scholarly journals Production of bioethanol from amla (Emblica officinalis Gaertn.)

2021 ◽  
pp. 66-69
Author(s):  
Minal Deolekar ◽  
Trupti Shende
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Ethanol Production ◽  
Fermentation Process ◽  
Emblica Officinalis ◽  
Iodometric Titration ◽  
Titration Method ◽  
Herbal Products ◽  
Yeast Peptone Dextrose ◽  
Increasing Demand ◽  
Ethanol Ethanol

On account of the increasing demand for valuable herbal products, an attempt was made to produce a functional fermented Ethanol from Amla. This study investigates the potential of ethanol production from Amla (Emblica officinalis Gaertn). In the present study, Amla juice was extracted, filtered, fermented and it shows a suitable medium for the growth of Saccharomyces cerevisiae on yeast peptone dextrose medium for the production of ethanol. Ethanol was separated by fractional distillation and then estimated at 4, 6, 8 and 10 days of the fermentation process by iodometric method for 30oC. The ethanol percentage estimated by the iodometric titration method was high on the 10th day, and it was found to be 1.63 gm% compared to all days. So, the outcome of this study reveals that amla fruit can be used as a crucial constituent for the yield of ethanol with a higher commercial value.

scholarly journals Production of bioethanol from amla (Emblica officinalis Gaertn.)

2021 ◽  
pp. 66-69
Author(s):  
Minal Deolekar ◽  
Trupti Shende
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Ethanol Production ◽  
Fermentation Process ◽  
Emblica Officinalis ◽  
Iodometric Titration ◽  
Titration Method ◽  
Herbal Products ◽  
Yeast Peptone Dextrose ◽  
Increasing Demand ◽  
Ethanol Ethanol

On account of the increasing demand for valuable herbal products, an attempt was made to produce a functional fermented Ethanol from Amla. This study investigates the potential of ethanol production from Amla (Emblica officinalis Gaertn). In the present study, Amla juice was extracted, filtered, fermented and it shows a suitable medium for the growth of Saccharomyces cerevisiae on yeast peptone dextrose medium for the production of ethanol. Ethanol was separated by fractional distillation and then estimated at 4, 6, 8 and 10 days of the fermentation process by iodometric method for 30oC. The ethanol percentage estimated by the iodometric titration method was high on the 10th day, and it was found to be 1.63 gm% compared to all days. So, the outcome of this study reveals that amla fruit can be used as a crucial constituent for the yield of ethanol with a higher commercial value.

scholarly journals Adaptive evolution of Saccharomyces cerevisiae and its application in co-culture with Saccharomyces kudriavzevii in the production of fermented Myrciaria jaboticaba

2021 ◽  
Vol 10 (2) ◽  
pp. e52010212525
Author(s):  
Julie Evany dos Santos ◽  
Tatianne Ferreira de Oliveira ◽  
Fernanda Ferreira Freitas ◽  
Maria Carolina Santos Silva ◽  
Gabriel Luis Castiglioni
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Acetic Acid ◽  
Production Process ◽  
Ethanol Production ◽  
Adaptive Evolution ◽  
Fermentation Process ◽  
Ethanol Tolerance ◽  
Primary Metabolism ◽  
Saccharomyces Kudriavzevii ◽  
Tolerance To Ethanol

The objective of this work was to apply the adaptive evolution technique using the Saccharomyces cerevisiae T73 strain to increase its tolerance to ethanol and to evaluate its behavior in co-culture with Saccharomyces kudriavzevii CR85 in the production of fermented Myrciaria jaboticaba. Fermentations were carried out at 25 °C for 186 hours under agitation of 150 rpm, according to a central. The consumption of sugar, ethanol, glycerol and acetic acid formed during the fermentation process was evaluated. The results showed that there is an improvement in ethanol tolerance in S. cerevisiae T73 when submitted to the evolution process. Its use for the production of fermentation of Myrciaria jaboticaba in co-culture shows that the highest yield was observed when 0.0372 g.L-1 and 0.0648 g.L-1 of S. cerevisiae T73 PE (that underwent evolution) and CR85 respectively. These results differed statistically from the experiments using the original T73 strain. Regarding the production of ethanol in co-culture there is a significant increase when using the evolved T73 strain, showing possible changes in the primary metabolism of the ethanol production process, due to the changes promoted during the adaptive evolution of the T73 strain. The results show the potential of the new strain for the production of fermented with higher concentrations of sugars in the must.

