Bioenergy: Sustainable fuels from biomass by yeast and fungal whole-cell biocatalysts

Fukuda, Hideki; Kondo, Akihiko; Tamalampudi, Sriappareddy

doi:10.1016/j.bej.2008.11.016

Cited by 133 publications

(73 citation statements)

References 128 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Sheperd and Sullival (1975) (Bullock, 2002). Saccharomyces cerevisiae isolated from toddy showed maximum yield of ethanol (40 g/L) compared with baker's yeast S. cerevisiae in the optimum pH 3.0, temperature 30 °C and initial sugar concentration 20% (Fukuda et al, 2009). …”

Section: Identification Of Strainsmentioning

confidence: 99%

Characterization, identification and comparative evaluation of bioethanol tolerance and production capacity of isolated yeast strains from fermented date palm sap (Toddy)

Dash¹,

Mishra²,

Patnaik³

et al. 2015

MJM

View full text Add to dashboard Cite

Aims: Toddy, an alcoholic beverage produced from naturally fermented date palm sap and commonly used as traditional drink in Southern India including Odisha, is a source of natural yeasts, capable of fermenting sugar to alcohol. The present study was carried out to isolate and identify predominant yeast strains from toddy, fermented date palm sap and to evaluate their ethanol tolerance and comparative bioethanol production capacity to select potential yeast strains for efficient bioethanol production for their application in fermentation industry. Methodology and results: Eight morphologically distinct yeast isolates (BS1-BS8) were identified on the basis of morphological and biochemical characterization. The yeasts identified include four strains of Saccharomyces cerevisiae, one strain each of Pichia besseyi and Trycosporon capitatum and two strains of Candida albicans. The strains were evaluated for their ethanol tolerance capacity in in vitro condition. The strains P. besseyi (BS2) and S. cerevisiae (BS7) tolerated ethanol concentration up to 10% (v/v), while two isolated S. cerevisiae strains (BS1 and BS5) showed tolerance up to 9% of ethanol concentration. The remaining two strains showed tolerance of 7% (v/v). The identified strains along with commercial yeast strain (S. cerevisiae, CTCRI) were evaluated for comparative bioethanol production capacity in different carbohydrate substrates (grape juice, mahua flower extract, molasses, sugarcane juice and saccharified sweet potato root flour broth). Taking different strains and substrate conditions into account, strain P. besseyi (BS2) showed in overall the highest ethanol production capacity followed by the strains of S. cerevisiae (BS5, CTCRI, BS2 and BS7 in an order of their performance). On the other hand strains of C. albicans (BS4 and BS6) and T. capitatum (BS3) exhibited least ethanol production capacity. Conclusion, significance and impact study: In conclusion, the present research work characterizes eight yeast strains isolated from fermented date palm sap (toddy) by conventional morphological and biochemical methods and identified them as four species of Saccharomyces cerevisiae, two strains of C. albicans and one strain each of P. besseyi and T. capitatum. The isolate P. besseyi showed very high ethanol tolerance and production capacity with some promising fermentation capacity towards different substrates compared to commercial yeast strain S. cerevisiae.

show abstract

Section: Identification Of Strainsmentioning

confidence: 99%

Characterization, identification and comparative evaluation of bioethanol tolerance and production capacity of isolated yeast strains from fermented date palm sap (Toddy)

Dash¹,

Mishra²,

Patnaik³

et al. 2015

MJM

View full text Add to dashboard Cite

show abstract

“…At the time this article was written in the mid-1980s, immobilized cells were considered an innovative form of microbial cell culture for bioprocessing (Doran and Bailey, 1986). In more recent times, immobilized cell technology has found much wider relevance, including in areas such as biofilms, biosensors, biofuels, fuel cells, drug delivery, and tissue engineering (e.g., Fukuda et al, 2009;Sutherland, 2001;Wilson et al, 2005). A broad diversity of applications of immobilized cells is reflected in the articles citing the work since publication.…”

Section: Introductionmentioning

confidence: 99%

Effects of immobilization on growth, fermentation properties, and macromolecular composition of Saccharomyces cerevisiae attached to gelatin

Doran¹,

Bailey

2009

Biotech & Bioengineering

View full text Add to dashboard Cite

“…Therefore, environmentfriendly and sustainable alternative energy resources, such as bioenergy are urgently needed (Fukuda et al, 2009). As a renewable clean bioenergy, bioethanol would facilitate the reform of energy proportion, relieve energy crisis, and lighten global warming to a certain extent (Katakura et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Control of Lactobacillus plantarum Contamination in Bioethanol Fermentation by Adding Plantaricins

Liu¹,

Liu²,

Zhang³

et al. 2017

IJAB

View full text Add to dashboard Cite

Bacteriocin is considered as a potential biological method for controlling bacterial contamination. Plantaricins can inhibit the growth of Lactobacillus species closely related to the producer. In this study, Lactobacillus plantarum ATCC 8014 was cocultivated with Saccharomyces cerevisiae S288C to mimic the bacterial contamination in industrial bioethanol fermentation. Plantaricins produced by L. plantarum ATCC BAA-793 was added into the co-cultivation system to control L. plantarum 8014 contamination. The final ethanol content and cell number of S. cerevisiae and L. plantarum 8014 were determined to assess the controlling effect. Results showed that plantaricins could effectively control L. plantarum contamination and remarkably reduce the inhibition effect on S. cerevisiae. Furthermore, plantaricins did no harm to the S. cerevisiae growth and bioethanol yield. These results suggested the potential of plantaricins as a novel antibacterial agent for controlling L. plantarum contamination during the bioethanol fermentation.

show abstract

Bioenergy: Sustainable fuels from biomass by yeast and fungal whole-cell biocatalysts

Cited by 133 publications

References 128 publications

Characterization, identification and comparative evaluation of bioethanol tolerance and production capacity of isolated yeast strains from fermented date palm sap (Toddy)

Characterization, identification and comparative evaluation of bioethanol tolerance and production capacity of isolated yeast strains from fermented date palm sap (Toddy)

Effects of immobilization on growth, fermentation properties, and macromolecular composition of Saccharomyces cerevisiae attached to gelatin

Control of Lactobacillus plantarum Contamination in Bioethanol Fermentation by Adding Plantaricins

Contact Info

Product

Resources

About