Verenium: New Enzyme To Improve Ethanol Economics
February 12, 2010
Verenium Corp. on Thursday announced the introduction of Xylathin, a highly active enzyme designed to significantly improve the economics of fuel ethanol production from cereal grains.
Xylathin rapidly breaks down xylan, a compound found in cereal grains such as wheat, rye and barley and significantly reduces mash viscosity, according to Verenium. This faster-acting enzyme reportedly allows producers to shorten retention times and reduce enzyme dose. The company added that Xylathin reduces grain water retention, lowering grain drying energy requirements.
"Verenium is pleased to announce the launch of its new enzyme, Xylathin, further expanding its product portfolio in the grain ethanol market," said Janet Roemer, Verenium's Executive Vice President, Specialty Enzymes Business. "Xylathin is effective over a wide temperature and pH range allowing ethanol producers greater operational flexibility and significant reductions in processing costs."
The main markets for Xylathin are Europe and Canada, which are the largest global regions that process wheat into fuel ethanol. Verenium and its distribution partner, Add Food Service GmbH, began selling Xylathin directly to wheat ethanol producers in the first quarter of 2010.
Verenium Corp. is a leader in the development and commercialization of cellulosic ethanol as well as high-performance specialty enzymes for applications within the biofuels, industrial, and animal health markets. Through Vercipia, a 50-50 joint venture with BP, the Company is moving rapidly to commercialize cellulosic technology for the production of ethanol from a wide array of non-food feedstocks, including dedicated energy crops, agricultural waste, and wood products.
Source: Verenium Corp.
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