Production of fuel alcohol from wheat by VHG technology

Thomas, K. C.; Hynes, S. H.; Jones, Alison; Ingledew, W. M.

doi:10.1007/bf02916454

Cited by 114 publications

(43 citation statements)

References 15 publications

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“…Because Saccharomyces cerevisiae can ferment mashes with up to 38% (wt/vol) dissolved solids under the right conditions (21), utilizing fermentation mashes with 30% or more dissolved solids may help to provide the right conditions for yeast to outcompete contaminating bacteria. This practice may help to minimize losses in ethanol yield due to bacterial contamination.…”

Section: Discussionmentioning

confidence: 99%

“…Concentrations of dissolved solids of 20 to 24 g per 100 g grain mash are considered normal gravity by beverage and fuel alcohol distillers (22). Very-highgravity (VHG) fermentation technology has been defined as preparation of mash containing 300 or more grams dissolved solids per liter mash (21). Subsequent to this definition of VHG technology, a patent was issued for alcohol production by fermentation of "high dry solids mash" (14).…”

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confidence: 99%

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Relationship between pH and Medium Dissolved Solids in Terms of Growth and Metabolism of Lactobacilli andSaccharomyces cerevisiaeduring Ethanol Production

Narendranath

Power

2005

Appl Environ Microbiol

192

110

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The specific growth rates of four species of lactobacilli decreased linearly with increases in the concentration of dissolved solids (sugars) in liquid growth medium. This was most likely due to the osmotic stress exerted by the sugars on the bacteria. The reduction in growth rates corresponded to decreased lactic acid production. Medium pH was another factor studied. As the medium pH decreased from 5.5 to 4.0, there was a reduction in the specific growth rate of lactobacilli and a corresponding decrease in the lactic acid produced. In contrast, medium pH did not have any significant effect on the specific growth rate of yeast at any particular concentration of dissolved solids in the medium. However, medium pH had a significant (P < 0.001) effect on ethanol production. A medium pH of 5.5 resulted in maximal ethanol production in all media with different concentrations of dissolved solids. When the data were analyzed as a 4 (pH levels) by 4 (concentrations of dissolved solids) factorial experiment, there was no synergistic effect (P > 0.2923) observed between pH of the medium and concentration of dissolved solids of the medium in reducing bacterial growth and metabolism. The data suggest that reduction of initial medium pH to 4.0 for the control of lactobacilli during ethanol production is not a good practice as there is a reduction (P < 0.001) in the ethanol produced by the yeast at pH 4.0. Setting the mash (medium) with >30% (wt/vol) dissolved solids at a pH of 5.0 to 5.5 will minimize the effects of bacterial contamination and maximize ethanol production by yeast.

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Section: Discussionmentioning

confidence: 99%

mentioning

confidence: 99%

Relationship between pH and Medium Dissolved Solids in Terms of Growth and Metabolism of Lactobacilli andSaccharomyces cerevisiaeduring Ethanol Production

Narendranath

Power

2005

Appl Environ Microbiol

192

110

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“…Very high gravity (VHG) fermentation is one such process improvement aimed at increasing both the rate of fermentation and ethanol concentration. The technology involves preparation and fermentation of media containing 300 g or more of dissolved solids per liter [4]. VHG fermentation influences the five basic fermentation assets: (1) plant and equipment, (2) raw materials, (3) utilities and consumables, (4) personnel, and (5) money [5].…”

Section: Introductionmentioning

confidence: 99%

“…High gravity fermentation is an accepted method to produce more ethanol in existing fermenters and distil houses (affecting item 1), and uses less cooling equipment and produces less effluent (affecting item 3), resulting in higher yield (affecting item 2) and less staff work (affecting item 4); all these properties decrease the money investment for ethanol production. Another advantage is an increase in opportunities for harvest of high protein spent yeast [4,6].…”

Section: Introductionmentioning

confidence: 99%

Effect of fruit pulp supplementation on rapid and enhanced ethanol production in very high gravity (VHG) fermentation

Reddy

Ryu

Wee

2014

Bioresour. Bioprocess.

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Background: The energy crisis and climate change necessitate studying and discovering of new processes involved in the production of alternative and renewable energy sources. Very high gravity (VHG) fermentation is one such process improvement aimed at increasing both the rate of fermentation and ethanol concentration. The technology involves preparation and fermentation of media containing 300 g or more of dissolved solids per liter to get a high amount of ethanol. Findings: Saccharomyces cerevisiae was inoculated to the very high gravity medium containing 30% to 40% w/v glucose with and without supplementation of three selected fruit pulps (mango, banana, and sapota). The fermentation experiments were carried out in batch mode. The effect of supplementation of 4% fruit pulp/puree on the metabolic behavior and viability of yeast was studied. Significant increase in ethanol yields up to 83.1% and dramatic decrease in glycerol up to 35% and trehalose production up to 100% were observed in the presence of fruit pulp. The fermentation rate was increased, and time to produce maximum ethanol was decreased from 5 to 3 days with increased viable cell count. The physical and chemical factors of fruit pulps may aid in reducing the osmotic stress of high gravity fermentation as well as enhanced ethanol yield.

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“…VHG technology is defi ned as "the preparation and fermentation of mashes containing 27 g or more dissolved solids per 100 g mash" [3]. Use of VHG fermentation technology saves considerable amount of water, provide more yield of alcohol and reduces labor and energy needs, capital cost and also the bacterial contamination [4]. The VHG technology may allow to approximately doubling the ethanol yield (7-10 to 15-18% v/v).…”

Section: Introductionmentioning

confidence: 99%

High gravity fermentation of sugarcane molasses to produce ethanol: Effect of nutrients

Pradeep

Obulam

2010

Indian J Microbiol

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Fermentation effi ciency of more than 85% was obtained by high gravity fermentation of 33-34°Bx (spec. gravity ≈1.134) molasses medium with certain nutrients, instead of generally employed medium containing ≈16% (w/v) total sugar (spec. gravity ≈1.090) for ethanol fermentation in distilleries to get maximum 80-85% conversion. The fermenting yeast, Saccharomyces, has varied capabilities, depending on the species and nutrition for fermenting the high solids medium. The fermentation period was reduced to 48 h; and the byproducts obtained were less in concentration, upon supplementation with nutrients (or osmoprotectants) like soy fl our/wheat bran to the medium in the existing batch fermentation technology. This has been found partly due to improved yeast cell viability during fermentation.

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Production of fuel alcohol from wheat by VHG technology

Cited by 114 publications

References 15 publications

Relationship between pH and Medium Dissolved Solids in Terms of Growth and Metabolism of Lactobacilli andSaccharomyces cerevisiaeduring Ethanol Production

Relationship between pH and Medium Dissolved Solids in Terms of Growth and Metabolism of Lactobacilli andSaccharomyces cerevisiaeduring Ethanol Production

Effect of fruit pulp supplementation on rapid and enhanced ethanol production in very high gravity (VHG) fermentation

High gravity fermentation of sugarcane molasses to produce ethanol: Effect of nutrients

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