&lt;b&gt;Release optimization of fermentable sugars from defatted rice bran for bioethanol production

Siepmann, Francieli Begnini; Canan, Cristiane; Jesus, Manoella Moura Monteiro de; Pazuch, Catiussa Mayara; Colla, Eliane

doi:10.4025/actascitechnol.v40i1.35000

Cited by 11 publications

(6 citation statements)

References 22 publications

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“…The DRB hydrolysed presented 61.23 ± 0.03 g L -1 of reducing sugars and the wine obtained yielded 3.62 ± 0.23% (v/v) of ethanol. These values was lower than that described by (Siepmann et al, 2018), which optimized the DRB hydrolysis process and obtained 68.8 g L -1 of reducing sugar and 4.0% (v/v) of ethanol. The different values of reducing sugar could be associated with the variations in the raw material composition and it may affect the final ethanol content.…”

Section: Resultscontrasting

confidence: 66%

“…Enzymatic Hydrolysis: DRB was ground (≅ 70 mesh) in a knife mill (SL 31, Solab, Piracicaba, Brazil) and hydrolysed as previously described by Siepmann et al (2018) in order to release fermentable sugars. The following enzymatic hydrolysis was conducted in a DRB suspension (200 g L -1 ): protease (15 µL g -1 DRB) kept at 60 ºC for 2 h; α-amylase (30 µL g -1 DRB) kept at 90-95 °C for 2 h; and amyloglucosidase (40 µL g -1 DRB) kept at 55-60 °C for 3 h. After hydrolysed, the DRB suspension was centrifuged for 5 min at 3823 g (Rotina 420R, Hettich, Spenge, Germany) and the supernatant were used for vinegar elaboration.…”

Section: Vinegar Productionmentioning

confidence: 99%

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Optimization and characterization of vinegar produced from rice bran

et al. 2020

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The vinegar is a millenary food, appreciated by consumers worldwide. The rice bran is a rice-processing by-product produced in a large scale, mainly employed in feed. This study describes a method for defatted rice bran (DRB) vinegar production by submerged fermentation, with optimized aeration and stirring conditions, evaluating its physico-chemical properties and acceptance. A 2 2 Full Factorial Design (FFD) was applied to evaluate the aeration (0.25-1.00 VVM) and stirring (100-500 rpm) effect on the stoichiometric yield (SY), total concentration of ethanol and acetic acid yield (TCY), and acetic acid productivity (AAP). SY ranged from 26.26 to 79.97%, TCY ranged from 78.04 to 100.50%, and AAP varied from 0.056 to 0.473 g L-1 h-1. The stirring had a positive effect in the SY and TCY, while both aeration and stirring had a positive effect in the AAP (p ≤ 0.05). The FFD allowed an acetic acid increase of ≅ 750 times under aeration of 1.00 VVM and stirring of 500 rpm, which made it possible to develop an industrially compatible method for vinegar production using DRB as substrate. Furthermore, DRB presents potential for vinegar production, with functional characteristics-including antioxidant activity-and sensorially accepted.

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Section: Resultscontrasting

confidence: 66%

Section: Vinegar Productionmentioning

confidence: 99%

Optimization and characterization of vinegar produced from rice bran

et al. 2020

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“…For all the fermentation media, the ethanol concentration starts to drop from 12 hours of fermentation on. This fact can be justified either via the ethanol consumption by the yeast itself when the substrate concentration was low (Silva et al, 2011), or the ethanol evaporation, phenomenon also observed by Siepmann et al(2018) after 12 hours of fermentation.…”

Section: Batch Fermentationmentioning

confidence: 99%

Evaluation of Rice Bran as a Supplement for Production of Bioethanol by Saccharomyces cerevisiae

et al. 2019

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There is an increase in researches to create alternative fuels through the use of biomass and agroindustrial lignocellulosic residues. The present study proposes the use of rice bran as source of energy with the potential to enhance bioethanol production. Using different concentrations of cells (1-5 g.L-1) and rice bran (2.5-7.5 g.L-1) with Saccharomyces cerevisiae, a factorial design 2 2 was carried out. The nutrient source provided by rice bran affects the substrate conversion in product (Y p/s) response in a quadratic form, but its linear form showed no significant effect (α = 0.05). When it comes to means, the best results were obtained for 12 h and for fermentation medium 2 (23.320 g.L-1 of ethanol), which contained the highest rice bran concentration and the lowest initial cell concentration. Medium 3, consisting of 2.5 g.L-1 and 5 g.L-1 of rice bran and cells, respectively, showed the lowest K s (4.434 g.L-1).

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“…A final ethanol concentration of 35.5 g/L (productivity of 1.5 g/L/h) was achieved by S. cerevisiae grown on enzymatically treated DRB [29]. The conditions of starch enzymatic hydrolysis were optimized in terms of DRB concentration as well as α-amylase and amyloglucosidase concentrations ( Table 2).…”

Section: Production Of Bioethanolmentioning

confidence: 99%

Valorising Agro-industrial Wastes within the Circular Bioeconomy Concept: the Case of Defatted Rice Bran with Emphasis on Bioconversion Strategies

et al. 2020

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The numerous environmental problems caused by the extensive use of fossil resources have led to the formation of the circular bioeconomy concept. Renewable resources will constitute the cornerstone of this new, sustainable model, with biomass presenting a huge potential for the production of fuels and chemicals. In this context, waste and by-product streams from the food industry will be treated not as “wastes” but as resources. Rice production generates various by-product streams which currently are highly unexploited, leading to environmental problems especially in the countries that are the main producers. The main by-product streams include the straw, the husks, and the rice bran. Among these streams, rice bran finds applications in the food industry and cosmetics, mainly due to its high oil content. The high demand for rice bran oil generates huge amounts of defatted rice bran (DRB), the main by-product of the oil extraction process. The sustainable utilisation of this by-product has been a topic of research, either as a food additive or via its bioconversion into value-added products and chemicals. This review describes all the processes involved in the efficient bioconversion of DRB into biotechnological products. The detailed description of the production process, yields and productivities, as well as strains used for the production of bioethanol, lactic acid and biobutanol, among others, are discussed.

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<b>Release optimization of fermentable sugars from defatted rice bran for bioethanol production

Cited by 11 publications

References 22 publications

Optimization and characterization of vinegar produced from rice bran

Optimization and characterization of vinegar produced from rice bran

Evaluation of Rice Bran as a Supplement for Production of Bioethanol by Saccharomyces cerevisiae

Valorising Agro-industrial Wastes within the Circular Bioeconomy Concept: the Case of Defatted Rice Bran with Emphasis on Bioconversion Strategies

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