scholarly journals Characterization of very high gravity ethanol fermentation of corn mash. Effect of glucoamylase dosage, pre-saccharification and yeast strain

2005 ◽  
Vol 68 (5) ◽  
pp. 622-629 ◽  
Author(s):  
Rasmus Devantier ◽  
Sven Pedersen ◽  
Lisbeth Olsson
Keyword(s):  
Ethanol Fermentation ◽  
Yeast Strain ◽  
High Gravity ◽  
Very High Gravity ◽  
Very High ◽  
Corn Mash

Effect of Recycled Two-Stage Anaerobic Digestion Effluent on Very High Gravity Cassava-Based Ethanol Fermentation

2011 ◽  
Vol 5 (3) ◽  
pp. 351-356 ◽  
Author(s):  
Ke Wang ◽  
Li Jiang ◽  
Zhong-Gui Mao ◽  
Cheng-Ming Zhang ◽  
Jian-Hua Zhang ◽  
...  
Keyword(s):  
Anaerobic Digestion ◽  
Ethanol Fermentation ◽  
High Gravity ◽  
Two Stage ◽  
Very High Gravity ◽  
Very High

Application of full permeate recycling to very high gravity ethanol fermentation from corn

2009 ◽  
Vol 26 (3) ◽  
pp. 719-723 ◽  
Author(s):  
Zhongyang Ding ◽  
Liang Zhang ◽  
Yaye Fang ◽  
Ling Xu ◽  
Kechang Zhang ◽  
...  
Keyword(s):  
Ethanol Fermentation ◽  
High Gravity ◽  
Very High Gravity ◽  
Very High

scholarly journals Redox potential driven aeration during very-high-gravity ethanol fermentation by using flocculating yeast

2016 ◽  
Vol 6 (1) ◽  
Author(s):  
Chen-Guang Liu ◽  
Xue-Mi Hao ◽  
Yen-Han Lin ◽  
Feng-Wu Bai
Keyword(s):  
Cell Viability ◽  
Redox Potential ◽  
Ethanol Fermentation ◽  
Anaerobic Fermentation ◽  
Oxygen Demand ◽  
High Gravity ◽  
Very High Gravity ◽  
Flocculating Yeast ◽  
Aeration Process ◽  
Very High

Abstract Ethanol fermentation requires oxygen to maintain high biomass and cell viability, especially under very-high-gravity (VHG) condition. In this work, fermentation redox potential (ORP) was applied to drive the aeration process at low dissolved oxygen (DO) levels, which is infeasible to be regulated by a DO sensor. The performance and characteristics of flocculating yeast grown under 300 and 260 g glucose/L conditions were subjected to various aeration strategies including: no aeration; controlled aeration at −150, −100 and −50 mV levels; and constant aeration at 0.05 and 0.2 vvm. The results showed that anaerobic fermentation produced the least ethanol and had the highest residual glucose after 72 h of fermentation. Controlled aerations, depending on the real-time oxygen demand, led to higher cell viability than the no-aeration counterpart. Constant aeration triggered a quick biomass formation, and fast glucose utilization. However, over aeration at 0.2 vvm caused a reduction of final ethanol concentration. The controlled aeration driven by ORP under VHG conditions resulted in the best fermentation performance. Moreover, the controlled aeration could enhance yeast flocculating activity, promote an increase of flocs size, and accelerate yeast separation near the end of fermentation.

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