Статті в журналах з теми "High sugar fermentation"
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1
Qin, Zhi, Qing Qin, and Ying Yang. "Continuous Biohydrogen Production with CSTR Reactor under High Organic Loading Rate Condition." Advanced Materials Research 864-867 (December 2013): 225–28. http://dx.doi.org/10.4028/www.scientific.net/amr.864-867.225.
Повний текст джерелаАнотація:
A continuous stirred-tank reactor (CSTR) was used to produce biohydrogen gas from organic wastewater. The hydrogen producing reactor was operated under high organic loading rate of 21 kgCOD/m3·d, and molasses wastewater was used as substrate. Hydrogen production rate, pH value, sugar utilizing rate and fermentative products in effluent were investigated in continuous fermentation. When Organic Loading Rate was controlled at 21 kgCOD/m3·d, the average concentrations of acetic acid, ethanol, propionic acid, butyric acid and valeric acid in liquid fermentative products were 833, 748, 482, 484 and 256mg/L respectively. There is not any fermentation product playing dominant role absolutely in hydrogen production fermentation. The pH value in effluent was about 4.7~4.9, the average utilizing rate of sugar reached 92.1%, most of the sugar in molasses wastewater was utilized. The biogas production rate in hydrogen producing fermentation was from 21.2 to 27.1L/d, and the average biogas production rate was about 25.1L/d. The hydrogen content was about 37%.
2
Yu, Dajun, Joshua O’Hair, Nicholas Poe, Qing Jin, Sophia Pinton, Yanhong He, and Haibo Huang. "Conversion of Food Waste into 2,3-Butanediol via Thermophilic Fermentation: Effects of Carbohydrate Content and Nutrient Supplementation." Foods 11, no. 2 (January 10, 2022): 169. http://dx.doi.org/10.3390/foods11020169.
Повний текст джерелаАнотація:
Fermentation of food waste into 2,3-butanediol (2,3-BDO), a high-value chemical, is environmentally sustainable and an inexpensive method to recycle waste. Compared to traditional mesophilic fermentation, thermophilic fermentation can inhibit the growth of contaminant bacteria, thereby improving the success of food waste fermentation. However, the effects of sugar and nutrient concentrations in thermophilic food waste fermentations are currently unclear. Here, we investigated the effects of sugar and nutrients (yeast extract (YE) and peptone) concentrations on 2,3-BDO production from fermenting glucose and food waste media using the newly isolated thermophilic Bacillus licheniformis YNP5-TSU. When glucose media was used, fermentation was greatly affected by sugar and nutrient concentrations: excessive glucose (>70 g/L) slowed down the fermentation and low nutrients (2 g/L YE and 1 g/L peptone) caused fermentation failure. However, when food waste media were used with low nutrient addition, the bacteria consumed all 57.8 g/L sugars within 24 h and produced 24.2 g/L 2,3-BDO, equivalent to a fermentation yield of 0.42 g/g. An increase in initial sugar content (72.9 g/L) led to a higher 2,3-BDO titer of 36.7 g/L with a nearly theoretical yield of 0.47 g/g. These findings may provide fundamental knowledge for designing cost-effective food waste fermentation to produce 2,3-BDO.
3
Kim, Chan-Woo, Seok-Tae Jeong, Yoo-Deok Park, Juong-Bin Kim, Bo-Ra Lim, and Heui-Yun Kang. "High temperature treatments to control sugar consumption by yeasts during makgeolli fermentation." Korean Journal of Food Preservation 29, no. 3 (June 2022): 466–71. http://dx.doi.org/10.11002/kjfp.2022.29.3.466.
Повний текст джерелаАнотація:
This study aimed to control sugar consumption during makgeolli fermnetation using high temperature treatments after 3 days of fermentation at normal temprature. makgeolli fermentation was performed at 25°C for the initial 3 days and at 34, 37, 40, and 43°C, respectively, for the next 4 days. When fermented at 25°C (control), the alcohol content increased up to 16.5%; however the alcohol content of makgeolli treated at elevated temperatures reduced by 13.8 %. In the control group, typical saccharification and fermentation proceeded simultaneously, and the reducing sugar content remained low due to sugar consumption by active yeast. However, at high fermentation temperatures, the nuruk enzymes functioned normally and saccharification proceeded well; however the conversion of fermentable sugars to alcohol was inhibited, possibly due to a decrease in yeasts activity. The viable cell count of yeasts was 4-6 log CFU/mL regardless of the fermentation temperature. These results indicate the possibility of producing sweet live-yeast makgeolli without the addition of artificial sweeteners through a temperature-controlled makgeolli fermentation.
4
Zubaidah, Elok, Mentari S. Arum, Tri D. Widyaningsih, and Aldila P. Rahayu. "Sauerkraut with the Addition of Lactobacillus casei: Effects of Salt and Sugar Concentrations on Fermentation and Antioxidant Activity." Current Nutrition & Food Science 16, no. 8 (September 10, 2020): 1265–69. http://dx.doi.org/10.2174/1573401316666200217112642.
Повний текст джерелаАнотація:
Background: Spontaneous fermentations have several disadvantages, and additions of lactic acid bacteria can improve sauerkraut fermentations and quality. Salt and sugar concentrations are important factors in sauerkraut fermentations, and the growth and activity of lactic acid bacteria can affect antioxidant activity of sauerkrauts. Objective: This study developed sauerkrauts with the addition of Lactobacillus casei and investigated how salt and sugar concentrations affected their fermentation and antioxidant activity. Methods: A fresh cabbage was washed and cut, before salt (1.0%; 1.5% and 2.0%) and sugar (0% and 2.0%) were added, prior to inoculation with a L.casei culture at 10% (v/w). The cabbage was then incubated at 28oC for 5 days. The controlled lactic fermentation of the cabbage without culture and sugar, but with salt at 2.5% was performed. The sauerkrauts were evaluated for total lactic acid bacteria, pH, total acidity, phenolic content and DPPH scavenging activity. Results: The fermentation increased the total lactic acid bacteria counts in the sauerkrauts from 1.38 x 109to 3.86 x 109 cfu/mL, and this demonstrated significant (p<0.05) direct salt and sugar effects. The high salt and sugar concentrations also increased the total acidity, antioxidant activity and phenolic content, but lowered the pH of the sauerkrauts. The additives (L.casei culture, salt and sugar), therefore, improved the sauerkraut fermentation and antioxidant activity compared to the control. Conclusion: With added sugar and salt, L. casei improved the sauerkraut fermentation and antioxidant activity, and both sugar and salt can each be added at a low (2%) concentration for maximum effects.
5
Harcum, Sarah W., and Thomas P. Caldwell. "High Gravity Fermentation of Sugarcane Bagasse Hydrolysate by Saccharomyces pastorianus to Produce Economically Distillable Ethanol Concentrations: Necessity of Medium Components Examined." Fermentation 6, no. 1 (January 8, 2020): 8. http://dx.doi.org/10.3390/fermentation6010008.
Повний текст джерелаАнотація:
A major economic obstacle in lignocellulosic ethanol production is the low sugar concentrations in the hydrolysate and subsequent fermentation to economically distillable ethanol concentrations. We have previously demonstrated a two-stage fermentation process that recycles xylose with xylose isomerase to increase ethanol productivity, where the low sugar concentrations in the hydrolysate limit the final ethanol concentrations. In this study, three approaches are combined to increase ethanol concentrations. First, the medium-additive requirements were investigated to reduce ethanol dilution. Second, methods to increase the sugar concentrations in the sugarcane bagasse hydrolysate were undertaken. Third, the two-stage fermentation process was recharacterized with high gravity hydrolysate. It was determined that phosphate and magnesium sulfate are essential to the ethanol fermentation. Additionally, the Escherichia coli extract and xylose isomerase additions were shown to significantly increase ethanol productivity. Finally, the fermentation on hydrolysate had only slightly lower productivity than the reagent-grade sugar fermentation; however, both fermentations had similar final ethanol concentrations. The present work demonstrates the capability to produce ethanol from high gravity sugarcane bagasse hydrolysate using Saccharomyces pastorianus with low yeast inoculum in minimal medium. Moreover, ethanol productivities were on par with pilot-scale commercial starch-based facilities, even when the yeast biomass production stage was included.
6
Bely, Marina, Isabelle Masneuf-Pomarède, and Denis Dubourdieu. "Influence of physiological state of inoculum on volatile acidity production by Saccharomyces cerevisiae during high sugar fermentation." OENO One 39, no. 4 (December 31, 2005): 191. http://dx.doi.org/10.20870/oeno-one.2005.39.4.886.
