Bioethanol production based on simultaneous saccharification and fermentation of steam-pretreated Salix at high dry-matter content

2006 ◽  
Vol 39 (4) ◽  
pp. 756-762 ◽  
Author(s):  
Per Sassner ◽  
Mats Galbe ◽  
Guido Zacchi
Keyword(s):  
Dry Matter ◽  
Simultaneous Saccharification And Fermentation ◽  
Matter Content ◽  
Dry Matter Content ◽  
Bioethanol Production ◽  
High Dry Matter ◽  
Simultaneous Saccharification

scholarly journals Effect of Pre-hydrolysis on Simultaneous Saccharification and Fermentation of Native Rye Starch

2020 ◽  
Vol 13 (6) ◽  
pp. 923-936 ◽  
Author(s):  
Ewelina Strąk-Graczyk ◽  
Maria Balcerek
Keyword(s):  
Dry Matter ◽  
Agricultural Sector ◽  
Simultaneous Saccharification And Fermentation ◽  
Ethanol Yield ◽  
Matter Content ◽  
Raw Material ◽  
Process Efficiency ◽  
Dry Matter Content ◽  
Sem Images ◽  
Simultaneous Saccharification

Abstract The rising population and increasing demand for food place added pressure on the agricultural sector to maintain high process efficiency while implementing environmentally friendly methods. In this study, we investigate the effect of pre-hydrolysis of native rye starch and its influence on the yield of ethanol obtained by simultaneous saccharification and fermentation (SSF) from high gravity rye mashes with 25% and 28% w w−1 dry matter content. Fermentation was carried out in a 3-day system at a temperature of 35 ± 1 °C using the dry distillery yeast Ethanol Red (Saccharomyces cerevisiae). The characteristics of the tested raw material and changes in the native rye starch during enzymatic hydrolysis were analyzed using a scanning electron microscope (SEM). The SEM images revealed characteristic changes on the surface of the starch, which was found to have a layered structure, as well as interesting behavior by the yeast during SSF when the glucose concentration in the environment was lowered. Both in the mashes with 25% and 28% w w−1 dry matter, starch pre-hydrolysis did not significantly increase either the initial amounts of sugars available to the yeast or the fermentation efficiency and ethanol yield in comparison to the mashes without this pre-treatment.

scholarly journals Fermentation efficiency of high-gravity rye mashes using pressureless starch liberation methods

2017 ◽  
Vol 35 (No. 3) ◽  
pp. 267-273 ◽  
Author(s):  
Ewelina Strąk ◽  
Maria Balcerek ◽  
Urszula Dziekońska- Kubczak
Keyword(s):  
Ethanol Production ◽  
Dry Matter ◽  
Simultaneous Saccharification And Fermentation ◽  
Matter Content ◽  
Dry Matter Content ◽  
High Gravity ◽  
Native Form ◽  
Fermentation Efficiency ◽  
Theoretical Yield ◽  
Simultaneous Saccharification

The efficiency of ethanol production during simultaneous saccharification and fermentation (SSF) of gelatinised starch or in its native form, in high-gravity rye mashes (approx. 21% and approx. 25% dry matter) prepared by pressureless methods of starch release were compared. The obtained fermentation efficiency expressed in % of the theoretical yield was 72.98 ± 1.46% for gelatinised starch and 84.27 ± 1.68% for native starch in the mashes with 21% dry matter, while the use of mashes with 25% dry matter content resulted in 71.22 ± 1.42% and 77.36 ± 1.54% of the theoretical yield, respectively. However, the presence of residual dextrins (1.99 ± 0.82 to 3.04 ± 0.39 g/100 ml) in the fermented mashes suggests the need of further research on the improvement of the process.