scholarly journals Bio-ethanol production from sweet potato using co-culture of saccharolytic molds (Aspergillus spp.) and Saccharomyces cerevisiae MTCC170

2016 ◽  
Vol 6 (1) ◽  
pp. 822-828 ◽  
Author(s):  
A. KUMAR ◽  
P. K. SADH ◽  
SURE KHA ◽  
J. S. DUHAN
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Food Security ◽  
Ethanol Production ◽  
Sweet Potato ◽  
Fermentation Process ◽  
Simultaneous Saccharification And Fermentation ◽  
Simultaneous Saccharification

In the present study, sweet potato which are in abundance and do not interfere with food security was subjected to simultaneous saccharification and fermentation process by co-culture of Aspergillus spices and Saccharomyces cerevisiae.

scholarly journals Minimization of Glycerol Production during the High-Performance Fed-Batch Ethanolic Fermentation Process in Saccharomyces cerevisiae, Using a Metabolic Model as a Prediction Tool

2006 ◽  
Vol 72 (3) ◽  
pp. 2134-2140 ◽  
Author(s):  
Carine Bideaux ◽  
Sandrine Alfenore ◽  
Xavier Cameleyre ◽  
Carole Molina-Jouve ◽  
Jean-Louis Uribelarrea ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Ethanol Production ◽  
High Performance ◽  
Fermentation Process ◽  
Metabolic Model ◽  
Operating Conditions ◽  
Glycerol Concentration ◽  
Glycerol Production ◽  
Fed Batch ◽  
Ethanolic Fermentation

ABSTRACT On the basis of knowledge of the biological role of glycerol in the redox balance of Saccharomyces cerevisiae, a fermentation strategy was defined to reduce the surplus formation of NADH, responsible for glycerol synthesis. A metabolic model was used to predict the operating conditions that would reduce glycerol production during ethanol fermentation. Experimental validation of the simulation results was done by monitoring the inlet substrate feeding during fed-batch S. cerevisiae cultivation in order to maintain the respiratory quotient (RQ) (defined as the CO2 production to O2 consumption ratio) value between 4 and 5. Compared to previous fermentations without glucose monitoring, the final glycerol concentration was successfully decreased. Although RQ-controlled fermentation led to a lower maximum specific ethanol production rate, it was possible to reach a high level of ethanol production: 85 g · liter−1 with 1.7 g · liter−1 glycerol in 30 h. We showed here that by using a metabolic model as a tool in prediction, it was possible to reduce glycerol production in a very high-performance ethanolic fermentation process.

scholarly journals Microcalorimetric Investigation of the Effect of the Ionic Liquid 1-Butyl-3-Methylimidazolium Chloride on the Fermentation of Saccharomyces cerevisiae AY93161 for Lignocellulosic Ethanol Production

2016 ◽  
Vol 10 (1) ◽  
pp. 391-397
Author(s):  
Wangxiang Huang ◽  
Jiancheng Jin ◽  
Liang Feng ◽  
Wenjing Huang ◽  
Ke Wang ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Ionic Liquid ◽  
Ethanol Production ◽  
Ethanol Fermentation ◽  
Fermentation Process ◽  
Heat Rate ◽  
Heat Output ◽  
Lignocellulosic Ethanol ◽  
Process Data ◽  
Yeast Concentration

