scholarly journals The Application of System Identification and Advanced Process Control to Improve Fermentation Process of Baker’s Yeast

2017 ◽  
Author(s):  
Zeynep Yilmazer Hitit ◽  
Baran Ozyurt ◽  
Suna Ertunc
Keyword(s):  
System Identification ◽  
Process Control ◽  
Fermentation Process ◽  
Baker’S Yeast ◽  
Baker's Yeast ◽  
Advanced Process Control

scholarly journals Bioethanol Production from Enzymatic Hydrolyzates of Pretreated Flaxseed Meals by Baker’s Yeast

2021 ◽  
Author(s):  
SAHELI GHOSAL ◽  
JAYATI BHOWAL
Keyword(s):  
Enzymatic Hydrolysis ◽  
Fermentation Process ◽  
Reducing Sugars ◽  
Reducing Sugar ◽  
Baker’S Yeast ◽  
Baker's Yeast ◽  
Bioethanol Production ◽  
Dilute Acid ◽  
Cellulose Conversion ◽  
Flaxseed Meal

Abstract The present study investigated the usefulness of flaxseed meals as a novel feedstock for the production of bioethanol. The proximate composition of the flaxseed meal was carried out before the pretreatment of the flaxseed meal. In this study, flaxseed meal was pretreated with dilute acid, alkali, and aqueous for disruption of lignocellulosic compounds. The acid pretreated flaxseed meal was used for enzymatic hydrolysis by different enzymes (cellulase, α-amylase, and cellulase combined with α-amylase) for better release of reducing sugar. The cellulose conversion to reducing sugar was significantly higher for acid pretreated flaxseed meals. After enzymatic hydrolysis with cellulase, cellulose conversions to reducing sugars were found to be significantly higher than those of α-amylase and cellulase combined with α-amylase. The bioethanol production was also investigated. The fermentation process was carried out by using baker’s yeast (Saccharomyces cerevisiae) with the acid pretreated flaxseed meal enzymatic hydrolyzate. Maximum ethanol production (0.11 g/l) was achieved from the fermented medium obtained from the acid pretreated flaxseed meal followed by enzymatic hydrolysis by using cellulase enzyme. The structural analysis of bioethanol was also investigated by FTIR.

scholarly journals From baker's yeast to genetically modified budding yeasts: the scientific evolution of bioethanol industry from sugarcane

2020 ◽  
Author(s):  
Sandra Regina Ceccato-Antonini ◽  
Elizabete Aparecida Covre
Keyword(s):  
Selection Criteria ◽  
Fermentation Process ◽  
Selective Pressure ◽  
Genetically Modified ◽  
Product Yield ◽  
Fuel Ethanol ◽  
Baker’S Yeast ◽  
Baker's Yeast ◽  
Genomic Information ◽  
Yeast Strains

Abstract The peculiarities of Brazilian fuel ethanol fermentation allow the entry of native yeasts that may dominate over the starter strains of Saccharomyces cerevisiae and persist throughout the sugarcane harvest. The switch from the use of baker's yeast as starter to selected budding yeasts obtained by a selective pressure strategy was followed by a wealth of genomic information that enabled the understanding of the superiority of selected yeast strains. This review describes how the process of yeast selection evolved in the sugarcane-based bioethanol industry, the selection criteria, and recent advances in genomics that could advance the fermentation process. The prospective use of genetically modified yeast strains, specially designed for increased robustness and product yield, with special emphasis to those obtained by the CRISPR-Cas9 genome-editing approach, is discussed as a possible solution to confer higher performance and stability to the fermentation process for fuel ethanol production.

Sign in / Sign up

Export Citation Format

Share Document