The fermentation technology developed by Maguin Interis is run in continuous or discontinuous mode with a step of aerobic pre-fermentation in which oxygen and nutriments are injected for an optimal growth of yeasts, followed by an anaerobic fermentation.
According to raw material (type, composition, origin), Maguin Interis can optimize the fermentation by proceeding to some laboratory tests for selecting the optimal conditions of the fermentation process.
For the starchy raw material, an enzymatic pre-saccharification is achieved with the fermentation.
- Fermentation in continue, easy operation and investment cost reduced
- High output of fermentation. Total depletion of the fermentable sugars present in the raw material
- Hygienic design and construction, limiting the contaminations and the co-products formation
- Required cleanings reduced. Productive hours maximized
- Using of fresh yeasts limiting the risk of contamination
- Possibility of CO2 recovery for a possible purification and commercialization. Low VOC reject in atmosphere
- High alcohol content in fermented mash adapted to the production of bioethanol until 10% for cane molasses and until 16% from grains are commonly carried out by a fermentation with a high dry matter content
- Fermentation process adapted either to fuel grade ethanol production either to the production of beverage alcohol
- Cooling by external circulation through plates exchangers adapted to the mash Characteristics
- Mechanical agitation coupled to the hydraulic agitation for a perfect homogeneity of the fermentation environment in concentration and temperature
- Hygienic design of fermenters and equipment peripheral with an efficient cleaning in place (CIP) system
- Washing of fermentations gases for recovery the alcohol and reduce the COV emissions