Abstract: A batch fermentation process ferments a starch hydrolysate containing 80-98 weight percent of glucose based on total carbohydrate and 0.3-5% weight percent of isomaltose based on total carbohydrate to a fermentation product. A fermentation broth is formed containing a first portion of a total amount of the starch hydrolysate so that the fermentation broth has an initial glucose concentration of at least about 50 g/L. Fermentaion is carried out until the fermentation broth contains 30 g/L or less of glucose. An effective amount of at least one active enzyme that converts isomaltose into glucose is adding to the fermentation broth. Then the remaining portion of the total amount of starch hydrolysate is fed into the fermentation broth to maintain a glucose concentration of from about 5 to about 15 g/L in the fermentation broth throughout the feeding step. The final fermentation broth containing the fermentation product is then produced.

Abstract: A batch fermentation process ferments a starch hydrolysate containing 80-98 weight percent of glucose based on total carbohydrate and 0.3-5% weight percent of isomaltose based on total carbohydrate to a fermentation product. A fermentation broth is formed containing a first portion of a total amount of the starch hydrolysate so that the fermentation broth has an initial glucose concentration of at least about 50 g/L. Fermentation is carried out until the fermentation broth contains 30 g/L or less of glucose. An effective amount of at least one active enzyme that converts isomaltose into glucose is adding to the fermentation broth. Then the remaining portion of the total amount of starch hydrolysate is fed into the fermentation broth to maintain a glucose concentration of from about 5 to about 15 g/L in the fermentation broth throughout the feeding step. The final fermentation broth containing the fermentation product is then produced.

Abstract: A batch fermentation process ferments a starch hydrolysate containing 80-98 weight percent of glucose based on total carbohydrate and 0.3-5% weight percent of isomaltose based on total carbohydrate to a fermentation product. A fermentation broth is formed containing a first portion of a total amount of the starch hydrolysate so that the fermentation broth has an initial glucose concentration of at least about 50 g/L. Fermentation is carried out until the fermentation broth contains 30 g/L or less of glucose. An effective amount of at least one active enzyme that converts isomaltose into glucose is adding to the fermentation broth. Then the remaining portion of the total amount of starch hydrolysate is fed into the fermentation broth to maintain a glucose concentration of from about 5 to about 15 g/L in the fermentation broth throughout the feeding step. The final fermentation broth containing the fermentation product is then produced.