Optimization and scale-up of ethanol production by a flocculent yeast using cashew apple juice as feedstock

2020 ◽  
Vol 37 (4) ◽  
pp. 629-641 ◽  
Author(s):  
Álvaro Daniel Teles Pinheiro ◽  
Emanuel Meneses Barros ◽  
Leonardo Andrade Rocha ◽  
Vitor Moreira da Rocha Ponte ◽  
André Casimiro de Macedo ◽  
...  
Keyword(s):  
Ethanol Production ◽  
Apple Juice ◽  
Scale Up ◽  
Cashew Apple Juice ◽  
Cashew Apple ◽  
Flocculent Yeast

scholarly journals STUDY OF THE PERFORMANCE OF FOUR STRAINS OF SACCHAROMYCES CEREVISIAE DURING ETHANOL PRODUCTION WITH CASHEW APPLE JUICE ( ANACARDIUM OCCIDENTALE L.) .

2018 ◽  
Vol 6 (10) ◽  
pp. 730-740
Author(s):  
HêdiblèGbêgninou Luc ◽  
◽  
AdjouSènan Euloge ◽  
AgbangnanDossaCokou Pascal ◽  
SoumanouMohamed Mansourou ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Ethanol Production ◽  
Apple Juice ◽  
Anacardium Occidentale ◽  
Cashew Apple Juice ◽  
Cashew Apple

scholarly journals Fermented Parkia biglobosa seeds as a nitrogen source supplementation for bioethanol production from cashew apple juice

2021 ◽  
Vol 14 (9) ◽  
pp. 3441-3454
Author(s):  
Svitlana Nitiema-Yefanova ◽  
Cokou Pascal Agbangnan Dossa ◽  
Virginie Gbohaïda ◽  
Rose Estelle Kanfon ◽  
Issiakou Mossi ◽  
...  
Keyword(s):  
Ethanol Production ◽  
Apple Juice ◽  
Control Sample ◽  
Titratable Acidity ◽  
Cost Effective ◽  
Bioethanol Production ◽  
Parkia Biglobosa ◽  
Cashew Apple Juice ◽  
Yeast Strains ◽  
Cashew Apple

Nutritional requirements in the fermentation process are key parameters for optimal yeast development and ethanol production. Natural nutritional supplements rich in nitrogen, phosphorus, sulfur, and micro-elements can improve the performance of yeasts and offer a sustainable, cost-effective, and environmentally friendly alternative to synthetic chemicals. This study aimed at investigating the effect of a natural yeast nutrient (fermented Parkia biglobosa seeds) on bioethanol production from cashew apple juice by Saccharomyces cerevisiae. The proximate and mineral compositions of fermented seeds were evaluated. Their powder was added to yeast medium at a concentration of 4–12 g/L. The behavior of two yeast strains (Angel brand super alcohol (S1) and Angel brand thermal-tolerant alcohol (S2)) was inspected. Titratable acidity, pH, °Brix, and density were evaluated during 144 h of fermentation. Sugar consumption was maximal after 72 and 48 h of fermentation for S1 and S2 yeast strains, respectively. The best ethanol yields of 0.19 and 0.22 g/g were obtained with S1 and S2 yeast strains, respectively, using 12 g/L of nutrients for the first and without nutrient supplementation for the second (control sample). The non-conventional nutrients from fermented P. biglobosa seeds seem to be favorablefor ethanol production using only S1 yeast strain.

A new approach to model the influence of stirring intensity on ethanol production by a flocculant yeast grown on cashew apple juice

2019 ◽  
Vol 97 (S1) ◽  
pp. 1253-1262 ◽  
Author(s):  
Andréa da Silva Pereira ◽  
Álvaro Daniel Teles Pinheiro ◽  
Maria Valderez Ponte Rocha ◽  
Luciana Rocha B. Gonçalves ◽  
Samuel Jorge Marques Cartaxo
Keyword(s):  
Ethanol Production ◽  
Apple Juice ◽  
Cashew Apple Juice ◽  
New Approach ◽  
Cashew Apple ◽  
Stirring Intensity

Hybrid neural network modeling and particle swarm optimization for improved ethanol production from cashew apple juice

2020 ◽  
Author(s):  
Andréa da Silva Pereira ◽  
Álvaro Daniel Teles Pinheiro ◽  
Maria Valderez Ponte Rocha ◽  
Luciana Rocha B. Gonçalves ◽  
Samuel Jorge Marques Cartaxo
Keyword(s):  
Neural Network ◽  
Particle Swarm Optimization ◽  
Ethanol Production ◽  
Apple Juice ◽  
Network Modeling ◽  
Neural Network Modeling ◽  
Cashew Apple Juice ◽  
Swarm Optimization ◽  
Hybrid Neural Network ◽  
Cashew Apple

Mathematical modeling of the ethanol fermentation of cashew apple juice by a flocculent yeast: the effect of initial substrate concentration and temperature

2017 ◽  
Vol 40 (8) ◽  
pp. 1221-1235 ◽  
Author(s):  
Álvaro Daniel Teles Pinheiro ◽  
Andréa da Silva Pereira ◽  
Emanuel Meneses Barros ◽  
Sandra Regina Ceccato Antonini ◽  
Samuel Jorge Marques Cartaxo ◽  
...  
Keyword(s):  
Mathematical Modeling ◽  
Ethanol Fermentation ◽  
Substrate Concentration ◽  
Apple Juice ◽  
Cashew Apple Juice ◽  
Initial Substrate ◽  
Cashew Apple ◽  
Flocculent Yeast ◽  
Initial Substrate Concentration

scholarly journals Ethanol production from cashew apple juice using statistical designs

2013 ◽  
Vol 1 (1) ◽  
pp. 8-15 ◽  
Author(s):  
Srinivasarao B ◽  
Ratnam BVV ◽  
Subbarao S ◽  
Narasimharao M ◽  
Ayyanna C
Keyword(s):  
Ethanol Production ◽  
Apple Juice ◽  
Cashew Apple Juice ◽  
Cashew Apple ◽  
Statistical Designs

Fermentation-based biotransformation of bioactive phenolics and volatile compounds from cashew apple juice by select lactic acid bacteria

2017 ◽  
Vol 59 ◽  
pp. 141-149 ◽  
Author(s):  
Ratchadaporn Kaprasob ◽  
Orapin Kerdchoechuen ◽  
Natta Laohakunjit ◽  
Dipayan Sarkar ◽  
Kalidas Shetty
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Volatile Compounds ◽  
Apple Juice ◽  
Cashew Apple Juice ◽  
Cashew Apple
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