Повний текст джерелаАнотація:
<p style="text-align: justify;">An approach consisting of controlling yeast inoculum to minimize volatile acidity production by Saccharomyces cerevisiae during the alcoholic fermentation of botrytized must was investigated. Direct inoculation of rehydrated active dry yeasts produced the most volatile acidity, while a yeast preparation pre-cultured for 24 hours reduced the final production by up to 23 %. Using yeasts collected from a fermenting wine as a starter must also reduced volatile acidity production. The conditions for preparing the inoculum affected the fermentation capacity of the first generation yeasts: fermentation duration, sugar to ethanol ratio, and wine composition. A pre-culture medium with a low sugar concentration (< 220 g/L) is essential to limit volatile acidity production in high sugar fermentations.</p>
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Oba, Masahito. "Review: Effects of feeding sugars on productivity of lactating dairy cows." Canadian Journal of Animal Science 91, no. 1 (March 2011): 37–46. http://dx.doi.org/10.4141/cjas10069.
Повний текст джерелаАнотація:
Oba, M. 2011. Review: Effects of feeding sugars on productivity of lactating dairy cows. Can. J. Anim. Sci. 91: 37–46. Sugars are water-soluble carbohydrates that are readily available in the rumen. Although sugars ferment faster than starch or fibre in the rumen, the rates of disaccharide hydrolysis and monosaccharide fermentation vary greatly depending on the type of sugar and rumen environment. Despite rapid fermentation in the rumen and their potential to provide greater fermentable energy to enhance microbial protein production, feeding sugars in place of dietary starch sources may not decrease rumen pH or improve N utilization efficiency and milk protein production in dairy cows. However, feeding high-sugar diets often increases dry matter intake, butyrate concentration in the rumen, and milk fat yield. These nutritional characteristics of sugars may allow us to use high-sugar feedstuffs as an alternative energy source for lactating dairy cows to increase dietary energy density with reduced risk of rumen acidosis, but there is little evidence in the literature to indicate that the synchrony of rumen fermentation would be enhanced by feeding high-sugar diets with high soluble protein. Greater butyrate production from feeding high-sugar diets is expected to enhance proliferation of gut tissues, but its physiological mechanisms and effects of butyrate metabolism on overall productivity of dairy cows warrant further investigations.
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Vaquero, Cristian, Iris Loira, María Antonia Bañuelos, José María Heras, Rafael Cuerda, and Antonio Morata. "Industrial Performance of Several Lachancea thermotolerans Strains for pH Control in White Wines from Warm Areas." Microorganisms 8, no. 6 (June 1, 2020): 830. http://dx.doi.org/10.3390/microorganisms8060830.
Повний текст джерелаАнотація:
In the current scenario of climatic warming, the over-ripening of grapes increases the sugar content, producing flat and alcoholic wines with low acidity, high pH and low freshness. Additionally, a high pH makes wines more chemically and microbiologically unstable, requiring a higher sulphite content for preservation. Some strains of Lachancea thermotolerans can naturally lower the pH of wine by producing lactic acid from sugars; this pH reduction can reach 0.5 units. The industrial performance of four selected strains has been compared with that of two commercial strains and with that of Saccharomyces cerevisiae. The yeasts were assessed under variable oenological conditions, measuring lactic acid production and fermentative performance at two fermentation temperatures (17 and 27 °C), and in the presence or absence of sulphites (25 and 75 mg/L). Lactic acid production depends on yeast populations, with higher concentrations being reached when the microbial population is close to or above 7-log CFU/mL. A temperature effect on acidification can also be observed, being more intense at higher fermentation temperatures for most strains. Ethanol yield ranged from 7–11% vol., depending on the fermentation conditions (temperature and SO2) at day 12 of fermentation, compared with 12% for the S. cerevisiae control in micro-fermentations. The production of fermentative esters was higher at 27 °C compared with 17 °C, which favoured the production of higher alcohols. Volatile acidity was moderate under all fermentation conditions with values below 0.4 g/L.
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Tejada-Ortigoza, Viridiana, Luis Garcia-Amezquita, Ahmad Kazem, Osvaldo Campanella, M. Cano, Bruce Hamaker, Sergio Serna-Saldívar, and Jorge Welti-Chanes. "In Vitro Fecal Fermentation of High Pressure-Treated Fruit Peels Used as Dietary Fiber Sources." Molecules 24, no. 4 (February 15, 2019): 697. http://dx.doi.org/10.3390/molecules24040697.
Повний текст джерелаАнотація:
Fruit by-products are being investigated as non-conventional alternative sources of dietary fiber (DF). High hydrostatic pressure (HHP) treatments have been used to modify DF content as well as its technological and physiological functionality. Orange, mango and prickly pear peels untreated (OU, MU and PPU) and HHP-treated at 600 MPa (OP/55 °C and 20 min, MP/22 °C and 10 min, PPP/55 °C and 10 min) were evaluated. Untreated and treated fruit peels were subjected to fecal in vitro fermentations. The neutral sugar composition and linkage glycosidic positions were related to the production of short chain fatty acids (SCFA) resulting from the fermentation of the materials. After HHP-treatments, changes from multibranched sugars to linear sugars were observed. After 24 h of fermentation, OP yielded the highest amount of SCFA followed by PPU and MP (389.4, 282.0 and 204.6 μmol/10 mg DF, respectively). HHP treatment increased the SCFA concentration of orange and mango peel by 7 and 10.3% respectively, compared with the untreated samples after 24 h of fermentation. The results presented herein suggest that fruit peels could be used as good fermentable fiber sources, because they yielded high amounts of SCFA during in vitro fermentations.
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Henderson, Clark M., Wade F. Zeno, Larry A. Lerno, Marjorie L. Longo, and David E. Block. "Fermentation Temperature Modulates Phosphatidylethanolamine and Phosphatidylinositol Levels in the Cell Membrane of Saccharomyces cerevisiae." Applied and Environmental Microbiology 79, no. 17 (June 28, 2013): 5345–56. http://dx.doi.org/10.1128/aem.01144-13.
Повний текст джерелаАнотація:
ABSTRACTDuring alcoholic fermentation,Saccharomyces cerevisiaeis exposed to a host of environmental and physiological stresses. Extremes of fermentation temperature have previously been demonstrated to induce fermentation arrest under growth conditions that would otherwise result in complete sugar utilization at “normal” temperatures and nutrient levels. Fermentations were carried out at 15°C, 25°C, and 35°C in a defined high-sugar medium using threeSaccharomyces cerevisiaestrains with diverse fermentation characteristics. The lipid composition of these strains was analyzed at two fermentation stages, when ethanol levels were low early in stationary phase and in late stationary phase at high ethanol concentrations. Several lipids exhibited dramatic differences in membrane concentration in a temperature-dependent manner. Principal component analysis (PCA) was used as a tool to elucidate correlations between specific lipid species and fermentation temperature for each yeast strain. Fermentations carried out at 35°C exhibited very high concentrations of several phosphatidylinositol species, whereas at 15°C these yeast strains exhibited higher levels of phosphatidylethanolamine and phosphatidylcholine species with medium-chain fatty acids. Furthermore, membrane concentrations of ergosterol were highest in the yeast strain that experienced stuck fermentations at all three temperatures. Fluorescence anisotropy measurements of yeast cell membrane fluidity during fermentation were carried out using the lipophilic fluorophore diphenylhexatriene. These measurements demonstrate that the changes in the lipid composition of these yeast strains across the range of fermentation temperatures used in this study did not significantly affect cell membrane fluidity. However, the results from this study indicate that fermentingS. cerevisiaemodulates its membrane lipid composition in a temperature-dependent manner.
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Nafi'ah, Rohmatun, and Susan Prima Devi. "Pembuatan Etanol Dari Nira Tebu Dengan Metode Fermentasi." Cendekia Journal of Pharmacy 3, no. 1 (July 26, 2019): 32–36. http://dx.doi.org/10.31596/cjp.v3i1.41.
Повний текст джерелаАнотація:
Tebu is one of the many plants found in the Holy area of Central Java, which has a high sugar content. The raw material for making ethanol is sugary, starchy and fibrous. Nira is one of the by-products of a sugar cane factory which has a high sugar content. The study of making ethanol from Nira Tebu as a raw material for medicine using fermentation methods was carried out on a laboratory scale. The purpose of this study was to produce ethanol from Nira Tebu as a raw material for chemical drugs by fermentation method.The procedure of this study was through the pretreatment stage, the hydrolysis stage, and the fermentation stage. The fermentation process with the addition of yeast and lasts for 7 days with the volume of sugarcane juice used is 5 liters. Yeast used for fermentation is 1,2,3,4 and 5 grams and varies from 1-7 days of fermentation time. Furthermore, ethanol levels and acidity levels (pH) were determined from Nira Tebu. So that from the results of the study it can be obtained the most optimal ethanol levels with variations in the amount of yeast and the length of fermentation time.
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Terpou, Antonia, Maria Dimopoulou, Aikaterini Belka, Stamatina Kallithraka, George-John E. Nychas, and Seraphim Papanikolaou. "Effect of Myclobutanil Pesticide on the Physiological Behavior of Two Newly Isolated Saccharomyces cerevisiae Strains during Very-High-Gravity Alcoholic Fermentation." Microorganisms 7, no. 12 (December 9, 2019): 666. http://dx.doi.org/10.3390/microorganisms7120666.
