
- Food Science
- Fermentation Technology
Background:
- Brown rice, rich in fiber and bioactive compounds, is less fermentable than white rice due to slower starch hydrolysis.
- Optimizing enzymatic processes is crucial for unlocking the potential of brown rice in fermentation.
Purpose of the Study:
- To optimize the liquefaction and saccharification of brown rice using response surface methodology.
- To improve the efficiency of brown rice fermentation for ethanol production.
Main Methods:
- Response surface methodology with a Box-Behnken design was employed.
- Independent variables included pH, temperature, and time for liquefaction and saccharification.
- Dependent variables measured were soluble solid, reducing sugar, total sugar, maltose, and glucose concentrations.
Main Results:
- Liquefaction models showed high reliability (P<0.05, R² 0.9290–0.9903).
- Saccharification models for reducing sugar, maltose, and glucose were significant (P<0.05, R² ≥0.9).
- Optimized saccharification (pH 3.5, 65°C, 4.8h) yielded a sugar syrup that resulted in 62.77 mg/mL ethanol after yeast fermentation.
Conclusions:
- Enzymatic liquefaction and saccharification significantly improve brown rice fermentation efficiency.
- Optimized processes provide foundational data for the fermented beverage industry.
- This research enhances the utilization of brown rice in industrial fermentation applications.