The effects of ionic liquid 1-butyl-3-methylimidazolium chloride (BMIMCl) on the ethanol fermentation process of Saccharomyces cerevisiae AY93161 were investigated by using microcalorimetry. On the basis of microcalorimetric and process data, the thermokinetic parameters of the ethanol fermentation process at different BMIMCl concentrations from 0.001 to 5 gL-1 were calculated. Compared to the control, the BMIMCl caused a decreased value of the maximum specific growth rate µm (from 0.226 to 0.105 h-1), and an increased value of the maximum specific produced heat rate pm (from 2.08 to 7.06 mWlg-1) and the total heat output H for producing 1 g ethanol (from 990 to 1871 Jg-1). The decreased µm and increased pm and H led to lower final yeast concentration (from 3.85 to 2.39 gL-1) and ethanol concentration (from 40.3 to 25.1 gL-1). This gives useful information for improving the lignocellulosic ethanol production process using the ionic liquid technology.

scholarly journals Comparative Study on Two Commercial Strains ofSaccharomyces cerevisiaefor Optimum Ethanol Production on Industrial Scale

2010 ◽  
Vol 2010 ◽  
pp. 1-5 ◽  
Author(s):  
K. Mukhtar ◽  
M. Asgher ◽  
S. Afghan ◽  
K. Hussain ◽  
S. Zia-ul-Hussnain
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Yeast Cell ◽  
Ethanol Production ◽  
Yeast Strain ◽  
Fermentation Process ◽  
Cell Concentration ◽  
Inoculum Size ◽  
Summer Season ◽  
Maximum Conversion ◽  
Fermentation Parameters

Two commercial strains of Saccharomyces cerevisiae, Saf-Instant (Baker's yeast) and Ethanol red (Mutant) were compared for ethanol production during hot summer season, using molasses diluted up to 6- Brix containing 4%-5% sugars. The yeasts were then propagated in fermentation vessels to study the effects of yeast cell count and varying concentrations of Urea, DAP, inoculum size and Lactrol (Antibiotic). Continuous circulation of mash was maintained for 24 hours and after this fermenter was allowed to stay for a period of 16 hours to give time for maximum conversion of sugars into ethanol. Saccharomyces cerevisiae strain (Saf-instant) with cell concentration of 400 millions/mL at molasses sugar level of 13%–15% (pH , Temp. ), inoculum size of 25% (v/v), urea concentration, 150 ppm, DAP, 53.4 ppm and Lactrol,150 ppm supported maximum ethanol production (8.8%) with  L ethanol per tone molasses (96.5% yield), and had significantly lower concentrations of byproducts. By selecting higher ethanol yielding yeast strain and optimizing the fermentation parameters both yield and economics of the fermentation process can be improved.

Pengaruh Jumlah Pencucian Beras dengan Kadar Klorin

2017 ◽  
Vol 1 (1) ◽  
pp. 89
Author(s):  
Indah Purwaningsih ◽  
Supriyanto Supriyanto
Keyword(s):  
Mucous Membrane ◽  
Confidence Level ◽  
Iodometric Titration ◽  
Titration Method ◽  
Anova Test ◽  
Average Value ◽  
Significant Difference ◽  
The Difference