Повний текст джерелаАнотація:
Yeasts are able to act as biosorbents, as their cell wall includes several components capable of binding organic xenobiotic compounds that can potentially be removed during various fermentation processes. In the present investigation, two novel Saccharomyces cerevisiae strains (LMBF-Y 16 and LMBF-Y-18), previously isolated from grapes, were studied regarding their physiological behavior (dry cell weight—DCW production, substrate uptake, and ethanol and glycerol biosynthesis) during fermentations of grape must, in some cases enriched with commercial glucose and fructose (initial total sugar concentration approximately 150 and 250 g/L, respectively). Myclobutanil (a chiral triazole fungicide broadly used as a protective agent of vine) was also added to the culture media at various concentrations in order to assess the ability of the yeasts to simultaneously perform alcoholic fermentations and detoxify the medium (i.e., to remove the fungicide). In the first set of experiments and for both tested strains, trials were carried out in either 250 mL or 2.0 L agitated shake flasks in either synthetic glucose-based experiments or grape musts. Since the results obtained in the trials where the cultures were placed in 2.0 L flasks with grape musts as substrates were superior in terms of both DCW and ethanol production, these experimental conditions were selected for the subsequent studies. Both strains showed high fermentative efficiency, producing high amounts of DCW (9.5–10.5 g/L) in parallel with high ethanol production, which in some cases achieved values very close to the maximum theoretical ethanol production yield (≈0.49 g of ethanol per g of sugar). When using grape must with initial total sugars at approximately 250 g/L (very high gravity fermentation media, close to winemaking conditions), significantly high ethanol quantities (i.e., ranging between 105 and 123 g/L) were produced. Myclobutanil addition slightly negatively affected sugar conversion into ethanol; however, in all cases, ethanol production was very satisfactory. A non-negligible myclobutanil removal during fermentation, which ranged between 5%–27%, as a result of the adsorptive or degradative capacity of the yeast was also reported. The presence of myclobutanil had no effect on DCW production and resulted in no significant differences in the biosynthesis of glycerol. Therefore, these newly isolated yeast strains could be excellent candidates for simultaneous high ethanol production and parallel pesticide removal in a general biorefinery concept demonstrating many environmental benefits.
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Liu, Dengfeng, Hong-Tao Zhang, Weili Xiong, Jianhua Hu, Baoguo Xu, Chi-Chung Lin, Ling Xu, and Lihua Jiang. "Effect of Temperature on Chinese Rice Wine Brewing with High Concentration Presteamed Whole Sticky Rice." BioMed Research International 2014 (2014): 1–8. http://dx.doi.org/10.1155/2014/426929.
Повний текст джерелаАнотація:
Production of high quality Chinese rice wine largely depends on fermentation temperature. However, there is no report on the ethanol, sugars, and acids kinetics in the fermentation mash of Chinese rice wine treated at various temperatures. The effects of fermentation temperatures on Chinese rice wine quality were investigated. The compositions and concentrations of ethanol, sugars, glycerol, and organic acids in the mash of Chinese rice wine samples were determined by HPLC method. The highest ethanol concentration and the highest glycerol concentration both were attained at the fermentation mash treated at 23°C. The highest peak value of maltose (90 g/L) was obtained at 18°C. Lactic acid and acetic acid both achieved maximum values at 33°C. The experimental results indicated that temperature contributed significantly to the ethanol production, acid flavor contents, and sugar contents in the fermentation broth of the Chinese rice wines.
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Arrizon, Javier, and Anne Gschaedler. "Increasing fermentation efficiency at high sugar concentrations by supplementing an additional source of nitrogen during the exponential phase of the tequila fermentation process." Canadian Journal of Microbiology 48, no. 11 (November 1, 2002): 965–70. http://dx.doi.org/10.1139/w02-093.
Повний текст джерелаАнотація:
In the tequila industry, fermentation is traditionally achieved at sugar concentrations ranging from 50 to 100 g·L1. In this work, the behaviour of the Saccharomyces cerevisiae yeast (isolated from the juices of the Agave tequilana Weber blue variety) during the agave juice fermentation is compared at different sugar concentrations to determine if it is feasible for the industry to run fermentation at higher sugar concentrations. Fermentation efficiency is shown to be higher (above 90%) at a high concentration of initial sugar (170 g·L1) when an additional source of nitrogen (a mixture of amino acids and ammonium sulphate, different than a grape must nitrogen composition) is added during the exponential growth phase.Key words: Saccharomyces cerevisiae, fermentation efficiency, nitrogen source, tequila.
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Nicomrat, Duongruitai. "Diverse Aspergillus Isolates from the First Step of Vinegar Fermentation and its Application in Sugar Production." Applied Mechanics and Materials 866 (June 2017): 65–68. http://dx.doi.org/10.4028/www.scientific.net/amm.866.65.
Повний текст джерелаАнотація:
In vinegar production, there are several groups of microorganism consortium acting at different stages at each time. In the first step of alcoholic fermentation process, molds and yeasts are also crucial for vinegar fermentation, yielding sugar contents by accelerating the first step of vinegar fermentation of high ethanol production in the fermentation if the raw materials have complex components such as starch, cellulose, hemicellulose, pectin. Most dominant fungi species identified to be molds Aspergillus spp. had activities in breaking starch into sugar moiety in the present of oxygen. In the study, isolates of Aspergillus spp. were tested for their sugar production containing high contents from various cellulosic materials.
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Salam, Wildan Q., Helen Julian, and M. T. A. P. Kresnowati. "Fermentation Based Sugar-Alcohol Downstream Processing: A Review." IOP Conference Series: Earth and Environmental Science 1034, no. 1 (June 1, 2022): 012059. http://dx.doi.org/10.1088/1755-1315/1034/1/012059.
Повний текст джерелаАнотація:
Abstract Sugar alcohols, such as sorbitol, xylitol, and arabitol, are natural sweeteners with comparable sweetness to sucrose but have lower calories. Besides, they have unique characteristics such as teeth-friendly and low glycemic index, which are attractive for food industries. The vast availability of lignocelluloses biomass waste offers the potential of sugar alcohol production from lignocelluloses, for example, via hydrolysis and fermentation. Besides containing sugar alcohol, fermentation broth also contains other substances: biomass cells, metabolic products, leftover substrates, and inorganic minerals. Downstream processing is necessary to process further the produced sugar alcohol in fermentation broth to the commercial crystal of sugar alcohol. This paper reviews the crystallization of sugar alcohol and the preceding processes necessary to obtain high-quality sugar alcohol crystals. In particular, membrane-based processes to pretreat the fermentation broth before the crystallization process is proposed.
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Rizaldi, Lalu Heri, Mikratunnisa -, Fitrina Utari Rinjani, and Shafwan Amrullah. "The effect of fermentation time on bioethanol levels from sugar cane (saccharum officinarum)." Jurnal Agrotek Ummat 9, no. 3 (July 31, 2022): 182. http://dx.doi.org/10.31764/jau.v9i3.8106.
Повний текст джерелаАнотація:
High energy consumption has an impact on the crisis caused by the decline in fossil energy reserves, so that Indonesia must have other energy alternatives in the form of biofuels, namely bioethanol. Knowing the effect of fermentation time on ethanol content, pH value, and brix content obtained from sugarcane juice is the purpose of this study. Using completely randomized design (CRD) with fermentation time factor. Research shows that fermentation time has an effect on ethanol content and acidity (pH), but has no effect on sugar content (brix). The best treatment was obtained at 6 days of fermentation with ethanol content of 7.67%, acidity (pH) 4.87%, and sugar content (brix) 6.33%. the ratio of high and low amount of ethanol produced is influenced by sugar consumption and yeast growth during the fermentation process.
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Komatsuzaki, Noriko, Hiroyuki Kamishima, Shinobu Fujihara, Yukihide Ueki, and Jun Shima. "Fermentation characteristics of yeast suitable for high-sugar dough." Journal for the Integrated Study of Dietary Habits 27, no. 1 (2016): 15–21. http://dx.doi.org/10.2740/jisdh.27.15.
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Wang, Ping, Qiaoyan Sun, Yuxin Qiao, Lili Liu, Xiang Han, and Xiangguang Chen. "Online prediction of total sugar content and optimal control of glucose feed rate during chlortetracycline fermentation based on soft sensor modeling." Mathematical Biosciences and Engineering 19, no. 10 (2022): 10687–709. http://dx.doi.org/10.3934/mbe.2022500.
