scholarly journals Microcalorimetric Investigation of the Effect of the Ionic Liquid 1-Butyl-3-Methylimidazolium Chloride on the Fermentation of Saccharomyces cerevisiae AY93161 for Lignocellulosic Ethanol Production

2016 ◽  
Vol 10 (1) ◽  
pp. 391-397
Author(s):  
Wangxiang Huang ◽  
Jiancheng Jin ◽  
Liang Feng ◽  
Wenjing Huang ◽  
Ke Wang ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Ionic Liquid ◽  
Ethanol Production ◽  
Ethanol Fermentation ◽  
Fermentation Process ◽  
Heat Rate ◽  
Heat Output ◽  
Lignocellulosic Ethanol ◽  
Process Data ◽  
Yeast Concentration

The effects of ionic liquid 1-butyl-3-methylimidazolium chloride (BMIMCl) on the ethanol fermentation process of Saccharomyces cerevisiae AY93161 were investigated by using microcalorimetry. On the basis of microcalorimetric and process data, the thermokinetic parameters of the ethanol fermentation process at different BMIMCl concentrations from 0.001 to 5 gL-1 were calculated. Compared to the control, the BMIMCl caused a decreased value of the maximum specific growth rate µm (from 0.226 to 0.105 h-1), and an increased value of the maximum specific produced heat rate pm (from 2.08 to 7.06 mWlg-1) and the total heat output H for producing 1 g ethanol (from 990 to 1871 Jg-1). The decreased µm and increased pm and H led to lower final yeast concentration (from 3.85 to 2.39 gL-1) and ethanol concentration (from 40.3 to 25.1 gL-1). This gives useful information for improving the lignocellulosic ethanol production process using the ionic liquid technology.

scholarly journals Investigation of the toxicity of the ionic liquid 1-butyl-3-methylimidazolium chloride to Saccharomyces cerevisiae AY93161 for lignocellulosic ethanol production

2013 ◽  
Vol 15 (2) ◽  
pp. 94-98 ◽  
Author(s):  
Shengdong Zhu ◽  
Pei Yu ◽  
Mingke Lei ◽  
Yanjie Tong ◽  
Lu Zheng ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Ionic Liquid ◽  
Ethanol Production ◽  
Metabolic Activity ◽  
Morphological Structure ◽  
Optical Microscope ◽  
Reproduction Rate ◽  
Lignocellulosic Ethanol ◽  
Lignocellulosic Materials ◽  
Liquid Suspension

Ionic liquid (IL) pretreatment of lignocellulosic materials has provided a new technical tool to improve lignocellulosic ethanol production. To evaluate the influence of the residual IL in the fermentable sugars from enzymatic hydrolysis of IL pretreatment of lignocellulosic materials on the subsequent ethanol fermentation, the toxicity of the IL 1-butyl-3-methylimidazolium chloride ([BMIM]Cl) to Saccharomyces cerevisiae AY93161 was investigated. Firstly, the morphological structure, budding and metabolic activity of Saccharomyces cerevisiae AY93161 at different [BMIM]Cl concentrations were observed under an optical microscope. The results show that its single cell morphology remained unchanged at all [BMIM]Cl concentrations, but its reproduction rate by budding and its metabolic activity decreased with the [BMIM]Cl concentration increasing. The half effective concentration (EC50) and the half inhibition concentration (IC50) of [BMIM]Cl to Saccharomyces cerevisiae AY93161 were then measured using solid and liquid suspension culture and their value were 0.53 and 0.39 g.L-1 respectively. Finally, the influence of [BMIM]Cl on ethanol production was investigated. The results indicate that the [BMIM]Cl inhibited the growth and ethanol production of Saccharomyces cerevisiae AY93161. This toxicity study provides useful basic data for further development in lignocellulosic ethanol production by using IL technology and it also enriches the IL toxicity data.

scholarly journals Comparative of Lignocellulosic Ethanol Production by Kluyveromyces marxianus and Saccharomyces cerevisiae

2018 ◽  
Author(s):  
Lorena Amaya-Delgado ◽  
Guillermo Flores-Cosío ◽  
Dania Sandoval-Nuñez ◽  
Melchor Arellano-Plaza ◽  
Javier Arrizon ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Ethanol Production ◽  
Kluyveromyces Marxianus ◽  
Lignocellulosic Ethanol

scholarly journals Blocking mitophagy does not improve fuel ethanol production in Saccharomyces cerevisiae

2021 ◽  
Author(s):  
Kevy Pontes Eliodório ◽  
Gabriel Caetano de Gois e Cunha ◽  
Brianna A White ◽  
Demisha HM Patel ◽  
Fangyi Zhang ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Cell Viability ◽  
Ethanol Production ◽  
Ethanol Fermentation ◽  
Synthetic Medium ◽  
Fuel Ethanol ◽  
Specific Gene ◽  
Fermentation Performance ◽  
Cell Recycling

