scholarly journals The Bioethanol Production from Oil Palm Empty Fruit Bunches Using Saccharomyces cerevisiae Immobilized on Sodium Alginate Beads

2021 ◽  
Author(s):  
Andri Cahyo Kumoro ◽  
Astrilia Damayanti ◽  
Zuhriyan Ash Shiddieqy Bahlawan ◽  
Mira Melina ◽  
Heti Puspawati
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Oil Palm ◽  
Ethanol Concentration ◽  
Free Cell ◽  
Alginate Beads ◽  
Cell System ◽  
Yeast Cells ◽  
Immobilized Yeast ◽  
Empty Fruit Bunches ◽  
Immobilized Yeast Cells

Bioethanol is an environmentally benign renewable energy commonly obtained from glucose fermentation using Saccharomyces cerevisiae. The purposes of this study are to investigate the effects of time, temperature, pH, immobilized yeast cell loading, beads reuse during ethanol production through batch fermentation of glucose derived from oil palm empty fruit bunches by S. cerevisiae immobilized on Na-alginate beads and to compare the performance of fermentation using immobilized yeast cells and that of using a free cell system. The results revealed that time, temperature, pH, yeast mass and beads reuse significantly affected the ethanol and final glucose concentrations. As expected, a maximum ethanol concentration was obtained from fermentation using immobilized yeast cells at 30 °C, pH 5, and immobilized yeast cell loading of 0.75 g for 48 hours. However, fermentation with a free cell system at the same conditions resulted in lower ethanol yield. The highest ethanol concentration of 88.125 g/L with a productivity of 1.84 g/L·h was achieved from the second cycle fermentation using of immobilized cells beads. The results suggest that an immobilized cell system exhibits great potential applications for improved ethanol production due to its ability to sustain the stability of cell activity, reduce contamination tendency, and protect yeast cells from any possible inhibitions.

A Novel Immobilization Method of Saccharomyces cerevisiae on Fermentation of Nipa Palm Sap for Fuel Grade Bioethanol Production

2020 ◽  
Vol 849 ◽  
pp. 53-57
Author(s):  
Chairul ◽  
Evelyn ◽  
Syaiful Bahri ◽  
Ella Awaltanova
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Acetic Acid ◽  
Sugar Content ◽  
Yeast Cells ◽  
Eastern Coast ◽  
Bioethanol Production ◽  
Fermentation Time ◽  
Immobilized Yeast ◽  
Immobilized Yeast Cells ◽  
Nipa Palm

Nipa palm (Nypa fruticans) spreads abundantly in the mangrove forests of eastern coast of Sumatera Island, Indonesia. Nipa palm sap can be used as a very high-gravity (VHG) substrate for fermentation. In this research, batch fermentation of nipa sap with initial sugar content of 262.713 mg/ml using immobilized Saccharomyces cerevisiae yeast cells was studied. Immobilization of the yeasts in Na-alginate by droplet method and addition of 0.2% v/v Tween 80 and 0.5g/l ergosterol to the immobilized cells were first carried out. Then, the effect of cells weight percentage (5, 10, 15, and 20% w/v) and fermentation time (24, 36, 48, 60, 72, 84, and 96 hrs) on the bioethanol production were investigated. After, the analysis of bioethanol concentration was investigated using Gas Chromatography. The bioethanol production increased with the fermentation time until reaching a maximum value at all cell weights. Except with the 20% w/v, this peak was followed by a decrease in the bioethanol production at cell weights of 5, 10, and 15% w/v. This phenomenon may be explained by degradation of bioethanol into acetic acid resulting in the decreased concentration at the end of fermentation. The formation of acetic acid was characterized by decreases in the pH values of the fermentation medium. On the contrary, the bioethanol level tended to increase until the end of fermentation with the immobilized yeast cells of 20% w/v. High number of available immobilized yeast cells at the end of fermentation, accumulation of bioethanol produced at earlier times, and no further conversion of bioethanol to acetic acid could be the reasons for this increase. The optimum conditions for bioethanol production were 20% w/v cell weight and 96 hr fermentation time, at bioethanol concentration of 17.57% v/v.