Повний текст джерелаАнотація:
<abstract> <p>In the process of chlortetracycline (CTC) fermentation, no instrument can be used to measure the total sugar content of the fermentation broth online due to its high viscosity and large amount of impurities, so it is difficult to realize the optimal control of glucose feed rate in the fermentation process. In order to solve this intractable problem, the relationship between on-line measurable parameters and total sugar content (One of the parameters that are difficult to measure online) in fermentation tank is deeply analyzed, and a new soft sensor model of total sugar content in fermentation tank and a new optimal control method of glucose feed rate are proposed in this paper. By selecting measurable variables of fermentation tank, determining different fermentation stages, constructing recursive fuzzy neural network (RFNN) and applying network rolling training method, an online soft sensor model of total sugar content is established. Based on the field multi-batch data, the change trend of the amount of glucose feed required at each fermentation stage is divided, and the online prediction of total sugar content and the optimal control strategy of glucose feed rate are realized by using the inference algorithm of expert experience regulation rules and soft sensor model of total sugar content. The experiment results in the real field demonstrate that the proposed scheme can effectively predict the total sugar content of fermentation broth online, optimize the control of glucose feed rate during fermentation process, reduce production cost and meet the requirements of production technology.</p> </abstract>
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Lei, Hongjie, Huaide Xu, Li Feng, Zhimin Yu, Haifeng Zhao, and Mouming Zhao. "Fermentation performance of lager yeast in high gravity beer fermentations with different sugar supplementations." Journal of Bioscience and Bioengineering 122, no. 5 (November 2016): 583–88. http://dx.doi.org/10.1016/j.jbiosc.2016.05.004.
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Verma, Nitin, and Vivek Kumar. "Influence of Sugars, Sugar Alcohols and Their Combinations on Environmentally Significant Cellulase Production Under Liquid State Fermentation." Nature Environment and Pollution Technology 21, no. 1 (March 6, 2022): 127–39. http://dx.doi.org/10.46488/nept.2022.v21i01.014.
Повний текст джерелаАнотація:
To expand the range of soluble carbon sources for enzyme production by the microbial system, we investigated the ability of different sugars in cellulase production. Carbon sources play a vital role in cell metabolism and the synthesis of cellulase. Although the insoluble cellulosic materials are considered the most effective natural inducers for cellulase production by microorganisms in terms of both enzyme yield and productivity, their insolubility causes many problems and presents a major drawback that is partly responsible for the high cost of cellulase production. Mostly, the insolubility of sugar polymer leads to difficult and complex fermentation operations, including sterilization, cell biomass measurement, mixing and aeration of the fermentation broth, continuous feeding/sampling, and subsequent enzyme purification. Second, cellulase gets absorbed into the solid cellulose surface, leading to enzyme loss. The present paper gives a comparative view on the utility of pure sugars (lactose, CMC, sucrose, maltose, cellobiose, xylose, trehalose, arabinose) and sugar alcohols (sorbitol, mannitol) on cellulase production by various fungal strains. It also describes the blending effect of sugars as well as sugar alcohols on cellulase production by fungal strains.
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Jo, Yongwoo, Woo-suk Bang, and Mina K. Kim. "Changes of Physiochemical and Enzymatic Activities of doenjang Prepared with Different Amount of Rice koji during 30 Days of Fermentation." Foods 10, no. 2 (February 9, 2021): 372. http://dx.doi.org/10.3390/foods10020372.
Повний текст джерелаАнотація:
Koji is an intermediate fermentation agent, made by inoculating known microorganisms in grains, such as rice, beans, and barley, to hydrolyze starch or protein. The quality of koji can influence the final quality of doenjang. This study aimed to investigate changes in the physiochemical and enzymatic activities of doenjang prepared with different amounts of rice koji during a 30-day fermentation period. Three doenjang samples were prepared with varying levels of rice koji: K1 (11% reduced), K2 (control), K3 (11% increased). Physiochemical characteristics including pH, TA, acid value, moisture content, color, sugar and reducing sugar content, and enzymatic activities including α- and β-Amylase, acidic and neutral protease activities. Samples were taken every 5 days for 30 days of fermentation period. The doenjang with a high content of rice koji had higher levels of total sugars, reducing sugars, alcohol, and protein enzyme activity than the doenjang samples with a lower content of rice koji (p < 0.05). However, no differences in the physiochemical and enzymatic activities were found between the doenjang made with a lower amount of koji and the control doenjang during fermentation (p > 0.05).
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., Wagiman, Makhmudun Ainuri, Rinda Gusvita, and Jumeri . "Design Process of Hydrolysis and Fermentation Bioethanol Production from Seaweed Eucheuma cottonii to Renewable Energy Sovereignity." KnE Life Sciences 3, no. 3 (January 1, 2016): 107. http://dx.doi.org/10.18502/kls.v3i3.390.
Повний текст джерелаАнотація:
<p>The aim of this research was study of E. cottonii to produce bioethanol fermentation substrate with a high reduction sugar content and low Hidroxymethilfurfural (HMF). Fermentation done by instant yeast and Saccharomyces cerevisiae culture of FNCC 3012.The best treatment was obtained in the combination of 2% of H2SO4 by time reaction of 120 minutes in 80°C produced 15.61 g/l reducing sugar and 5.03 g/l HMF. In fermented process, the hydrolysate with instant yeast starter delivered much more efficiency in 3.63 ml CO2 volume, 87.53% in fermentation efficiency, and 1.96 g/l reducing sugar on fifth day of fermentation. <br /><strong>Keywords</strong>: bioethanol, Eucheuma cottonii, fermentation, hydrolysis, process design</p>
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Luo, Hui Bo, Da Di Wang, Yi Wang, Yong Wang, and Cai Hong Wang. "The Change Rules of Physiochemical Indexes of Luzhou-Flavor Daqu Based on Continuous Flow Chemical Analyzer." Advanced Materials Research 881-883 (January 2014): 761–65. http://dx.doi.org/10.4028/www.scientific.net/amr.881-883.761.
Повний текст джерелаАнотація:
The continuous flow chemical analyzer was applied for the determination of the content of total acid, reducing sugars and free amino acids of Luzhou-flavor Daqu in the whole making process including fermentation and storage period. The result showed that the total acid, reducing sugars and free amino acids had a dramatic change in the period of Daqu fermentation and had a higher level with a small fluctuation in the prophase of Daqu storage. In the late phase of Daqu storage, the total acid and reducing sugars decreased considerably and tend to be stable finally, while the free amino acid was still maintained at a high level. The total acid and reducing sugar had a significant positive correlation (the correlation coefficient of total acid and reducing sugar content was 0.946,P<0.01), and both of them had no correlation with the content of free amino acid.
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Sadimo, Mariskian M., Irwan Said, and Kasmudin Mustapa. "Pembuatan Bioetanol Dari Pati Umbi Talas (Colocasia esculenta [L] Schott) Melalui Hidrolisis Asam dan Fermentasi." Jurnal Akademika Kimia 5, no. 2 (March 16, 2017): 79. http://dx.doi.org/10.22487/j24775185.2016.v5.i2.8016.
Повний текст джерелаАнотація:
Taro plant contains high enough of carbohydrate, so it can be used as an alternative raw material for producing bioethanol. This study aimed to determine the ratio of hydrochloric acid to taro root starch and hydrolysis time of taro root starch for producing a high sugar content, as well as to determine the bioethanol content produced from the fermentation of taro root starch using baker’s yeast. The results showed that the best ratio of hydrochloric acid 15% to the taro root starch was at 10:1 (v/w), resulted in a total sugar content of 0.651%. The best hydrolysis time of taro root starch was 2.5 hours, resulted in sugar content of 0.653%. The fermentation of sugar resulted in from hydrolysis was carried out at room temperature for 5 days. The ethanol content obtained from the fermentation was 7.716%.
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Dvornik, Ye O. "Biotechnology of co-fermentation of sugar by-products with typical agricultural substrates." Naukovij žurnal «Tehnìka ta energetika» 11, no. 3 (November 18, 2020): 135–41. http://dx.doi.org/10.31548/machenergy2020.03.135.
Повний текст джерелаАнотація:
Anaerobic digestion (AD) is a promising option for the environmentally friendly recycling of agricultural by-products. However, overloading of the digester with sugar, starch or protein might cause inhibition of the anaerobic processes. The aim of the present project was to investigate the influence of sugar beet by products on biogas yield from a typical mixture of energy crops and animal manure. The investigated substrates have been: cattle slurry, maize, sorghum and grass silage, sugar beet pulp e (SBP) and sugar beet tail silage (SBT). The difference between untreated SBT to processed SBP. All substrates were digested in 1 l eudiometer-batch digesters at 37.5°C during 28 to 38 days. The specific methane yield of mixtures and various substrates exanimated. The experiments showed that edition of sugar beet by product to energy crop and slurry mixture results in high methane yield even the achieved methane yield of the mixture was lower the expected.
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Mardawati, Efri, Andi Trirakhmadi, MTAP Kresnowati, and Tjandra Setiadi. "Kinetic study on Fermentation of xylose for The Xylitol Production." Journal of Industrial and Information Technology in Agriculture 1, no. 1 (August 13, 2017): 1. http://dx.doi.org/10.24198/jiita.v1i1.12214.
