scholarly journals Effect of Various Parameters on the Growth and Ethanol Production by Yeasts Isolated from Natural Sources

2016 ◽  
Vol 30 (1-2) ◽  
pp. 49-54 ◽  
Author(s):  
Shafkat Shamim Rahman ◽  
Md Mahboob Hossain ◽  
Naiyyum Choudhury
Keyword(s):  
Alcoholic Fermentation ◽  
Ethanol Concentration ◽  
Growth Conditions ◽  
Sugar Concentration ◽  
Sugarcane Molasses ◽  
Natural Sources ◽  
Date Juice ◽  
Optimized Conditions ◽  
High Ethanol ◽  
Yepd Medium

Two ethanol fermenting Saccharomyces cerevisiae were isolated from date juice and grapes and grown in YEPD medium. They were characterized for alcoholic fermentation using sugarcane molasses and their growth conditions were optimized with respect to pH and sugar concentration. Results revealed a temperature of 30ºC, pH 6.0 and 6.5% sugar concentration as optimum for fermentation. Stress tolerance tests showed that date juice isolate was highly tolerant to temperature, pH and high ethanol concentration in the medium. Under optimized conditions, S. cerevisiae isolated from date-juice produced 7.75% of ethanol in molasses as estimated by Conway method.Bangladesh J Microbiol, Volume 30, Number 1-2,June-Dec 2013, pp 49-54

scholarly journals Performance Evaluation of Sweet Sorghum Juice and Sugarcane Molasses for Ethanol Production

2015 ◽  
Vol 17 (3) ◽  
pp. 13-18
Author(s):  
Mohammad Sadegh Hatamipour ◽  
Abbas Almodares ◽  
Mohsen Ahi ◽  
Mohammad Ali Gorji ◽  
Qazaleh Jahanshah
Keyword(s):  
Performance Evaluation ◽  
Cell Viability ◽  
Physical Properties ◽  
Ethanol Production ◽  
Sweet Sorghum ◽  
Fermentation Process ◽  
Ethanol Concentration ◽  
Sugarcane Molasses ◽  
Sweet Sorghum Juice ◽  
High Ethanol

Abstract Sweet sorghum juice and traditional ethanol substrate i.e. sugarcane molasses were used for ethanol production in this work. At the end of the fermentation process, the sweet sorghum juice yielded more ethanol with higher ethanol concentration compared to sugarcane molasses in all experiments. The sweet sorghum juice had higher cell viability at high ethanol concentrations and minimum sugar concentration at the end of the fermentation process. The ethanol concentration and yield were 8.9% w/v and 0.45 g/g for sweet sorghum in 80 h and 6.5% w/v and 0.37 g/g for sugarcane molasses in 60 h, respectively. The findings on the physical properties of sweet sorghum juice revealed that it has better physical properties compared to sugarcane molasses, resulting to enhanced performance of sweet sorghum juice for ethanol production

scholarly journals Optimization of banana crop by-products solvent extraction for the production of bioactive compounds

2021 ◽  
Author(s):  
Sara Díaz ◽  
Antonio N. Benítez ◽  
Sara Ramírez-Bolaños ◽  
Lidia Robaina ◽  
Zaida Ortega
Keyword(s):  
Antioxidant Activity ◽  
Aqueous Ethanol ◽  
Ethanol Concentration ◽  
Extraction Process ◽  
Total Phenol Content ◽  
Optimal Conditions ◽  
Satisfactory Description ◽  
Optimized Conditions ◽  
By Products ◽  
Banana Crops

AbstractThe aim of this work is the optimization of phenolic compound extraction from three by-products of banana crops (rachis, discarded banana, and banana’s pseudostem pulp), as a way to valorize them through a green extraction process. The influence of the temperature and aqueous ethanol concentration (Et-OH) on extract properties (total phenol content (TPC) and antioxidant activity) was firstly analyzed. 78 ℃ and ethanol concentrations close to 50% yielded the best results for the three materials. The equations obtained by the response surface methodology gave a satisfactory description of the experimental data, allowing optimizing the extraction conditions. Under optimized conditions, time influence was then assessed, although this parameter seemed not influence results. Among the three by-products, rachis extract (60% Et-OH, 78 ℃, and 30 min) presented the highest TPC (796 mg gallic acid/100 g of dried material) and antioxidant activity (6.51 mg Trolox equivalents/g of dried material), followed by discarded banana, and pseudostem pulp. Under the optimal conditions, experiments were performed at a larger scale, allowing to determine the extraction yields (EY) and to characterize the extracts. The highest EY was obtained for the rachis (26%), but the extract with the highest activity was obtained for discarded banana (50% Et-OH, 78 ℃, and 60 min), which presented a TPC of 27.26 mg/g extract corresponding to 54.59 mg Trolox equivalents/g extract. This study contributes to the valorization of banana crops residues as a source of polyphenolic compounds with bioactive functions that can be extracted under economic extraction conditions. Graphical abstract

scholarly journals Optimization of Betalain Pigments Extraction Using Beetroot by-Products as a Valuable Source

