Bioethanol Production Using Saccharomyces cerevisiae with Different Perspectives: Substrates, Growth Variables, Inhibitor Reduction and Immobilization

Bhadana, Bharti; Chauhan, Madhulika

doi:10.4172/2167-7972.1000131

Cited by 28 publications

(15 citation statements)

References 44 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In this study, the content of ethanol induced by S. cerevisiae , which is the most commonly employed yeast for ethanol production [36], was highest, but other microbes, such as A. oryzae and R. oryzae , could also contribute to the formation of ethanol.…”

Section: Resultsmentioning

confidence: 99%

Distinctive Formation of Volatile Compounds in Fermented Rice Inoculated by Different Molds, Yeasts, and Lactic Acid Bacteria

Park

Kim

2019

Molecules

View full text Add to dashboard Cite

Rice has been fermented to enhance its application in some foods. Although various microbes are involved in rice fermentation, their roles in the formation of volatile compounds, which are important to the characteristics of fermented rice, are not clear. In this study, diverse approaches, such as partial least squares-discriminant analysis (PLS-DA), metabolic pathway-based volatile compound formations, and correlation analysis between volatile compounds and microbes were applied to compare metabolic characteristics according to each microbe and determine microbe-specific metabolites in fermented rice inoculated by molds, yeasts, and lactic acid bacteria. Metabolic changes were relatively more activated in fermented rice inoculated by molds compared to other microbes. Volatile compound profiles were significantly changed depending on each microbe as well as the group of microbes. Regarding some metabolic pathways, such as carbohydrates, amino acids, and fatty acids, it could be observed that certain formation pathways of volatile compounds were closely linked with the type of microbes. Also, some volatile compounds were strongly correlated to specific microbes; for example, branched-chain volatiles were closely link to Aspergillus oryzae, while Lactobacillus plantarum had strong relationship with acetic acid in fermented rice. This study can provide an insight into the effects of fermentative microbes on the formation of volatile compounds in rice fermentation.

show abstract

Section: Resultsmentioning

confidence: 99%

Distinctive Formation of Volatile Compounds in Fermented Rice Inoculated by Different Molds, Yeasts, and Lactic Acid Bacteria

Park

Kim

2019

Molecules

View full text Add to dashboard Cite

show abstract

“…Besides heat and ethanol, yeasts are equally affected by weak acids. Organic acids are released as break down products after pretreatment of feedstocks by heat or acid/base (Bharti and Chauhan, 2016). Acetic acid is the most common organic acid formed when lignocellulosic materials are used as feedstock (Chamnipa et.…”

Section: Discussionmentioning

confidence: 99%

Preliminary evaluation of sensitivity of <i>Saccharomyces cerevisiae</i> LC 269108 to thermal and ethanol stresses in fermentation of agro-wastes for bioethanol production

Nwuche¹

2019

Nig. J. Biotechnol

View full text Add to dashboard Cite

The effect of two temperature regimes and ethanol accretion on the ethanolegenic characteristic of Saccharomyces cerevisiae LC 269108 was investigated in shaker flask experiments using flour processed from dried yam peels as feedstock. The flour was initially liquefied in boiling water before enzymatic pretreatment using amyloglucosidase, cellulase and pectinase. To 20% (w/v) of the gelatinized syrup was added 0.5 ml of nitrogen base and 1 ml of standardized overnight suspension of the culture. Fermentation was carried out for 60 h at 120 rpm, pH of 5.5 and temperature of 30 and 40 °C. A 5% (v/v) ethanol was included in a separate batch and fermented as described. Results show that ethanol concentration increased at both temperature conditions as well as in the batch supplemented with ethanol. Glucose decreased from initial concentration of 9.63 ± 0.34% until it was completely exhausted from the system. At 30 °C, peak concentration of ethanol (5.30 ± 0.2%) was achieved after 24 h. However, at 40 °C the highest ethanol content (5.61 ± 0.57%) was reached after 48 h. No difference (p < 0.05) was found between the concentration of ethanol produced at the two temperature states. In the batch augmented with ethanol (5%), peak production (4.41 ± 0.20%) was reached after 24 h at both 30 and 40 °C. Subsequently, ethanol concentration maintained plateau at 30 °C but in the batch incubated at 40 °C, it dropped steadily after 24 h until reaching final concentration of 3.93 ± 0.25% after 60 h. The yeast displayed promising attributes which can be harnessed for future developments in high temperature ethanol fermentation.

show abstract

“…The sugar content in vegetable waste extracts around 5% [25]. Yeast, fungi and bacteria can be used for the fermentation process [26].…”

Section: Vegetable Waste As a Source Of Bioethanolmentioning

confidence: 99%

Bio-Ethanol Production from Fruit and Vegetable Waste by Using Saccharomyces cerevisiae

Khandaker¹,

Abdullahi²,

Abdulrahman³

et al. 2021

Bioethanol Technologies

View full text Add to dashboard Cite

Waste from the food is a challenge to the environment all over the globe, hence there is need to be recycled. Vegetables and fruits biomass is a resource of renewable energy with significant fuel source potential for the production of electricity and steam, fuel for consumption and laboratory solvents. Bioethanol derived from biomass contributed 10–14% of the total world energy supply and solved the world crisis such as global warming and depletion of fossil fuel. Presently, bioethanol is a global issue on the efforts to reduced global pollution, contributed significantly by the petroleum or diesel combustion or combination of both. Vegetables and fruits waste significantly contains high sugar which can be utilized and serve as a raw material in the production of renewable energy using Saccharomyces cerevisiae. Though 80% of the current bioethanol are generated from edible materials such as starch and sugar. Biomass from lignocellulosic gathered more attention recently. The objective of this review is to account for the procedures involved in the production of bioethanol from biomass of fruits and vegetable waste through a fermentation process using Saccharomyces cerevisiae. In this chapter, we discussed the biomass preparation and fermentation techniques for bioethanol and reviewed the results of different fruits and vegetable waste. We found pineapple and orange fruit biomass contain a higher amount of bioethanol and easier to extract than the other fruit and vegetable wastes. Recent review coined out that dry biomass of fruit and vegetable is a promising feedstock in the utilization of bioethanol production.

show abstract

Bioethanol Production Using Saccharomyces cerevisiae with Different Perspectives: Substrates, Growth Variables, Inhibitor Reduction and Immobilization

Cited by 28 publications

References 44 publications

Distinctive Formation of Volatile Compounds in Fermented Rice Inoculated by Different Molds, Yeasts, and Lactic Acid Bacteria

Distinctive Formation of Volatile Compounds in Fermented Rice Inoculated by Different Molds, Yeasts, and Lactic Acid Bacteria

Preliminary evaluation of sensitivity of <i>Saccharomyces cerevisiae</i> LC 269108 to thermal and ethanol stresses in fermentation of agro-wastes for bioethanol production

Bio-Ethanol Production from Fruit and Vegetable Waste by Using Saccharomyces cerevisiae

Contact Info

Product

Resources

About