Повний текст джерелаАнотація:
Xylitol is a natural sugar that has the sweetness level similar to sucrose, but has lower calorie. It is an important sugar alternate for diabetics people. Reduction of xylose is a normally method to produce the xylitol. It Conducted via chemical hydrogenation of xylose at high pressures and temperatures by reacting pure xylose with hydrogen gas using a metal catalyst. This process requires pure xylose as the raw material. Alternatively, the reduction process can be carried out via fermentation. This process does not require high purity of xylose as the raw material, and thus the oil palm empty fruit bunch (EFB) hydrolysate, without any prior pretreatment, can be used. In order to scale up the xylitol production via fermentation, kinetic study of xylitol fermentation including growth and xylitol formation kinetic using the synthetic xylose as substrate will be required. Data used in the kinetic model development were obtained from series of batch fermentations of Debaryomycess hansenii ITB CCR85 varying the initial xylose and glucose concentrations. Yeast growth could be sufficiently modeled using the Monod kinetics, whereas xylitol production could be reasonably well modelled by Luedeking Piret kinetics.
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Hutchinson, Ucrecia F., Sivuyile Gqozo, Neil P. Jolly, Boredi S. Chidi, Heinrich W. Du Plessis, Maxwell Mewa-Ngongang, and Seteno K. O. Ntwampe. "Aeration, Agitation and Cell Immobilization on Corncobs and Oak Wood Chips Effects on Balsamic-Styled Vinegar Production." Foods 8, no. 8 (August 1, 2019): 303. http://dx.doi.org/10.3390/foods8080303.
Повний текст джерелаАнотація:
Optimum fermentor conditions are essential for desired microbial growth and activity in fermentations. In balsamic vinegar fermentation systems, the microorganisms used must endure several stressful conditions including high sugar concentration, low water activity, high osmotic pressure and high acetic acid concentration. Consequently, the present study was aimed at improving the performance of a microbial consortium of non-Saccharomyces yeast and acetic acid bacteria during balsamic-styled vinegar fermentation. Cell immobilization via adsorption on corncobs and oak wood chips in combination with aeration and agitation effects, have never been tested during balsamic-styled vinegar fermentation. Therefore, fermentations were initially conducted under static conditions without aeration with successive fermentations also being subjected to low (0.15 vvm min−1) and high (0.3 vvm min−1) aeration. The results showed improved acetification rates when cells were immobilized on corncobs under static conditions. Low aeration showed better acetification rates (1.45–1.56 g·L·day−1), while only free-floating cells were able to complete fermentations (1.2 g·L·day−1) under high aeration conditions. Overall, cells immobilized on corncobs showed higher acetification rates of 1.56 and 2.7 g·L·day−1 under low aeration and static fermentations, respectively. Oak wood chips were determined to be less efficient adsorbents due to their relatively smooth surface, while the rough surface and porosity of corncobs led to improved adsorption and, therefore, enhanced acetification rates.
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Trica, Bogdan, Oana Cristina Parvulescu, Tanase Dobre, Ali A. A. Al Janabi, Cristian Raducanu, and Claudia Patrichi. "Modelling of Ethanol Fermentation Coupled with Product Recovery by Pervaporation." Revista de Chimie 68, no. 11 (December 15, 2017): 2708–15. http://dx.doi.org/10.37358/rc.17.11.5960.
Повний текст джерелаАнотація:
Bioethanol is the most important biofuel produced by fermentation of sugars from various biomass types. The main disadvantages associated to this process consist in the negative effect of high ethanol concentration on the cell growth and in the separation cost of ethanol-water system resulted in the fermentation process. Sugar fermentation using Saccharomyces cerevisiae yeast coupled with bioethanol recovery by pervaporation has been modeled and simulated in this paper. In order to avoid the clogging of pervaporation membrane, the yeast cells were previously retained into an ultrafiltration unit. Three operating modes were analyzed and compared, i.e., classical batch fermentation (BF), batch fermentation coupled with external ultrafiltration and pervaporation (BFPV), and fed batch fermentation coupled with external ultrafiltration and pervaporation (FBFPV). Surface areas of ultrafiltration and pervaporation units were selected as process control variables.
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Park, Woo Sung, Kyung Ah Koo, Ji-Yeong Bae, Hye-Jin Kim, Dong-Min Kang, Ji-Min Kwon, Seung-Mann Paek, Mi Kyeong Lee, Chul Young Kim, and Mi-Jeong Ahn. "Dibenzocyclooctadiene Lignans in Plant Parts and Fermented Beverages of Schisandra chinensis." Plants 10, no. 2 (February 13, 2021): 361. http://dx.doi.org/10.3390/plants10020361.
Повний текст джерелаАнотація:
The fruit of Schisandra chinensis, Omija, is a well-known traditional medicine used as an anti-tussive and anti-diarrhea agent, with various biological activities derived from the dibenzocyclooctadiene-type lignans. A high-pressure liquid chromatography-diode array detector (HPLC-DAD) method was used to determine seven lignans (schisandrol A and B, tigloylgomisin H, angeloylgomisin H, schisandrin A, B, and C) in the different plant parts and beverages of the fruit of S. chinensis grown in Korea. The contents of these lignans in the plant parts descended in the following order: seeds, flowers, leaves, pulp, and stems. The total lignan content in Omija beverages fermented with white sugar for 12 months increased by 2.6-fold. Omija was fermented for 12 months with white sugar, brown sugar, and oligosaccharide/white sugar (1:1, w/w). The total lignan content in Omija fermented with oligosaccharide/white sugar was approximately 1.2- and 1.7-fold higher than those fermented with white sugar and brown sugar, respectively. A drink prepared by immersion of the fruit in alcohol had a higher total lignan content than these fermented beverages. This is the first report documenting the quantitative changes in dibenzocyclooctadiene-type lignans over a fermentation period and the effects of the fermentable sugars on this eco-friendly fermentation process.
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Cardoso, C. A. F., and E. Kurtenbach. "What is alcoholic fermentation? A study about the alcoholic fermentation conception through the history." Revista de Ensino de Bioquímica 2, no. 2 (May 15, 2004): 9. http://dx.doi.org/10.16923/reb.v2i2.141.
Повний текст джерелаАнотація:
This work shows the historical development of the alcoholic fermentation conception, based on expe-rimental results obtained from European scientists, from Renascence to the beginning of 20th century(1930). From this, ve concepts were identied for the phenomenon: putrefactive, spiritual, chemical,biological and biochemical. The current conception of alcoholic fermentation was also evaluated. Forthis proposal, three groups of teachers were interviewed through the question? What is alcoholicfermentation? The P group (pilot, n=12) made of professionals that teach on secondary and highschools, group A composed of PhDs from the Center of Technology Education - NUTES (n=9) andgroup B from Department of Medical Biochemistry (called group B, n=41) both of Federal Universityof Rio de Janeiro, respectively. Key words associated with the fermentative process were identiedidentify in the interviewees answers. The group A components mentioned only six key words andpointed out the alcoholic fermentation products. Dierently, subjects from P and B groups cited ahigher number and also more unusual key words (n = 9 and 12, respectively). We also analyzedtheir answers throughout fermentative descriptive words (sugar, alcohol, carbon dioxide, anaerobic,yeast and ATP). These words were established after an evaluation of alcoholic fermentation conceptstated in the Biology/Biochemistry books most adopted in high schools and Universities. Our analysisshowed that group A used only three descriptive words (sugar, alcohol and yeast) while componentsof group B used all the selected descriptive words. However, only one interviewee used all the sixwords together. From this analysis, we proposed that the chemical concept of alcoholic fermentationprevailed on the other concepts found on the historical research (spiritual, putrefactive, biological ebiochemical).
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Sipiczki, Matthias. "Yeast two‐ and three‐species hybrids and high‐sugar fermentation." Microbial Biotechnology 12, no. 6 (March 5, 2019): 1101–8. http://dx.doi.org/10.1111/1751-7915.13390.
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Huuskonen, Anne, Tuomas Markkula, Virve Vidgren, Luis Lima, Linda Mulder, Wim Geurts, Michael Walsh, and John Londesborough. "Selection from Industrial Lager Yeast Strains of Variants with Improved Fermentation Performance in Very-High-Gravity Worts." Applied and Environmental Microbiology 76, no. 5 (January 15, 2010): 1563–73. http://dx.doi.org/10.1128/aem.03153-09.
Повний текст джерелаАнотація:
ABSTRACT There are economic and other advantages if the fermentable sugar concentration in industrial brewery fermentations can be increased from that of currently used high-gravity (ca. 14 to 17�P [degrees Plato]) worts into the very-high-gravity (VHG; 18 to 25�P) range. Many industrial strains of brewer's yeast perform poorly in VHG worts, exhibiting decreased growth, slow and incomplete fermentations, and low viability of the yeast cropped for recycling into subsequent fermentations. A new and efficient method for selecting variant cells with improved performance in VHG worts is described. In this new method, mutagenized industrial yeast was put through a VHG wort fermentation and then incubated anaerobically in the resulting beer while maintaining the α-glucoside concentration at about 10 to 20 g�liter−1 by slowly feeding the yeast maltose or maltotriose until most of the cells had died. When survival rates fell to 1 to 10 cells per 106 original cells, a high proportion (up to 30%) of survivors fermented VHG worts 10 to 30% faster and more completely (residual sugars lower by 2 to 8 g�liter−1) than the parent strains, but the sedimentation behavior and profiles of yeast-derived flavor compounds of the survivors were similar to those of the parent strains.
