Luffa sponge and rain tree pods: By-products of plant as a sustainable tool in immobilized cell and alcohol production

2009 ◽  
Vol 108 ◽  
pp. S42
Author(s):  
Thidarat Eksittikul ◽  
Tanet Sophonnitiprasert ◽  
Sanya kudan
Keyword(s):  
Immobilized Cell ◽  
Alcohol Production ◽  
Luffa Sponge ◽  
By Products

scholarly journals Sustainable Exploitation of By-Products of Vitivinicultural Origin in Winemaking

Proceedings ◽  
2020 ◽  
Vol 67 (1) ◽  
pp. 5
Author(s):  
Evangelos Kokkinomagoulos ◽  
Panagiotis Kandylis
Keyword(s):  
Environmental Governance ◽  
Grape Pomace ◽  
Yeast Cells ◽  
Alcohol Production ◽  
Sustainable Exploitation ◽  
Nutrient Supplement ◽  
Sensory Features ◽  
Recent Trends ◽  
By Products ◽  
Novel Products

Grapes are cultivated globally with the total area under vines reaching 7.4 million hectares in 2018, and the global wine market is expected to increase to USD 423 billion by the end of 2023. However, winemaking produces large quantities of by-products/wastes like grape pomace (GP; the residue of pressed grapes), wine lees (WL; the residue accumulating in vessels containing wine after fermentation), and vine shoots (VS; generated during the pruning season in the vineyard). Exploitation of agro-industrial side-streams, wastes, and residues, such as WL, GP, and VS, is an issue of vital importance to global good environmental governance. As WL and GP constitute valuable sources of nutrients and VS are a source of cellulose fibers, their use for novel products with applications in winemaking is of major importance. In the present study, the recent trends in sustainable exploitation of such by-products for application in winemaking are presented. WL consist mainly of ethanol, tartaric acid, and yeast cells, and it is usually used for the recovery of these bioactive compounds and as a nutrient supplement of lactic acid bacteria and yeasts growth. GP has been used for the recovery of phenolic compounds, as a substrate for alcohol production, and as fertilizer in the vineyard. New trends include its use for eliminating unwanted wine compounds (like ochratoxin A and pesticides) and as a sustainable fining agent of wines (in order to modify its sensory features such as astringency, bitterness, and mouthfeel). Finally, VS has been used as biochar and for nanocomposite film production.

scholarly journals Kinetic Parameters of Saccharomyces cerevisiae Alcohols Production Using Nepenthes mirabilis Pod Digestive Fluids-Mixed Agro-Waste Hydrolysates

Fermentation ◽  
2019 ◽  
Vol 5 (1) ◽  
pp. 10 ◽  
Author(s):  
Nkosikho Dlangamandla ◽  
Seteno Ntwampe ◽  
Justine Angadam ◽  
Boredi Chidi ◽  
Maxwell Mewa-Ngongang
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Product Yield ◽  
Product Formation ◽  
Relative Difference ◽  
Substrate Utilization ◽  
Utilization Rate ◽  
Alcohol Production ◽  
Similar Product ◽  
Pre Treatment ◽  
By Products

In this study, microbial growth kinetics and modeling of alcohols production using Saccharomyces cerevisiae were evaluated using different hydrolysates in a single pot (batch) system. Mixed agro-waste hydrolysates from different pre-treatment methods, i.e., N. mirabilis/CP and HWP/DAP/CP, were used as the sole nutrient source in the fermentations used to produce the alcohols of interest. The maximum Saccharomyces cerevisiae concentration of 1.47 CFU/mL (×1010) was observed with HWP/DAP/CP hydrolysates, with a relative difference of 21.1% when compared to the N. mirabilis/CP cultures; the product yield based on biomass generation was relatively (20.2%) higher for the N. mirabilis/CP cultures. For the total residual phenolic compounds (TRPCs) generation, a relative difference (24.6%) between N. mirabilis/CP and HWP/DAP/CP pre-treatment systems was observed, suggesting that N. mirabilis/CP generates lower inhibition by-products. This was further evidenced by the lowest substrate utilization rate (3.3 × 10−4 g/(L·h)) for the N. mirabilis/CP cultures while achieving relatively similar product formation rates to those observed for the HWP/DAP/CP. A better correlation (R2 = 0.94) was obtained when predicting substrate utilization for the N. mirabilis/CP cultures. Generally, the pre-treatment of mixed agro-waste using N. mirabilis/CP seemed appropriate for producing hydrolysates which Saccharomyces cerevisiae can effectively use for alcohol production in the biorefinery industry.

250. The influence of various factors on the fermentation end-products of the heterofermentative streptococci

1940 ◽  
Vol 11 (1) ◽  
pp. 51-61 ◽  
Author(s):  
C. C. Thiel
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Total Production ◽  
Anaerobic Conditions ◽  
Respiratory Enzymes ◽  
Alcohol Production ◽  
Yeast Autolysate ◽  
Total Alcohol ◽  
Hydrolysis Of ◽  
By Products

1. The influence of temperature, pH, oxygen tension and yeast autolysate on the production of by-products and the ratios of by-products formed to sugar utilized and lactic acid produced in milk by the heterofermentative lactic acid streptococci has been investigated.2. The total production of lactic acid is increased by anaerobic conditions and low temperature. The ratio of lactic acid formed to sugar utilized is increased by anaerobic conditions and the presence of chalk.3. The total amount of acetic acid is higher in the presence of chalk, at the lower temperatures and in yeast milk, but is decreased by anaerobic conditions. The ratio of acetic acid both to sugar utilized and to lactic acid formed is smaller at lower temperatures, in the presence of “growth factors” and chalk and under anaerobic conditions.4. The total alcohol production is higher when yeast or chalk is added to milk, under anaerobic conditions and at lower temperatures, and similarly the ratio of alcohol formed to sugar utilized and lactic acid produced is increased.5. Hydrolysis of residual lactose occurred in all cultures of Str. citrovorus and with some of the other streptococci in cultures to which chalk had been added.6. Although the heterofermentative lactic acid streptococci possess respiratory enzymes, these fail to suppress aerobic fermentation (i.e. the Pasteur effect is slight).

