Valorization of Zymomonas mobilis for bioethanol production from potato peel: fermentation process optimization

2020 ◽  
Author(s):  
Davood Mazaheri ◽  
Ali Pirouzi
Keyword(s):  
Process Optimization ◽  
Zymomonas Mobilis ◽  
Fermentation Process ◽  
Bioethanol Production ◽  
Potato Peel

scholarly journals POTENTIAL IN BIOETHANOL PRODUCTION FROM VARIOUS AGRO WASTES FERMENTING BY MICROORGANISMS USING CARROT PEEL, ONION PEEL, POTATO PEEL AND SUGAR BEET PEEL AS SUBSTRATES.

2021 ◽  
Vol 4 (2) ◽  
pp. 1-4
Author(s):  
Dr.isaie Mushimiyimana ◽  
Fidel Niyitanga ◽  
Celestin Sirimu
Keyword(s):  
Gas Chromatography ◽  
Sugar Beet ◽  
Fermentation Process ◽  
Raw Materials ◽  
Bioethanol Production ◽  
Distillation Process ◽  
Potato Peel ◽  
Onion Peel ◽  
Fermented Product ◽  
Sacharomyces Cerevisiae

Large amount of agro wastes are produced in Rwanda each year. The global annual potential bioethanol production from the major vegetables wastes such as carrot peel, onion peel, potato peel and sugar beet peel was estimated. Those wastes processing were successfully used as raw materials for the production of bioethanol, employing by cellulase produced from various filamentous fungi including Cladosporium cladosporioides was used for hydrolysis and the fermentation of the hydrolyzed samples was done using Sacharomyces cerevisiae. The fermented product was purified by primary distillation process at 79 °C and the fraction was collected. The ethanol is then determined by specific dichromate method and Gas Chromatography. Instantaneous saccharification and fermentation process yielded maximum ethanol in the substrate of carrot peel was 16.9 % at 21st day and further confirmed by Gas chromatography and the yield of ethanol obtained was 15.8 %.

scholarly journals Potential in Bioethanol Production from Various Agro Wastes Fermenting by Microorganisms Using Carrot Peel, Onion Peel, Potato Peel and Sugar Beet Peel as Substrates

2021 ◽  
Vol 3 (2) ◽  
pp. 27-31
Author(s):  
Isaie Mushimiyimana ◽  
Celestin Sirimu ◽  
Fidel Niyitanga ◽  
Leoncie Niyonsaba
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Gas Chromatography ◽  
Sugar Beet ◽  
Fermentation Process ◽  
Raw Materials ◽  
Bioethanol Production ◽  
Distillation Process ◽  
Potato Peel ◽  
Onion Peel ◽  
Fermented Product

Large amount of agro wastes is produced in Rwanda each year. The global annual potential bioethanol production from the major vegetables wastes such as carrot peel, onion peel, potato peel and sugar beet peel were estimated. Those wastes processing was successfully used as raw materials for the production of bioethanol, employing by cellulase produced from various filamentous fungi including Cladosporium cladosporioides was used for hydrolysis and the fermentation of the hydrolyzed samples was done using Saccharomyces cerevisiae. The fermented product was purified by primary distillation process at 79°C and the fraction was collected. The ethanol is then determined by specific dichromate method and Gas Chromatography. Instantaneous saccharification and fermentation process yielded maximum ethanol in the substrate of carrot peel was 16.9% at 21st day and further confirmed by Gas chromatography and the yield of ethanol obtained was 15.8%.

scholarly journals Fermentación de la almendra de copoazú (Theobroma grandiflorum [Willd. ex Spreng.] Schum.): evaluación y optimización del proceso

2010 ◽  
Vol 11 (2) ◽  
pp. 107 ◽  
Author(s):  
Jenifer Criollo ◽  
Dagoberto Criollo ◽  
Angélica Sandoval Aldana
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Process Optimization ◽  
Fermentation Process ◽  
Raw Material ◽  
Sensory Panel ◽  
Yeast Saccharomyces Cerevisiae ◽  
Theobroma Grandiflorum ◽  
Cutting Test ◽  
Maximum Range ◽  
Low Levels

<p>La almendra de copoazú como producto promisorio para la industria de cosméticos, chocolate, bebidas, licores y conservas, se evaluó el proceso de fermentación variando el tiempo de remoción de la masa (24 y 48 horas) y la pulpa inicial (30 y 100%). Se tuvieron en cuenta las condiciones de los productores en el acceso a equipos de despulpado. Se cuantificó la temperatura de la masa en tres puntos (superior, medio e inferior), acidez, pH, humedad, prueba de corte y análisis sensorial. Se encontró bajo desarrollo de la temperatura de fermentación en los tratamientos con 100% de pulpa y se registraron las máximas temperaturas entre 35 y 36°C que indican deficiencias en el proceso; no se alcanzó los 40°C requeridos para la muerte del embrión. El 30% de pulpa inicial y la remoción cada 24 horas por 9 días, fueron las mejores condiciones encontradas. La optimización con 0,1% de levadura (Saccharomyces cerevisiae) aumentó la temperatura de fermentación hasta 44°C, los granos fermentados hasta 56,14% y el mayor desarrollo de sabores frutales con intensidad de 4, mostrando un mejor proceso de fermentación. El panel sensorial mostró que los licores de copoazú tienen notas frutales destacadas y bajos valores de otros sabores evaluados. Los resultados son semejantes a los cacaos criollos, conocidos en el mundo como materia prima de licores finos y de aroma.</p><p> </p><p><strong>Fermentation of the copoazu kernel (Theobroma grandiflorum [Willd. ex Spreng.] Schum.): Assessmente and process optimization</strong></p><p>The fermentation of copoazu kernels (a promising product for the cosmetics industry, chocolate, beverages, liquors and preserves) was evaluated varying the time of mass removal (24 and 48 hours) and the initial pulp (30 and 100%). This study took into account the degree of access the producers had to pulping equipment. We quantified temperature of the mass at three points (top, middle and bottom), acidity, pH, moisture, cutting test and sensory analysis. The observed temperatures during fermentation in the treatments with 100% pulp reached a maximum range between 35 and 36°C which indicated deficiencies in the process as the 40°C required for the death of the seed was not attained. Thirty percent initial pulp with removal every 24 hours for 9 days yielded the best results. Optimization with 0.1% yeast (Saccharomyces cerevisiae) increased the fermentation temperature to 44°C, augmented fermented beans to 56.14% and saw a development of fruit flavors with an intensity of 4, demonstrating a better fermentation process. The sensory panel showed that copoazu liquors have outstanding fruity notes and low levels of other evaluated flavors. The results are similar to the criollo cacao, known worldwide as a raw material for fine liquors and fragrances.</p>

scholarly journals A microbubble-sparged yeast propagation–fermentation process for bioethanol production

2020 ◽  
Vol 13 (1) ◽  
Author(s):  
Vijayendran Raghavendran ◽  
Joseph P. Webb ◽  
Michaël L. Cartron ◽  
Vicki Springthorpe ◽  
Tony R. Larson ◽  
...  
Keyword(s):  
Fermentation Process ◽  
Bioethanol Production
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