Bioethanol production from sugar beet molasses and thick juice using Saccharomyces cerevisiae immobilized on maize stem ground tissue

Sugarcane Bagasse as a Carrier for the Immobilization of Saccharomyces cerevisiaein Bioethanol Production

“…Sugarcane bagasse as much as 2.5, 5, 10, and 20 g were hydrated by modifying the method according to Vurovic & Razmovski [15], decanted, autoclaved at 121 °C for 15 minutes and then mixed with 50 mL yeast suspension in flask. The mixture was incubated at room temperature (30 ± 2 °C) on rotary shaker (120 rpm) for 24 hour [6]. After the immobilization of the cells, biocatalyst (carrier that containing cells) was washed with 100 mL sterilized with distilled water, decanted, and then the cell retention was measured [8].…”

“…The current bioethanol research is mostly focused on reducing the costs of production and improving feedstock pretreatment, saccharification, and the fermentation process [4]. Immobilized cell technology has been recommended as an alternative and an effective method for improving bioethanol fermentation [5][6][7]. Immobilized cell can improve the productivity of bioethanol by two or three times by increasing the cell density [8].…”

“…The advantages of lignocellulosic biomass as a carrier for immobilization are easy to use, inexpensive, abundantly available in nature, high porosity [6], less toxic, and high mechanical strength [11]. Many reports have suggested various immobilization carriers for bioethanol fermentation, such as sorghum bagasse [9,12], orange peel [13], rice hulls [14], corn cobs [15], sugar beet pulp [16], palm pressed fiber [17], cork (Sonneratia caseolaris) root [18], and sugarcane bagasse [8].…”

Colour removal from beet molasses by ultrafiltration with activated charcoal

“…Beet molasses is mainly used as a supplement for livestock feed or as a substrate in fermentation processes, especially for ethanol and bioethanol productions [1][2][3][4]. This byproduct of sugar-beet processing plants is a highly viscous, dark brown syrup, which is characterised by a high content of fermentable sugars (50-55 wt.%) and several non-sugar organic compounds, such as betaine, lactic acid, amino acids, minerals, phenolic compounds, and dark colour compounds (6 wt.%) [1,[5][6][7].…”

“…At least 80% of the colour of beet molasses is provided by melanins, melanoidins and hexose alkaline degradation products (HADPs), which can take part in sucrose hydrolysis and in many complex reactions such as Maillard reactions, with the formation of new melanoidins, and different polymerization reactions [2,6,8]. Removal of the dark colour compounds can be highly profitable in order to avoid changes to the composition and colour of beet molasses during storage and use [1,3,7]. above 300 °C is usually used in thermal method [15] and water [11,18,19], sodium hydroxide solutions [19,20] or various alcohols [18,19] as desorption agents in chemical methods.…”