The effect of aeration on stability of continuous ethanol fermentation by a flocculating yeast

Kida, Kenji; Yamadaki, Motozumi; Asano, Shinichi; Nakata, Toshiyuki; Sonoda, Yorikazu

doi:10.1016/0922-338x(89)90057-3

Cited by 43 publications

(16 citation statements)

References 10 publications

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“…These values were almost the same as when synthetic sugar medium was used. The ethanol productivity here was comparable with the results obtained when cane molasses was used in our previous studies [17,18]. Furthermore, the ethanol productivity was comparable with those using immobilized cells or special reactors to maintain high concentration of microorganisms [19,20], suggesting the advantage of the flocculation character of strain KF-7.…”

Section: Continuous Ethanol Fermentation Using Kf-7supporting

confidence: 91%

“…Each reactor, made of acrylic resin, was tower shaped and a natural solid-liquid-gas separation unit, by which most of yeast cells could return to the fermentation region, was designed on the top region. This type of reactor was demonstrated to be suitable for ethanol fermentation using flocculating yeast in our previous studies [17]. System A had a 0.45-L working volume (WV).…”

Section: Batch Fermentationmentioning

confidence: 99%

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Ethanol production from acid hydrolysate of wood biomass using the flocculating yeast Saccharomyces cerevisiae strain KF-7

Tang

et al. 2006

Process Biochemistry

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Section: Continuous Ethanol Fermentation Using Kf-7supporting

confidence: 91%

Section: Batch Fermentationmentioning

confidence: 99%

Ethanol production from acid hydrolysate of wood biomass using the flocculating yeast Saccharomyces cerevisiae strain KF-7

Tang

et al. 2006

Process Biochemistry

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“…These data suggest that the oxygen supply was suf®cient to keep similar average levels of cell viability on both scales, resulting in equal values of speci®c rate of cell-viability loss (k d ). Under anaerobic conditions, unsaturated fatty acids are not synthetized and yeasts are more sensitive to ethanol [13]. However, higher cell viabilty levels in aerated systems are obtained at the expense of reduced ethanol yields.…”

Section: Resultsmentioning

confidence: 99%

Scale-up effects on kinetic parameters and on predictions of a yeast recycle continuous ethanol fermentation model incorporating loss of cell viability

Oliveira¹,

Castro

Visconti³

et al. 2000

Bioprocess Engineering

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The scale-up effects on kinetic parameters and on predictions of a yeast recycle continuous ethanol fermentation model incorporating loss of cell viability were evaluated. The average level of cell viability estimated for large scale was similar to that estimated for small scale, although with a major standard deviation. The values of speci®c rate of cell viability loss were equal for the two scales. These results were due to the utilization of the same aeration rate for both scales, one of the main factors for cell-viability maintenance. The kinetic parameters were not signi®cantly affected by the scale-up of the fermentation process. Major differences were observed for the maximum speci®c growth rate and for maximum ethanol concentrations for which, growth and ethanol production are totally inhibited. The scale-up did not result in lack of ®t of the mathematical model to the experimental data.

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“…We have previously reported that aeration improved the activity of yeast cells in repeated-batch and continuous ethanol fermentation from molasses 4,13 . The activity of yeast cells in the first-stage fermentation in laboratory scale shochu production was also improved by shaking 5 .…”

Section: Effect Of Aeration and Agitation On The Activity Of Yeast Cementioning

confidence: 99%

Development of Efficient Shochu Production Technology with Long-term Repetition of Sashimoto and Reuse of Stillage for Fermentation

Miyagawa

Tang

Morimura

et al. 2011

Journal of the Institute of Brewing

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J. Inst. Brew. 117(1), 91-97, 2011In traditional shochu production with a long-term repetition of sashimoto, the activity of yeast cells decreases, generally resulting in bacterial contamination problems. In this study, a pilot scale study was carried out to demonstrate a technique developed with a laboratory scale test, which improved the activity of the yeast in the first-stage fermentation and the possibility of reuse of stillage for the fermentation to reduce the quantity of stillage from the distillation by 50%. The yeast cells were activated by aeration and stirring for several hours after sashimoto. The yeast cells maintained a high activity level during the entire test period. The ethanol concentration of the second-stage fermented mash was improved and an ethanol concentration of more than 17.5% (v/v) was achieved when stillage was reused in place of water for the fermentation. Comparing the flavour compounds of shochu produced by the traditional process with the long-term repetition of sashimoto, 0.2 ppm of furfural was detected in the shochu produced from the stillage reuse process. No other significant differences were found in the concentrations of the low-, middle-and high-boiling flavour compounds examined, nor in the concentrations of isoamyl acetate and β-phenethyl acetate, which are desired flavour compounds in shochu.

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The effect of aeration on stability of continuous ethanol fermentation by a flocculating yeast

Cited by 43 publications

References 10 publications

Ethanol production from acid hydrolysate of wood biomass using the flocculating yeast Saccharomyces cerevisiae strain KF-7

Ethanol production from acid hydrolysate of wood biomass using the flocculating yeast Saccharomyces cerevisiae strain KF-7

Scale-up effects on kinetic parameters and on predictions of a yeast recycle continuous ethanol fermentation model incorporating loss of cell viability

Development of Efficient Shochu Production Technology with Long-term Repetition of Sashimoto and Reuse of Stillage for Fermentation

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