Production of ethanol by raw starch hydrolysis and fermentation of damaged grains of wheat and sorghum

Suresh, K.; Kiransree, N.; Rao, L. Venkateswar

doi:10.1007/s004490050657

Cited by 36 publications

(19 citation statements)

References 9 publications

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“…S. cerevisiae, the principal yeast used for wine fermentation, preferentially uses many simple nitrogen sources such as free alpha amino nitrogen compounds, present in the form of primary amino acids and leaves only minor concentrations of other nitrogen compounds (Cooper, 1982;Bisson, 1991;Monteiro and Bisson, 1991;Henschke and Jiranek, 1993;Jiranek et al, 1995). Additionally, S. cerevisiae is unable to use nitrates and nitrites and in certain conditions the amino acids proline and hydroxyproline which are not metabolised under winemaking conditions (Duteurtre et al, 1971;Ingledew et al, 1987;Suresh et al, 1999). Thus, certain amino acids are available at the end of alcoholic fermentation, and others even increase by release during autolysis, namely: proline, leucine, tryptophan and gamma aminobutyric acid (Lehtonen, 1996;Valero et al, 2003).…”

Section: Nitrogenmentioning

confidence: 94%

Brettanomyces bruxellensis, a survivalist prepared for the wine apocalypse and other beverages

Smith

Divol

2016

Food Microbiology

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Section: Nitrogenmentioning

confidence: 94%

Brettanomyces bruxellensis, a survivalist prepared for the wine apocalypse and other beverages

Smith

Divol

2016

Food Microbiology

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“…The yeast preculture was prepared as described by Suresh et al (1999) and Zhan et al (2003). The cell concentration of the yeast preculture was checked by its A 600 value on a BioRite spectrophotometer and by using a counting chamber (Fisher Scientific, Fairlawn, NJ).…”

Section: Fermentation Processesmentioning

confidence: 99%

Effects of Amylose, Corn Protein, and Corn Fiber Contents on Production of Ethanol from Starch‐Rich Media

et al. 2006

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Cereal Chem. 83(5):569-575The effects of amylose, protein, and fiber contents on ethanol yields were evaluated using artificially formulated media made from commercial corn starches with different contents of amylose, corn protein, and corn fiber, as well as media made from different cereal sources including corn, sorghum, and wheat with different amylose contents. Second-order response-surface regression models were used to study the effects and interactions of amylose, protein, and fiber contents on ethanol yield and conversion efficiency. The results showed that the amylose content of starches had a significant (P < 0.001) effect on ethanol conversion efficiency. No significant effect of protein content on ethanol production was observed. Fiber did not show a significant effect on ethanol fermentation either. Conversion efficiencies increased as the amylose content decreased, especially when the amylose content was >35%. The reduced quadratic model fits the conversion efficiency data better than the full quadratic model does. Fermentation tests on mashes made from corn, sorghum, and wheat samples with different amylose contents confirmed the adverse effect of amylose content on fermentation efficiency. Hightemperature cooking with agitation significantly increased the conversion efficiencies on mashes made from high-amylose (35-70%) ground corn and starches. A cooking temperature of ≥160°C was needed on highamylose corn and starches to obtain a conversion efficiency equal to that of normal corn and starch.

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“…From the results mentioned earlier, we found that the fermentation rates obtained using LG, i.e., Q s and Q p (Fig. 4), along with P , Y P/S and Q v (Table 4), were superior compared to reference data previously reported for fine wheat or damaged WF (Suresh et al. 1999), indicating LG as a potential fermentation feedstock.…”

Section: Resultsmentioning

confidence: 53%

Kinetics of Bioethanol Production From Wheat Milling By‐products

Neves

Shimizu

Kojima

et al. 2007

J Food Process Engineering

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An overview of the potential application of wheat milling by‐products as substrate for bioethanol production is presented. In order to select a suitable microorganism, model fermentations were conducted using glucose and dry baker's yeast. The overall ethanol yield was nearly stable (ca. 0.35 g/g), independent of mash glucose concentration; mashes with 100 g glucose/L resulted in an overall ethanol productivity of 3.48 g/L·h. Slurries containing low‐grade wheat flour (LG) (100, 200 or 300 g/L) were used for simultaneous saccharification and fermentation (SSF) with Zymomonas mobilis. Fermentation performance was evaluated based on ethanol concentration (P), productivity (Qv), yield (YP/S), production rate (Qp) and glucose consumption rate (Qs). Mashes containing 200 g LG/L produced about 52 g ethanol/L, with Qvof 2.17 g/L·h. Based on the relatively high fermentation rate of LG, reaching peak ethanol productivity within ca. 9 h of SSF, considerable savings on fermentation time was achieved. Using Z. mobilis for LG fermentation, P was about 30% higher than that obtained with Saccharomyces cerevisiae.

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Production of ethanol by raw starch hydrolysis and fermentation of damaged grains of wheat and sorghum

Cited by 36 publications

References 9 publications

Brettanomyces bruxellensis, a survivalist prepared for the wine apocalypse and other beverages

Brettanomyces bruxellensis, a survivalist prepared for the wine apocalypse and other beverages

Effects of Amylose, Corn Protein, and Corn Fiber Contents on Production of Ethanol from Starch‐Rich Media

Kinetics of Bioethanol Production From Wheat Milling By‐products

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