Effects of temperature on microbial ethanol production I. The temperature profile curve of ethanol production of the yeast strain saccharomyces cerevisiae Sc 5

1987 ◽  
Vol 7 (1) ◽  
pp. 87-92 ◽  
Author(s):  
K. Richter ◽  
U. Becker
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Ethanol Production ◽  
Temperature Profile ◽  
Yeast Strain ◽  
Profile Curve ◽  
Effects Of Temperature

Ethanol Production from Different Substrates by a Flocculent Saccharomyces cerevisiae Strain

2009 ◽  
Vol 7 (1) ◽  
Author(s):  
José Duarte ◽  
Vera Lourenço ◽  
Belina Ribeiro ◽  
Maria Céu Saagua ◽  
Joana Pereira ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Ethanol Production ◽  
Yeast Strain ◽  
Fossil Fuels ◽  
Ethanol Yield ◽  
Corn Fiber ◽  
Production Costs ◽  
Raw Material ◽  
Continuous Reactor ◽  
Different Strains

During the last years there has been an increasing interest in using ethanol as a substitute for fossil fuels. The bioethanol used today is mainly produced from sugar cane and cereals, but reducing the production costs of ethanol is still crucial for a viable economic process. Cellulose from vegetable biomass will be the next cheap raw material for second generation fuel ethanol production and agricultural by-products with a low commercial value, as corn stover, corn fiber and cane bagasses would become an attractive feedstock for bioethanol production.In this study, different strains of Saccharomyces cerevisiae have been screened for the ability of bioethanol production. Yeasts were grown in a synthetic liquid medium containing sucrose in batch regime and the growth rates, ethanol and biomass productions were determined as well as their growth ability in cane molasses.The results indicate that a flocculent yeast, isolated in our lab and designated by strain F, was the most promising yeast strain among those tested for continuous ethanol production. This strain was isolated from corn hydrolysates, obtained from a Portuguese distillery facility (DVT, Torres Novas, Portugal) showing highest growth rate (0.49h-1), highest ethanol yield (0.35g/g) and high flocculation capacity.The study on ethanol production in continuous reactor process with the selected yeast strain (strain F) was made on sucrose and cane molasses at different dilution rates (0.05-0.42 h-1). A steady flocculating yeast fluidized bed reactor system was established allowing the functioning of the reactor for 1000 h. Data shows that when the dilution rate rose to 0.42h-1, the highest productivity (20g/Lh) was obtained attaining an ethanol concentration in the reactor of 47g/L for sucrose and molasses media.

scholarly journals EFFECT OF CULTURAL CONDITION ON PRODUCTION OF ETHANOL FROM ROTTEN APPLE WASTE BY SACCHAROMYCES CEREVISIAE STRAINING

2012 ◽  
Vol 2 ◽  
pp. 12-21
Author(s):  
Arifa Tahir ◽  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Ethanol Production ◽  
Ethanol Fermentation ◽  
Yeast Strain ◽  
Cultural Condition ◽  
Yeast Strains

The present study describes the ethanol fermentation from apple waste by locally isolated yeast strain. Fifteen yeast strains were isolated from soil and apples. The culture with maximum ethanol production (8.3%) was identified and designated as Saccharomyces cerevisiae LCY-08

scholarly journals Isolation and Partial Characterization of 2-Deoxy-D-glucose Resistant Saccharomyces cerevisiae Strain from Fruits Harvested in Yamagata, Japan

2019 ◽  
pp. 1-13
Author(s):  
Takeshi Nagai ◽  
Tomoyuki Nakagawa ◽  
Norihisa Kai ◽  
Yasuhiro Tanoue ◽  
Nobutaka Suzuki
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Glutamic Acid ◽  
Ethanol Production ◽  
Yeast Strain ◽  
Yeast Nitrogen Base ◽  
Wild Type ◽  
Bread Making ◽  
Nitrogen Base ◽  
Ability Tests ◽  
Carbon Dioxide Co2

Aims: The study aimed to isolate and characterize 2-deoxy-D-glucose (2-DG) resistant Saccharomyces cerevisiae from fruits to establish distinctive bread making technology using wild-type yeasts in the future. Study Design: The research was conducted experimentally. Place and Duration of Study: Yamagata University, Yamagata, Japan, from April 2015 to March 2019. Methodology: Wild-type yeasts with 2-DG resistance were isolated using the following experiments: 1. Separation by yeast nitrogen base-maltose plate medium, 2. Carbon dioxide (CO2) and ethanol production tests, 3. Leavening ability tests using bread doughs, 4. Sequence analysis. The identified yeast strain was used for freezing and drying torelance tests. Moreover, it tried to improve drying tolerance of yeasts. Results: Yeasts were separated from twenty varieties of five fruits species. Among them, a yeast strain (YTPR1) isolated from pear Redbartllet fruits was identified as S. cerevisiae. YTPR1 possessed high fermentation ability and freezing tolerance, however, CO2 and ethanol production decreased after lyophilization of yeasts. In contrast, the cultivation with trehalose, glycerol, and L-glutamic acid at low concentration enhanced the fermentation ability of YTPR1. Conclusion: Yeast YTPR1 isolated from pear Redbartllet fruits utilized maltose as well as glucose, fructose, and sucrose. To improve drying tolerance of yeast YTPR1, it was useful to incubate with 6% trehalose, 0.1-2.0% glycerol and 1.0% L-glutamic acid.

scholarly journals Comparative Study on Two Commercial Strains ofSaccharomyces cerevisiaefor Optimum Ethanol Production on Industrial Scale

2010 ◽  
Vol 2010 ◽  
pp. 1-5 ◽  
Author(s):  
K. Mukhtar ◽  
M. Asgher ◽  
S. Afghan ◽  
K. Hussain ◽  
S. Zia-ul-Hussnain
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Yeast Cell ◽  
Ethanol Production ◽  
Yeast Strain ◽  
Fermentation Process ◽  
Cell Concentration ◽  
Inoculum Size ◽  
Summer Season ◽  
Maximum Conversion ◽  
Fermentation Parameters

Two commercial strains of Saccharomyces cerevisiae, Saf-Instant (Baker's yeast) and Ethanol red (Mutant) were compared for ethanol production during hot summer season, using molasses diluted up to 6- Brix containing 4%-5% sugars. The yeasts were then propagated in fermentation vessels to study the effects of yeast cell count and varying concentrations of Urea, DAP, inoculum size and Lactrol (Antibiotic). Continuous circulation of mash was maintained for 24 hours and after this fermenter was allowed to stay for a period of 16 hours to give time for maximum conversion of sugars into ethanol. Saccharomyces cerevisiae strain (Saf-instant) with cell concentration of 400 millions/mL at molasses sugar level of 13%–15% (pH , Temp. ), inoculum size of 25% (v/v), urea concentration, 150 ppm, DAP, 53.4 ppm and Lactrol,150 ppm supported maximum ethanol production (8.8%) with  L ethanol per tone molasses (96.5% yield), and had significantly lower concentrations of byproducts. By selecting higher ethanol yielding yeast strain and optimizing the fermentation parameters both yield and economics of the fermentation process can be improved.

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