Continuous acidogenesis of sucrose, raffinose and vinasse using mineral kissiris as promoter

Economic evaluation of technology for a new generation biofuel production using wastes

“…Butyric acid accounted for more than 60 % of total OAs. These results are better compared to those of a continuous laboratory scale system of 1.25 L previously studied (Lappa et al, 2015a). More specifically, the scale-up batch system described in the present study produces an average of 16.5 g/L OAs compared to 12 g/L of the laboratory continuous system.…”

“…Here, the substantial simultaneous ethanol formation along with OAs in the case of acidogenesis of pure carbohydrates in the presence of promoters, also has to be highlighted (Syngiridis et al, 2013, Lappa et al, 2015a, 2015b. However, ethanol formation in the case of the raw materials (vinasse, whey and cellulose) was very low.…”

“…The promoting effect of these carriers was also proved in the acidogenesis of wastes such as vinasse (Lappa et al, 2015a(Lappa et al, , 2015b. However, the above studies include only published results on acidogenic fermentations of synthetic, simple carbohydrate media as well as of vinasse at laboratory scale (Table 1).…”

“…Previous studies have reported the simultaneous production of OAs and ethanol during anaerobic acidogenesis of synthetic media containing glucose (Ren et al, 1997;Syngiridis et al, 2013Syngiridis et al, , 2014. Furthermore, very good OAs productivities were obtained during acidogenesis of vinasse, the main liquid waste of the ethanol industry (Lappa et al, 2015a(Lappa et al, , 2015b.…”

Efeitos de baixas doses de radiação gama no crescimento e na síntese lipídica de Yarrowia lipolytica

“…A vinhaça é obtida na destilação de etanol a uma temperatura de 85-90°C (MORAES et al, 2014), e constitui, no Brasil, o efluente industrial produzido em maior quantidade (SYDNEY et al, 2014), cerca de 9 a 14 litros de vinhaça por litro de etanol (LAPPA et al, 2015). Caracteriza-se por um líquido marrom escuro, de odor bastante desagradável e baixo pH (3,5-5,0) (CHRISTOFOLETTI et al, 2013;ROCHA, 2007).…”