A new method for ethanol productivity determination

Lazarova, G.; Kostov, V; Sokolov, T.

doi:10.1007/bf00159334

Cited by 3 publications

(2 citation statements)

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“…Samples of cassava starch hydrolysate obtained from 2.2.5 were fermented by the parental and fusant yeasts at an inoculum concentration of 1.25 × 10 6 cfu/ml. The experiment was set up in a 10 ml syringe as shown in plate 1 for a comparative pilot study [31]. Fermentation kinetics of the isolates were studied using standard methods [32].…”

Section: Starch Fermentation By Parent and Selected Fusant Yeastsmentioning

confidence: 99%

Ethanol production from cassava starch by protoplast fusants ofWickerhamomyces anomalusandGalactomyces candidum

Adeleye

Kareem

Bankole

et al. 2020

Egyptian Journal of Basic and Applied Sciences

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The potential of protoplast fusants of Wickerhamomyces anomalus and Galactomyces candidum isolates for ethanol production from cassava starch was evaluated. The protoplasts were obtained from 18 h yeast cells digested by zymolase and fused by polyethylene glycol (PEG). Regenerated recombinants were randomly selected and examined for desired marker traits: rate of fermentation of glucose, maltose and ethanol tolerance. Cassava starch hydrolysates were obtained by the amylolytic action of partially purified amylase extracts from Aspergillus species. Three of the selected fusants exhibited improvements in fermentation parameters over the parents. Enhanced ethanol tolerance of (25% v/v) as against 20% of the parents was exhibited by fusants R4 and R7. All isolates displayed higher ethanol productivity than CO 2 . The highest values of carbon dioxide productivity (4.79 L/L.h), volumetric ethanol productivity (11.54 g/L.h) and an ethanol mass concentration of 110.88 g/l were obtained from the fermentation by R1. Fusant R1 also had the highest fermentation efficiency (80%) and actual ethanol recovery (10.19%), as compared to other fusants and the parent yeast isolates. Parent isolates and selected fusants were characterized using molecular tools. The possibility of the occurrence of a genetic recombination in selected fusants as a result of protoplast fusion was observed. ARTICLE HISTORY

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Section: Starch Fermentation By Parent and Selected Fusant Yeastsmentioning

confidence: 99%

Ethanol production from cassava starch by protoplast fusants ofWickerhamomyces anomalusandGalactomyces candidum

Adeleye

Kareem

Bankole

et al. 2020

Egyptian Journal of Basic and Applied Sciences

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“…The determination of the specific ethanol productivity was performed by the residual volume method in the modification with immobilized cells (14). Mathematical Interpretation of the Experimental Data The estimation of the kinetic constants was realized by a standard program for differential approximation using mathematical models applied widely in the ethanol fermentation kinetics (15).…”

Section: Analytical Proceduresmentioning

confidence: 99%

The Ethanol Fermentation Kinetics as a Function of the Substrate Type and Concentration

Lazarova

Ignatova

1991

Biotechnology & Biotechnological Equipment

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Enzymic Protein Hydrolysates From Malt Sprouts

Iliev

Tchorbanov

Todorova³

1992

Journal of the Institute of Brewing

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Recent literature on the use of malt sprouts is reviewed. Studies on the hydrolysis of malt sprouts by alkaline protease were carried out to determine the optimal conditions required. Under these conditions an overall 40% solubilisation of the malt sprouts was achieved which incorporated a 65% solubilisation of the total protein content. Amino nitrogen content of the malt sprouts reached 0.8% on hydrolysis. The extract from the hydrolysed malt sprouts contained approximately 40% hydrolysed protein, 40% dextrins and salts. Evaporation of this extract produces a viscous syrup and spray drying produces a hydroscopic powder containing 1.8-2.0% amino nitrogen. The protein part of the hydrolysate extract is balanced with respect to its essential amino acid content and has a low bitter taste. Data from experiments carried out on the effect of the extract on yeast fermentation indicate a significant stimulation and possible applications in the food industry.

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A new method for ethanol productivity determination

Cited by 3 publications

References 0 publications

Ethanol production from cassava starch by protoplast fusants ofWickerhamomyces anomalusandGalactomyces candidum

Ethanol production from cassava starch by protoplast fusants ofWickerhamomyces anomalusandGalactomyces candidum

The Ethanol Fermentation Kinetics as a Function of the Substrate Type and Concentration

Enzymic Protein Hydrolysates From Malt Sprouts

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