Bioethanol production from sugarcane leaf waste: Effect of various optimized pretreatments and fermentation conditions on process kinetics

Moodley, Preshanthan; Eb, Gueguim Kana

doi:10.1016/j.btre.2019.e00329

Cited by 42 publications

(35 citation statements)

References 46 publications

(58 reference statements)

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“…The free cells in suspension resulted in low productivity of 2.41 ± 0.088 g L −1 hr −1 with yield of 14.47 ± 0.53% which is attributed to the susceptibility of cells toward the fermentation inhibitors and feedback inhibition. However, the average efficiency of these strategies were found to be quite comparable to the ethanol production strategies with feedstock such as Taro waste (72–88%) (Wu et al, 2015), sugarcane leaf waste (74–92%) (Moodley & Kana, 2019), and wheat straw hydrolysate (65.6–78.7%) (Dhabhai, Chaurasia, Singh, & Dalai, 2013). Another important parameter that has much significant role in scale up is the product yield coefficient ( Y p/s ) that defines the amount of ethanol produced with the provided sugar solution at a given time where the hierarchy among the three strategies was found to be PBR (0.49 ± 0.02) > Immobilized cell is suspension (0.38 ± 0.017) > free cells in suspension (0.37 ± 0.003) (Table 3).…”

Section: Resultsmentioning

confidence: 93%

“…This observation was in correlation with the ethanol production studies carried out with sugar beet juice by Dodic et al (2012). As explained by Moodley and Kana (2019), lag period is dependent on certain fermentation aspects like type and quantity of inoculum used, variations in reaction volume, substrate nature, and its corresponding concentration.…”

Section: Resultsmentioning

confidence: 99%

“…In the present investigation, this model was employed for analysis of kinetic parameters such as lag period ( λ ), the ethanol production potential with free and immobilized yeast‐based ethanol productivity. The model equation applied in this study is represented in Equation (8) as reported by (Liew, Shi, & Li, 2012; Moodley & Kana, 2019; Samuel, Kumar, & Rintu, 2017).

B = B_{U} * \exp ({}, - \exp ([], \frac{R_{p} * e}{B_{u}} ((), λ - t) + 1))

where B is the bioethanol yield (g/L) at given time ( t ) days during the fermentation period, B u is the ultimate bioethanol production potential (g/L), and R p is the rate of bioethanol production (g L −1 hr −1 ).…”

Section: Methodsmentioning

confidence: 99%

See 2 more Smart Citations

Saccharolysis of laccase delignified Aloe vera leaf rind and fermentation through free and immobilized yeast for ethanol production

Rajeswari

Jacob

2020

J Food Process Engineering

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Aloe vera gel has found prominent application in food, therapeutic and cosmetics manufacturing that eventually increased the generation of leaf rind as processing waste. This biomass was previously delignified by laccase to have better accessibility of holocellulose and an attempt has been made through this study to optimize enzymatic hydrolysis using crude cellulase (5.25 [U/ml]) produced from Aspergillus sp. A maximum saccharification of 63.00 ± 0.45% was achieved under the optimum conditions (solid‐to‐liquid ratio 1:17 [wt/vol], 53°C and 8.5 hr) with sugar yield of 309 ± 2.1 mg/g. Fermentation of saccharified liquid to ethanol using Saccharomyces cerevisiae (yeast) was performed using three different modes of inoculum application such as free cell suspension; Ca‐alginate immobilized yeast suspension and immobilized yeast loaded in a packed bed reactor (PBR) under uniform process conditions. Immobilized yeast in PBR has resulted in maximum ethanol yield of about 16.50 ± 1.02 g/L with a fermentation efficiency of 76.14%. Practical application In a global scenario of diminishing resources, there is dire need to establish the cradle‐to‐grave approach for each of industrial operations. Especially, with food processing industries and its waste management this became truly inevitable, as these wastes are rich in nutrient and perishable in nature. On the other hand, it could also serve as a potent source for value added products. Thus, the utilization of Aloe vera (AV) leaf rind to produce bioethanol could underpin the AV gel processing industries toward circular bioeconomy as an option of waste to wealth. The methodology followed to develop this technology is a complete green approach where there is no requirement of chemicals and harsh reagents that remain recalcitrant postprocessing. Adoption of this technology could add value to the sustainable goals and reduce the carbon footprint of the food processing industrial operations.

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Section: Resultsmentioning

confidence: 93%

Section: Resultsmentioning

confidence: 99%

B = B_{U} * \exp ({}, - \exp ([], \frac{R_{p} * e}{B_{u}} ((), λ - t) + 1))

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Saccharolysis of laccase delignified Aloe vera leaf rind and fermentation through free and immobilized yeast for ethanol production

Rajeswari

Jacob

2020

J Food Process Engineering

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“…The obtained productivities were 7.8-fold and 8.3-fold, respectively lower when compared to the current study. The reported variations observed in these bioethanol productivities can be attributed mainly to the presence of nano additives as well as the different potato waste feedstock, yeast strain, and the fermentation approach employed [ 48 ].…”

Section: Resultsmentioning

confidence: 99%

Impact of nanoparticle inclusion on bioethanol production process kinetic and inhibitor profile

Sanusi

Suinyuy

Kana

2021

Biotechnology Reports

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“…[2,3]. These renewable fuels are expected to offer many benefits including sustainability, low greenhouse gas emissions, regional development, social construction and agricultural development [4].…”

Section: Introductionmentioning

confidence: 99%

Techno-economic analysis of bioethanol production from microwave pretreated kitchen waste

Sondhi¹,

Kaur²,

Kaur³

2020

SN Appl. Sci.

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Cost-effective production of bioethanol from waste material is becoming the need of the hour to combat the exhaustive nature of fossil fuel. In this study, bioethanol was produced from microwave-pretreated kitchen waste at high dry material consistency. Pretreatment was performed for 30 min at a constant power of 90 W. Liquefaction/saccharification was done with in-house produced amylase from Bacillus licheniformis MTCC 1483. The liquefaction step was optimized using response surface modeling. Three factors, viz. pH, concentration of dry substrate and amylase, were optimized by using reducing sugar and ethanol yield as response. The optimum conditions of input parameters obtained were pH 7.5, dry material 40% (w/v) and amylase 15 IU g −1. The process developed in the present study leads to 0.129 g ml −1 , i.e., 0.32 g per g biomass ethanol production. The novelty of the manuscript lies in the fact that no acid/alkali hydrolysis was carried out for the release of reducing sugar. Instead, microwave treatment was carried out at low power for longer time so as to release maximum sugar. The cost incurred in bioethanol production was also estimated by taking cost of chemicals, instruments and operating cost in account. The total cost of bioethanol produced in the present study was calculated as 0.143 $/l of ethanol. A 8.32-fold decrease in price of ethanol produced in the present study was observed when compared to the market selling price of ethanol. This makes the developed process economically and industrially feasible.

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Bioethanol production from sugarcane leaf waste: Effect of various optimized pretreatments and fermentation conditions on process kinetics

Cited by 42 publications

References 46 publications

Saccharolysis of laccase delignified Aloe vera leaf rind and fermentation through free and immobilized yeast for ethanol production

Saccharolysis of laccase delignified Aloe vera leaf rind and fermentation through free and immobilized yeast for ethanol production

Impact of nanoparticle inclusion on bioethanol production process kinetic and inhibitor profile

Techno-economic analysis of bioethanol production from microwave pretreated kitchen waste

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