Cold hydrolysis of cassava pulp and its use in simultaneous saccharification and fermentation (SSF) process for ethanol fermentation

Siriwong, Tanyaporn; Laimeheriwa, Bustomi; Aini, Uyun Nurul; Cahyanto, Muhammad Nur; Reungsang, Alissara; Salakkam, Apilak

doi:10.1016/j.jbiotec.2019.01.003

Cited by 32 publications

(17 citation statements)

References 33 publications

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“…In said study, the authors reported a concentration of 91 % w/w of hydrolyzed starch after cassava flour was hydrolyzed with α-amylase for 2 h (one hour more than the time employed in this study). Also, this yield doubled those reported in [8], [20], and [21] concentration similar to that obtained in [14] after the enzymatic hydrolysis of 10 % w/v of Dioscorea alata, Dioscorea esculenta, and Dioscorea hispida. Moreover, our results can be compared to those obtained with other Andean tubers (i.e., cassava, potato, and sweet potato).…”

Section: Enzymatic Treatment Resultssupporting

confidence: 90%

“…However, the reducing sugar concentration after saccharification was higher for Dioscorea rotundata (90 ± 4 % of starch hydrolysis yield versus 52, 56, and 58 % for cassava, potato, and sweet potato, respectively). Furthermore, the hydrolysis yield reported here (90 ±2 % of hydrolysis yield and 111.2 g/L of TRS) is higher than that of all starchy sources evaluated in [20] for trays with a yam concentration of 15 % w/w (49, 50, and 52 % of hydrolysis yield and 83, 85, and 78 g/L of TRS).…”

Section: Enzymatic Treatment Resultscontrasting

confidence: 60%

“…Moreover, our results can be compared to those obtained with other Andean tubers (i.e., cassava, potato, and sweet potato). For instance, the authors in [20] evaluated the optimal starch concentration of the three tubers mentioned above for enzymatic hydrolysis and ethanol production via Sequential Saccharification and Fermentation (SeqSF) and SSF. Their results are similar to those of the Dioscorea rotundata starch obtained in this study.…”

Section: Enzymatic Treatment Resultsmentioning

confidence: 99%

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Bioethanol Production from Yam (Dioscorea Rotundata) Using Simultaneous Saccharification and Fermentation (SSF)

Villar

Sarmiento-Zea

León-Pulido

et al. 2021

TecnoL.

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Yam is a starchy tuber mainly used in food preparation but with high potential applications in other fields such as pharmaceutical and bioplastic production. Colombia is among the top twelve yam producing countries worldwide and ranked first in terms of yield of tons per hectare planted. Yam production has specifically been concentrated in the Caribbean region, which is why this tuber is very little known in the inland regions. In this study, we evaluated Simultaneous Saccharification and Fermentation (SSF) for bioethanol production from yam (Dioscorea rotundata) using Saccharomyces bayanus. Ethanol production technologies involve the fermentation and hydrolysis of consumable raw materials (i.e., sugar cane and corn) which are quite mature around the world. For this reason, the process under analysis combined three phases: 60 min of gelatinization, enzymatic hydrolysis (divided into 40 min of liquefaction with α-amylase and 20 min of saccharification with glucoamylase), and 27 h of fermentation with no enzyme recovery. We used different yam concentrations (10, 12.5, 15, and 18 % w/w) in a wet basis. SSF was monitored along time, and total reducing sugars and ethanol concentration were quantified. The hydrolysis yield, was calculated based on the theoretical starch available in the tuber, was 90 % of starch mass for samples with a yam concentration of 10 and 15 % w/w. Regarding ethanol, the best result (a productivity of 0.19 g/Lh-1) was obtained with the sample with a yam concentration of 10 % w/w. Therefore, yam is a starchy material suitable to produce bioethanol via SSF.

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Section: Enzymatic Treatment Resultssupporting

confidence: 90%

Section: Enzymatic Treatment Resultscontrasting

confidence: 60%

Section: Enzymatic Treatment Resultsmentioning

confidence: 99%

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Bioethanol Production from Yam (Dioscorea Rotundata) Using Simultaneous Saccharification and Fermentation (SSF)

Villar

Sarmiento-Zea

León-Pulido

et al. 2021

TecnoL.

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“…However, with the raw‐starch method, the uncooked raw materials are hydrolyzed under cold conditions to produce fermentable sugars, which are then converted to ethanol by yeasts 6 . In comparison with the conventional method, raw‐starch fermentation can simplify the brewing process, decrease the energy input, and reduce the production cost 7,8 . More nutritional components can also be retained in wine as heating is avoided.…”

Section: Introductionmentioning

confidence: 99%

Production of an innovative mixed Qu (fermentation starter) for waxy maize brewing and comparison of the quality of different waxy maize wines

