Ethanol production from sugar beet molasses by S. cerevisiae entrapped in an alginate–maize stem ground tissue matrix

Razmovski, Radojka N.; Vučurović, Vesna M.

doi:10.1016/j.enzmictec.2010.12.015

Cited by 44 publications

(34 citation statements)

References 40 publications

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“…These observations are consistent with the findings of Stanley et al (2010) and Razmovski and Vucurovic (2011).…”

Section: Discussionsupporting

confidence: 83%

“…Since the relationship between the fermentative ability and viability of yeast is intimate (Singh et al, 2009;Yamada et al, 2009;Ghorbani et al, 2011and Razmovski andVucurovic, 2011) the ethanol tolerance of the experimental yeast was studied by Cortes et al (2010). These observations are consistent with the findings of Stanley et al (2010) and Razmovski and Vucurovic (2011).…”

Section: Discussionmentioning

confidence: 99%

“…Ethanol production via yeast fermentation may provide an economically competitive source of energy (Cysewski and Wilke, 1978;Nguyen et al, 2009;Zhao and Bai, 2009;Csoma et al, 2010;Ding et al, 2010;Dutta et al, 2010;Ibrahim et al, 2010;Jeon and Park, 2010;Oda et al, 2010;Tang et al, 2010;Ghorbani et al, 2011;Razmovski and Vucurovic, 2011). Among the crucial microbial selection and adaptation are: substrate selection and preparation, microbial selection and adaptation optimization of fermentation conditions and improvement of fermentation technology.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Some Fermentation Parameters on Ethanol Production from Beet Molasses by <i>Saccharomyces cerevisiae</i> CAIM13

Al-Judaibi¹

2011

American Journal of Agricultural and Biological Sciences

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Problem statement: Some component of fermentation medium showed to reduce the Saccharomyces cerivisae production of ethanol. Approach: This study was designed to evaluate the role of some fermentation parameters in affecting ethanol productivity from beet molasses BM by Saccharomyces cerevisiae CAIM13. Results: Increase in cell concentration (inoculums size) of the yeast above 3.6×105 cells/100 mL decreased the ethanol yield. The yeast could tolerate ethanol concentration up to 10% but failed to grow at concentration of 12 and 15%. Employment of a benchscale tank fermenter enhanced the fermentation efficiency. 77% of BM sugars were assimilated after 48h giving a concentration of 5.4% ethanol. Utilization of a cell-recycling technique showed that the tested organism was capable of performing four fermentation cycles. The mud-free, H 2 SO 4 -treated beet molasses TBM was superior to sucrose in the repeated batch fermentation technique. A continuousflow fermentation technique employing immobilized yeast cells yielded maximum ethanol productivity after 6 days. Conclusion: The present investigation has demonstrated the importance of some fermentation parameters in improving the alcoholic fermentation technology of BM. When free cells of S. cerevisiae. In the case of immobilized cells, the continuous-flow technique speared superior to the repeated batch-fermentation technique in production of alcohol from TBM.

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“…These observations are consistent with the findings of Stanley et al (2010) and Razmovski and Vucurovic (2011).…”

Section: Discussionsupporting

confidence: 83%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of Some Fermentation Parameters on Ethanol Production from Beet Molasses by <i>Saccharomyces cerevisiae</i> CAIM13

Al-Judaibi¹

2011

American Journal of Agricultural and Biological Sciences

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“…Immobilization of organisms such as the yeast S. cerevisiae [44][45] or bacteria like Zymomonas mobilis 46 and E. coli on different support materials for ethanol production from molasses 47 or whey powder 18 have been reported. The main advantages of immobilized cells compared with free cells for ethanol fermentation are in providing increased yield and viability for successive, repeated fermentations without the need to prepare fresh inocula each time reviewed by Kourkoutas et al 16 Higher ethanol yields of immobilized versus free cells have been reported 44,46 for yeast, and for ethanologenic E. coli.…”

