Progresses in the production of ethanol from lignocellulosic biomass using Saccharomyces cerevisiae by fermentation engineering

Ethanol fermentation is a biological procedure which converts sugars such as glucose, fructose, and sucrose into cellular energy, producing ethanol and carbon dioxide as by-products. Since yeasts perform this conversion in the absence of oxygen, alcoholic fermentation is generally considered to be an anaerobic process. Ethanol fermentation has many uses, including the production of alcoholic beverages, the production of ethanol fuel, and bread making. The increasing demand for biofuels around the globe has also prompted the necessity to seek other means to meet the demands. In this review, the general ideologies, methodologies, general chemistry and biochemistry and conditions of the production of ethanol by fermentation engineering using Saccharomyces cerevisiae are highlighted. The quest to reduce pressure on staple foods has necessitated the attention now given to the use of lignocellulose biomass, despite the complexity of the process. It concludes by suggesting ways to improve yield and commercialization of the use of lignocellulosic biomass for ethanol fermentation.

The Effect of Using Different Size Purple Carrots and Lactobacillus Plantarum on the Properties of Fermented Shalgam (Şalgam)

Şalgam (Shalgam) beverage, which is manufactured by lactic acid-ethanol fermentation, takes its name from turnip radish and its purple-reddish colour from purple carrot, is a drink with certain turbidity and sour taste. This research was carried out to determine the effect of using an autochthonous starter culture and purple carrot size in şalgam production. For this purpose, with the direct production process, purple carrot in two different sizes (4 cm horizontally cut purple carrot or 12 cm vertically cut purple carrot) and şalgam with the addition of 3% L. plantarum was produced. The added starter culture enabled the fermentation to start quickly and the maximum total acidity and LAB count was reached earlier. Besides, the addition of starter culture significantly affected the overall composition of şalgam. In the production of shalgam beverage, the use of horizontally cut purple carrot and L. plantarum as an autochthonous starter culture can be recommended.