The Composition of Jerusalem Artichoke (Helianthus tuberosus L.) Spirits Obtained from Fermentation with Bacteria and Yeasts

Abstract

The composition of spirits distilled from fermentation of Jerusalem artichoke (Helianthus tuberosus L.) tubers was compared by means of gas chromatography. The microorganisms used in the fermentation processes were the bacterium Zymomonas mobilis, strains 3881 and 3883, the distillery yeast Saccharomyces cerevisiae, strains Bc16a and D2 and the Kluyveromyces fragilis yeast with an active inulinase. The fermentation of mashed tubers was conducted using a single culture of the distillery yeast Saccharomyces cerevisiae and the bacterium Zymomonas mobilis (after acid or enzymatic hydrolysis) as well as Kluyveromyces fragilis (sterilized mashed tubers). The tubers were simultaneously fermented by mixed cultures of the bacterium or the distillery yeast with K. fragilis. The highest ethanol yield was achieved when Z. mobilis 3881 with a yeast demonstrating inulinase activity was applied. The yield reached 94 % of the theoretical value. It was found that the distillates resulting from the fermentation of mixed cultures were characterized by a relatively lower amount of by‐products compared to the distillates resulting from the single species process. Ester production of 0.30–2.93 g/L, responsible for the aromatic quality of the spirits, was noticed when K. fragilis was applied for ethanol fermentation both in a single culture process and also in the mixed fermentation with the bacterium. Yeast applied in this study caused the formation of higher alcohols to concentrations of 7.04 g/L much greater than those obtained with the bacterium. The concentrations of compounds other than ethanol obtained from Jerusalem artichoke mashed tubers, which were fermented by Z. mobilis, were lower than those achieved for yeasts.

Genotypic variability for tuber yield, biomass, and drought tolerance in Jerusalem artichoke germplasm

“…Nonconventional feedstocks such as sweet sorghum and Jerusalem artichoke can diversify raw materials and extend production times for the bioethanol industry (Walker, 2010). Of these nonconventional raw materials, Jerusalem artichoke is one of the most interesting (Szambelan et al, 2005). The ethanol yield from Jerusalem artichoke tubers is equivalent to that obtained from sugar beets and 2-fold that of corn (Azhar and Hamdy, 2003).…”

Optimisation of ethanol fermentation of Jerusalem artichoke tuber juice using simple technology for a decentralised and sustainable ethanol production

“…Nevertheless, for a sustainable and decentralised production, this method has several disadvantages because it uses large amounts of both acid (toxic reagents) and energy (Guiraud et al, 1982). Enzymatic hydrolysis of inulin has also been used later (Ricca et al, 2009;Rocha et al, 2006;Szambelan and Nowak, 2006;Szambelan et al, 2004Szambelan et al, , 2005Nakamura et al, 1996), but the aim of most of these researches was the syrup production. Szambelan and Nowak (2006), studied the enzymatic hydrolysis of JA tubers for further ethanol production, but only two doses of inulinases from Aspergillus niger were studied and the average degree of polymerisation of inulin was not taken into account.…”

Optimizing Acid Hydrolysis of Jerusalem Artichoke-Derived Inulin for Fermentative Butanol Production

“…While a number of low-cost fermentation substrates have previously been evaluated [9,10], Jerusalem artichokes (Helianthus tuberosus L.) as an alternative carbon source have a good potential to be fermented to butanol. Jerusalem artichoke can grow well in non-fertile land and is resistant to plant diseases, not competing with grain crops for arable land [4][5][6][7][8][9][10][11]. Unlike typical crops that use starch, a glucose polymer, as energy storage, Jerusalem artichoke (as all member of the Asteraceae family) stored excess carbon as inulin, linear chains of β (2→1)-linked D-fructose units terminated by a Dglucose linked to fructose by α (1→2) bond [11].…”

“…Jerusalem artichoke can grow well in non-fertile land and is resistant to plant diseases, not competing with grain crops for arable land [4][5][6][7][8][9][10][11]. Unlike typical crops that use starch, a glucose polymer, as energy storage, Jerusalem artichoke (as all member of the Asteraceae family) stored excess carbon as inulin, linear chains of β (2→1)-linked D-fructose units terminated by a Dglucose linked to fructose by α (1→2) bond [11]. Though the principal storage carbohydrate of Jerusalem artichoke is inulin (15 to 20 %), monomeric sucrose, glucose, and fructose are also present [12].…”