Section: Immobilization Of Cellsmentioning

confidence: 99%

Repeated batch fermentation of immobilizedE. coliexpressingVitreoscillahemoglobin for long-term use

et al. 2017

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This study describes an efficient and reusable process for ethanol production from medium containing whey powder, using alginate immobilized ethanologenic E. coli strains either expressing (TS3) or not expressing (FBR5) Vitreoscilla hemoglobin. Reuseabilities of the FBR5 and TS3 strains were investigated regarding their ethanol production capacities over the course of 15 successive 96-h batch fermentations. The ethanol production was fairly stable over the entire duration of the experiment, with strain TS3 maintaining a substantial advantage over strain FBR5. Storage of both strains in 2 different solutions for up to 60 d resulted in only a modest loss of ethanol production, with strain TS3 consistently outperforming strain FBR5 by a substantial amount. Strains stored for 15 or 30 d maintained their abilities to produce ethanol without dimunition over the course of 8 successive batch fermentations; again strain TS3 maintained a substantial advantage over strain FBR5 throughout the entire experiment. Thus, immobilization is a useful strategy to maintain the advantage in ethanol productivity afforded by expression of Vitreoscilla hemoglobin over long periods of time and large numbers of repeated batch fermentations, including, as in this case, using media with food processing wastes as the carbon source.

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“…This yeast strain is not only capable of growing and fermenting a high yield of ethanol at high temperatures, but also possesses several benefits for ethanol fermentation, such as a decreased risk of contamination, as well as energy conservation through a reduction in cooling costs Fonseca et al, 2008;Abdel-Banat et al, 2010). Furthermore, immobilization of the yeast cells during ethanol fermentation offers several advantages, such as simple cell separation from the medium, better operational stability and cell viability during several cycles of operation, reduced substrate and product inhibition, and enhanced yield and ethanol tolerance (Behera et al, 2010b;Razmovski and Vučurović, 2011).…”

Section: Introductionmentioning

confidence: 99%

Efficient entrapment of Kluyveromyces marxianus DBKKUY-103 in polyvinyl alcohol hydrogel for ethanol production from sweet sorghum juice

Nonthasen¹,

Piyatheerawong²,

Thanonkeo³

2015

Turk J Biol

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The aim of this investigation was to optimize immobilization conditions to entrap Kluyveromyces marxianus DBKKUY-103 during ethanol fermentation from sweet sorghum juice using a response surface methodology. The effects and interactions of variables involved in cell entrapment using polyvinyl alcohol and sodium alginate were studied through a fractional factorial design. The results suggested that the primary variables involved in cell entrapment that significantly affected ethanol fermentation were sodium sulfate concentration, polyvinyl alcohol, and sodium alginate contents (P < 0.01). Subsequently, these variables were optimized for the preparation of cell entrapment based on response surface methodology and using central composite design. The results indicate that cell entrapment can achieve an ethanol concentration of 81.56 g L -1 under the following optimal conditions: bead gel diameter of 4.0 mm, calcium chloride concentration of 0.3 M, polyvinyl alcohol content of 10.09% (w v -1 ), sodium alginate content of 3.39% (w v -1 ), and sodium sulfate concentration of 0.44 M. Furthermore, statistical analysis of the model reveals that it adequately fit the experimental data (P < 0.01, R 2 = 0.9879). Therefore, this model can be used to efficiently prepare entrapped cells for ethanol production.

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Ethanol production from sugar beet molasses by S. cerevisiae entrapped in an alginate–maize stem ground tissue matrix

Cited by 44 publications

References 40 publications

Effect of Some Fermentation Parameters on Ethanol Production from Beet Molasses by <i>Saccharomyces cerevisiae</i> CAIM13

Effect of Some Fermentation Parameters on Ethanol Production from Beet Molasses by <i>Saccharomyces cerevisiae</i> CAIM13

Repeated batch fermentation of immobilizedE. coliexpressingVitreoscillahemoglobin for long-term use

Efficient entrapment of Kluyveromyces marxianus DBKKUY-103 in polyvinyl alcohol hydrogel for ethanol production from sweet sorghum juice

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