Development of a “Stress Model” Fermentation System for Fuel Ethanol Yeast Strains

Graves, Tara; Narendranath, Neelakantam V.; Power, Ronan F.

doi:10.1002/j.2050-0416.2007.tb00286.x

Cited by 11 publications

(5 citation statements)

References 18 publications

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“…During ethanol production on the industrial scale, yeast may be confronted with a variety of environmental stresses that can cause the loss of yeast cell viability, reduction of yeast growth and increasing fermentation times which in turn decreased fermentation rates (Graves et al, 2007). Fermentation period is a very important factor from an economic point of view in ethanol production.…”

Section: Discussionmentioning

confidence: 99%

Enhancing Bioethanol Productivity from Sugarcane Molasses by Saccharomyces cerevisiae Y17 KP096551

et al. 2018

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is capable of producing approximately 106kg of sugar and 46kg of molasses. A typical molasses to ethanol conversion rate is 4kg of molasses/L ethanol (Lavarack, 2001). However, this rate can vary based on production practices and sugar content of the molasses (Nguyen et al., 2009 andSilalertruksa &Gheewala, 2010).Molasses composition is usually influenced by the variety and maturity of the cane and beet, soil, climate and the processing conditions in the factory (El-Gendy et al., 2013). High yielding and efficient fermentation of molasses with varying composition requires selection of special yeast strains having high tolerances to inhibitory conditions as well as ability of fast fermentation. Other natural requirements like tolerance to high alcohol, sugar and temperature are also necessary (Bazmi et al., 2007

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Section: Discussionmentioning

confidence: 99%

Enhancing Bioethanol Productivity from Sugarcane Molasses by Saccharomyces cerevisiae Y17 KP096551

et al. 2018

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“…During ethanol production on the industrial scale, yeast may be confronted with a variety of environmental stresses that can cause the loss of yeast cell viability, reduced yeast growth and increased fermentation times, decreased fermentation rates (Graves et al, 2007). Fermentation time is a very important factor from an economic point of view in ethanol production.…”

Section: Discussionmentioning

confidence: 99%

Optimization of the fermentation conditions for ethanol production by new thermotolerant yeast strains of Kluyveromyces sp.

Hashem¹,

Zohri²,

Ali³

2013

Afr. J. Microbiol. Res.

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This study introduces two new thermotolerant strains of Kluyveromyces sp. for the biofuel industry to reduce the overall cost of production. The fermentation conditions including temperature, pH, incubation period and sugar concentration were adjusted. The two yeast strains were identified by sequencing of ITS1 and ITS2 regions. Comparing the sequence results with the GenBank reference proved that the strain Kluyveromyces sp. ZMS1 had 100% of similarity with Kluyveromyces maxianus. Yeast strain Kluyveromyces sp. ZMS3 had only 97% of similarity with the reference species; consequently, it could be a new strain. At 35°C, Kluyveromyces sp. ZMS1 GU133329 and Kluyveromyces sp. ZMS3 GU133331 produced 9.55 (w/v) and 11.72% (w/v) of ethanol, respectively. The appropriate concentration of sugar that induced the maximum production of ethanol by these strains was 20 to 25%. The optimum pH range for both strains was 5.0-5.5. In fed-batch culture, the maximum ethanol production was 11.71 (w/v) and 11.62% (w/v) by Kluyveromyces sp. ZMS3 GU133331 and Kluyveromyces sp. ZMS1 GU133329, respectively. This study concludes the two thermotolerant yeast strains are promising in the production of bioethanol, especially strain ZMS3 GU133331 that showed a good growth up to 45°C. It grew normally and carried out its fermentation process in 25% of sugar concentration. Application of these new strains will not only decrease the risk of contamination but also reduce in cooling costs that will lead to the reduction of the overall production cost.

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“…The key stress related yeast genes with different resistance levels to environmental stress have been assessed. A "stress model" has been developed to assess yeast stress resistance and evaluate the suitability of a specific strain for use in industrial ethanol fermentations 52 . This "stress model" could potentially be used for screening candidate yeast strains for relative stress resistance in the fuel ethanol industry, and other fermentation industries, where yeast encounters similar stresses.…”

Section: Genetic Manipulation Of Brewer's Yeast Strainsmentioning

confidence: 99%

The Horace Brown Medal Lecture: Forty Years of Brewing Research

Stewart

2009

Journal of the Institute of Brewing

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Horace Brown spent fifty years conducting brewing research in Burton-on-Trent, Dublin and London. His contributions were remarkable and his focus was to solve practical brewing problems by employing and developing fundamental scientific principles. He studied all aspects of the brewing process including raw materials, wort preparation, fermentation, yeast and beer stability. As a number of previous presenters of the Horace Brown Lecture have discussed Brown's achievements in detail, the focus of this paper is a review of the brewing research that has been conducted by the author and his colleagues during the past forty years. Similar to Horace Brown, fundamental research has been employed to solve brewing problems. Research studies that are discussed in this review paper include reasons for premature flocculation of ale strains resulting in wort underattenuation including mechanisms of co-flocculation and pure strain flocculation, storage procedures for yeast cultures prior to propagation, studies on the genetic manipulation of brewer's yeast strains with an emphasis on the FLO1 gene, spheroplast fusion and the respiratory deficient (petite) mutation, the uptake and metabolism of wort sugars and amino acids, the influence of wort density on fermentation characteristics and beer flavour and stability, and finally, the contribution that high gravity brewing has on brewing capacity, fermentation efficiency and beer quality and stability.

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Development of a “Stress Model” Fermentation System for Fuel Ethanol Yeast Strains

Cited by 11 publications

References 18 publications

Enhancing Bioethanol Productivity from Sugarcane Molasses by Saccharomyces cerevisiae Y17 KP096551

Enhancing Bioethanol Productivity from Sugarcane Molasses by Saccharomyces cerevisiae Y17 KP096551

Optimization of the fermentation conditions for ethanol production by new thermotolerant yeast strains of Kluyveromyces sp.

The Horace Brown Medal Lecture: Forty Years of Brewing Research

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