Where enzyme science transforms industrial grain processing
Producing alcohol from grain is fundamentally a starch-to-sugar conversion problem: grain starch must be gelatinised, liquefied into soluble dextrins, and then broken all the way down to fermentable glucose before yeast can do its work. Every fraction of starch that escapes this conversion is lost yield — residual starch and unconverted dextrins leave alcohol in the mash rather than in the still.
This conversion happens in two stages that must each be precisely matched to the feedstock and process conditions — liquefaction at high temperature and moderate pH, and saccharification at a distinctly different temperature and pH profile. Fermaxis's Bacillus-based proprietary blends are engineered to deliver exactly that, with a separate formulation for each feedstock and process stage we serve.
How Fermaxis reaches the grain alcohol industry
Fermaxis supplies proprietary enzyme blends directly to grain-based distilleries and ethanol producers — working with process engineers to integrate the correct blend at liquefaction and saccharification for whichever grain feedstock is in use. We also supply to traders and distributors who on-supply to distilleries, in some cases with dilutions suited to specific feedstock or process requirements. Every blend is produced under the same in-house fermentation standard and carries verified activity per batch.
Most suppliers offer one generic blend “for ethanol.” Fermaxis engineers a separate proprietary blend for each feedstock and process stage — because corn, wheat, rice, and cassava each present a different starch and fibre structure, high-temperature liquefaction calls for a heat-stable formulation entirely distinct from the one used in saccharification, and the residual starch and fibre-bound starch left behind by a standard blend is exactly what a properly matched formulation is built to recover. Feedstock- and stage-specific formulation is not a marketing claim. It is where yield is made or lost.
What our proprietary blends do at each production stage
Liquefaction
Our heat-stable blend rapidly gelatinises and liquefies grain starch at high temperature, breaking it into soluble dextrins ready for saccharification.
Saccharification
A dedicated formulation completes the breakdown of dextrins into fermentable glucose, maximising the sugar available to yeast.
Residual starch reduction
Supporting blend activity targets starch that standard liquefaction and saccharification leave behind, including starch bound within fibre.
Faster fermentation
Accelerated early sugar release supports quicker yeast fermentation onset, improving throughput and reducing the window for bacterial contamination.
Feedstock flexibility
Our formulations perform reliably across corn, wheat, rye, rice, and cassava, regardless of raw material quality variation.
Higher ethanol yield
Complete, efficient starch-to-sugar conversion translates directly into more alcohol recovered from the same tonnage of grain.
Supporting every stage of grain alcohol production
From milling and slurry preparation, through liquefaction and saccharification, to fermentation and distillation — Fermaxis's grain alcohol enzyme portfolio is calibrated to each stage where starch conversion efficiency determines final yield.
Industrial Processing in Practice
