Production of bioethanol by fermentation of lemon (Citrus limon L.) peel wastes pretreated with steam explosion

Boluda-Aguilar, María; López−Gómez, Antonio

doi:10.1016/j.indcrop.2012.04.031

Cited by 144 publications

(45 citation statements)

References 47 publications

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“…To evaluate the consumption capability of C. tropicalis and C. glabrata on a carbohydrate mixture, strains were grown individually in a medium containing glucose, sucrose, fructose, galactose, xylose and arabinose at concentrations that simulates citrus residues medium according to the literature [10,11]. The consumption profiles expressed in consumption percentage of each carbohydrate presented in the medium during 10.5 days of fermentation by C. tropicalis are presented in Fig.…”

Section: Individual Culture Fermentationmentioning

confidence: 99%

“…Nonetheless, glucose and fructose are the mayor carbohydrates presented in citrus waste [10,11], a complete and efficient conversion of hexoses and pentoses carbohydrates presented in the lignocellulosic hydrolysates is a prerequisite for maximizing the profitability of an industrial process for bioethanol production [9]. Cell growth obtained by dry weight of the strains C.…”

Section: Capability Of Candidas To Ferment Mixtures Of Carbohydrates mentioning

confidence: 99%

“…On the other hand, carbohydrates concentrations of agroindustrial residues vary depending on the crop used and cultivation conditions. In citrus waste it has been reported around of 44% of fermentable carbohydrates, representing 50%-51% of glucose, 28%-30% of fructose, 9%-16% of galactose, 7%-8% of arabinose, 2%-4% of xylose and 1%-2% of sucrose [10,11]. México is one of the mayor citric producers and only around the 40% of the fruit is used in the industrial processing.…”

Section: Introductionmentioning

confidence: 99%

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Capability of Candidas to Ferment Mixtures of Carbohydrates to Alcohol in Free Cells and Co-Culture

Estrada-Martínez¹,

Pacheco-López²,

Ramírez‐Sucre³

et al. 2017

JFSE

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Abstract:Organic biomass is an attractive feedstock for second generation alcohol production. Wild-type strains of the genus Candida showed capabilities different to produce alcohol fermenting a carbohydrates mixture (synthetic medium), individually and in co-culture. Therefore, the main objective of this work was to evaluate the capability of Candida wild-type strains isolated from termite gut and rumen liquid, to ferment the most commonly carbohydrates presented in citrus residues, individually and in co-culture to alcohol production. C. Tropicalis (LR4) presented higher percentage of carbohydrate consumption (74.20% ± 4.60%), alcohol production (44.53 ± 0.01 gL -1 ) and maximal alcohol productivity (6.40 ± 0.01 gL -1 day) than C. Glabrata (T1). Co-culture schemas, CC1 (LR4: 60%; T1: 40%) and CC3 (first LR4 alone and 2 days later T1) presented the highest alcohol production (45.20 ± 1.30 gL -1 and 46.80 ± 2.60 gL -1 , respectively). Maximal alcohol productivity was obtained with CC2 (LR4: 80%; T1: 20%) and CC3 schemas, 7.70 ± 0.29 gL -1 day and 7.80 ± 0.44 gL -1 day, respectively. The results suggest the usefulness of these wild-type strains in co-culture as an alternative to alcohol production from carbohydrates mixtures at concentrations commonly found in citrus waste.

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Section: Individual Culture Fermentationmentioning

confidence: 99%

Section: Capability Of Candidas To Ferment Mixtures Of Carbohydrates mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Capability of Candidas to Ferment Mixtures of Carbohydrates to Alcohol in Free Cells and Co-Culture

Estrada-Martínez¹,

Pacheco-López²,

Ramírez‐Sucre³

et al. 2017

JFSE

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show abstract

“…The production of bioethanol from inexpensive and widely available raw materials is a highly attractive option [4]. Bioethanol is adaptable to 5 or 10% blended feed systems and it is mainly obtained from biomass, which is competitively given its price, quality and origin [5] [6] [7]. The production of bioethanol based on sugars and starches has been a subject of great controversy due to the food competition that is generated, as well as to the emerge of more sustainable sources from agricultural byproducts, forest residues or energy crops denominated as lignocellulosic biomass or also known as second generation [8] [9].…”

Section: Introductionmentioning

confidence: 99%

Obtaining Bioethanol through Hydrolytic Treatment of Agro-Industrial Banana Residues