EFFECT OF CALCIUM ALGINATE COATING ON THE PERFORMANCE OF IMMOBILIZED YEAST CELLS IN CALCIUM ALGINATE BEADS

2000 ◽  
Vol 177 (1) ◽  
pp. 1-14 ◽  
Author(s):  
YOSHIMITSU UEMURA ◽  
NAOKl HAMAKAWA ◽  
HIDEKAZU YOSHIZAWA ◽  
HIROKI ANDO ◽  
KAZUYA IJICHIY ◽  
...  
Keyword(s):  
Calcium Alginate ◽  
Alginate Beads ◽  
Yeast Cells ◽  
Immobilized Yeast ◽  
Calcium Alginate Beads ◽  
Immobilized Yeast Cells ◽  
Alginate Coating

Immobilization of Yeast Cells by Radiation-Induced Polymerization

1982 ◽  
Vol 37 (1-2) ◽  
pp. 102-106 ◽  
Author(s):  
T. Fujimura ◽  
I. Kaetsu
Keyword(s):  
Yeast Cell ◽  
Incubation Period ◽  
Cell System ◽  
Ethanol Productivity ◽  
Yeast Cells ◽  
Immobilized Yeast ◽  
Immobilized Yeast Cells ◽  
Radiation Induced ◽  
Polymerization Method

Radiation-induced polymerization method was applied to the immobilization of yeast cells. The effects of irradiation, cooling and monomer, which are neccessary for polymerization, were recovered completely by subsequent aerobical incubation of yest cells. The ethanol productive in immobilized yeast cells increased with the increase of aerobical incubation period. The growth of yeast cells in immobilized yeast cells was indicated. The maximum ethanol productivity in immobilized yeast cell system was around three times as much as that in free yeast cell system.

Electrophoretic mobility of external invertase from free and gel-immobilized yeast cells

1995 ◽  
Vol 146 (3) ◽  
pp. 217-225 ◽  
Author(s):  
E de Alteriis ◽  
J Zueco ◽  
H Rico ◽  
R Sentandreu ◽  
P Parascandola
Keyword(s):  
Electrophoretic Mobility ◽  
Yeast Cells ◽  
Immobilized Yeast ◽  
Immobilized Yeast Cells

Continuous ethanol fermentation using immobilized yeast cells

1984 ◽  
Vol 26 (8) ◽  
pp. 992-997 ◽  
Author(s):  
Minoru Nagashima ◽  
Masaki Azuma ◽  
Sadao Noguchi ◽  
Keiichi Inuzuka ◽  
Hirotoshi Samejima
Keyword(s):  
Ethanol Fermentation ◽  
Yeast Cells ◽  
Immobilized Yeast ◽  
Continuous Ethanol Fermentation ◽  
Immobilized Yeast Cells

Production of a bacteriocin active on lactate-fermenting clostridia byLactococcus lactissubsp.lactisimmobilized in coated alginate beads

1993 ◽  
Vol 60 (4) ◽  
pp. 581-591 ◽  
Author(s):  
Nicla Zezza ◽  
Gabriella Pasini ◽  
Angiolella Lombardi ◽  
Annick Mercenier ◽  
Paolo Spettoli ◽  
...  
Keyword(s):  
Immobilized Cells ◽  
Culture Media ◽  
Surrounding Medium ◽  
Free Cell ◽  
Alginate Beads ◽  
Cell System ◽  
Indicator Strain ◽  
Lactobacillus Delbrueckii ◽  
Gel Beads

SummaryWe report the isolation and immobilization of a nisinogenic strain (NZ1) ofLactococcus lactissubsp.lactis, active on gas-forming lactate-fermenting clostridia responsible for late blowing of Asiago and Montasio cheeses. The bacteriocin (nisin) produced by strain NZ1 is pronase-sensitive and is released in culture media during the growth phase. Using the sensitive indicator strainLactobacillus delbrueckiisubsp.bulgaricusNCDO 1489, a rapid microtitre plate based assay was developed for quantitative determination of the bacteriocin produced by NZ1 cells, either free or immobilized in gel beads. Scanning electron microscopy of cells immobilized in calcium alginate coated beads and viable counts of the surrounding medium showed that no cell leakage occurred during a 24 h assay. The bacteriocin released from immobilized cells reached, after 5 and 24 h, concentrations comparable to that of the free cell system after 3–4 h incubation in culture media.

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