Separation of a reaction mixture of ethyl acetate production via ethanol dehydrogenation

2017 ◽  
Vol 51 (4) ◽  
pp. 418-431
Author(s):  
I. P. Semenov ◽  
Yu. A. Pisarenko ◽  
A. K. Frolkova
Keyword(s):  
Ethyl Acetate ◽  
Acetate Production ◽  
Ethanol Dehydrogenation

Thermodynamic assessment of ethyl acetate production via ethanol dehydrogenation

2016 ◽  
Vol 7 (1) ◽  
pp. 59-67 ◽  
Author(s):  
R. L. Andrade ◽  
C. E. Hori ◽  
A. G. Sato ◽  
K. D. Oliveira ◽  
C. N. Ávila-Neto
Keyword(s):  
Ethyl Acetate ◽  
Thermodynamic Assessment ◽  
Acetate Production ◽  
Ethanol Dehydrogenation

scholarly journals Improving Ethyl Acetate Production in Baijiu Manufacture by Wickerhamomyces anomalus and Saccharomyces cerevisiae Mixed Culture Fermentations

2019 ◽  
Vol 2019 ◽  
pp. 1-11 ◽  
Author(s):  
Guangsen Fan ◽  
Chao Teng ◽  
Dai Xu ◽  
Zhilei Fu ◽  
Pengxiao Liu ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Ethyl Acetate ◽  
Mixed Culture ◽  
Nutrient Competition ◽  
Acetate Production ◽  
Mixed Fermentation ◽  
Wickerhamomyces Anomalus ◽  
Flavor Perception ◽  
Positive Effect

Ethyl acetate content has strong influence on the style and quality of Baijiu. Therefore, this study investigated the effect of Saccharomyces cerevisiae Y3401 on the production of ethyl acetate by Wickerhamomyces anomalus Y3604. Analysis of cell growth showed that Y3401 influences Y3604 by nutrient competition and inhibition by metabolites, while the effect of Y3604 on Y3401 was mainly competition for nutrients. Mixed fermentation with two yeasts was found to produce more ethyl acetate than a single fermentation. The highest yield of ethyl acetate was 2.99 g/L when the inoculation ratio of Y3401:Y3604 was 1:2. Synergistic fermentation of both yeasts improved ethyl acetate production and increased the content of other flavor compounds in liquid and simulated solid-state fermentation for Baijiu. Saccharomyces cerevisiae had a positive effect on ethyl acetate production in mixed culture and provides opportunities to alter the aroma and flavor perception of Baijiu.

Ethanol and ethyl acetate production during the cider fermentation from laboratory to industrial scale

2003 ◽  
Vol 38 (10) ◽  
pp. 1451-1456 ◽  
Author(s):  
Carlos de la Roza ◽  
Adriana Laca ◽  
Luis A. Garcı́a ◽  
Mario Dı́az
Keyword(s):  
Ethyl Acetate ◽  
Industrial Scale ◽  
Acetate Production

scholarly journals From Eat to trEat: engineering the mitochondrial Eat1 enzyme for enhanced ethyl acetate production in Escherichia coli

2020 ◽  
Vol 13 (1) ◽  
Author(s):  
Aleksander J. Kruis ◽  
Anna C. Bohnenkamp ◽  
Bram Nap ◽  
Jochem Nielsen ◽  
Astrid E. Mars ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Ethyl Acetate ◽  
Acetate Production

scholarly journals Multilevel optimisation of anaerobic ethyl acetate production in engineered Escherichia coli

2020 ◽  
Vol 13 (1) ◽  
Author(s):  
Anna C. Bohnenkamp ◽  
Aleksander J. Kruis ◽  
Astrid E. Mars ◽  
Rene H. Wijffels ◽  
John van der Oost ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Ethyl Acetate ◽  
Acetate Production ◽  
Engineered Escherichia Coli ◽  
Multilevel Optimisation
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