Relationship of alcohol production to lipid composition of yeast in a continuous flow bioreactor

1990 ◽  
Vol 68 (3) ◽  
pp. 661-668 ◽  
Author(s):  
G. H. Gil ◽  
W. J. Jones ◽  
T. G. Tornabene
Keyword(s):  
Fatty Acids ◽  
Lipid Composition ◽  
Continuous Flow ◽  
Unsaturated Fatty Acids ◽  
Ethanol Concentration ◽  
Immobilized Cells ◽  
Yeast Cells ◽  
Immobilized Cell ◽  
Alcohol Production ◽  
Respiratory Deficient

Saccharomyces cerevisiae was cultivated in a controlled aerated, dual-stage (column), continuous flow bioreactor in a hybrid free-cell and immobilized-cell state. The yeast cells maintained an ethanol concentration of 58–64 and 91–98 g/L in stages I and II, respectively. The lipid composition of the cells cultivated under these conditions was correlated to the effects of aeration by interrupting the aeration on days 113 and 266 of continuous operation. Under conditions of aeration or nonaeration, an alternating increase and decrease in the contents of squalene, sterols, and fatty acids of the respiratory-competent and -deficient unattached free cells was observed. The cellular free lipid compositions of the immobilized cells in the aerated and nonaerated conditions were similar and characteristic of respiratory-deficient cells with the exception of the immobilized cells exposed to a higher ethanol concentration (stage II). These cells contained a broader range of sterol components and increased levels of unsaturated fatty acids than immobilized cells at a lower ethanol concentration (stage I). The neutral lipid to phospholipid ratio decreased for respiratory-deficient cells with phosphatidylethanolamine and phosphatidylinositol being the principal phospholipids. The data demonstrated the essentiality of the hybrid bioreactor design for continuous long term performance and the importance of maintaining specific yeast lipid constituents for continuous high alcohol productivity.Key words: yeast immobilization, lipids, fatty acids, sterols, phospholipids, continuous flow, aeration, ethanol.

scholarly journals Circular use of feed by-products from alcohol production mitigates water scarcity.

2021 ◽  
Author(s):  
Isabel Schestak ◽  
David Styles ◽  
Kirsty Black ◽  
A. Prysor Williams
Keyword(s):  
Water Scarcity ◽  
Alcohol Production ◽  
By Products

Alcohol Production from Raisin Extracts: Volatile By products

1988 ◽  
Vol 53 (6) ◽  
pp. 1723-1724 ◽  
Author(s):  
K. KANA ◽  
M. KANELLAKI ◽  
J. KOUINIS ◽  
A.A. KOUTINAS
Keyword(s):  
Alcohol Production ◽  
By Products

scholarly journals Effects of a complex phytase-containing enzyme preparation on the rye wort fermentation process

2019 ◽  
pp. 221-228 ◽  
Author(s):  
Viktor Polyakov ◽  
Elena Serba ◽  
Marina Overchenko ◽  
Nadezhda Ignatova ◽  
Liubov Rimareva
Keyword(s):  
Enzyme Preparation ◽  
Raw Materials ◽  
Activity Level ◽  
Soluble Carbohydrates ◽  
Alcohol Production ◽  
Enzyme Preparations ◽  
Food Biotechnology ◽  
Russian Research Institute ◽  
By Products ◽  
Russian Research

A complex of amylases, proteases, and hemicellulases is known to enhance deep conversion of polysaccharides and proteins, especially in the processing of difficult-to-ferment raw materials, such as rye, providing grain wort with soluble carbohydrates, amino acids, and peptides. Grain is also a source of phosphorus, whose bioavailability can be increased by hydrolysing the grain with phytase-containing enzyme preparations. However, their catalytic action during the preparation of grain wort for alcohol production has hardly been studied. This study aimed to investigate the effect of a new complex phytasecontaining enzyme preparation on yeast metabolism and the efficiency of rye wort fermentation. The work was carried out in the Russian Research Institute of Food Biotechnology. The Glucavamorin complex enzyme preparations derived from recombinant strains were the object of our research. The preparations differed in the activity level of the main enzyme, lucoamylase, and minor hemicellulase enzymes, as well as in the presence of phytase. The results confirmed their biocatalytic ability to efficiently hydrolyse polymers of rye grain. An increased content of hemicellulases in Glucavamorin-Xyl improved the rheological properties of rye wort. The greatest effect was achieved with the phytase-containing Glucavamorin-Ply. This preparation improved the phosphorus nutrition of yeast, which increased its biomass by 30% and decreased the level of fermentation by-products by 18–20%. Alcohol yield tended to increase and its strength reached 10.5–10.9% vol. When using a phytase-containing enzyme complex, it was possible to reduce the amount of the main enzyme, glucoamylase, without causing the key fermentation indicators to degrade.

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