Evaluating the potential of wine-making residues and corn cobs as support materials for cell immobilization for ethanol production

Abstract

Three wine-making residues (grape seeds, skins and stems), and corn cobs were evaluated as support material for immobilization of Saccharomyces cerevisiae and the ethanol production by the immobilized cells was assessed. The main objective of this study was to find an abundant and low cost material suitable for the cells immobilization and able to be used in a next step of wine production by immobilized yeast cells. The four natural materials were used as support in two different forms: untreated, and treated by a sequence of acid and basic reactions. Untreated grape skin and corn cobs provided the highest cell immobilization results (25.1 and 22.2 mg cells/g support, respectively). The maximum ethanol production yield (about 0.50 g/g) was also obtained when the cells were immobilized in these untreated materials. It was also found that the support materials released nutrients to the medium, which favored the yeast development and the ethanol production. The use of immobilized cells systems under agitated conditions gave ethanol yields similar to those obtained by the static fermentations, but the immobilized cell concentration was significantly lower. In brief, static fermentation with cells immobilized on grape skins or corn cobs appear to be an interesting alternative for use on wine-making. The use of grape skins, particularly, which is a by-product of the wine elaboration, could be of larger interest to obtain an integrated wine production process with by-product reuse.

Sugar beet pulp as a carrier for Lactobacillus paracasei in lactic acid fermentation of agro-industrial waste

“…While the viable cell number observed in 24 h and 48 h was comparable in both fermentation modes, all significant parameters of LA fermentation achieved in the immobilized cells system were superior to those of batch fermentation with free cells. These findings are in agreement with many other studies (Chronopoulos et al, 2002;Chantawongvuti et al, 2010;Genisheva et al, 2011;Kumar et al, 2014) indicating that immobilized cells improved conversion efficiency and consequently resulted in superior fermentation performances. It was previously shown that natural materials used for cell immobilization could provide valuable nutrients to the medium, thus contributing to better performance of the producing microorganisms (Genisheva et al, 2011).…”

Sugarcane Bagasse as a Carrier for the Immobilization of Saccharomyces cerevisiaein Bioethanol Production

“…Sugarcane bagasse as much as 2.5, 5, 10, and 20 g were hydrated by modifying the method according to Vurovic & Razmovski [15], decanted, autoclaved at 121 °C for 15 minutes and then mixed with 50 mL yeast suspension in flask. The mixture was incubated at room temperature (30 ± 2 °C) on rotary shaker (120 rpm) for 24 hour [6].…”

“…Many reports have suggested various immobilization carriers for bioethanol fermentation, such as sorghum bagasse [9,12], orange peel [13], rice hulls [14], corn cobs [15], sugar beet pulp [16], palm pressed fiber [17], cork (Sonneratia caseolaris) root [18], and sugarcane bagasse [8].…”

Sodium Hydroxide-Steam Explosion Treated Oil Palm Empty Fruit Bunch: Ethanol Production and Co-Fermentation with Cane Molasses

“…The pretreatment of the PPF by size reduction and delignification improved its immobilization support. In addition, several agro-industrial wastes, such as wine pomace, corncobs, and sugar beet pulp, function as immobilization supports in ethanol production (Genisheva et al 2011;Vucurovic and Razmovski 2012). The advantages of using cells immobilized to a natural immobilization support are the ease of operation, less adverse affects, and the natural replacement of old cells with new active fermenting ones.…”