Simultaneous saccharification and ethanol fermentation of waste wheat–rye bread at very high solids loading: Effect of enzymatic liquefaction conditions

Pietrzak, Witold; Kawa-Rygielska, Joanna

doi:10.1016/j.fuel.2015.01.057

Cited by 45 publications

(24 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Carbohydrate profiles of worts were determined using high-duty methods of liquid chromatography (HPLC) [ 61 ]. Samples were centrifuged with laboratory centrifuge type MPW-351R (10 min, 5000 rpm) and subjected to 2-times dilution.…”

Section: Methodsmentioning

confidence: 99%

Carbohydrates Profile, Polyphenols Content and Antioxidative Properties of Beer Worts Produced with Different Dark Malts Varieties or Roasted Barley Grains

2020

Self Cite

View full text Add to dashboard Cite

The aim of this study was to assess the possibility of shaping properties of beers at the stage of brewing wort production with the use of various types of special malts (chocolate pale, chocolate dark, wheat chocolate, brown barley) and roasted barley grains. The carbohydrate profile, polyphenols content, antioxidant capacity, 5-hydroxymethylfurfural content, and the browning index level were analyzed. Statistical analysis showed significant differences in the values of the examined features between the samples. The sugars whose content was most affected by the addition of special malts were maltose and dextrins. The polyphenol content in worts with 10% of additive was 176.02–397.03 mg GAE/L, ferric reducing antioxidant power (FRAP) 1.32–2.07 mmol TE/L, and capacity to reduction radical generated from 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS•+) 1.46–2.70 mmol TE/L. Wort with 40% dark malt showed the highest content of polyphenolic compounds and antioxidant activity (FRAP and ABTS•+). The HMF content and the browning index value were higher for wort with the addition of darker-colored malts (EBC) and increased with increasing dark malt dose.

show abstract

Section: Methodsmentioning

confidence: 99%

Carbohydrates Profile, Polyphenols Content and Antioxidative Properties of Beer Worts Produced with Different Dark Malts Varieties or Roasted Barley Grains

2020

Self Cite

View full text Add to dashboard Cite

show abstract

“…The concentrations of sugars (fructose, glucose), alcohol, organic acid, and glycerol were determined by means of HPLC [ 41 ]. Centrifuged and degassed meads (2675 centrifugal force (RCF), 6000 rpm, 10 min) were diluted in the volumetric ratio of 1:9.…”

Section: Methodsmentioning

confidence: 99%

Characteristics of Biologically Active Compounds in Cornelian Cherry Meads

et al. 2018

Self Cite

View full text Add to dashboard Cite

In this study, we investigated the effect of Cornelian cherry cultivars differing in fruit color (“Yantaryi”—yellow fruits, “Koralovyi”—coral fruits, “Podolski”—red fruits) on physicochemical characteristics, antioxidative properties, and contents of iridoids and polyphenols in meads with the addition of juices made of their fruits. “Trójniak” type meads (1:2 honey to water volume) were manufactured from multifloral honey, to which Cornelian cherry fruit juice was added before fermentation. Concentrations of individual iridoids and polyphenols were determined using HPLC analysis with a thermostat refractometric detector, model RID-10A. The total polyphenol content was determined based on testing with Folin–Ciocalteu (F-C) reagent, whereas the antioxidative properties were determined using DPPH• (2,2-Diphenyl-2-picryl-hydrazyl), ABTS•⁺ (2,2′-Azino-bis(3-ethylbenzo-thiazoline-6-sulfonic acid), and FRAP (ferric reducing antioxidant power) assays. Cultivar of Cornelian cherry fruits influenced both the antioxidative properties and the concentrations of polyphenols and iridoids. The highest concentration of total polyphenols (F-C), accounting for 898.7 mg gallic acid (GAE)/L, was determined in the mead with juice made of red fruits; this mead was also characterized by the strongest antioxidative capabilities measured with ABTS•⁺ and FRAP assays. Among the iridoids determined in the Cornelian cherry meads, loganic acid was found to prevail and its highest concentration, reaching 77.8 mg loganic acid (LA)/L mead, was determined in the mead with the coral-fruit juice. Study results indicate that Cornelian cherry meads have a high content of biologically active iridoids and phenolic acids which display valuable antioxidative properties.

show abstract

“…Bellido et al (2011), studying the inhibition effects in ethanol production from wheat straw using Scheffersomyces stipitis, found a synergistic inhibition effect between acetic acid and furaldehydes. Pietrzak and Kawa-Rygielska (2015), in a study using a high concentration of solid biomass and saccharification of starch, found lower dynamics of ethanol production caused by the synergistic stressing action of sugars and ethanol.…”

Section: Resultsmentioning

confidence: 99%

Machine Learning Techniques Applied to Lignocellulosic Ethanol in Simultaneous Hydrolysis and Fermentation

Fischer

Lopes

Cardoso

et al. 2017

Braz. J. Chem. Eng.

View full text Add to dashboard Cite

This paper investigates the use of machine learning (ML) techniques to study the effect of different process conditions on ethanol production from lignocellulosic sugarcane bagasse biomass using S. cerevisiae in a simultaneous hydrolysis and fermentation (SHF) process. The effects of temperature, enzyme concentration, biomass load, inoculum size and time were investigated using artificial neural networks, a C5.0 classification tree and random forest algorithms. The optimization of ethanol production was also evaluated. The results clearly depict that ML techniques can be used to evaluate the SHF (R 2 between actual and model predictions higher than 0.90, absolute average deviation lower than 8.1% and RMSE lower than 0.80) and predict optimized conditions which are in close agreement with those found experimentally. Optimal conditions were found to be a temperature of 35 °C, an SHF time of 36 h, enzymatic load of 99.8%, inoculum size of 29.5 g/L and bagasse concentration of 24.9%. The ethanol concentration and volumetric productivity for these conditions were 12.1 g/L and 0.336 g/L.h, respectively.

show abstract

Simultaneous saccharification and ethanol fermentation of waste wheat–rye bread at very high solids loading: Effect of enzymatic liquefaction conditions

Cited by 45 publications

References 31 publications

Carbohydrates Profile, Polyphenols Content and Antioxidative Properties of Beer Worts Produced with Different Dark Malts Varieties or Roasted Barley Grains

Carbohydrates Profile, Polyphenols Content and Antioxidative Properties of Beer Worts Produced with Different Dark Malts Varieties or Roasted Barley Grains

Characteristics of Biologically Active Compounds in Cornelian Cherry Meads

Machine Learning Techniques Applied to Lignocellulosic Ethanol in Simultaneous Hydrolysis and Fermentation

Contact Info

Product

Resources

About