Dewatering methods in fermentation processes

Abstract

The present technology provide a method of dewatering whole stillage. The addition of a xylanase in combination with a pectinase results in a wet cake with a higher dry mass. The advantage here is less energy consumption while drying.

What is claimed is: 
     
       1. A method for dewatering a whole stillage in a fermentation process, the method comprising:
 (a) saccharifying a cellulosic material comprising corn with an enzyme composition; 
 (b) fermenting the saccharified cellulosic material in a fermentation medium with a mixture of degrading enzymes comprising of a xylanase and a pectinase and with a fermenting organism to produce ethanol; 
 (c) distilling the ethanol to form whole stillage; and 
 (d) separating the whole stillage into thin stillage and wet cake, whereby more liquid phase is transferred to the thin stillage. 
 
     
     
       2. The method according to  claim 1 , wherein the fermenting organism is selected from the group consisting of a bacteria, a yeast, and a fungi.