Inventions ◽  
2021 ◽  
Vol 6 (3) ◽  
pp. 50
Author(s):  
Silvia Lazăr (Mistrianu) ◽  
Oana Emilia Constantin ◽  
Nicoleta Stănciuc ◽  
Iuliana Aprodu ◽  
Constantin Croitoru ◽  
...  
Keyword(s):  
Citric Acid ◽  
Acid Concentration ◽  
Ethanol Concentration ◽  
Extraction Process ◽  
Extraction Time ◽  
Quadratic Model ◽  
Citric Acid Concentration ◽  
Operating Variables ◽  
Conventional Solvent Extraction ◽  
Optimized Conditions

(1) Background: This study is designed to extract the bioactive compounds from beetroot peel for future use in the food industry. (2) Methods: Spectrophotometry techniques analyzed the effect of conventional solvent extraction on betalains and polyphenolic compounds from beetroot peels. Several treatments by varying for factors (ethanol and citric acid concentration, temperature, and time) were applied to the beetroot peel samples. A Central Composite Design (CCD) has been used to investigate the effect of the extraction parameters on the extraction steps and optimize the betalains and total polyphenols extraction from beetroot. A quadratic model was suggested for all the parameters analyzed and used. (3) Results: The maximum and minimum variables investigated in the experimental plan in the coded form are citric acid concentration (0.10–1.5%), ethanol concentration (10–50%), operating temperature (20–60 °C), and extraction time (15–50 min). The experimental design revealed variation in betalain content ranging from 0.29 to 1.44 mg/g DW, and the yield of polyphenolic varied from 1.64 to 2.74 mg/g DW. The optimized conditions for the maximum recovery of betalains and phenols were citric acid concentration 1.5%, ethanol concentration 50%, temperature 52.52 °C, and extraction time 49.9 min. (4) Conclusions: Overall, it can be noted that the extraction process can be improved by adjusting operating variables in order to maximize the model responses.

Optimization of fermentation conditions for efficient ethanol production by Mucor hiemalis

2018 ◽  
Vol 43 (6) ◽  
pp. 587-594 ◽  
Author(s):  
Hossein Esmaeili ◽  
Karimi Keikhosro
Keyword(s):  
Ethanol Production ◽  
Biomass Yield ◽  
Dimorphic Fungus ◽  
Ethanolic Fermentation ◽  
Mucor Hiemalis ◽  
Fermentation Conditions ◽  
Optimum Ph ◽  
Optimization Of Fermentation ◽  
Optimized Conditions ◽  
High Ethanol

Abstract Background Mucor hiemalis is a dimorphic fungus that efficiently produces ethanol from different sugars; however, the yield of ethanol production highly depends on the fermentation conditions. Objective The conditions for obtaining a high ethanol production yield were optimized in this study. Materials and methods A response surface methodology was used to optimize pH, temperature, and time of ethanolic fermentation by M. hiemalis. Additionally, wheat flour was enzymatically hydrolyzed and the hydrolysate solution with high glucose concentration was fermented by the fungus. Results The optimum pH, temperature, and time were 5.5, 30°C, and 36 h, respectively. Maximum ethanol and glycerol yields were 0.48 and 0.06 g/g, respectively. The biomass yield was between 0.01 and 0.16 g/g of consumed glucose. The results showed that the fungus was able to produce ethanol in a medium containing 5.5% (v/v) ethanol, while higher ethanol concentration prevented further production of ethanol. Conclusion At the optimized conditions, the fungus was able to consume glucose with the concentration of 140 g/L and produce ethanol with a yield of 0.45 g/g, which was comparable to that by Saccharomyces cerevisiae.

