Enhanced production of bioethanol and ultrastructural characteristics of reused Saccharomyces cerevisiae immobilized calcium alginate beads

Choi, In Seong; Kim, Young Gyu; Yang, Dae Hyun; Bae, Hyeun Jong

doi:10.1016/j.biortech.2011.06.063

Cited by 81 publications

(46 citation statements)

References 33 publications

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“…On the other hand, it is important to highlight in addition to CaCl 2 concentration, sodium alginate concentration also has an effect on cell activity (Lee et al, 2011). As reported by Lee et al (2011) study S. cerevisiae was immobilized at different sodium alginate concentrations used for ethanol production.…”

Section: Pichia Pastoris X33/pgapzαa-laccpost-stop Immobilized Cell Pmentioning

confidence: 93%

See 1 more Smart Citation

Statistical Improvement of Batch Culture with Immobilized Pichia pastoris Cells for rPOXA 1B Laccase Production

Gouzy-Olmos

Cháves-Tequia

Rojas-Fajardo

et al. 2018

American Journal of Biochemistry and Biotechnology

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Section: Pichia Pastoris X33/pgapzαa-laccpost-stop Immobilized Cell Pmentioning

confidence: 93%

“…As reported by Lee et al (2011) study S. cerevisiae was immobilized at different sodium alginate concentrations used for ethanol production. Data revealed increasing sodium alginate concentrations had an effect on bead rigidity, with a repercussion on nutrient transfer.…”

Section: Pichia Pastoris X33/pgapzαa-laccpost-stop Immobilized Cell Pmentioning

confidence: 95%

Statistical Improvement of Batch Culture with Immobilized Pichia pastoris Cells for rPOXA 1B Laccase Production

Gouzy-Olmos

Cháves-Tequia

Rojas-Fajardo

et al. 2018

American Journal of Biochemistry and Biotechnology

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“…Lee et al (4) reported that yeast immobilized on calcium alginate beads produced a higher ethanol yield than did free yeast cells under the same fermentation conditions. Yeast immobilization can shorten the fermentation time and maintain yeast activity for a longer time (4), as well as promote continuous fermentation (5-7).…”

Section: Immobilizing Microbial Cells Improves Cell Stability and Conmentioning

confidence: 99%

“…Yeast immobilization can shorten the fermentation time and maintain yeast activity for a longer time (4), as well as promote continuous fermentation (5-7). Wendhausen et al (6) and Najafpour et al.…”

Section: Immobilizing Microbial Cells Improves Cell Stability and Conmentioning

confidence: 99%

Compression and filtration characteristics of yeast-immobilized beads prepared using different calcium concentrations

Hwang

Iritani

et al. 2016

Separation Science and Technology

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Yeast cells were immobilized on calcium alginate beads prepared using different calcium concentrations. The compression properties of the immobilized beads (e.g., softness index and retardation time for compression) were strongly affected by the calcium concentration. The effects of the bead properties on filtration characteristics, such as cake porosity, specific cake filtration resistance, cake compression creeping effect, and cake compressibility, were analyzed using a dead-end filtration system. The filtration curve of yeast-immobilized beads had an "S" shape, similar to that of soft gel particles. The cake compression behavior and variation in cake properties were directly reflected on the curve trend. The Voigt in the series model was employed to describe variation in cake porosity with time during a compression.The yeast immobilization increased the bead softness; therefore, the porosity of a cake formed by yeast-immobilized beads was lower than that formed by pure calcium alginate beads. The cakes formed by yeast-immobilized beads possessed a high compressibility of approximately 1.0 and a high softness index of approximately 1.5. The beads prepared using lower calcium concentrations had higher softness, shorter retardation times for compression, higher cake compressibility, lower cake porosity, and higher specific cake filtration resistance. The results demonstrated that immobilizing yeast cells on calcium alginate beads is beneficial for retaining higher yeast activity than that of freely suspended yeast. However, the activity levels of yeast immobilized using different calcium concentrations were nearly the same after 3 h. Therefore, using high concentrations of calcium for yeast immobilization is beneficial for improving yeast activity and filtration characteristics.

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“…The aim of this study was to obtain high ethanol production by immobilizing yeast cells in alginate, and apply these immobilized beads for continuous fermentation to test the fermentation performance of immobilized yeast [6], improve the designs of continuous fermentation according the experimental results, and offer reference for following development works.…”

Section: Introductionmentioning

confidence: 99%

Saccharomyces Cerevisiae Immobilized in Alginate for Continuous Fermentation

Xing¹,

Zhang²,

Shi³

et al. 2015

JOCET

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Abstract-Saccharomyces cerevisiae BY4742 cells were immobilized in alginate and applied for continuous fermentation. Immobilization of yeast cell showed technical and economic advantages over free cell system. In the fermentation, the initial glucose concentration was 110 g/L. The hydraulic retention time (HRT) of fermentation broth was set to 24 h with a re-activate time of 12 h after first incubation period 72 h. Ethanol yield and glucose utilizing ratio were analyzed for verifying the performance of continuous fermentation and the improvement of immobilized yeasts over free yeast cells for fermentation. Comparing dates in two experimental groups, the ethanol yield could reach to about 80% and the glucose utilizing ratio had the similar pattern with averagely 50%. The ethanol yield and glucose utilizing ratio had a significant improvement with the pre-activation and the re-activation.

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Enhanced production of bioethanol and ultrastructural characteristics of reused Saccharomyces cerevisiae immobilized calcium alginate beads

Cited by 81 publications

References 33 publications

Statistical Improvement of Batch Culture with Immobilized Pichia pastoris Cells for rPOXA 1B Laccase Production

Statistical Improvement of Batch Culture with Immobilized Pichia pastoris Cells for rPOXA 1B Laccase Production

Compression and filtration characteristics of yeast-immobilized beads prepared using different calcium concentrations

Saccharomyces Cerevisiae Immobilized in Alginate for Continuous Fermentation

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