Production of Ethanol by an Integrated Valorization of Olive Oil Byproducts. The Role of Phenolic Inhibition (2 pp)

Zanichelli, Dario; Carloni, F.; Hasanaj, E.; D’Andrea, N.; Filippini, A.; Setti, Leonardo

doi:10.1065/espr2006.06.316

Cited by 28 publications

(2 citation statements)

References 6 publications

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“…The fermentation kinetics of molasses mixed with OMWW where S. cerevisiae was immobilized affected the ethanol yield, reaching values up to 67.8 g/L per day. Moreover, Zanichelli et al [97] proposed a multiphase treatment using S. cerevisiae added to OMWW with glucose, to a final sugar concentration of 200 g/L, with A. niger extract to hydrolyze the present polysaccharides. Although S. cerevisiae showed low fermentative performance, indigenous strains belonging to Pichia fermentans and Candida spp.…”

Section: Production Of Bio-energy and Biofuelsmentioning

confidence: 99%

Olive Mill Wastewater as Renewable Raw Materials to Generate High Added-Value Ingredients for Agro-Food Industries

et al. 2021

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Olive oil production represents an agro-industrial activity of vital economic importance for many Mediterranean countries. However, it is associated with the generation of a huge amount of by-products, both in solid and liquid forms, mainly constituted by olive mill wastewater, olive pomace, wood, leaves, and stones. Although for many years olive by-products have only been considered as a relevant environmental issue, in the last decades, numerous studies have deeply described their antioxidant, anti-inflammatory, immunomodulatory, analgesic, antimicrobial, antihypertensive, anticancer, anti-hyperglycemic activities. Therefore, the increasing interest in natural bioactive compounds represents a new challenge for olive mills. Studies have focused on optimizing methods to extract phenols from olive oil by-products for pharmaceutical or cosmetic applications and attempts have been made to describe microorganisms and metabolic activity involved in the treatment of such complex and variable by-products. However, few studies have investigated olive oil by-products in order to produce added-value ingredients and/or preservatives for food industries. This review provides an overview of the prospective of liquid olive oil by-products as a source of high nutritional value compounds to produce new functional additives or ingredients and to explore potential and future research opportunities.

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Section: Production Of Bio-energy and Biofuelsmentioning

confidence: 99%

Olive Mill Wastewater as Renewable Raw Materials to Generate High Added-Value Ingredients for Agro-Food Industries

et al. 2021

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“…It can be also used as substrate for the culture of certain microorganisms in order to obtain a potentially useful microbial biomass as an additive to animal feed and/or to induce a partial bioremediation of the residues (Laconi et al, 2007). In addition, the olive oil by-products contain useful compounds that can be used as substrates for the production of biofuels (Gelegenis et al, 2007;Zanichelli et al, 2007) and enzymes (Salgado et al, 2016;Leite et al, 2016;D'Annibale et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

Microorganisms Isolated from Moroccan Olive-Mill Wastes: Screening of Their Enzymatic Activities for Biotechnological Use

Misbah

Aouine

Raouan

et al. 2019

ESJ

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In this study, three samples of olive oil wastes: Olive Rinse Water (OR), Olive Mill Wastewater (OM) and Olive Pomace (OP), which were collected from an olive oil mill located at Fez-Morocco, were analyzed for their microbiota. A total of 81 isolates were obtained and constituted a microbial bank formed of 35 bacteria, 41 yeasts and 5 fungi. The microbial communities have been compared in term of metabolic potential by testing hydrolytic enzymes activities of lipase, protease, amylase, cellulase, pectinase and tannase on agar plate media. The results reveal that among the examined microorganisms, 68 isolates were able to produce at least one of the screened enzymes. The pectinase activity was the predominant one (39.51%), followed by cellulase activity (34.57%) and by lipase activity (27.16%). However, the amylase activity was observed only for 11.11% of the studied isolates, followed by protease activity (9.88%) and by tannase activity 6.17%. Thereby, considering the isolates ability to produce enzymes, they can be considered as potential candidates for industrial and biotechnological applications. Lipases

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Biotechnological production of ethanol: Biochemistry, processes and technologies

Sarris

Papanikolaou

2016

Engineering in Life Sciences

130

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The majority of environmental problems arise from the use of conventional energy sources. The liability of such problems along with the reduction of fossil energy resources has led to the global need for alternative renewable energy sources. Using renewable biofuels as energy sources is of remarkable and continuously growing importance. Producing bioethanol through conversion of waste and residual biomass can be a viable and important perspective. In the first part of this review, general concepts, approaches and considerations concerning the utilization of the most important liquid biofuels, namely biodiesel and bioethanol, are presented. Unlike biodiesel (specifically first generation biodiesel), the production of bioethanol is exclusively based on the utilization of microbial technology and fermentation engineering. In the second part of this review, the biochemistry of ethanol production, with regards to the use of hexoses, pentoses or glycerol as carbon sources, is presented and critically discussed. Differences in the glycolytic pathways between the major ethanol‐producing strains (Saccharomyces cerevisiae and Zymomonas mobilis) are presented. Regulation between respiration and fermentation in ethanol‐producing yeasts, viz. effects “Pasteur”, “Crabtree”, “Kluyver” and “Custers”, is discussed. Xylose and glycerol catabolism related with bioethanol production is also depicted and commented. The technology of the fermentation is presented along with a detailed illustration of the substrates used in the process and in pretreatment of lignocellulosic biomass, and the various fermentation configurations employed (separate hydrolysis and fermentation, simultaneous saccharification and fermentation, simultaneous saccharification and co‐fermentation and consolidated bioprocessing). Finally, the production of bioethanol under non‐aseptic conditions is presented and discussed.

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Production of Ethanol by an Integrated Valorization of Olive Oil Byproducts. The Role of Phenolic Inhibition (2 pp)

Cited by 28 publications

References 6 publications

Olive Mill Wastewater as Renewable Raw Materials to Generate High Added-Value Ingredients for Agro-Food Industries

Olive Mill Wastewater as Renewable Raw Materials to Generate High Added-Value Ingredients for Agro-Food Industries

Microorganisms Isolated from Moroccan Olive-Mill Wastes: Screening of Their Enzymatic Activities for Biotechnological Use

Biotechnological production of ethanol: Biochemistry, processes and technologies

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