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1

Wykorzystanie bulw topinamburu [Helianthus tuberosus L.] do produkcji etanolu z uzyciem drozdzy Saccharomyces cerevisiae

100%
Szambelan K.
Żywność Nauka Technologia Jakość. Suplement
|
2000
|
tom 07
|
nr 3
114-121
Przedmiotem pracy było określenie wydajności produkcji alkoholu etylowego z bulw topinamburu (Helianthus tuberosus L.) przy użyciu drożdży gorzelniczych Saccharomyces cerevisiae: Вс16а i D2. Badania prowadzono na rozdrobnionych bulwach i na soku z bulw topinamburu dwóch genotypów: Albik i Rubik. Przed procesem fermentacji zastosowano hydrolizę kwasową i enzymatyczną inuliny i inulidów, zarówno w bulwach, jak i w soku z bulw, obu genotypów topinamburu, do cukrów prostych. Maksymalne ilości alkoholu etylowego, uzyskiwanego przy użyciu drożdży Вс16а, wynosiły: 1) dla rozdrobnionych bulw: genotyp Albik 10,8% obj., genotyp Rubik 9,3% obj., 2) dla soku z bulw: ▪genotyp: Albik 8,9% obj., ▪genotyp Rubik 8,2% obj.
2

The influence of selected microorganisms on ethanol yield from Jerusalem artichoke (Helianthus tuberosus l.) tubers

63%
Szambelan K., Chrapkowska K. J.
Polish Journal of Food and Nutrition Sciences
|
2003
|
tom 12/53
|
nr 2
The yield of ethanol production by bacteria Zymomonas mobilis, distillery yeast Saccharomyces cerevisiae and Kluyveromyces yeast have been studied using Jerusalem artichoke tubers. Two cultivars of Jerusalem artichoke: Albik and Rubik were used. Both acid and enzymatic hydrolysis were used to hydrolyse inulin into fermentable sugars. There was no use to hydrolyse inulin prior to fermentation with Kluyveromyces yeast. Fermentation with bacteria and distillery yeast was carried out at pH 5.5, 30°C while the time was 72-96 h. The conditions were: pH 4.5, 35°C and 72-96 h when using Kluyveromyces yeast for fermentation. Fermentation of Jerusalem artichoke tubers by bacteria Zymomonas mobilis gave 86.11% and 90.02% theoretical yield of ethanol after acid and enzymatic hydrolysis of inulin, respectively. The distillery yeast Saccharomyces cerevisiae or Kluyveromyces yeast used for the mash fermentation allowed obtaining lower ethanol yield (80-84.15% of theoretical yield)
3

Acid and enzymatic hydrolysis of Jerusalem artichoke (Helianthus tuberosus L.) tubers for further ethanol production

63%
Szambelan K., Nowak J.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
|
2006
|
tom 09
|
nr 4
4

Reduction of water consumption in bioethanol production from triticale by recycling the stillage liquid phase

51%
Gumienna M., Lasik M., Szambelan K., Czarnecki Z.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2011
|
tom 10
|
nr 4
Background. The distillery stillage is a major and arduous byproduct generated during ethanol production in distilleries. The aim of this study was to evaluate the possibility of the stillage recirculation in the mashing process of triticale for non-byproducts production and reducing the fresh water consumption. The number of recirculation cycles which can be applied without disturbances in the ethanol fermentation process was investigated. MateriaL and methods. Winter triticale BOGO and “Ethanol Red” Saccharomyces cerevisiae yeast were used in the experiments. The method of non-pressure cooking was used for gelatinizing the triticale, commercial α-amylase SPEZYME ETHYL and glucoamyl- ase FERMENZYME L-400 were applied for starch liquefaction and saccharification. The process was conducted at 30°C for 72 h, next after distillation the stillage was centrifuged and the liquid fraction was used instead of 75% of process water. Results. Ethanol yield from triticale fermentations during 40 cycles ranged between 82% and 95% of theoretical yield preserving yeast vitality and quantity on the same level. The obtained distillates were characterized with enhanced volatile compounds (fusel oil, esters, aldehydes, methanol) as well as protein and potassium concentrations. Conclusions. The liquid part of stillage was proved that can be reused instead of water in bioethanol production from triticale, without disturbing the fermentation process. This investigated solution of distillery byproducts utilization (liquid phase of stillage) constitutes the way which could significantly decrease the bioethanol production costs by reducing the water consumption, as well as wastewater production.
5

