Stillage

Fig. 1. An amplified outline scheme of the making of various wiaes, alternative products, by-products, and associated wastes (23). Ovals = raw materials, sources rectangles = wines hexagon = alternative products (decreasing wine yield) diamond = wastes. To avoid some complexities, eg, all the wine vinegar and all carbonic maceration are indicated as red. This is usual, but not necessarily tme. Similarly, malolactic fermentation is desired in some white wines. FW = finished wine and always involves clarification and stabilization, as in 8, 11, 12, 13, 14, 15, 33, 34, followed by 39, 41, 42. It may or may not include maturation (38) or botde age (40), as indicated for usual styles. Stillage and lees may be treated to recover potassium bitartrate as a by-product. Pomace may also yield red pigment, seed oil, seed tannin, and wine spidts as by-products. Sweet wines are the result of either arresting fermentation at an incomplete stage (by fortification, refrigeration, or other means of yeast inactivation) or addition of juice or concentrate.

Beer. Beer is the alcohoHc product arising from the yeast fermentation of saccharified grain mash. It may or may not include stillage from a previous fermentation/distillation (see Beer). 

SourM sh. Sour mash is made with a lactic culture and not less than 20% stillage added back to the fermentor and fermented for at least 72 h. Spirits. Spirits are distilled spirits including all singular whiskeys, gin, brandy, mm, cordials, and others made by a distillation process for nonindustrial use. 

Tankwater, Bright dip acid (phosphoric), Cyanide rinse hath, Pickle Liquor, Sodium AJuminate Liquor, N.S.S.C. Liquor, Kraft Liquor, Soda Liquor, Sulfite Liquor, Stillage, Corn Syrup, Gelatin, Salt, Soybean Oil, Steepwater, Sugar, Whey, Mercerizing Caustic, Nylon Salt, Rayon Spin Bath, and Sodium Sulfate. 

Since fermentation takes place in a dilute aqueous solution, the reaction continues until the alcohol concentration approaches about 14%. At higher concentrations, the process becomes self-inhibitory. By-products from starch fermentation to ethanol can include higher-molecular-weight alcohols, glycerine, and ethers. Usually no more than 10% starch is converted to these compounds. Atmospheric distillation, vacuum distillation, and membrane separation techniques can be used to recover ethanol from the final fermented product. The distillate bottoms, called stillage, are recovered as a by-product for animal feed. A biomass fermentation flow diagram is provided in FIGURE 12-2. 

Sour mash fermentations must have not less than 20% stillage added back (backset) to the mash and be fermented for not less than 72 hours. A lactic culture is used and is permitted to develop for a period of not less than six hours. 

Food and feed yeast production employ several molds in [he family Cryplocvccaceae Candida ulilis, C. tropicalis. and C. japonica, which are cultrvated on plant wastes (wood sugars, molasses, stillage), and C. lipolytica, which converts hydrocarbons to yeast protein... 

Table 4.1.8A. Distillers grains with solubles, dried (IFN 5-02-843).The product obtained after the removal of ethyl alcohol by distillation from the yeast fermentation of a grain or a grain mixture by condensing and drying at least 75% of the solids of the resultant whole stillage by methods employed in the grain-distilling industry. The predominating grain shall be declared as the first word in the name (AAFCO, 2005) and that determines the exact IFN number (maize product in table below).

The initial pH of the medium was adjusted to 7.0. All chemicals were of analytical grade. The carbon sources (commercial sugar-sucrose, sugarcane juice and molasses, sugarcane juice alcohol stillage, glycerol, mannitol, soybean oil) were added in order to establish an initial substrate concentration of 20 g/L. In some cases, the medium was also aseptically supplemented with 0.1% (w/v) yeast extract and 0.001% (w/v) Na EDTA previously and separately sterilized by filtration through a Millipore membrane with a pore size of 0.22 pm. 

All carbon sources tested have favored extracellular production of active surface agent by B. subtilis ATCC 6633, which was estimated by the reduction in surface tension of the fermented broth. However, except for stillage, there was no relationship between cell growth and biosurfactant production. Similar results were reported by other investigators (21,32,33) not only with B. subtilis strains, but also with other species of bacteria. The... 

Fig. 1. E24 for surface-active compounds produced by B. subtilis ATCC 6633 in different substrates. G, glucose CS, commercial sugar SJ, sugarcane juice SM, sugarcane molasses S, sugarcane juice alcohol stillage Gl, glycerol Ma, mannitol SO, soybean oil.

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