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1

Ethanol yield and productivity of Zymomonas mobilis in various fermentation methods

100%
Nowak J.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
|
2000
|
tom 03
|
nr 2
Ethanol producing bacteria Zymomonas mobilis (strain 3881 and 3883) were used in batch and continuous fermentation as free cells as well as immobilized in alginate beads. Continuous fermentation helped to increase the productivity of fermentors significantly and continuous fermentation with immobilized in alginate cells gave as high productivities as 49,5 g/dm3*h.
2

Selection and adaptation of Saccharomyces cerevisiae to increased ethanol tolerance and production

84%
Fiedurek J., Skowronek M., Gromada A.
Polish Journal of Microbiology
|
2011
|
tom 60
|
nr 1
A total of 24 yeast strains were tested for their capacity to produce ethanol, and of these, 8 were characterized by the best ethanol yields (73.1181.78%). The most active mutant Saccharomyces cerevisiae ER-A, resistant to ethanol stress, was characterized by high resistance to acidic (pH 1.0 and 2.0), oxidative (1 and 2% of H₂O₂), and high temperature (45 and 52°C) stresses. During cultivation under all stress conditions, the mutants showed a considerably increased viability ranging widely from about 1.04 to 3.94-fold in comparison with the parent strain S. cerevisiae ER. At an initial sucrose concentration of 150 g/l in basal medium A containing yeast extract and mineral salts, at 30°C and within 72 h, the most active strain, S. cerevisiae ER-A, reached an ethanol concentration of 80 g/l, ethanol productivity of 1.1 g/l/h, and an ethanol yield (% of theoretical) of 99.13. Those values were significantly higher in comparison with parent strain (ethanol concentration 71 g/l and productivity of 0,99 g/l/h). The present study seems to confirm the high effectiveness of selection of ethanol-resistant yeast strains by adaptation to high ethanol concentrations, for increased ethanol production.
3

Comparison of Polish industrial distillery yeast with ethanol producing bacteria Zymomonas mobilis

84%
Nowak J.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
|
2001
|
tom 04
|
nr 2
Comparison between ethanol producing bacteria Zymomonas mobilis (strain CCM 3881 and CCM 3883) and commercial yeast (D2, Bc-16a) was made using glucose medium. While the differences between bacteria and yeasts in low glucose medium (85.5 g/dcm3) were not of statistical importance, ethanol yield and sugars utilization were higher for Z. mobilis on medium with high concentration of glucose (150-250 g/dcm3). The bacteria growth was less inhibited by alcohol in the medium than yeasts. The bacteria biomass needed for 1 dcm3 ethanol production was from 2 times (glucose medium 85.5 g/dcm3) to 3-4 times (241 g glucose in 1 dcm3 medium) less than yeasts.
4

Effect of the corn grain storage method on saccharification and ethanol fermentation yield

67%
Nowak J., Szambelan K., Miettinen H., Nowak W., Czarnecki Z.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2008
|
tom 07
|
nr 1
The chemical conservation was chosen in the study as the method for preserving fresh com grain for distilleries. Five types of preserved com samples were prepared. The control (with no additives) and four preserved with the preparation, based on formic and propionic acids (KemiSile 2000 Plus), at different levels. Ali the samples were stored for two months. Ethanol fermentations of low-temperature-cooked and pressure-cooked com starch were carried out using commercial distillery yeast. The yeast strain, after starch hydrolysis with two enzymes, was able to produce 86-93% of theoretical ethanol yield from low-temperature-cooked com. The ethanol production was almost equal to that produced from pressure-cooked com starch (121°C), which was 87-94% of theoretical ethanol yield. The quality of distillates was also investigated. The most common by-products found were: acetaldehyde, ethyl acetate, propanol, isobutanol and 3-metylo-l -butanol. There were no important differences of spirits chemical composition between low-temperature- -cooking and pressure-cooking method as well as between the kind of com sample.
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