Influence of the use of rice bran extract as a source of nutrients on xylitol production

Martínez, Ernesto Acosta; Santos, Julie Francine Cerutti

doi:10.1590/s0101-20612012005000036

Cited by 11 publications

(8 citation statements)

References 15 publications

(30 reference statements)

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“…The fermented broth is centrifuged to remove biomass and concentrated in order to increase xylitol concentration (38). Xylitol characteristics such as molecule size and impurities found in fermented broths such as sugar and sugar alcohols, inorganic salts, and polypeptides are critical factors for the selection of a recovery method (19, 39, 40 -42).…”

Section: By Biotechnological Techniquesmentioning

confidence: 99%

“…Even lower xylitol loss (8.15%) was reported by Martínez and co-workers(19) for the treatment of sugarcane hemicellulosic hydrolyzate fermented by C. guilliermondii with A-505 anion-exchange and C-504 cation-exchange resins, after pH adjustment to 7.0 and centrifugation. Martinez and Santos(38), who investigated the effect of pH (5.0-9.0) on precipitation of impurities from the same medium, observed maximum precipitation rate and proteins removal (26.4%) at pH 7.0. On the other hand, no precipitates were formed from rice bran derived impurities, and protein removal was not influenced by pH adjustment in the proposed membrane separation as an alternative method for the recovery of xylitol from fermented broth, because it has the potential for energy savings and higher purity.…”

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confidence: 99%

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Strategies for xylitol purification and crystallization: A Review

Martínez

Canettieri

Bispo

et al. 2015

Separation Science and Technology

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This paper reviews the literature on the main aspects of purification and crystallization of xylitol produced either by chemical or biotechnological routes. Different strategies have been used to clarify media containing xylitol: activated charcoal, pH adjustment, ion-exchange resins, membrane separation, chromatographic methods, liquid-liquid extraction and precipitation, or a combination of these techniques. This study explores the most recent results of research-work carried out in this field as well as the main approaches to recover and crystallize xylitol in a pure form. The effects of impurities, temperature, supersaturation, crystal seed amount, and size on xylitol crystal growth are also discussed. Downloaded by [Michigan State University] at 08:45 01 April 2015 A c c e p t e d M a n u s c r i p t 2

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Section: By Biotechnological Techniquesmentioning

confidence: 99%

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confidence: 99%

Strategies for xylitol purification and crystallization: A Review

Martínez

Canettieri

Bispo

et al. 2015

Separation Science and Technology

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“…They observed that maximum production of xylitol was 24.17 g/l with the yield ( Y p/s) of 0.49 g/g and a productivity of 0.34 g/l.h after 72 h using 1.0 g/l of ammonium sulfate and 5.0 g/l of RBE as nitrogen source. Martinez and Santos (2012) reported 10 % v/v xylitol production from SB hemicellulosic hydrolysate supplemented with 2.5 % v/v of RBE as nitrogen source.…”

Section: Fermentation Of Hydrolysatementioning

confidence: 99%

Rice bran extract: an inexpensive nitrogen source for the production of 2G ethanol from sugarcane bagasse hydrolysate

et al. 2012

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Selection of the raw material and its efficient utilization are the critical factors in economization of second generation (2G) ethanol production. Fermentation of the released sugars into ethanol by a suitable ethanol producing microorganism using cheap media ingredients is the cornerstone of the overall process. This study evaluated the potential of rice bran extract (RBE) as a cheap nitrogen source for the production of 2G ethanol by Scheffersomyces (Pichia) stipitis NRRL Y-7124 using sugarcane bagasse (SB) hemicellulosic hydrolysate. Dilute acid hydrolysis of SB showed 12.45 g/l of xylose and 0.67 g/l of glucose along with inhibitors. It was concentrated by vacuum evaporation and submitted to sequential detoxification (neutralization by calcium hydroxide and charcoal adsorption). The detoxified hydrolysate revealed the removal of furfural (81 %) and 5-hydroxymethylfurfural (61 %) leading to the final concentration of glucose (1.69 g/l) and xylose (33.03 g/l). S. stipitis was grown in three different fermentation media composed of detoxified hydrolysate as carbon source supplemented with varying nitrogen sources i.e. medium #1 (RBE + ammonium sulfate + calcium chloride), medium #2 (yeast extract + peptone) and medium #3 (yeast extract + peptone + malt extract). Medium #1 showed maximum ethanol production (8.6 g/l, yield 0.22 g/g) followed by medium #2 (8.1 g/l, yield 0.19 g/g) and medium #3 (7.4 g/l, yield 0.18 g/g).

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“…The interest in a better use of agro-industrial by-products has increased. Rice bran and soybean meal are examples of by-products widely used as supplements to obtain compounds of industrial interest (10).…”

Section: Introductionmentioning

confidence: 99%

Rice (Oryza sativa) Bran and Soybean (Glycine max) Meal: Unconventional Supplements in the Mead Production

Araújo

Ribeiro

Souza

et al. 2021

Food Technol. Biotechnol. (Online)

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Research background. Due to the lack of nitrogen in honey, the fermentation may be limited or delayed, in addition to stimulating the production of unpleasant sensory compounds, such as sulfur derivatives. The use of natural supplements has been investigated as low-cost alternatives for mainly correcting the nutritional deficiency of nitrogen in honey must in mead production. Experimental approach. Initially, the physicochemical characterization of the extracts was carried out. The fermentative performance of three yeasts [Saccharomyces bayanus Premier Blanc (SbPB), Saccharomyces cerevisiae Montrachet (ScM) and Saccharomyces cerevisiae Safbrew T-58 (ScST58)] in honey musts supplemented with rice bran (RBE) and soybean meal (SME) extracts was evaluated. The trials were compared with the fermentations of musts with commercial supplement (CS) and the control trials. Fermentations were carried out in Erlenmeyer flasks containing honey must supplemented with RBE, SME and CS (30 g/L), inoculated with 106 cells/mL and incubated at 30 °C for 264 h. Results and conclusions. There was significant difference in the evaluated properties of the extracts, with the exception of reducing sugars. The fermentations with SME reached the highest cell concentrations, as well as the largest sugar consumption of glucose and fructose and ethanol. The glycerol concentrations slightly increased when SME and CS were used. The largest concentrations of succinic and acetic acids were registered in the control trials produced by SbPB, ScM and ScST58. There was no production of formic and lactic acids. Results showed that the extracts can be used as low-cost alternatives for correcting the nutritional deficiency of nitrogen in honey must since they presented results similar to the synthetic supplement. Novelty and scientific contribution. The use of low-cost, unconventional supplements such as those used in this work, in addition to reducing the cost of the process by reducing fermentation time by providing nutrients needed to improve yeast metabolism, prevents the formation of compounds undesirable in the beverage due to prolonged fermentation time. It also makes it possible to add value to industrial by-products. Unconventional supplements have still been little tested in mead production.

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Influence of the use of rice bran extract as a source of nutrients on xylitol production

Cited by 11 publications

References 15 publications

Strategies for xylitol purification and crystallization: A Review

Strategies for xylitol purification and crystallization: A Review

Rice bran extract: an inexpensive nitrogen source for the production of 2G ethanol from sugarcane bagasse hydrolysate

Rice (Oryza sativa) Bran and Soybean (Glycine max) Meal: Unconventional Supplements in the Mead Production

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