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Grabarczyk, Robert, Krzysztof Urbaniec, Jacek Wernik, and Marian Trafczynski. "Evaluation of the Two-Stage Fermentative Hydrogen Production from Sugar Beet Molasses." Energies 12, no. 21 (October 26, 2019): 4090. http://dx.doi.org/10.3390/en12214090.
Повний текст джерелаАнотація:
Fermentative hydrogen production from molasses—a renewable by-product of beet-sugar processing—was considered. Technical and economic evaluations were performed of a stand-alone production plant employing a two-step fermentation process (dark thermophilic fermentation and photofermentation) followed by an adsorption-based upgrading of the produced hydrogen gas. Using a state-of-the-art knowledge base and a mathematical model composed of mass and energy balances, as well as economic relationships, the process was simulated and equipment data were estimated, the hydrogen cost was calculated and a sensibility analysis was carried out. Due to high capital, operating and labor costs, hydrogen production cost was estimated at a rather high level of 32.68 EUR/kg, while the energy output in produced hydrogen was determined as 68% more than the combined input of the thermal and electric energy needed for plant operation. As the room for improvement of plant performance is limited, a perspective on the cost competitiveness of large-scale hydrogen production from fossil sources is unclear.
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Codină, G. G., S. Mironeasa, D. V. Voica, and C. Mironeasa. "Multivariate analysis of wheat flour dough sugars, gas production, and dough development at different fermentation times." Czech Journal of Food Sciences 31, No. 3 (May 22, 2013): 222–29. http://dx.doi.org/10.17221/216/2012-cjfs.
Повний текст джерелаАнотація:
A Principal Component Analysis method based on multivariate analysis was used to evaluate the correlation between the fermentable sugar content of dough and its behaviour during fermentation at different fermentation times of 60, 120, and 180 minutes. The concentration of fermentable sugars during dough fermentation (sucrose, glucose, maltose, and fructose) was determined using a High Performance Liquid Chromatography device. Also, the Chopin Rheofermentometer device was used for the analysis of gas production and dough development at the fermentation times mentioned above. From the aspect of the correlations established between the parameters obtained by the two devices, very good correlations were obtained. For example, the gas production showed a positive correlation with glucose content after 60 min of fermentation (r = 0.846) and a negative correlation with fructose content after 120 min of fermentation time (r = –0.993).
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Alves de Oliveira, Regiane, Roland Schneider, Betânia Hoss Lunelli, Carlos Eduardo Vaz Rossell, Rubens Maciel Filho, and Joachim Venus. "A Simple Biorefinery Concept to Produce 2G-Lactic Acid from Sugar Beet Pulp (SBP): A High-Value Target Approach to Valorize a Waste Stream." Molecules 25, no. 9 (April 30, 2020): 2113. http://dx.doi.org/10.3390/molecules25092113.
Повний текст джерелаАнотація:
Lactic acid is a high-value molecule with a vast number of applications. Its production in the biorefineries model is a possibility for this sector to aggregate value to its production chain. Thus, this investigation presents a biorefinery model based on the traditional sugar beet industry proposing an approach to produce lactic acid from a waste stream. Sugar beet is used to produce sugar and ethanol, and the remaining pulp is sent to animal feed. Using Bacillus coagulans in a continuous fermentation, 2781.01 g of lactic acid was produced from 3916.91 g of sugars from hydrolyzed sugar beet pulp, with a maximum productivity of 18.06 g L−1h−1. Without interfering in the sugar production, ethanol, or lactic acid, it is also possible to produce pectin and phenolic compounds in the biorefinery. The lactic acid produced was purified by a bipolar membrane electrodialysis and the recovery reached 788.80 g/L with 98% w/w purity.
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Laopaiboon, Lakkana, Suntaree Suporn, Preekamol Klanrit, Niphaphat Phukoetphim, Chalida Daengbussadee, and Pattana Laopaiboon. "Novel Effective Yeast Strains and Their Performance in High Gravity and Very High Gravity Ethanol Fermentations from Sweet Sorghum Juice." Energies 14, no. 3 (January 22, 2021): 557. http://dx.doi.org/10.3390/en14030557.
Повний текст джерелаАнотація:
Yeasts were isolated from four potential sources, sweet sorghum juice, sugar cane juice, grapes and rambutan. The 27 yeast isolates were tested for their ethanol tolerance (15% v/v of ethanol) and ethanol fermentation performance in a synthetic ethanol production medium (200 g/L of total sugar). Only five isolates, SCJ04KKU, SCJ07KKU, SCJ09KKU, SCJ14KKU and SSJ01KKU could tolerate 15% ethanol and produce ethanol at levels higher than 55 g/L. The ethanol production efficiency from sweet sorghum juice under high gravity (HG, 200 and 240 g/L of total sugar) and very high gravity (VHG, 280 g/L of total sugar) conditions of the five isolates was tested. Saccharomyces cerevisiae NP01 and S. cerevisiae ATCC4132 were used as reference strains. The results showed that the SSJ01KKU isolate gave the highest ethanol production efficiency under all conditions. Ethanol concentration (PE), yield (YP/S) and productivity (QP) values were 98.89 g/L, 0.50 and 1.18 g/L·h, respectively, with sugar consumption (SC) of 98.96% under the HG condition at 200 g/L of total sugar. Under the HG condition at 240 g/L of total sugar, the PE, YP/S and QP values were 118.12 g/L, 0.51 and 1.41 g/L·h, respectively, with the SC of 95.79%. These values were 82.29 g/L, 0.34 and 0.98 g/L·h, respectively, with the SC of 85.59% under the VHG condition. Addition of urea into the sweet sorghum juice under all conditions significantly shortened the fermentation time, resulting in increased QP values. Based on molecular taxonomic analysis of the five isolates using sequence analysis of the D1/D2 domain and the ITS1 and ITS2 regions, SSJ01KKU is S. cerevisiae, whereas SCJ04KKU, SCJ07KKU, SCJ09KKU and SCJ14KKU are Pichia caribbica.
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Gao, Le, Dongyuan Zhang, and Xin Wu. "In Situ Corn Fiber Conversion for Ethanol Improvement by the Addition of a Novel Lignocellulolytic Enzyme Cocktail." Journal of Fungi 8, no. 3 (February 24, 2022): 221. http://dx.doi.org/10.3390/jof8030221.
Повний текст джерелаАнотація:
Corn mashes have high-viscosity and high-sugar characteristics, which hinders yeast-fermentation efficiency and the ethanol yield increase. The excessive viscosity of corn mash is caused by the unutilized cellulose in corn kernel fiber. A novel lignocellulolytic enzymes cocktail with strong substrate specificity was prepared for high-viscosity, high-sugar corn mash. The in situ conversion of corn mashes with novel lignocellulolytic enzymes at the optimum cellulase dosage of 50 FPU/L resulted in about 12% increased ethanol concentration compared with the reference mash at different batch-fermentation scales. Adding the lignocellulolytic enzymes caused the greatest decrease in viscosity of corn mash and residual sugars by 40.9% and 56.3%, respectively. Simultaneously, the application of lignocellulolytic enzymes increased the value of the dried distiller’s grain with solubles (DDGS) by increasing the protein content by 5.51%. The in situ conversion of cellulose can decrease the fermentation broth viscosity and improve the rheological property, thereby improving the ethanol yield. With the same amount of material, the application of the novel enzymes cocktail can enhance the ethanol yield by more than 12%. A quarter of the ethanol yield increase was due to the further hydrolysis of starch, while three quarters to cellulose. Thus, this technology will increase the net revenue of bioethanol industrialization.
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Shi, Shu Zhi, Da You Cheng, Cui Hong Dai, Zhao Xin Lu, and Cheng Fei Luo. "Effect on Different Modes to Ethanol Fermentation of Energy Beet." Advanced Materials Research 608-609 (December 2012): 437–40. http://dx.doi.org/10.4028/www.scientific.net/amr.608-609.437.
Повний текст джерелаАнотація:
In order to meet the needs of industrial mass production,people began to explore the effect on different modes to ethanol fermentation.Ethanol fermentation with energy beet was done by using batch fermentation and continuous fermentation.Results showed that batch fermentation was better than continuous mode,but its technology was cockamamie.The residual glucose content in fermenting mash was high when fermentation was continuous.And the fermentation was halfway.But continuous fermentation was convenient for industrialization producing.Although the residual glucose content in continuous fermentation mode was high through 0.06 h-1 sugar concentration,the last translation rate of ethanol was high.
