Alcoholic Fermentation with Self-Flocculating Yeast in a Tower Upflow Reactor

2015 ◽  
Vol 38 (2) ◽  
pp. 345-354 ◽  
Author(s):  
Thályta F. Pacheco ◽  
Wilson Galvão de Morais Júnior ◽  
Carla Zanella Guidini ◽  
Líbia Diniz S. Marquez ◽  
Vicelma L. Cardoso ◽  
...  
Keyword(s):  
Alcoholic Fermentation ◽  
Flocculating Yeast

Continuous alcoholic fermentation process in a tower reactor with recycling of flocculating yeast

1996 ◽  
Vol 57-58 (1) ◽  
pp. 535-541 ◽  
Author(s):  
Teresa C. B. Paiva ◽  
Sunao Sato ◽  
Alexandre E. S. Visconti ◽  
Lúcia A. B. Castro
Keyword(s):  
Fermentation Process ◽  
Alcoholic Fermentation ◽  
Flocculating Yeast

Discrimination between ethanol inhibition models in a continuous alcoholic fermentation process using flocculating yeast

1998 ◽  
Vol 74 (3) ◽  
pp. 161-172 ◽  
Author(s):  
Samuel C. Oliveira ◽  
Teresa C. B. Paiva ◽  
Alexandre E. S. Visconti ◽  
Reinaldo Giudici
Keyword(s):  
Fermentation Process ◽  
Alcoholic Fermentation ◽  
Ethanol Inhibition ◽  
Flocculating Yeast

Mathematical modeling of a continuous alcoholic fermentation process in a two-stage tower reactor cascade with flocculating yeast recycle

2014 ◽  
Vol 38 (3) ◽  
pp. 469-479 ◽  
Author(s):  
Samuel Conceição de Oliveira ◽  
Heizir Ferreira de Castro ◽  
Alexandre Eliseu Stourdze Visconti ◽  
Reinaldo Giudici
Keyword(s):  
Mathematical Modeling ◽  
Fermentation Process ◽  
Alcoholic Fermentation ◽  
Two Stage ◽  
Flocculating Yeast

Continuous alcoholic fermentation of sucrose using flocculating yeast. The limits of invertase activity

1992 ◽  
Vol 14 (6) ◽  
pp. 505-510 ◽  
Author(s):  
A. Fontana ◽  
C. Ghommidh ◽  
J. P. Guiraud ◽  
J. M. Navarro
Keyword(s):  
Alcoholic Fermentation ◽  
Invertase Activity ◽  
Flocculating Yeast

FERMENTATIVE HYDROLYTIC PREPARATION METHODS OF CEREAL WORT FOR ALCOHOL FERMENTATION

1970 ◽  
pp. 52-56
Author(s):  
Е. M. Serba ◽  
М. B. Overchenko ◽  
L. V. Rimareva ◽  
N. I. Ignatova ◽  
А. E. Orekhova ◽  
...  
Keyword(s):  
Alcoholic Fermentation ◽  
Raw Materials ◽  
Alcohol Concentration ◽  
Activity Level ◽  
Optimal Dosage ◽  
Main Role ◽  
Alcohol Fermentation ◽  
Ph Optimum ◽  
Amylolytic Enzyme ◽  
Enzyme Preparations

In the production of alcohol in the preparation of grain raw materials for fermentation, the main role is given to enzyme preparations of amylolytic action, which are key enzymes that catalyze the hydrolysis of starch. Amylolytic enzyme preparations with a different composition of enzymes and their level of activity, a mechanism of biocatalytic effect on starch, and a range of thermal and pH optimum are widely represented on the Russian market. The development of optimal conditions for the preparation of grain wort, the rational selection and dosage of concentrated enzyme preparations, the properties of which correspond to the parameters of the technological process, will ensure the effective preparation of starch for fermentation, and increase the profitability of alcohol production. The aim of this work was to study the influence of enzyme preparations of amylolytic action and the conditions of their use on the efficiency of the process of alcoholic fermentation and the yield of the final product, ethanol. The effect of various dosages of enzyme preparations of glucoamylase action, with a different ratio of the main enzyme glucoamylase and minor enzyme α-amylase, as well as methods for preparing wheat wort on the process of alcoholic fermentation, was studied. It was found that the enzyme preparation, the source of glucoamylase, in which α-amylase was present in a ratio of 15: 1 (in terms of activity level), turned out to be more effective in fermenting prepared wheat wort: its optimal dosage was 8 units. GLS / g starch. The presence of a sufficient amount of α-amylase in this preparation compensated for the dosage of thermostable α-amylase. The alcohol concentration in the mash was 10.2% vol., The alcohol yield was 67.9 cm3 / 100 g of starch. When glucoamylase with a lower ratio of the main and minor enzyme (75: 1) was used at the saccharification stage, an increase in the wort fermentation depth was observed with an increase in the concentration of glucoamylase to 9-10 units of GLS / g and α-amylase to 0.5 units. AC / g. It was also found that an increase in the duration of enzymatic-hydrolytic preparation of the wort had a positive effect on the fermentation process, the alcohol concentration in the mash increased to 10.2 vol.%. It was shown that the introduction of proteases into the wort helps to reduce the viscosity of grain wort, enriching it with assimilable yeast amino acids, which leads to an increase in the yield of alcohol. It has been confirmed that the synergy of the action of enzymes of amylolytic and proteolytic effects on polymers of grain raw materials allows to increase the efficiency of their conversion to ethanol. The conditions of enzymatic-hydrolytic processing of grain raw materials for fermentation are developed. The use of the digestion stage did not significantly affect the fermentation results of wheat wort.

Achieving Procedure of a Kinetic Model to Predict the Influence of the Process Global Temperature on a Technological Alcoholic Fermentation II. An Arrhenius type Kinetic Model

2008 ◽  
Vol 59 (4) ◽  
Author(s):  
Neculai Catalin Lungu ◽  
Maria Alexandroaei
Keyword(s):  
Experimental Data ◽  
Saccharomyces Cerevisiae ◽  
Kinetic Model ◽  
Economic Efficiency ◽  
Fermentation Process ◽  
Alcoholic Fermentation ◽  
Global Temperature ◽  
Medium Temperature ◽  
Biotechnological Process

The aim of the present work is to offer a practical methodology to realise an Arrhenius type kinetic model for a biotechnological process of alcoholic fermentation based on the Saccharomyces cerevisiae yeast. Using the experimental data we can correlate the medium temperature of fermentation with the time needed for a fermentation process under imposed conditions of economic efficiency.

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