Ethanol fermentation is frequently performed under conditions of low nitrogen. In Saccharomyces cerevisiae, nitrogen limitation induces macroautophagy, including the selective removal of mitochondria, also called mitophagy. Shiroma and co-workers (2014) showed that blocking mitophagy by deletion of the mitophagy specific gene ATG32 increased the fermentation performance during the brewing of Ginjo sake. In this study, we tested if a similar strategy could enhance alcoholic fermentation in the context of fuel ethanol production from sugarcane in Brazilian biorefineries. Conditions that mimic the industrial fermentation process indeed induce Atg32-dependent mitophagy in cells of S. cerevisiae PE-2, a strain frequently used in the industry. However, after blocking mitophagy, no differences in CO2production, final ethanol titres or cell viability were observed after five rounds of ethanol fermentation, cell recycling and acid treatment, as commonly performed in sugarcane biorefineries. To test if S. cerevisiae's strain background influences this outcome, cultivations were carried out in a synthetic medium with strains PE-2, Ethanol Red (industrial) and BY (laboratory), with and without a functional ATG32 gene, under oxic and oxygen restricted conditions. Despite the clear differences in sugar consumption, cell viability and ethanol titres, among the three strains, we could not observe any improvement in fermentation performance related to the blocking of mitophagy. We conclude with caution that results obtained with Ginjo sake yeast is an exception and cannot be extrapolated to other yeast strains and that more research is needed to ascertain the role of autophagic processes during fermentation.

scholarly journals STUDI PENGARUH pH AWAL MEDIA DAN LAMA FERMENTASI PADA PROSES PRODUKSI ETANOL DARI HIDROLISAT TEPUNG BIJI NANGKA DENGAN MENGGUNAKAN Saccharomycess cerevisiae

2018 ◽  
Vol 6 (2) ◽  
pp. 92
Author(s):  
Umi Fadilah ◽  
I Made Mahaputra Wijaya ◽  
N. Semadi Antara
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Ethanol Fermentation ◽  
Fermentation Process ◽  
Ethanol Concentration ◽  
Total Dissolved Solids ◽  
Soluble Solids ◽  
Artocarpus Heterophyllus ◽  
Seed Flour ◽  
Initial Ph ◽  
The Media

Jackfruit seed (Artocarpus heterophyllus) flour is a substrate used in ethanol production research.The purpose of this study was to determine the effect of the media initial pH and the time length of fermentation on the ethanol fermentation process from the jackfruit seed starch hydrolyzate using Saccharomyces cerevisiae and to obtain optimum initial pH of the medium and the optimum fermentation length in order to obtain the highest ethanol concentration. This research was designed with 2 factors. The first factor is the initial pH of the media consisting of 3 levels, namely 4, 4,5, and 5. The second factor is the fermentation length consisting of three levels, ie 5, 6, and 7 days. Data obtained from the research are analyzed and presented descriptively. The results showed that the initial pH of the media had an effect on ethanol content and final pH, but had no effect on total soluble solids. Hydrolyzate of jackfruit flour, fermentation length has an effect on total ethanol, final pH, and total dissolved solids. The interaction of the two treatments had an effect on total ethanol of fermented jackfruit seed flour. The best treatment to produce ethanol hydrolyzate of jackfruit seed flour is the initial pH of medium 4.5 and the duration of fermentation of 6 days to produce total ethanol of 3.67 mL.  Key words: Artocarpus heterophyllus, ethanol, fermentation, initial pH of medium

scholarly journals Breaking the Barriers of Lignocellulosic Ethanol Production using Ionic Liquid Technology

BioResources ◽  
2013 ◽  
Vol 8 (2) ◽  
Author(s):  
Shengdong Zhu ◽  
Pei Yu ◽  
Qijun Wang ◽  
Bo Cheng ◽  
Jie Chen ◽  
...  
Keyword(s):  
Ionic Liquid ◽  
Ethanol Production ◽  
Lignocellulosic Ethanol

Effect of Propanoic Acid on Ethanol Fermentation by Saccharomyces cerevisiae in an Ethanol-Methane Coupled Fermentation Process

2012 ◽  
Vol 20 (5) ◽  
pp. 942-949 ◽  
Author(s):  
Chengming ZHANG ◽  
Fengguang DU ◽  
Xin WANG ◽  
Zhonggui MAO ◽  
Peiyong SUN ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Ethanol Fermentation ◽  
Fermentation Process ◽  
Propanoic Acid

scholarly journals Production of bioethanol from amla (Emblica officinalis Gaertn.)

2021 ◽  
pp. 66-69
Author(s):  
Minal Deolekar ◽  
Trupti Shende
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Ethanol Production ◽  
Fermentation Process ◽  
Emblica Officinalis ◽  
Iodometric Titration ◽  
Titration Method ◽  
Herbal Products ◽  
Yeast Peptone Dextrose ◽  
Increasing Demand ◽  
Ethanol Ethanol

On account of the increasing demand for valuable herbal products, an attempt was made to produce a functional fermented Ethanol from Amla. This study investigates the potential of ethanol production from Amla (Emblica officinalis Gaertn). In the present study, Amla juice was extracted, filtered, fermented and it shows a suitable medium for the growth of Saccharomyces cerevisiae on yeast peptone dextrose medium for the production of ethanol. Ethanol was separated by fractional distillation and then estimated at 4, 6, 8 and 10 days of the fermentation process by iodometric method for 30oC. The ethanol percentage estimated by the iodometric titration method was high on the 10th day, and it was found to be 1.63 gm% compared to all days. So, the outcome of this study reveals that amla fruit can be used as a crucial constituent for the yield of ethanol with a higher commercial value.

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