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Rantsiou, Kalliopi, Paola Dolci, Simone Giacosa, Fabrizio Torchio, Rosanna Tofalo, Sandra Torriani, Giovanna Suzzi, Luca Rolle, and Luca Cocolin. "Candida zemplinina Can Reduce Acetic Acid Produced by Saccharomyces cerevisiae in Sweet Wine Fermentations." Applied and Environmental Microbiology 78, no. 6 (January 13, 2012): 1987–94. http://dx.doi.org/10.1128/aem.06768-11.
Повний текст джерелаАнотація:
ABSTRACTIn this study we investigated the possibility of usingCandida zemplinina, as a partner ofSaccharomyces cerevisiae, in mixed fermentations of must with a high sugar content, in order to reduce its acetic acid production. Thirty-fiveC. zemplininastrains, which were isolated from different geographic regions, were molecularly characterized, and their fermentation performances were determined. Five genetically different strains were selected for mixed fermentations withS. cerevisiae. Two types of inoculation were carried out: coinoculation and sequential inoculation. A balance between the two species was generally observed for the first 6 days, after which the levels ofC. zemplininastarted to decrease. Relevant differences were observed concerning the consumption of sugars, the ethanol and glycerol content, and acetic acid production, depending on which strain was used and which type of inoculation was performed. Sequential inoculation led to the reduction of about half of the acetic acid content compared to the pureS. cerevisiaefermentation, but the ethanol and glycerol amounts were also low. A coinoculation with selected combinations ofS. cerevisiaeandC. zemplininaresulted in a decrease of ∼0.3 g of acetic acid/liter, while maintaining high ethanol and glycerol levels. This study demonstrates that mixedS. cerevisiaeandC. zemplininafermentation could be applied in sweet wine fermentation to reduce the production of acetic acid, connected to theS. cerevisiaeosmotic stress response.
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Kitum, Vivian Chepchirchir, Peter Kinyanjui Kahenya, Julius Mathaara Maina, and Daniel Ndaka Sila. "INFLUENCE OF BRINE COMPOSITION AND CONCENTRATION ON MICROBIAL GROWTH DURING WHOLE COMMON BEAN (Phaseolus vulgaris L) FERMENTATION USING Lb.plantarum BFE 5092." Bacterial Empire 1, no. 2 (October 2, 2018): 22. http://dx.doi.org/10.36547/be.2018.1.2.22-27.
Повний текст джерелаАнотація:
Fermentation technology improves the flavour and shelf life of foods while lowering antinutrient levels. Common bean, though a highly nutritious food, contains high levels of anti-nutrients. Fermentation can be exploited to lower antinutrients in common bean. Though significant strides have been made in bean milk and flour fermentation, common bean is majorly consumed as whole grain. This study, therefore, was aimed at developing a fermentation protocol for whole common bean. Lactobacillus plantarum BFE 5092 was used as starter culture for fermentation. Salt and salt-sugar at 1%, 2% and 3% solute concentrations were used as brine. The effect of starter culture, solute composition and concentration on the growth of lactic acid bacteria (LAB) was monitored. pH and microbial safety were also monitored during the fermentation process. Inoculation with Lb. plantarum BFE 5092 caused a significant increase (P<0.05) of LAB counts in salt brines compared to spontaneous fermentation but no significant difference (P>0.05) in salt-sugar brines. The pH of salt sugar brine solutions was significantly (P<0.05) lowered during the fermentation process from 6.07 to ≤ 3.75. This inhibited enterobacteria growth while promoting the growth of yeast. In salt brines, the pH was ≥ 4.8 favoring enterobacterial growth while inhibiting yeast growth. Solute concentration had no significant effect (P>0.05) on the growth of LAB, pH and microbial safety during fermentation. The study established that use of salt-sugar brine was effective in promoting the growth of LAB during common bean fermentation. It also lowered the pH to ≤ 3.75 and inhibited enterobacterial growth unlike salt brines.
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Carpena, Maria, Maria Fraga-Corral, Paz Otero, Raquel A. Nogueira, Paula Garcia-Oliveira, Miguel A. Prieto, and Jesus Simal-Gandara. "Secondary Aroma: Influence of Wine Microorganisms in Their Aroma Profile." Foods 10, no. 1 (December 27, 2020): 51. http://dx.doi.org/10.3390/foods10010051.
Повний текст джерелаАнотація:
Aroma profile is one of the main features for the acceptance of wine. Yeasts and bacteria are the responsible organisms to carry out both, alcoholic and malolactic fermentation. Alcoholic fermentation is in turn, responsible for transforming grape juice into wine and providing secondary aromas. Secondary aroma can be influenced by different factors; however, the influence of the microorganisms is one of the main agents affecting final wine aroma profile. Saccharomyces cerevisiae has historically been the most used yeast for winemaking process for its specific characteristics: high fermentative metabolism and kinetics, low acetic acid production, resistance to high levels of sugar, ethanol, sulfur dioxide and also, the production of pleasant aromatic compounds. Nevertheless, in the last years, the use of non-saccharomyces yeasts has been progressively growing according to their capacity to enhance aroma complexity and interact with S. cerevisiae, especially in mixed cultures. Hence, this review article is aimed at associating the main secondary aroma compounds present in wine with the microorganisms involved in the spontaneous and guided fermentations, as well as an approach to the strain variability of species, the genetic modifications that can occur and their relevance to wine aroma construction.
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Alexandri, Maria, Roland Schneider, and Joachim Venus. "Membrane Technologies for Lactic Acid Separation from Fermentation Broths Derived from Renewable Resources." Membranes 8, no. 4 (October 12, 2018): 94. http://dx.doi.org/10.3390/membranes8040094.
Повний текст джерелаАнотація:
Lactic acid (LA) was produced on a pilot scale using a defined medium with glucose, acid whey, sugar bread and crust bread. The fermentation broths were then subjected to micro- and nanofiltration. Microfiltration efficiently separated the microbial cells. The highest average permeate flow flux was achieved for the defined medium (263.3 L/m2/h) and the lowest for the crust bread-based medium (103.8 L/m2/h). No LA losses were observed during microfiltration of the acid whey, whilst the highest retention of LA was 21.5% for crust bread. Nanofiltration led to high rejections of residual sugars, proteins and ions (sulphate, magnesium, calcium), with a low retention of LA. Unconverted sugar rejections were 100% and 63% for crust bread and sugar bread media respectively, with corresponding LA losses of 22.4% and 2.5%. The membrane retained more than 50% of the ions and proteins present in all media and more than 60% of phosphorus. The average flux was highly affected by the nature of the medium as well as by the final concentration of LA and sugars. The results of this study indicate that micro- and nanofiltration could be industrially employed as primary separation steps for the biotechnologically produced LA.
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Vucurovic, Vesna, and Radojka Razmovski. "Ethanol fermentation of molasses by Saccharomyces cerevisiae cells immobilized onto sugar beet pulp." Acta Periodica Technologica, no. 43 (2012): 325–33. http://dx.doi.org/10.2298/apt1243325v.
Повний текст джерелаАнотація:
Natural adhesion of Saccharomyces cerevisiae onto sugar beet pulp (SBP) is a very simple and cheap immobilization method for retaining high cells density in the ethanol fermentation system. In the present study, yeast cells were immobilized by adhesion onto SBP suspended in the synthetic culture media under different conditions such as: glucose concentration (100, 120 and 150 g/l), inoculum concentration (5, 10 and 15 g/l dry mass) and temperature (25, 30, 35 and 40?C). In order to estimate the optimal immobilization conditions the yeast cells retention (R), after each immobilization experiment was analyzed. The highest R value of 0.486 g dry mass yeast /g dry mass SBP was obtained at 30?C, glucose concentration of 150 g/l, and inoculum concentration of 15 g/l. The yeast immobilized under these conditions was used for ethanol fermentation of sugar beet molasses containing 150.2 g/l of reducing sugar. Efficient ethanol fermentation (ethanol concentration of 70.57 g/l, fermentation efficiency 93.98%) of sugar beet molasses was achieved using S. cerevisiae immobilized by natural adhesion on SBP.
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Henderson, Clark M., Michelle Lozada-Contreras, Vladimir Jiranek, Marjorie L. Longo, and David E. Block. "Ethanol Production and Maximum Cell Growth Are Highly Correlated with Membrane Lipid Composition during Fermentation as Determined by Lipidomic Analysis of 22 Saccharomyces cerevisiae Strains." Applied and Environmental Microbiology 79, no. 1 (October 12, 2012): 91–104. http://dx.doi.org/10.1128/aem.02670-12.
