Optimization of Fermentation Temperature and Mash Specific Gravity for Fuel Alcohol Production

Wang, S.; Ingledew, W. M.; Thomas, K. C.; Sosulski, K.; Sosulski, F. W.

doi:10.1094/cchem.1999.76.1.82

Cited by 39 publications

(18 citation statements)

References 18 publications

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“…In addition, moisture removal has been reported as a function of many factors such as temperature, time, humidity, etc. (Wang et al, 1999).The other possibility that might have contributed to the reduction of moisture content may be the loss of moisture along with the leaching of nutrients through the permeable leaf and leaf sheathes (during surface fermentation at Phase I) and pit (during pit fermentation at Phase II). Addition of the traditional starter culture (gamancho) is another possibility that might contribute to the reduction of moisture through the metabolic activity of high level of microorganisms contained within the gamancho.…”

Section: Discussionmentioning

confidence: 99%

The microbiology of Kocho: An Ethiopian Traditionally Fermented Food from Enset (Ensete ventricosum)

Karssa¹,

Ali²,

Gobena³

2014

Int J Life Sci

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Kocho is starchy food product obtained from a mixture of the scraped pulp of pseudo stem and pulverized corm of enset plant (Ensete ventricosum). Ensete ventricosum is a drought resistant plant and can be cultivated as an alternative food source for food security problem around the globe. This study was conducted to examine the fermentation process, the microbial dynamics and the physicochemical changes that occur during traditional fermentation of kocho. Survey on kocho fermentation was carried out at three localities in the vicinity of Hawassa city, Southern Ethiopia. Matured enset plants were purchased and processed and fermented following the traditional methods practiced by the Sidama (local people living in and around Hawasa City) women. Kocho samples were taken for microbiological and physicochemical analysis. The fermentation process was conducted in two Phases: Phase I (surface fermentation or without burring) and Phase II (pit fermentation or buried in pit) under five treatment conditions (kocho dough with traditional starter culture in bucket at surface or not buried in the pit, Kocho dough without traditional starter in bucket at surface or not buried, kocho dough with traditional starter culture in bucket buried in the pit, kocho dough without traditional starter culture in bucket buried in the pit and traditional kocho fermentation in pit). At Phase I, Aerobic mesophilic counts (AMC) were varied between 3.8 and 7.8 log CFU/g in all treatments. Correspondingly lactic acid bacteria (LAB) and yeasts were varied between 2.3 to 9.5 and 2.1 to 8.3 log CFU/g respectively. The pH value ranged from 6.12 to 4.50. At Phase II, AMC showed decreasing trend and enterobacteriaceae were totally inhibited towards the end as pH value lowered. Inconsistent variation was observed on LAB and yeast counts. Results suggested that LAB and yeasts were identified as the major microorganisms responsible for the fermentation of kocho. The isolates need further investigation to identify to species and/or strain level and use in starter culture development. DOI: http://dx.doi.org/10.3126/ijls.v8i1.8716

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Section: Discussionmentioning

confidence: 99%

The microbiology of Kocho: An Ethiopian Traditionally Fermented Food from Enset (Ensete ventricosum)

Karssa¹,

Ali²,

Gobena³

2014

Int J Life Sci

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“…However, the solid loadings during the ethanol process are restricted to 30–32 % w/w due to high viscosities, and yeast stress by high glucose and ethanol concentrations [12–14]. High-solid loadings can lead to higher final ethanol concentrations; however, low ethanol yields (liters/metric ton or gallons/bushel) are observed because of strong ethanol inhibition [15]. Simultaneous stripping off ethanol under vacuum during SSF process is one of the potential approaches to reduce the ethanol inhibition and achieve high-solid loadings [16].…”

Section: Introductionmentioning

confidence: 99%

Dry-grind processing using amylase corn and superior yeast to reduce the exogenous enzyme requirements in bioethanol production

Kumar

Singh

2016

Biotechnol Biofuels

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BackgroundConventional corn dry-grind ethanol production process requires exogenous alpha and glucoamylases enzymes to breakdown starch into glucose, which is fermented to ethanol by yeast. This study evaluates the potential use of new genetically engineered corn and yeast, which can eliminate or minimize the use of these external enzymes, improve the economics and process efficiencies, and simplify the process. An approach of in situ ethanol removal during fermentation was also investigated for its potential to improve the efficiency of high-solid fermentation, which can significantly reduce the downstream ethanol and co-product recovery cost.ResultsThe fermentation of amylase corn (producing endogenous α-amylase) using conventional yeast and no addition of exogenous α-amylase resulted in ethanol concentration of 4.1 % higher compared to control treatment (conventional corn using exogenous α-amylase). Conventional corn processed with exogenous α-amylase and superior yeast (producing glucoamylase or GA) with no exogenous glucoamylase addition resulted in ethanol concentration similar to control treatment (conventional yeast with exogenous glucoamylase addition). Combination of amylase corn and superior yeast required only 25 % of recommended glucoamylase dose to complete fermentation and achieve ethanol concentration and yield similar to control treatment (conventional corn with exogenous α-amylase, conventional yeast with exogenous glucoamylase). Use of superior yeast with 50 % GA addition resulted in similar increases in yield for conventional or amylase corn of approximately 7 % compared to that of control treatment. Combination of amylase corn, superior yeast, and in situ ethanol removal resulted in a process that allowed complete fermentation of 40 % slurry solids with only 50 % of exogenous GA enzyme requirements and 64.6 % higher ethanol yield compared to that of conventional process.ConclusionsUse of amylase corn and superior yeast in the dry-grind processing industry can reduce the total external enzyme usage by more than 80 %, and combining their use with in situ removal of ethanol during fermentation allows efficient high-solid fermentation.

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“…[17,20,21] Maize [22] and wheat starch must be converted into sugars before fermentation. [23,24] Additionally, there are other starchy materials that may serve as a source for bioethanol including cassava, rye, barley, tricilate, sorghum and potato.…”

Section: Introductionmentioning

confidence: 99%

Biochemical studies on the production of biofuel (bioethanol) from potato peels wastes by Saccharomyces cerevisiae: effects of fermentation periods and nitrogen source concentration

Sheikh

Al-Bar

Ahmed

2016

Biotechnology & Biotechnological Equipment

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Optimization of Fermentation Temperature and Mash Specific Gravity for Fuel Alcohol Production

Cited by 39 publications

References 18 publications

The microbiology of Kocho: An Ethiopian Traditionally Fermented Food from Enset (Ensete ventricosum)

The microbiology of Kocho: An Ethiopian Traditionally Fermented Food from Enset (Ensete ventricosum)

Dry-grind processing using amylase corn and superior yeast to reduce the exogenous enzyme requirements in bioethanol production

Biochemical studies on the production of biofuel (bioethanol) from potato peels wastes by Saccharomyces cerevisiae: effects of fermentation periods and nitrogen source concentration

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