Abstract: Chlorine is a green halogen-shaped halogen gas at normal temperature and serves as bleach, stain remover and disinfectant. Chlorine is now widely used for bleaching rice so that less quality rice looks like quality rice. Chlorine is very toxic and causes mucous membrane irritation, highly reactive and very powerful oxidizer. The purpose of this research was to determine the difference of chlorine level in chlorinated rice washed once, twice and 3 times. The sample in this study amounted to 11 samples calculated by replication formula. Each sample was treated 3 times, ie 1 washed once, 2 washed twice and washed 3 times. The samples then examined by iodometric titration method. Based on the results of the study using ANOVA test, 11 samples obtained the average value of chlorine after washed once amount of 0.0176%, after washed twice amount of 0.0111%, and after washed 3 times amount of 0.0052% with the value significance p = 0.03 (p <0.05) at 95% confidence level which means there was a significant difference between chlorine levels in chlorinated rice washed once, twice and 3 times.Abstrak: Klorin merupakan unsur halogen berbentuk gas berwarna kuning kehijauan pada suhu normal danberfungsi sebagai pemutih, penghilang noda maupun desinfektan. Klorin sekarang banyak digunakan untuk bahan pemutih beras agar beras yang kurang berkualitas tampak seperti beras berkualitas. Klorin sangat toksik dan menyebabkan iritasi membran mukosa, sangat reaktif dan merupakan oksidator yang sangat kuat. Tujuan dari penelitian ini ialah untuk mengetahui perbedaan kadar klorin pada beras berklorin yang dicuci sebanyak 1 kali, 2 kali dan 3 kali. Sampel dalam penelitian ini berjumlah 11 sampel yang dihitung dengan rumus replikasi. Setiap sampel diberi perlakuan sebanyak 3 kali, yaitu 1 kali pencucian, 2 kali pencucian dan 3 kali pencucian. Sampel penelitian kemudian diperiksa dengan metode titrasi iodometri. Berdasarkan hasil penelitian menggunakan uji Anova secara komputerisasi terhadap 11 sampel diperoleh nilai rata-rata kadar klorin setelah 1 kali pencucian sebesar 0,0176 %, setelah 2 kali pencucian sebesar 0,0111 %, dan setelah 3 kali pencucian sebesar 0,0052 % dengan nilai signifkansi p = 0,03 (p<0,05) pada tingkat kepercayaan 95% yang artinya ada perbedaan yang bermakna antara kadar klorin pada beras berklorin yang dicuci sebanyak 1 kali, 2 kali dan 3 kali.

Achieving Procedure of a Kinetic Model to Predict the Influence of the Process Global Temperature on a Technological Alcoholic Fermentation II. An Arrhenius type Kinetic Model

2008 ◽  
Vol 59 (4) ◽  
Author(s):  
Neculai Catalin Lungu ◽  
Maria Alexandroaei
Keyword(s):  
Experimental Data ◽  
Saccharomyces Cerevisiae ◽  
Kinetic Model ◽  
Economic Efficiency ◽  
Fermentation Process ◽  
Alcoholic Fermentation ◽  
Global Temperature ◽  
Medium Temperature ◽  
Biotechnological Process

The aim of the present work is to offer a practical methodology to realise an Arrhenius type kinetic model for a biotechnological process of alcoholic fermentation based on the Saccharomyces cerevisiae yeast. Using the experimental data we can correlate the medium temperature of fermentation with the time needed for a fermentation process under imposed conditions of economic efficiency.

Renewable Energy from Agricultural Waste

2018 ◽  
Vol 69 (6) ◽  
pp. 1363-1366 ◽  
Author(s):  
Stefania Daniela Bran ◽  
Petre Chipurici ◽  
Mariana Bran ◽  
Alexandru Vlaicu
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Gas Chromatography ◽  
Continuous Flow ◽  
Laboratory Experiments ◽  
Fermentation Process ◽  
Flow Reactor ◽  
Agricultural Waste ◽  
Continuous Flow Reactor ◽  
Natural Support ◽  
Co2 Flow

This paper has aimed at evaluating the concentration of bioethanol obtained using sunflower stem as natural support, molasses as carbon source and Saccharomyces cerevisiae yeast in a continuous flow reactor. The natural support was tested to investigate the immobilization/growth of S. cerevisiae yeast. The concentration of bioethanol produced by fermentation was analyzed by gas chromatography using two methods: aqueous solutions and extraction in organic phase. The CO2 flow obtained during the fermentation process was considered to estimate when the yeast was deactivated. The laboratory experiments have highlighted that the use of plant-based wastes to bioconversion in ethanol could be a non-pollutant and sustainable alternative.

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