Sánchez-Acuña¹,

Granados-Gómez²,

Navarrete-Rodríguez³

et al. 2018

JACEN

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The banana is a food of great importance and it is consumed in almost the entire world. However, its harvest generates large quantities of mostly lignocellulosic waste, which can be used for the production of biofuels such as bioethanol. In this work, the potential for bioethanol production from agro-industrial plantain crop residues was evaluated with different operating conditions. A 2 4 experimental design was used, having as study variables: time of hydrolysis, pH of hydrolysis, concentration time, and fermentation time. The samples used were scraps consisting of a mixture of stems, leaves, and banana peels. The bioethanol obtained was characterized by physicochemical properties such as density, refractive index, and FTIR. As a result, it was obtained that the volume of bioethanol represented higher yields; using NaOH as a hydrolyzing agent, with hydrolysis time of 30 minutes, high fermentation time, and low concentrations. The chemical characterization of banana agro-industrial waste indicated that, the raw material could be considered as a potential source for bioethanol production, since it has a high content of cellulose.

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“…Nesse sentido, diversos estudos têm sido realizados na área de reaproveitamento de resíduos, valendo citar a produção de bioetanol a partir da casca de limão e de outras frutas cítricas (BOLUDA-AGUILAR; LÓPEZ-GÓMEZ, 2013;WILKINS et al, 2007), a utilização de resíduos amiláceos da agroindustrialização da mandioca (BRINGHENTI; CABELLO, 2005), o uso de soro de queijo (BARBOSA et al, 2010) e da casca e da borra de jabuticaba (ASQUIERI et al, 2009). Na produção da cachaça, durante o processo de fermentação, é utilizado o processo de decantação, que consiste em separar o caldo fermentado do fermento por decantação, na dorna.…”

Section: Introductionunclassified

Avaliação do uso da levedura de descarte da indústria cervejeira na obtenção da aguardente de liquor de laranja

Paula

Faria

2017

Braz. J. Food Technol.

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Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado. Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado.Avaliação do uso da levedura de descarte da indústria cervejeira na obtenção da aguardente de liquor de laranja Evaluation of the use of discarded industrial brewer's yeast to obtain orange liquor spirit ResumoO liquor de laranja, subproduto da indústria cítrica brasileira, é atualmente destinado à produção de ração animal, assim como o fermento da indústria cervejeira, que é descartado, após cinco ciclos de produção, contendo ainda alta porcentagem de células viáveis. O objetivo do presente estudo foi avaliar a reutilização da levedura de descarte da indústria cervejeira na produção da aguardente de liquor de laranja, sem reposição do pé-de-cuba, além de avaliar o impacto desta prática na qualidade química e sensorial do produto final. Para isso, foram conduzidas nove bateladas de fermentações, sem reposição do fermento, sendo o liquor assim fermentado, bidestilado em alambiques de cobre, dando origem a três amostras da bebida, que foram postas a envelhecer em ancorotes de castanheira por seis meses. As amostras foram submetidas à determinação dos teores de etanol, cobre, acidez volátil, aldeídos, ésteres, metanol, álcoois superiores, furfural, bem como ao teste de aceitação e intenção de compra. A reutilização do fermento durante a produção da bebida apresentou, ao final das nove bateladas, uma redução de 15% das células viáveis. Todas as determinações químicas apresentaram-se de acordo com a legislação vigente, exceto o teor de álcool metílico e álcool n-butílico na amostra C. Os testes de aceitação não revelaram diferença significativa nos atributos cor e aroma entre as três aguardentes, mas, nos atributos sabor e impressão global, observou-se diferença significativa na aguardente B. Com base nos resultados obtidos, a reutilização do fermento de descarte da indústria cervejeira na produção da aguardente de liquor de laranja por até três bateladas de fermentação apresentou-se, portanto, como uma boa opção na obtenção desta aguardente, garantindo a fermentação de três bateladas, sem alterações indesejáveis na bebida. Palavras-chave: Destilado; Teste de aceitação; Subproduto; Bidestilação. AbstractOrange liquor, a by-product of the Brazilian citrus industry, is currently destined for the production of animal feed as also the industrial brewer's yeast discarded after five production cycles, but still containing a high percentage of viable cells. The aim of this study was to evaluate the reuse of the yeast discarded by the brewing industry in the production of orange liquor spirit without replacing the yeast, and evaluate the impact of this practice on th...

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Production of bioethanol by fermentation of lemon (Citrus limon L.) peel wastes pretreated with steam explosion

Cited by 144 publications

References 47 publications

Capability of Candidas to Ferment Mixtures of Carbohydrates to Alcohol in Free Cells and Co-Culture

Capability of Candidas to Ferment Mixtures of Carbohydrates to Alcohol in Free Cells and Co-Culture

Obtaining Bioethanol through Hydrolytic Treatment of Agro-Industrial Banana Residues

Avaliação do uso da levedura de descarte da indústria cervejeira na obtenção da aguardente de liquor de laranja

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