The effect of yeast cell immobilization on the proportion of selected by-products of ethanol fermentation

Ethanol fermentation is a biological procedure which converts sugars such as glucose, fructose, and sucrose into cellular energy, producing ethanol and carbon dioxide as by-products. Since yeasts perform this conversion in the absence of oxygen, alcoholic fermentation is generally considered to be an anaerobic process. Ethanol fermentation has many uses, including the production of alcoholic beverages, the production of ethanol fuel, and bread making. The increasing demand for biofuels around the globe has also prompted the necessity to seek other means to meet the demands. In this review, the general ideologies, methodologies, general chemistry and biochemistry and conditions of the production of ethanol by fermentation engineering using Saccharomyces cerevisiae are highlighted. The quest to reduce pressure on staple foods has necessitated the attention now given to the use of lignocellulose biomass, despite the complexity of the process. It concludes by suggesting ways to improve yield and commercialization of the use of lignocellulosic biomass for ethanol fermentation.

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Effect of yeast cell immobilization and temperature on glycerol content in alcoholic fermentation with respect to wine making

Process Biochemistry ◽

10.1016/s0032-9592(03)00133-x ◽

2003 ◽

Vol 39 (4) ◽

pp. 499-506 ◽

Cited By ~ 12

Author(s):

D. Balli ◽

V. Flari ◽

E. Sakellaraki ◽

V. Schoina ◽

M. Iconomopoulou ◽

...

Keyword(s):

Yeast Cell ◽

Alcoholic Fermentation ◽

Cell Immobilization ◽

Glycerol Content ◽

Wine Making

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Effect of by-Products from Wet-Oxidation Explosion on the Growth and Fermentation of Saccharomyces cerevisiae

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.724-725.1116 ◽

2013 ◽

Vol 724-725 ◽

pp. 1116-1121

Author(s):

Mei Zhen Gong ◽

Ru Ming Zhao ◽

Zhi Jun Li ◽

Juan Yao ◽

Da Chun Gong

Keyword(s):

Saccharomyces Cerevisiae ◽

Acetic Acid ◽

Energy Metabolism ◽

Formic Acid ◽

Ethanol Fermentation ◽

Wet Oxidation ◽

The Impact ◽

By Products ◽

Minimum Impact

Effect of by-products from wet-oxidation explosion, such as formic acid, acetic acid, and furfural on the growth and fermentation, glycolysis and energy metabolism, cytomembrane integrality ofSaccharomyces cerevisiaewere studied. The results showed that the maximum tolerated concentra tion ofS. cerevisiaewas 1.8 g/L formic acid , 6.0 g/L acetic acid,2.5g/ furfural, respectively. The inhibition strengths of the typical inhibitors to ethanol fermentation were in the order of formic acid , acetic acid , furfural. When the concentration of these typical inhibitors is 1×IC80, acetic acid has the minimum impact on glycolysis and energy metabolism . When the concentration of these typical inhibitors was 2×IC80, furfural had minimum impact on glycolysis and energy metabolism. However , formic acid can inhibit strongly the glycolysis and energy metabolism ofSaccharomyces cerevisiaewith any concentration . When compared with ethanol, the impact of these typical inhibitors onS. cerevisiae's cytomembrane integrality was not very significant. When the concentration of these typical inhibitors varied from 1×IC80to 3×IC80, the results of the leak of Mg2+was 11%-20% formic acid, 5%-12% acetic acid, 4.5%-8.4% furfural, respectively. However, the result of ethanol that leaded to the leak of Mg2+was 55%.

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