Ferm Max- PR is a propriety blend of enzymes and is a product by its solid-state fermentation. Fermentation booster that finds application in the manufacture of starch & alcohol Industry

Ferm Max- PR is a propriety blend of enzymes and is a product by its solid-state fermentation. Fermentation booster that finds application in the manufacture of starch & alcohol Industry. 
Ferm Max- PR is a synergistic blend of enzymes, microbial & bio-nutrients. Molasses contains starch (carbohydrate), which can’t be extracted economically at the sugar plant. Starch contains the major share of un-fermentable sugar. UFS can be hydrolyzed by deferent kind of amylases. Starch itself is nothing but a long chain of Individual glucose molecules. Which has to be broken apart or hydrolyzed with enzymes. 
Molasses can be hydrolyzed by the enzymes and converted into simple sugar, which yeast can take further for alcohol conversion.

 
It breaks down the complex polysaccharides in molasses into fermentable sugar which yeast consume easily and produce more alcohol. 

It reduces the microbial contamination and volatile acid and increases pH in the fermentation during the fermentation cycle.
Benefits:

• Increases in efficiency lead to a proportionate increase in CO2 collection.

• Elimination of lactobacillus contamination. Elimination of biocides antibiotics.

• Reduction in yeast invigorates.

• Reduction in anti-foam agents.

• Reduction in scaling.

• Fermentation Efficiency increases 2%-3%

• Reduction of RS

• Increases in alcohol 0.3%-0.5%

• Reduction of volatile acidity

Ferm Max- PR is a propriety blend of enzymes and is a product by its solid-state fermentation. Fermentation booster that finds application in the manufacture of starch & alcohol Industry

Ferm Max- PR is a propriety blend of enzymes and is a product by its solid-state fermentation. Fermentation booster that finds application in the manufacture of starch & alcohol Industry. 
Ferm Max- PR is a synergistic blend of enzymes, microbial & bio-nutrients. Molasses contains starch (carbohydrate), which can’t be extracted economically at the sugar plant. Starch contains the major share of un-fermentable sugar. UFS can be hydrolyzed by deferent kind of amylases. Starch itself is nothing but a long chain of Individual glucose molecules. Which has to be broken apart or hydrolyzed with enzymes. 
Molasses can be hydrolyzed by the enzymes and converted into simple sugar, which yeast can take further for alcohol conversion.

 
It breaks down the complex polysaccharides in molasses into fermentable sugar which yeast consume easily and produce more alcohol. 

It reduces the microbial contamination and volatile acid and increases pH in the fermentation during the fermentation cycle.
Benefits:

• Increases in efficiency lead to a proportionate increase in CO2 collection.

• Elimination of lactobacillus contamination. Elimination of biocides antibiotics.

• Reduction in yeast invigorates.

• Reduction in anti-foam agents.

• Reduction in scaling.

• Fermentation Efficiency increases 2%-3%

• Reduction of RS

• Increases in alcohol 0.3%-0.5%

• Reduction of volatile acidity