 FERMENTATION
Dextrose is one of the most fermentable of all of the sugars. Following conversion of starch to dextrose, many corn refiners pipe dextrose to fermentation facilities where the dextrose is converted to alcohol by traditional yeast fermentation or to amino acids and other bioproducts through either yeast or bacterial fermentation. After fermentation, the resulting broth is distilled to recover alcohol or concentrated through membrane separation to produce other bioproducts. Carbon dioxide from fermentation is recaptured for sale and nutrients remaining after fermentation are used as components of animal feed ingredients. 
|
