Modeling bacterial contamination of fuel ethanol fermentation

2009 ◽  
Vol 103 (1) ◽  
pp. 117-122 ◽  
Author(s):  
Kenneth M. Bischoff ◽  
Siqing Liu ◽  
Timothy D. Leathers ◽  
Ronald E. Worthington ◽  
Joseph O. Rich
Keyword(s):  
Ethanol Fermentation ◽  
Bacterial Contamination ◽  
Fuel Ethanol

Controlling Bacterial Contamination During Fuel Ethanol Fermentation Using Thermochemically Depolymerized Lignin Bio-Oils

2021 ◽  
Author(s):  
Ryan M Kalinoski ◽  
Wenqi Li ◽  
Justin K Mobley ◽  
Xiaowen Chen ◽  
Sue E Nokes ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Ethanol Fermentation ◽  
Bacterial Contamination ◽  
Fuel Ethanol

Lactic acid bacteria (LAB) contamination during fuel ethanol fermentation can lead to significant economic loses. To circumvent this, fuel ethanol plants add antibiotics prophylactically, but their overuse has resulted in...

Polyhexamethyl biguanide can eliminate contaminant yeasts from fuel-ethanol fermentation process

2008 ◽  
Vol 35 (9) ◽  
pp. 967-973 ◽  
Author(s):  
Carolina Elsztein ◽  
João Assis Scavuzzi de Menezes ◽  
Marcos Antonio de Morais
Keyword(s):  
Ethanol Fermentation ◽  
Fermentation Process ◽  
Fuel Ethanol

Homo- and heterofermentative lactobacilli differently affect sugarcane-based fuel ethanol fermentation

2013 ◽  
Vol 105 (1) ◽  
pp. 169-177 ◽  
Author(s):  
Thiago Olitta Basso ◽  
Fernanda Sgarbosa Gomes ◽  
Mario Lucio Lopes ◽  
Henrique Vianna de Amorim ◽  
Gillian Eggleston ◽  
...  
Keyword(s):  
Ethanol Fermentation ◽  
Fuel Ethanol

Nutritional requirements for Lactobacillus vini growth in sugarcane derivative substrate of ethanol fermentation

2019 ◽  
Vol 366 (16) ◽  
Author(s):  
Paula Katharina Nogueira da Silva ◽  
Allyson Andrade Mendonça ◽  
Andre Ribas de Miranda ◽  
Tiago Luiz Santana Calazans ◽  
Rafael Barros de Souza ◽  
...  
Keyword(s):  
Ethanol Fermentation ◽  
Metabolic Model ◽  
Fuel Ethanol ◽  
Limited Growth ◽  
Nutritional Factors ◽  
Industrial Plants ◽  
Atp Production ◽  
Lack Of Information ◽  
Citrate Metabolism

ABSTRACT Lactobacillus vini is a bacterial contaminant found in industrial environments of winemaking and fuel-ethanol fermentation. However, there has been no standard analysis of its physiology that can pinpoint its adaptive traits to these kinds of environments. In view of this lack of information, the aim of this study is to determine the nutritional factors that lead to the growth of L. vini in the industrial plants of fuel-ethanol. First of all, the limited growth of this bacterium was studied in the industrial substrate, which was improved by nutritional supplementation with amino acids, and its homofermentative status was confirmed. Metabolite analysis showed that citrate is a growth factor of paramount importance for this bacterium in industrial processes through pyruvate metabolization, and increases ATP production and biomass formation. Furthermore,e acetate uptake, either from the medium or generated from citrate metabolism, was assimilated for biomass production. Hence, a metabolic model was designed to describe the role of citrate and acetate in the growth of L. vini that could be tested on other lactobacilli.

scholarly journals Distribution ofDekkera bruxellensisin a sugarcane-based fuel ethanol fermentation plant

2016 ◽  
Vol 62 (4) ◽  
pp. 354-358 ◽  
Author(s):  
T.C.D. da Silva ◽  
F.C.B. Leite ◽  
M.A. De Morais
Keyword(s):  
Ethanol Fermentation ◽  
Fuel Ethanol

Application of acetate buffer in pH adjustment of sorghum mash and its influence on fuel ethanol fermentation

2008 ◽  
Vol 36 (1) ◽  
pp. 75-85 ◽  
Author(s):  
Renyong Zhao ◽  
Scott R. Bean ◽  
Beth Ann Crozier-Dodson ◽  
Daniel Y. C. Fung ◽  
Donghai Wang
Keyword(s):  
Ethanol Fermentation ◽  
Fuel Ethanol ◽  
Acetate Buffer ◽  
Ph Adjustment

Detection and Identification of Wild Yeast Contaminants of the Industrial Fuel Ethanol Fermentation Process

2008 ◽  
Vol 56 (4) ◽  
pp. 322-326 ◽  
Author(s):  
A. C. M. Basílio ◽  
P. R. L. de Araújo ◽  
J. O. F. de Morais ◽  
E. A. da Silva Filho ◽  
M. A. de Morais ◽  
...  
Keyword(s):  
Ethanol Fermentation ◽  
Fermentation Process ◽  
Fuel Ethanol ◽  
Wild Yeast ◽  
Detection And Identification

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.

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