Case Study: Revolutionizing Sugar Recovery Through Microbial Control Enzymes

In the competitive Indian sugar industry, mills face relentless pressure from fluctuating cane quality, microbial contamination, and process inefficiencies. A leading integrated sugar-distillery operation struggled with persistent purity drops averaging 1.1-1.22%, translating to 14 MT daily sugar losses worth  INR 4.2 lakh (MSP  INR 31/kg) alone. Other by products Volatile acids (VA up to 7,940 ppm), lactic acid (1,405 ppm), and residual sugars (0.52% w/v) exacerbated fermentation losses, while distillery yields lagged lower ethanol yield, more retention time with poor spent wash recycling.