Effects of temperature on microbial ethanol production. III. The influence of the temperature on the relation existing between the specific ethanol formation rate of the yeast Saccharomyces cerevisiae Sc 5 and the ethanol concentration in the culture medium

1988 ◽  
Vol 8 (1) ◽  
pp. 29-38 ◽  
Author(s):  
K. Richter ◽  
U. Becker
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Ethanol Production ◽  
Culture Medium ◽  
Ethanol Concentration ◽  
Formation Rate ◽  
Yeast Saccharomyces Cerevisiae ◽  
Ethanol Formation ◽  
Effects Of Temperature

scholarly journals Ethanol Production from Nondetoxified Dilute-Acid Lignocellulosic Hydrolysate by Cocultures of Saccharomyces cerevisiae Y5 and Pichia stipitis CBS6054

2012 ◽  
Vol 2012 ◽  
pp. 1-6 ◽  
Author(s):  
Ping Wan ◽  
Dongmei Zhai ◽  
Zhen Wang ◽  
Xiushan Yang ◽  
Shen Tian
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Ethanol Production ◽  
Ethanol Concentration ◽  
Ethanol Yield ◽  
Synthetic Medium ◽  
Pichia Stipitis ◽  
Dilute Acid ◽  
Acid Hydrolysate ◽  
Issatchenkia Orientalis ◽  
Final Ethanol Concentration

Saccharomyces cerevisiae Y5 (CGMCC no. 2660) and Issatchenkia orientalis Y4 (CGMCC no. 2159) were combined individually with Pichia stipitis CBS6054 to establish the cocultures of Y5 + CBS6054 and Y4 + CBS6054. The coculture Y5 + CBS6054 effectively metabolized furfural and HMF and converted xylose and glucose mixture to ethanol with ethanol concentration of 16.6 g/L and ethanol yield of 0.46 g ethanol/g sugar, corresponding to 91.2% of the maximal theoretical value in synthetic medium. Accordingly, the nondetoxified dilute-acid hydrolysate was used to produce ethanol by co-culture Y5 + CBS6054. The co-culture consumed glucose along with furfural and HMF completely in 12 h, and all xylose within 96 h, resulting in a final ethanol concentration of 27.4 g/L and ethanol yield of 0.43 g ethanol/g sugar, corresponding to 85.1% of the maximal theoretical value. The results indicated that the co-culture of Y5 + CBS6054 was a satisfying combination for ethanol production from non-detoxified dilute-acid lignocellulosic hydrolysates. This co-culture showed a promising prospect for industrial application.

Bioethanol Production from Pineapple Peel Juice Using Saccharomyces cerevisiae

2014 ◽  
Vol 875-877 ◽  
pp. 242-245
Author(s):  
Jutarut Pornpunyapat ◽  
Wilaiwan Chotigeat ◽  
Pakamas Chetpattananondh
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Ethanol Production ◽  
Ethanol Concentration ◽  
Renewable Resource ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Bioethanol Production ◽  
Pineapple Peel ◽  
Initial Ph ◽  
Production Characteristics

Bioethanol is widely used as renewable resource due to its safe to produce and environmentally friendly. However, knowledge on ethanol production from pineapple peel juice (Pattawia spp) is far from sufficient. In this work, pineapple peel juice (initial pH at 5) was fermented at various yeast contents (1, 3 and 5% by wt.) and fermentation times (3, 5 and 7 days) in order to investigate ethanol production characteristics. Yeast, Sacchromyces cerevisiae was grown on pineapple peel juice. The squeezed juice contained 11% of total sugar and 5% of reducing sugar. The results indicated that the optimum ethanol production was yeast contents of 5% by wt. and fermentation times of 5 days which gave the ethanol production of 9.08g/l. The ethanol at a higher yeast content also had a higher ethanol concentration.

Use of sugarcane molasses “B” as an alternative for ethanol production with wild-type yeast Saccharomyces cerevisiae ITV-01 at high sugar concentrations

2011 ◽  
Vol 35 (4) ◽  
pp. 605-614 ◽  
Author(s):  
C. L. Fernández-López ◽  
B. Torrestiana-Sánchez ◽  
M. A. Salgado-Cervantes ◽  
P. G. Mendoza García ◽  
M. G. Aguilar-Uscanga
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Ethanol Production ◽  
Sugarcane Molasses ◽  
Wild Type ◽  
Yeast Saccharomyces Cerevisiae ◽  
High Sugar ◽  
Wild Type Yeast

Isolation of Saccharomyces cerevisiae YDJ05 from the Spontaneous Fermentation Pear Wine and Study of the Yeast Growth Dynamics during the Association Fermentation

2010 ◽  
Vol 156-157 ◽  
pp. 266-271
Author(s):  
Da Wei Zhang ◽  
Wenbin Dong ◽  
Lei Jin ◽  
Jie Zhang ◽  
Yuan Chang Jin
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Ethanol Concentration ◽  
Ethanol Yield ◽  
Growth Dynamics ◽  
Yeast Growth ◽  
Yeast Saccharomyces Cerevisiae ◽  
Spontaneous Fermentation ◽  
Potential Source ◽  
Yeast Strains ◽  
Better Than

Five preponderant yeast strains (YDJ01, YDJ02, YDJ03, YDJ04 and YDJ05) were isolated from the spontaneous fermentation pear wine as source of yeast for wine making from pear. Ethanol yield of YDJ05 was the highest and its using rapidity of the sugar was the most quickly. YDJ05 was identified as Saccharomyces cerevisiae and named Saccharomyces cerevisiae YDJ05. In addition, the fermentation dynamics of three yeast strains (Saccharomyces cerevisiae YDJ05, “Angle” yeast and Saccharomyces cerevisiae GIM2.39) were studied including single fermentation and associated fermentation. The fermentative behavior of three strains changed in association fermentations (Saccharomyces cerevisiae YDJ05 and “Angle” yeast, Saccharomyces cerevisiae YDJ05 and Saccharomyces cerevisiae GIM2.39). Results indicated that the qualities of pear wines made from association fermentations were better than that of single fermentations. The pear wine fermented associated by Saccharomyces cerevisiae YDJ05 and Saccharomyces cerevisiae GIM2.39 was the best in quality by sensory evaluation among all pear wines whose ethanol concentration was 10.3% (v/v). Saccharomyces cerevisiae YDJ05 and mai could be excellent potential source of strains.

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