Use of mutant RNAs in studies on yeast 5S rRNA structure and function

1991 ◽  
Vol 69 (4) ◽  
pp. 217-222 ◽  
Author(s):  
Ross N. Nazar ◽  
Don I. Van Ryk ◽  
Yoon Lee ◽  
C. David Guyer
Keyword(s):  
Structural Changes ◽  
Growth Conditions ◽  
5S Rrna ◽  
Rrna Genes ◽  
Shuttle Vectors ◽  
5S Rrna Genes ◽  
And Function ◽  
Optimized Conditions ◽  
Rna Concentration

The expression of mutant yeast 5S rRNA genes in vivo is reviewed as a basis for further studies on the structure, function, and regulation of the ribosomal 5S rRNA. Specific base substitutions, insertions, or deletions can result in substantial structural changes which can be detected readily by gel electrophoresis, permitting the assay of mutant RNA synthesis and utilization. Furthermore, the use of high and low copy shuttle vectors, as well as alternate growth conditions, permits a wide adjustment of the mutant RNA concentration. Under optimized conditions more than 80% of the cell's RNA can be replaced with mutant molecules. The application of this strategy to studies on the biosynthesis and structure of the 5S rRNA are demonstrated through recently isolated mutations.Key words: site-specific mitogenesis, 5S RNA, ribosomes, yeast transformation.

Effects of binge exposure to high ethanol concentration on the spleen of adolescent rat

Alcohol ◽  
2014 ◽  
Vol 48 (7) ◽  
pp. 730
Author(s):  
X. Liu ◽  
Z. Yang ◽  
Y. Wei ◽  
P. Lam ◽  
M.D. Li ◽  
...  
Keyword(s):  
Ethanol Concentration ◽  
High Ethanol

scholarly journals Non-alcoholic components of Pelinkovac, a Croatian wormwood-based strong liquor, counteract the inhibitory effect of high ethanol concentration on catalase in vitro

2022 ◽  
Author(s):  
Jan Homolak ◽  
Ana Babic Perhoc ◽  
Mihovil Joja ◽  
Ivan Kodvanj ◽  
Karlo Toljan ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Free Radicals ◽  
Ethanol Concentration ◽  
Inhibitory Effect ◽  
Alcoholic Beverages ◽  
Acidic Ph ◽  
Inhibitory Effects ◽  
High Ethanol ◽  
Antioxidant Enzyme Catalase

Antioxidant enzyme catalase protects the cells against alcohol-induced oxidative stress by scavenging free radicals and metabolizing alcohol. Concentrations of ethanol present in alcoholic beverages can inhibit catalase and foster oxidative stress and alcohol-induced injury. Non-alcoholic components of pelinkovac counteract the inhibitory effects of high ethanol concentration and acidic pH on catalase in vitro.

scholarly journals Curation and Analysis of a Saccharomyces cerevisiae Genome-Scale Metabolic Model for Predicting Production of Sensory Impact Molecules under Enological Conditions

Processes ◽  
2020 ◽  
Vol 8 (9) ◽  
pp. 1195
Author(s):  
William T. Scott ◽  
Eddy J. Smid ◽  
Richard A. Notebaart ◽  
David E. Block
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Alcoholic Fermentation ◽  
Sulfur Metabolism ◽  
Metabolic Model ◽  
Growth Conditions ◽  
Ehrlich Pathway ◽  
Flux Variability Analysis ◽  
Ester Formation ◽  
Genome Scale ◽  
New Strategies

One approach for elucidating strain-to-strain metabolic differences is the use of genome-scale metabolic models (GSMMs). To date GSMMs have not focused on the industrially important area of flavor production and, as such; do not cover all the pathways relevant to flavor formation in yeast. Moreover, current models for Saccharomyces cerevisiae generally focus on carbon-limited and/or aerobic systems, which is not pertinent to enological conditions. Here, we curate a GSMM (iWS902) to expand on the existing Ehrlich pathway and ester formation pathways central to aroma formation in industrial winemaking, in addition to the existing sulfur metabolism and medium-chain fatty acid (MCFA) pathways that also contribute to production of sensory impact molecules. After validating the model using experimental data, we predict key differences in metabolism for a strain (EC 1118) in two distinct growth conditions, including differences for aroma impact molecules such as acetic acid, tryptophol, and hydrogen sulfide. Additionally, we propose novel targets for metabolic engineering for aroma profile modifications employing flux variability analysis with the expanded GSMM. The model provides mechanistic insights into the key metabolic pathways underlying aroma formation during alcoholic fermentation and provides a potential framework to contribute to new strategies to optimize the aroma of wines.

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