Granular starch-hydrolyzing (GSH) enzymes can convert starch into dextrins at temperatures lower than 48 C and hydrolyze dextrins into fermentable sugars during SSF. Therefore, there is no need to heat corn slurry to a higher temperature for liquefaction in the dry-grind process, which allows liquefaction, saccharification, and fermentation steps to be combined into one single step. The advantages are found as follows:
- avoid the increase in viscosity of the corn slurry that occurs during gelatinization and cooking in the conventional process because the rate of glucose production by GSH enzymes parallels the rate of glucose fermentation by yeast
- yeast cells are subjected to a low osmotic stress due to the low production of glycerol
- Low glucose concentration but similar final ethanol concentrations and ethanol yields