Proby zastosowania bakterii Zymomonas mobilis i drozdzy Saccharomyces cerevisiae do fermentacji alkoholowej bulw topinamburu

51%
Szambelan K., Chrapkowska K. J., Nowak J.
Przemysł Fermentacyjny i Owocowo-Warzywny
|
2000
|
tom 44
|
nr 12
39-41
Przeprowadzono fermentacje alkoholowe bulw topinamburu (H. tuberosus L.) z zastosowaniem bakterii Z. mobilis 3881 i 3883 oraz drożdży S. cerevisiae B4, D2 і Вс 1ба. Stwierdzono, że zarówno bakterie, jak i drożdże zdolne są do produkcji alkoholu etylowego z zacierów przygotowanych z hydrolizo- wanych rozdrobnionych bulw i soku z topinamburu. Maksymalne wydajności alkoholu etylowego z bulw genotypu Rubik przy użyciu drożdży S. cerevisiae wynosiły 78,20%, a bakterii Z. mobilis 74,36% w stosunku do wydajności teoretycznej.
6

Applicability of unconventional energy raw materials in ethanol production

51%
Gumienna M., Lasik M., Czarnecki Z., Szambelan K.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2009
|
tom 08
|
nr 4
17-24
Background. The difficult position of Polish agriculture, including one of its branches, i.e. sugar industry, is conducive of search for solutions aiming at an improvement of the condition of industry. One of the potential solutions in this respect may be to focus on alternative raw materials and search for ways to overcome recession in renewable energy sources. The aim of this work was to evaluate the possibilities of using non-starchy materials - sugar materials, without enzymatic treatment for ethanol production using selected yeast strains. Material and methods. Sugar beet pulp and thick juice, as a semi product from sugar beet, were fermented. The efficiency of the process was assessed using two Saccharomyces cerevisiae preparations - Ethanol Red, Fermiol. Fermentation was run for 72 h at 30°C. Quality of produced raw distillates was evaluated using the GC method. Results. The research on fermentation processes showed that sugar beet pulp let obtain higher ethanol yield - 87% of theoretical than sugar beet thick juice - 84% of theoretical, both for Ethanol Red and Fermiol yeast preparations. Moreover, it was exhibited that the increase of sugar concentration in the fermentation medium obtained from thick juice, statistically importantly influenced ethanol yield decrease, for both yeast preparations. The distillates’ quality analysis showed the influence of raw materials and microorganism used for fermentation on pollution degree. Distillate obtained from thick juice was characterised with the lowest by-products content after fermentation with Ethanol Red. Conclusions. The results make additional possibilities for sugar beet utilization in distillery industry and new markets using production surpluses both for sugar beet and its semi- -product - thick juice.
7

Comparison of bacterial and yeast ethanol fermentation yield from Jerusalem artichoke [Helianthus tuberosus L.] tuberus pulp and juices

51%
Szambelan K., Nowak J., Chrapkowska K. J.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2004
|
tom 03
|
nr 1
The fermentation of Jerusalem artichoke (Helianthus tuberosus L.) tubers and juices using various microorganisms: the bacterium Zymomonas mobilis, a distillery yeast Saccharomyces cerevisiae and a yeast with inulinase activity was investigated. Jerusalem artichoke carbohydrates in mashed tubers and juices were acid and enzymatic hydrolysed before fermentation by the bacterium and a distillery yeast. Although enzymatic hydrolysis with an inulinase gave less reducing sugars it was significantly more efficient in fermentation process. The ethanol yield after enzymatic hydrolysis (expressed as % theoretical yield) was 78.3-90.0% and 72.4-84.2% for the bacterium and yeasts respectively in tubers as well as 78.3-88.1% and 74.4-82.2% for the bacterium and yeasts in juices. The yield was 2.0-9.2% higher than after acid hydrolysis. The yeast with an active inulinase yielded better when juices were used for fermentation than on mashed tubers.
8

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

45%
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.
9

Hematological alterations as a response to exposure to selected fungicides in common carp (Cyprinus carpio L.)

33%
Lutnicka H., Bojarski B., Ludwikowska A., Wronska D., Kaminska T., Szczygiel J., Troszok A., Szambelan K., Formicki G.
Folia Biologica
|
2016
|
tom 64
|
nr 4
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