Modelling of ethanol production by Saccharomyces cerevisiae from a glucose and maltose mixture

Lee, Yong Seok; Lee, Woo Gi; Chang, Yong Keun; Chang, Ho Nam

doi:10.1007/bf00129006

Cited by 18 publications

(7 citation statements)

References 13 publications

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“…All varieties in this study had similar productivity and yield to those obtained in other plants. However, the yield of the product relative to the substrate was lower (Y P/S ¼ 0.46 for BRS 508 and 0.463 for sugar cane juice) compared to the theoretical yield of 0.511 [39,40]. It is noteworthy that the species BR 508 showed a higher percentage of sucrose than the BR 506 and BR 509 and a higher percentage of glucose than the BR 511.…”

Section: Alcoholic Fermentation Of the Juice Of Sweet Sorghummentioning

confidence: 83%

Evaluation of potential ethanol production and nutrients for four varieties of sweet sorghum during maturation

et al. 2014

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Sweet sorghum was investigated to an alternate feedstock for fuel ethanol production. juices from 4 sorghum varieties (BRS 506, BRS 508, BRS 509, BRS 511 and BRS); all developed by Embrapa (Brazilian Agricultural Research Corporation) Maize and Sorghum) were evaluated for sugar, starch and nutrient contents and theoretical ethanol yields. The levels of nitrogen, phosphorus, calcium, magnesium, starch and sugars (glucose, fructose and sucrose) were measured weekly over a period of 70 days. Fermentations were performed using yeast Saccharomyces cerevisiae. BRS 508, BRS 509 and BRS 511 showed potential to be useful for industrial applications for maturities exceeding 30 days. BRS 511 showed the highest sugar production, with levels higher than 140 g/L during the majority of the experiment and reaching a maximum of 191 g/L. All varieties showed similar behaviors with respect to nutrient content, which was characterized by a decrease in nutrient concentrations over the period analyzed. Juice from BRS 508 was successfully fermented within 8 h with a productivity (9.0 g/L h) and yield (90.5% of theoretical) similar to those observed for sugar cane juice.

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Section: Alcoholic Fermentation Of the Juice Of Sweet Sorghummentioning

confidence: 83%

Evaluation of potential ethanol production and nutrients for four varieties of sweet sorghum during maturation

et al. 2014

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“…So, we could think there was a complex regulation between the fermentation of glucose and maltose, and the starch hydrolysis. Refering to the literature [11], maltose consumption should be repressed by glucose but no paper had already described what interactions should exist between the sugar consumption, the fermentation and the starch hydrolysis. The ®rst study, before establishing the regulation process, was to describe the sugar pro®les during the SSF process.…”

Section: Resultsmentioning

confidence: 99%

“…These results corroborate the studies of Ernandes et al [12] who observed that maltose uptake will normally begin when approximately 50% of the initial glucose concentration in the wort has been taken up by the yeast, as a consequence of the glucose repression effect on maltose consumption. This repression effect has been con®rmed by using the Lee's model [11], and the sugar consumption is set up like this: glucose then maltose and ®nally maltotriose.…”

Section: Resultsmentioning

confidence: 99%

“…If all components were presents in the wort, glucose is the unique regulating factor for the ethanol production velocity because maltose is not metabolized by Zymomonas mobilis. At the beginning of the simultaneous-sacchari®-cation-fermentation process carried out with Saccharomyces cerevisiae, maltose is the major sugar in the wort, and it has been reported that a major limiting factor in the fermentation of maltose is the repressing effect of glucose [10,11]. In consequence, glucose should have a repressive effect on the transport of maltose.…”

Section: Introductionmentioning

confidence: 99%

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Role of the maltose in the simultaneous-saccharification-fermentation process from raw wheat starch and Saccharomyces cerevisiae

Montesinos

Navarro

2000

Bioprocess Engineering

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During the simultaneous-sacchari®cation-fermentation from raw wheat starch, amyloglucosidase and commercial yeast, Saccharomyces cerevisiae, the fermentescible sugars pro®le, at the beginning of the process, plays a great role in the process regulation. From a lique®ed wort, fermentescible sugars were glucose, maltose and maltotriose at concentration of 2 g/l, 40 g/l and 7 g/l, respectively. A complete hydrolysis of starch leads to a potential glucose concentration of 150 g/l. The general mechanism of a simultaneous-sacchari®cation-fermentation occurs into two steps: the production of fermentescible sugars and the consumption of these by the yeast. In our case, maltose, dominating sugar in the wort, is the most signi®cant sugar in the process regulation because it was substrate not only for the amyloglucosidase but also for the yeast. The maltose consumption by the yeast is repressed by the glucose, itself produced by the sacchari®cation. We demonstrated that the apparent drop of maltose concentration in the wort acts as an activator of the amyloglucosidase and this fact allows a rapid ethanol production. The process is regulated by different interactions between glucose, maltose and maltotriose, the three sugars that, on one hand, are produced by the enzyme and on the other hand are used by the yeast.

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“…A similar approach was employed by Lee et al [60] when they modeled the batch ethanol production by S. cerevisiae from a mixture of glucose and maltose. One term ξ was included in the equation of μ M to represent the glucose repression effect upon the maltose consumption.…”

Section: Eq (36) [48]mentioning

confidence: 99%

Kinetic Modeling of 1‐G Ethanol Fermentations

Oliveira¹,

Stremel²,

Dechechi³

et al. 2017

Fermentation Processes

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The most recent rise in demand for bioethanol, due mainly to economic and environmental issues, has required highly productive and efficient processes. In this sense, mathematical models play an important role in the design, optimization, and control of bioreactors for ethanol production. Such bioreactors are generally modeled by a set of first-order ordinary differential equations, which are derived from mass and energy balances over bioreactors. Complementary equations have also been included to describe fermentation kinetics, based on Monod equation with additional terms accounting for inhibition effects linked to the substrate, products, and biomass. In this chapter, a reasonable number of unstructured kinetic models of 1-G ethanol fermentations have been compiled and reviewed. Segregated models, as regards the physiological state of the biomass (cell viability), have also been reviewed, and it was found that some of the analyzed kinetic models are also applied to the modeling of second-generation ethanol production processes.

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Modelling of ethanol production by Saccharomyces cerevisiae from a glucose and maltose mixture

Cited by 18 publications

References 13 publications

Evaluation of potential ethanol production and nutrients for four varieties of sweet sorghum during maturation

Evaluation of potential ethanol production and nutrients for four varieties of sweet sorghum during maturation

Role of the maltose in the simultaneous-saccharification-fermentation process from raw wheat starch and Saccharomyces cerevisiae

Kinetic Modeling of 1‐G Ethanol Fermentations

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