Enrichment and Utilization of Thin Stillage By‐products

Tse, Timothy J.; Reaney, Martin J. T.

doi:10.1002/9781119534167.ch2

Cited by 2 publications

(3 citation statements)

References 116 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Physical clarification techniques using additives [27,28], gas flotation [29,30], centrifugation [31], and filtration [32,33] have been tested as approaches to produce protein-enriched solids from thin stillage. Another approach for improving stillage protein quality and concentration is through a two-stage fermentation strategy [15,34], where it is also possible to upgrade glycerol to higher value compounds. Where thin stillage is not suited for use as a feed, it may be used as a nitrogen-rich fertilizer for crops [35].…”

Section: Thin Stillage and Distillers' Grainsmentioning

confidence: 99%

“…Currently, there are five recognized classes of bacteriocins that are segregated primarily on their molecular size and properties [34]. Unlike traditional antibiotics, which typically act as enzyme inhibitors [116], bacteriocins elicit adverse effects by inhibiting bacterial cell growth, by disrupting essential functions (e.g., translation and transcription) [117], and by targeting the cell surface and altering membrane permeability [110,[117][118][119][120][121] (e.g., formation of membrane channels).…”

Section: Bacteriocinsmentioning

confidence: 99%

“…This is likely due to their complex molecular structure, physicochemical properties, and heterogeneity [110]; therefore, specific purification processes might be required for individual bacteriocins [110]. These difficulties and current separation and approaches to bacteriocins purification are further reviewed in Tse and Reaney (2020) [34].…”

Section: Bacteriocinsmentioning

confidence: 99%

See 2 more Smart Citations

Value-Added Products from Ethanol Fermentation—A Review

et al. 2021

Self Cite

View full text Add to dashboard Cite

Global demand for renewable and sustainable energy is increasing, and one of the most common biofuels is ethanol. Most ethanol is produced by Saccharomyces cerevisiae (yeast) fermentation of either crops rich in sucrose (e.g., sugar cane and sugar beet) or starch-rich crops (e.g., corn and starchy grains). Ethanol produced from these sources is termed a first-generation biofuel. Yeast fermentation can yield a range of additional valuable co-products that accumulate during primary fermentation (e.g., protein concentrates, water soluble metabolites, fusel alcohols, and industrial enzymes). Distillers’ solubles is a liquid co-product that can be used in animal feed or as a resource for recovery of valuable materials. In some processes it is preferred that this fraction is modified by a second fermentation with another fermentation organism (e.g., lactic acid bacteria). Such two stage fermentations can produce valuable compounds, such as 1,3-propanediol, organic acids, and bacteriocins. The use of lactic acid bacteria can also lead to the aggregation of stillage proteins and enable protein aggregation into concentrates. Once concentrated, the protein has utility as a high-protein feed ingredient. After separation of protein concentrates the remaining solution is a potential source of several known small molecules. The purpose of this review is to provide policy makers, bioethanol producers, and researchers insight into additional added-value products that can be recovered from ethanol beers. Novel products may be isolated during or after distillation. The ability to isolate and purify these compounds can provide substantial additional revenue for biofuel manufacturers through the development of marketable co-products.

show abstract