Повний текст джерелаАнотація:
ABSTRACTOptimizing ethanol yield during fermentation is important for efficient production of fuel alcohol, as well as wine and other alcoholic beverages. However, increasing ethanol concentrations during fermentation can create problems that result in arrested or sluggish sugar-to-ethanol conversion. The fundamental cellular basis for these problem fermentations, however, is not well understood. Small-scale fermentations were performed in a synthetic grape must using 22 industrialSaccharomyces cerevisiaestrains (primarily wine strains) with various degrees of ethanol tolerance to assess the correlation between lipid composition and fermentation kinetic parameters. Lipids were extracted at several fermentation time points representing different growth phases of the yeast to quantitatively analyze phospholipids and ergosterol utilizing atmospheric pressure ionization-mass spectrometry methods. Lipid profiling of individual fermentations indicated that yeast lipid class profiles do not shift dramatically in composition over the course of fermentation. Multivariate statistical analysis of the data was performed using partial least-squares linear regression modeling to correlate lipid composition data with fermentation kinetic data. The results indicate a strong correlation (R2= 0.91) between the overall lipid composition and the final ethanol concentration (wt/wt), an indicator of strain ethanol tolerance. One potential component of ethanol tolerance, the maximum yeast cell concentration, was also found to be a strong function of lipid composition (R2= 0.97). Specifically, strains unable to complete fermentation were associated with high phosphatidylinositol levels early in fermentation. Yeast strains that achieved the highest cell densities and ethanol concentrations were positively correlated with phosphatidylcholine species similar to those known to decrease the perturbing effects of ethanol in model membrane systems.
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Dumbrepatil, Arti, Mukund Adsul, Shivani Chaudhari, Jayant Khire, and Digambar Gokhale. "Utilization of Molasses Sugar for Lactic Acid Production by Lactobacillus delbrueckii subsp. delbrueckii Mutant Uc-3 in Batch Fermentation." Applied and Environmental Microbiology 74, no. 1 (November 2, 2007): 333–35. http://dx.doi.org/10.1128/aem.01595-07.
Повний текст джерелаАнотація:
ABSTRACT Efficient lactic acid production from cane sugar molasses by Lactobacillus delbrueckii mutant Uc-3 in batch fermentation process is demonstrated. Lactic acid fermentation using molasses was not significantly affected by yeast extract concentrations. The final lactic acid concentration increased with increases of molasses sugar concentrations up to 190 g/liter. The maximum lactic acid concentration of 166 g/liter was obtained at a molasses sugar concentration of 190 g/liter with a productivity of 4.15 g/liter/h. Such a high concentration of lactic acid with high productivity from molasses has not been reported previously, and hence mutant Uc-3 could be a potential candidate for economical production of lactic acid from molasses at a commercial scale.
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Logotetis, Stilijanos, Panagiotis Tataridis, Anastasios Kanelis, and Elijas Nerancis. "The effect of preconditioning cells under osmotic stress on high alcohol production." Zbornik Matice srpske za prirodne nauke, no. 124 (2013): 405–14. http://dx.doi.org/10.2298/zmspn1324405l.
Повний текст джерелаАнотація:
This paper focuses on the research into the influence of salt on physiology of the yeast, Saccharomyces cerevisiae. Specifically, the work focused on how NaCl affected the growth, viability and fermentation performance of this yeast in laboratory-scale experiments. One of the main findings of the research presented involved the influ?ence of salt ?preconditioning? of yeasts which represents a method of pre-culturing of cells in the presence of salt in an attempt to improve subsequent fermentation performance. Such an approach resulted in preconditioned yeasts having an improved capability to ferment high-sugar containing media (up to 60% w/v of glucose) with increased cell viability and with increased levels of produced ethanol (higher than 20% in vol.). Salt-preconditioning was most likely influencing the stress-tolerance of yeasts by inducing the synthesis of key metabolites such as trehalose and glycerol which act to improve cells? ability to withstand osmostress and ethanol toxicity. The industrial-scale trials using salt-preconditioned yeasts verified the benefit of the physiological engineering approach to practical fermentations. Overall, this research has demonstrated that a relatively simple method designed to adapt yeast cells physiologically - by salt-preconditioning - can have distinct advantages for al?cohol fermentation processes.
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Kurniati, Yuni, Iis Elfy Khasanah, and Kurniawati Firdaus. "Kajian Pembuatan Bioetanol dari Limbah Kulit Nanas (Ananas comosus. L)." Jurnal Teknik Kimia USU 10, no. 2 (September 18, 2021): 95–101. http://dx.doi.org/10.32734/jtk.v10i2.6603.
Повний текст джерелаАнотація:
Ethanol is a fuel with a high octane number and is environmentally friendly. Bioethanol which can be made from biomass materials such as pineapple peel, is considered not to interfere with food security. With a fairly high carbohydrate and glucose content, pineapple can be converted into reducing sugars that can be fermented to produce ethanol. This study was conducted using the journal review method and aims to determine the mechanism, the variables that play the role, and the optimum conditions of fermentation in the manufacture of bioethanol from pineapple peel. The focus of the analysis was on hydrolysis, namely the type, concentration of the hydrolyzing agent, pH, temperature, and concentration of yeast in fermentation. The analysis from previous studies, the best hydrolysis was obtained by enzymatic hydrolysis using cellulase enzymes with a concentration of 1%-2%. The optimum pH of fermentation was found at pH 5 to pH 6, the fermentation temperature was 30 oC with a Saccharomyces cerevisiae concentration of 1.5% – 2%, and the optimum fermentation time occurred in the range of 48 to 96 hours. The high amount of reducing sugar produces a high amount of ethanol as well.
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Beigbeder, Jean-Baptiste, Julia Maria de Medeiros Dantas, and Jean-Michel Lavoie. "Optimization of Yeast, Sugar and Nutrient Concentrations for High Ethanol Production Rate Using Industrial Sugar Beet Molasses and Response Surface Methodology." Fermentation 7, no. 2 (May 31, 2021): 86. http://dx.doi.org/10.3390/fermentation7020086.
Повний текст джерелаАнотація:
Among the various agro-industrial by-products, sugar beet molasses produced by sugar refineries appear as a potential feedstock for ethanol production through yeast fermentation. A response surface methodology (RSM) was developed to better understand the effect of three process parameters (concentration of nutrient, yeast and initial sugar) on the ethanol productivity using diluted sugar beet molasses and Saccharomyces cerevisiae yeast. The first set of experiments performed at lab-scale indicated that the addition of 4 g/L of nutrient combined with a minimum of 0.2 g/L of yeast as well as a sugar concentration lower than 225 g/L was required to achieve high ethanol productivities (>15 g/L/d). The optimization allowed to considerably reduce the amount of yeast initially introduced in the fermentation substrate while still maximizing both ethanol productivity and yield process responses. Finally, scale-up assays were carried out in 7.5 and 100 L bioreactors using the optimal conditions: 150 g/L of initial sugar concentration, 0.27 g/L of yeast and 4 g/L of nutrient. Within 48 h of incubation, up to 65 g/L of ethanol were produced for both scales, corresponding to an average ethanol yield and sugar utilization rate of 82% and 85%, respectively. The results obtained in this study highlight the use of sugar beet molasses as a low-cost food residue for the sustainable production of bioethanol.
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Timmermans, Evelyne, An Bautil, Kristof Brijs, Ilse Scheirlinck, Roel Van der Van der Meulen, and Christophe M. Courtin. "Sugar Levels Determine Fermentation Dynamics during Yeast Pastry Making and Its Impact on Dough and Product Characteristics." Foods 11, no. 10 (May 11, 2022): 1388. http://dx.doi.org/10.3390/foods11101388.
Повний текст джерелаАнотація:
Fermented pastry products are produced by fermenting and baking multi-layered dough. Increasing our knowledge of the impact of the fermentation process during pastry making could offer opportunities for improving the production process or end-product quality, whereas increasing our knowledge on the sugar release and consumption dynamics by yeast could help to design sugar reduction strategies. Therefore, this study investigates the impact of yeast fermentation and different sugar concentrations on pastry dough properties and product quality characteristics. First, yeasted pastry samples were made with 8% yeast and 14% sucrose on a wheat flour dry matter base and compared to non-yeasted samples. Analysis of saccharide concentrations revealed that sucrose was almost entirely degraded by invertase in yeasted samples after mixing. Fructans were also degraded extensively, but more slowly. At least 23.6 ± 2.6% of the released glucose was consumed during fermentation. CO2 production during fermentation contributed more to product height development than water and ethanol evaporation during baking. Yeast metabolites weakened the gluten network, causing a reduction in dough strength and extensibility. However, fermentation time had a more significant impact on dough rheology parameters than the presence of yeast. In balance, yeast fermentation did not significantly affect the calculated sweetness factor of the pastry product with 14% added sucrose. Increasing the sugar content (21%) led to higher osmotic stress, resulting in reduced sugar consumption, reduced CO2 and ethanol production and a lower product volume. A darker colour and a higher sweetness factor were obtained. Reducing the sugar content (7%) had the opposite effect. Eliminating sucrose from the recipe (0%) resulted in a shortened productive fermentation time due to sugar depletion. Dough rheology was affected to a limited extent by changes in sucrose addition, although no sucrose addition or a very high sucrose level (21%) reduced the maximum dough strength. Based on the insights obtained in this study, yeast-based strategies can be developed to improve the production and quality of fermented pastry.