Integration of ethanol removal using carbon nanotube (CNT)-mixed membrane and ethanol fermentation by self-flocculating yeast for antifouling ethanol recovery

2016 ◽  
Vol 51 (9) ◽  
pp. 1140-1146 ◽  
Author(s):  
Chuang Xue ◽  
Zi-Xuan Wang ◽  
Guang-Qing Du ◽  
Li-Hai Fan ◽  
Ying Mu ◽  
...  
Keyword(s):  
Carbon Nanotube ◽  
Ethanol Fermentation ◽  
Ethanol Recovery ◽  
Flocculating Yeast ◽  
Ethanol Removal

Optimization of two-stage continuous ethanol fermentation using flocculating yeast

1993 ◽  
Vol 15 (4) ◽  
pp. 415-420 ◽  
Author(s):  
Hiroshi Kuriyama ◽  
Hiroki Ishibashi ◽  
Hisashi Miyagawa ◽  
Harumi Kobayashi ◽  
Eichi Mikami
Keyword(s):  
Ethanol Fermentation ◽  
Two Stage ◽  
Continuous Ethanol Fermentation ◽  
Flocculating Yeast

Continuous high-ethanol fermentation from cane molasses by a flocculating yeast

1990 ◽  
Vol 69 (1) ◽  
pp. 39-45 ◽  
Author(s):  
Kenji Kida ◽  
Shin-ichi Asano ◽  
Motozumi Yamadaki ◽  
Kouichi Iwasaki ◽  
Takatoshi Yamaguchi ◽  
...  
Keyword(s):  
Ethanol Fermentation ◽  
Cane Molasses ◽  
Flocculating Yeast ◽  
High Ethanol

Stillage backset and its impact on ethanol fermentation by the flocculating yeast

2013 ◽  
Vol 48 (5-6) ◽  
pp. 753-758 ◽  
Author(s):  
Li-Han Zi ◽  
Chen-Guang Liu ◽  
Chong-Bo Xin ◽  
Feng-Wu Bai
Keyword(s):  
Ethanol Fermentation ◽  
Flocculating Yeast

scholarly journals Redox potential driven aeration during very-high-gravity ethanol fermentation by using flocculating yeast

2016 ◽  
Vol 6 (1) ◽  
Author(s):  
Chen-Guang Liu ◽  
Xue-Mi Hao ◽  
Yen-Han Lin ◽  
Feng-Wu Bai
Keyword(s):  
Cell Viability ◽  
Redox Potential ◽  
Ethanol Fermentation ◽  
Anaerobic Fermentation ◽  
Oxygen Demand ◽  
High Gravity ◽  
Very High Gravity ◽  
Flocculating Yeast ◽  
Aeration Process ◽  
Very High

Abstract Ethanol fermentation requires oxygen to maintain high biomass and cell viability, especially under very-high-gravity (VHG) condition. In this work, fermentation redox potential (ORP) was applied to drive the aeration process at low dissolved oxygen (DO) levels, which is infeasible to be regulated by a DO sensor. The performance and characteristics of flocculating yeast grown under 300 and 260 g glucose/L conditions were subjected to various aeration strategies including: no aeration; controlled aeration at −150, −100 and −50 mV levels; and constant aeration at 0.05 and 0.2 vvm. The results showed that anaerobic fermentation produced the least ethanol and had the highest residual glucose after 72 h of fermentation. Controlled aerations, depending on the real-time oxygen demand, led to higher cell viability than the no-aeration counterpart. Constant aeration triggered a quick biomass formation, and fast glucose utilization. However, over aeration at 0.2 vvm caused a reduction of final ethanol concentration. The controlled aeration driven by ORP under VHG conditions resulted in the best fermentation performance. Moreover, the controlled aeration could enhance yeast flocculating activity, promote an increase of flocs size, and accelerate yeast separation near the end of fermentation.

Production of ethanol from raw juice and thick juice of sugar beet by continuous ethanol fermentation with flocculating yeast strain KF-7

2015 ◽  
Vol 81 ◽  
pp. 265-272 ◽  
Author(s):  
Li Tan ◽  
Zhao-Yong Sun ◽  
Shinpei Okamoto ◽  
Masatoshi Takaki ◽  
Yue-Qin Tang ◽  
...  
Keyword(s):  
Sugar Beet ◽  
Ethanol Fermentation ◽  
Yeast Strain ◽  
Continuous Ethanol Fermentation ◽  
Flocculating Yeast ◽  
Thick Juice
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