Minimization of glycerol production during the high-performance fed-batch ethanolic fermentation process in Saccharomyces cerevisiae, using a metabolic model as a prediction tool

Article Abstract:

A metabolic model was used to predict the operating conditions that would reduce glycerol production during ethanol fermentation. Experimental validation of the simulation results was done by monitoring the inlet substrate feeding during fed-batch Saccharomyces cerevisiae cultivation in order to maintain the respiratory quotient (RQ) value between 4 and 5 that resulted in high level of ethanol production.

United States, All Other Basic Organic Chemical Manufacturing, CHEMICALS AND ALLIED PRODUCTS, Glycerine, Microbial metabolism, Microbiological chemistry, Glycerol, Chemical properties, Glycerin

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Production of ethanol from starch by respiration-deficient recombinant Saccharomyces cerevisiae

Article Abstract:

A 100%-respiration-deficient nuclear peptite amylolytic Saccharomyces cerevisiae NPB-G strain was generated and its employment for direct fermentation to starch into ethanol was investigated. In comparison of ethanol fermentation performances with the parental respiration-sufficiently WTPB-G strain, the NPB-G strain showed an increase of ca. 48% in both ethanol yield and ethanol productivity.

Wet corn milling, Starch and Vegetable Fats and Oils Manufacturing, Starch & Natural Chemicals, Starch ex Corn Starch, Physiological aspects, Fermentation, Starch

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Relationship between pH and medium dissolved solids in terms of growth and metabolism of lactobacilli and Saccharomyces cerevisiae during ethanol production

Article Abstract:

The relationship between pH of the medium and concentration of dissolved solids in the medium on the growth and metabolism of lactobacilli and yeast is assessed. The results suggested 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 in the ethanol produced by the yeast at pH 4.0.

Kentucky, Analysis, Lactobacillus, Hydrogen-ion concentration, pH

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