Desulfurization of biodiesel produced from waste fats, oils and grease using β-cyclodextrin

Liu, Cong; Provatas, Anthony A.; Parnas, Richard S.

doi:10.1016/j.seppur.2022.122417

Cited by 2 publications

(1 citation statement)

References 42 publications

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“…Resin adsorption and elution methods, as well as ultrasound-assisted techniques, were utilized for the extraction and purification of soyasaponins [12,13]. Phospholipids have been produced by using an organic solvent extraction process after acid precipitation [14]. Additionally, kynurenic acid, enzymes, bacterial cellulose, bio-methane, ethanol, and cells have been produced by microbial fermentation using soy molasses as a source of carbon and nitrogen [15][16][17][18][19].…”

Section: Introductionmentioning

confidence: 99%

The Identification of a Strain for the Biological Purification of Soy Molasses to Produce Functional Soy Oligosaccharides and Optimize Purification Conditions

Yang,

Ma,

Wang

et al. 2024

Foods

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Soy molasses is rich in oligosaccharides like sucrose, stachyose, and raffinose, with stachyose and raffinose being functional oligosaccharides. Harnessing soy molasses for the production of functional soy oligosaccharides (FSO) can significantly elevate its value. Biological purification, a method leveraging the selective utilization of different carbon sources by microorganisms, allows for the specific removal of sucrose from soy molasses while preserving stachyose and raffinose, thereby increasing the FSO content. This research identified a yeast named YT312 with strong purification capabilities for soy molasses and optimized the purification conditions. The study revealed that yeast YT312 was Wickerhamomyces anomalus, exhibiting a broad range of growth temperatures and pH levels alongside a high tolerance to glucose, sucrose, and NaCl. Through single-factor and orthogonal experiments, it was established that under specific conditions—0.375% inoculum size, 30 °C fermentation temperature, 150 rpm shaking speed, 10-fold dilution ratio, pH of 7, and 12 h of fermentation—sucrose was completely removed from soy molasses, while functional raffinose and stachyose were retained at rates of 96.1% and 90.2%, respectively. Consequently, W. anomalus YT312 displayed exceptional characteristics for the biological purification of soy molasses and the production of FSO.

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