Studies on the aerobic deterioration of whole-crop cereal silages

1982 ◽  
Vol 98 (3) ◽  
pp. 529-535 ◽  
Author(s):  
M. K. Woolford ◽  
K. K. Bolsen ◽  
Lesley A. Peartt
Keyword(s):  
Filamentous Fungi ◽  
Butyric Acid ◽  
Dry Matter ◽  
Antimicrobial Agents ◽  
Matter Content ◽  
Dry Matter Content ◽  
Antimicrobial Effects ◽  
High Dry Matter ◽  
Proteolytic Bacteria ◽  
Barley Silage

SUMMARYAs a result of the treatment of made whole-crop barley silage with antimicrobial agents which are specifically inhibitory to fungi or bacteria, it was shown that the subsequent aerobic deterioration was essentially caused by yeasts. These microorganisms were instrumental in the rise in pH, the increase in temperature and the loss of dry matter observed. The filamentous fungi, like one group of bacteria (the streptomycetes), apparently had no part in the process. Bacteria, such as the lactobacilli and particularly proteolytic bacteria, may have had a role in the terminal stages of deterioration, although it was considered more likely that the yeasts again were involved.The whole-crop wheat silage employed in this work was stable in air, a factor attributed to the combined antimicrobial effects of butyric acid present and the relatively high dry-matter content.

scholarly journals Enzymatic hydrolysis at high dry matter content: The influence of the substrates’ physical properties and of loading strategies on mixing and energetic consumption

2018 ◽  
Vol 250 ◽  
pp. 191-196 ◽  
Author(s):  
Federico Battista ◽  
Mélanie Gomez Almendros ◽  
Romain Rousset ◽  
Serge Boivineau ◽  
Pierre-Antoine Bouillon
Keyword(s):  
Enzymatic Hydrolysis ◽  
Physical Properties ◽  
Dry Matter ◽  
Matter Content ◽  
Dry Matter Content ◽  
High Dry Matter

scholarly journals Polyethylene glycol as marker in piglet diets with a high dry-matter content

1968 ◽  
Vol 22 (3) ◽  
pp. 515-526 ◽  
Author(s):  
M. J. Manners ◽  
D. E. Kidder
Keyword(s):  
Molecular Weight ◽  
Small Intestine ◽  
Polyethylene Glycol ◽  
Dry Matter ◽  
Matter Content ◽  
Low Molecular Weight ◽  
Dry Matter Content ◽  
Casein Diet ◽  
High Dry Matter ◽  
Weight Substance

1. Polyethylene glycol (PEG) of high molecular weight, used as a dietary marker, did not distribute uniformly in the water present in a high-casein diet as did glucose, a low-molecular-weight substance.2. This distribution effect also occurred with the contents of the stomach and, to a smaller extent, with the contents of the first quarter of the small intestine of piglets given such a diet.

Experiments on the use of home-grown foods for milk production: I. The effect of war-time changes in the food supply on the nutrient intake and milk production of dairy cows

1944 ◽  
Vol 34 (1) ◽  
pp. 22-26 ◽  
Author(s):  
K. L. Blaxter
Keyword(s):  
Dairy Cows ◽  
Milk Production ◽  
Dry Matter ◽  
Matter Content ◽  
Dry Matter Content ◽  
High Dry Matter ◽  
Time Changes ◽  
The Individual ◽  
Sufficient Food ◽  
Adequate Method

1. An experiment has been conducted with dairy cows to find the effect on milk production of feeding rations with a high dry-matter content—typical war-time rations.2. It was found that where a ration high in dry matter is fed, the cow tends to refuse food, and a statistically significant fall in milk production results. The correlation between the refusal of food, calculated in terms of starch equivalent, and the fall in milk production was 0·959.3. The factors causing this inability of the cow to consume sufficient food to meet her total nutrient requirements have been considered. It has been concluded that dry-matter consumption is not an adequate method of expressing the amount of food a cow will consume, and that the major factor influencing food consumption is the palatability of the individual foods making up the ration.My thanks are due to Dr S. J. Rowland for chemical analysis of the individual foods used in the experiments.

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