Chang

Hou

et al. 2020

J Sci Food Agric

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BACKGROUND Waxy maize (Zea mays L. sinensis Kulesh) is a good material for brewing. Waxy maize wine, a kind of Chinese rice wine, is strongly affected by a fermentation starter named Qu. In this study, an innovative mixed Qu, consisting of two yeasts and three molds, was produced and the raw‐starch brewing method was applied in winemaking. Three other waxy maize wines fermented by three kinds of commercial Qu were also analyzed for comparison. RESULTS Due to superb growth and fermentation characteristics, Saccharomyces cerevisiae CICC1009 and Pichia anomala CICC1851 were chosen to produce yeast Qu. The addition amount of yeast Qu was determined to be 30 g kg−1. In terms of chemical properties, mixed Qu was more suitable for making maize wine by the raw‐starch brewing method than the three kinds of commercial Qu with which it was compared. The most influential components for the overall aroma profile in maize wines fermented by mixed Qu and Mifeng Qu were ethyl butyrate and β‐damascenone, respectively, while in maize wines fermented by Angel Qu and Like Qu the most influential component was ethyl octanoate. Obvious differences were found among four maize wines regarding bitterness, umami, richness, saltiness, and sourness by the electronic tongue. The olfactory characteristics of maize wine fermented by Mifeng Qu were quite different from the other three according to the electronic nose. CONCLUSION The innovative mixed Qu can be considered as an excellent starter for raw‐starch brewing of waxy maize. The chemical indices and volatile flavor compounds of waxy maize wines were greatly affected by different kinds of Qu. © 2020 Society of Chemical Industry

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“…The cold hydrolysis at 50 °C for 2 h, followed by at 30 °C for 72 h gave satisfactory saccharification result. Its further SSF yielded ethanol at a concentration of 27.4 g/L, a yield coefficient on CP of 0.27 g/g with 57.8% efficiency [26]. A single-step ethanol production from raw cassava starch by K. marxianus SS106 in 5-L stirred tank fermenter by cold hydrolysis process was conducted.…”

Section: Introductionmentioning

confidence: 99%

Single-Step Ethanol Production from Raw Cassava Starch Using a Combination of Raw Starch Hydrolysis and Fermentation, Scale-Up from 5-L Laboratory and 200-L Pilot Plant to 3,000-L Industrial Fermenters

Krajang

Malairuang

Sukna

et al. 2020

Preprint

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Background: A single-step ethanol production is the combination of raw cassava starch hydrolysis and fermentation. For the development of raw starch consolidated bioprocessing technologies, this research was to investigate the optimum conditions and technical procedures for the production of ethanol from raw cassava starch in a single step. It successfully resulted in high yields and productivities of all the experiments from the laboratory, the pilot, through the industrial scales. Yields of ethanol concentration are comparable with those in the commercial industries that use molasses and hydrolyzed starch as the raw materials.Results: Before single-step ethanol production, studies of raw cassava starch hydrolysis by a granular starch hydrolyzing enzyme, StargenTM002, were carefully conducted. It successfully converted 80.19% (w/v) of raw cassava starch to glucose at a concentration of 176.41 g/L with a productivity at 2.45 g/L/h when it was pretreated at 60 °C for 1 h with 0.10% (v/w dry starch basis) of Distillase ASP before hydrolysis. The single-step ethanol production at 34 °C in a 5-L fermenter showed that Saccharomyces cerevisiae (Fali, active dry yeast) produced the maximum ethanol concentration, pmax at 81.86 g/L (10.37% v/v) with a yield coefficient, Yp/s of 0.43 g/g, a productivity or production rate, rp at 1.14 g/L/h and an efficiency, Ef of 75.29%. Scale-up experiments of the single-step ethanol production using this method, from the 5-L fermenter to the 200-L fermenter and further to the 3,000-L industrial fermenter were successfully achieved with essentially good results. The values of pmax, Yp/s, rp, and Ef of the 200-L scale were at 80.85 g/L (10.25% v/v), 0.42 g/g, 1.12 g/L/h and 74.40%, respectively and those of the 3,000-L scale were at 70.74 g/L (8.97% v/v), 0.38 g/g, 0.98 g/L/h and 67.56%, respectively. Because of using raw starch, major by-products, i.e., glycerol, lactic acid, and acetic acid of all three scales were very low, in ranges of 0.940−1.140, 0.046−0.052, 0.000−0.059 (% w/v), respectively, where are less than those values in the industries.Conclusion: The single-step ethanol production using the combination of raw cassava starch hydrolysis and fermentation of three fermentation scales in this study is practicable and feasible for the scale-up of industrial production of ethanol from raw starch.

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Cold hydrolysis of cassava pulp and its use in simultaneous saccharification and fermentation (SSF) process for ethanol fermentation

Cited by 32 publications

References 33 publications

Bioethanol Production from Yam (Dioscorea Rotundata) Using Simultaneous Saccharification and Fermentation (SSF)

Bioethanol Production from Yam (Dioscorea Rotundata) Using Simultaneous Saccharification and Fermentation (SSF)

Production of an innovative mixed Qu (fermentation starter) for waxy maize brewing and comparison of the quality of different waxy maize wines

Single-Step Ethanol Production from Raw Cassava Starch Using a Combination of Raw Starch Hydrolysis and Fermentation, Scale-Up from 5-L Laboratory and 200-L Pilot Plant to 3,000-L Industrial Fermenters

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