This article discusses the commercial use of glucose syrups in industrial fermentation processes in the United Kingdom. It is split into two sections, the first covering the use of glucose syrups in the production of food ingredients, processing aids, chemicals, and pharmaceuticals. The second part covers the history and use of glucose syrups in the […]
In the world of sweeteners, one key property, often overlooked, plays a pivotal role—fermentability. Depending on the industry, this property can be a boon or a bane. Imagine a soft drink manufacturer who desires sweetness without fermentation, and on the flip side, a brewer or pharmaceutical manufacturer actively seeking high fermentability. Decoding Fermentability: A Percentage […]
Abstract: The present research delves into the intricacies of isolating and characterizing an amylolytic lactic acid bacterium, specifically identified as Lactobacillus plantarum, extracted from cassava roots. The strain, denoted as L. plantarum A6, demonstrated remarkable growth on starch, with its amylolytic enzyme identified as α-amylase exhibiting optimal activity at pH 5.5 and a temperature of […]
The theoretical journey from cellulose to glucose, a crucial step in ethanol production, is a nuanced process influenced by various factors. The envisioned ethanol yields from different lignocellulosic sources, as researched by Sassner and team in 2008, present promising possibilities yet are hampered by practical inefficiencies. Theoretical ethanol yields, measured in liters per dry metric […]
Embarking on the journey of bioethanol production from maize, Zea mays, unveils a sophisticated process rooted in key stages. This article sheds light on the intricacies of a starch-based fermentation process, focusing on the dry-grind method employed in the United States, where production surpasses 400 liters of ethanol per tonne of maize, boasting a starch […]
In the vast landscape of bioethanol production, a significant portion is rooted in the simplicity of sugar-rich feedstocks. Notably, sugar cane, sugar beet, and sweet sorghum emerge as pivotal contributors, delivering sucrose, glucose, and fructose—directly fermentable sugars that account for nearly half of the global bioethanol output. Unlike more complex processes requiring extraneous enzymes, these […]
In the realm of industrial bioethanol fermentation, the choice of fermentation system plays a pivotal role in shaping the efficiency and yield of the bioethanol production process. Several systems are at the disposal of bioethanol producers, each with its own set of advantages and disadvantages. These encompass batch, continuous, semi-continuous, and immobilized systems, each tailored […]
Yeasts, particularly strains of Saccharomyces cerevisiae, stand as the primary organisms in the realm of bioethanol production. This section delves into various aspects of yeast physiology, with a focus on nutrition, growth, and metabolism, all integral components of alcohol fermentations. For an in-depth exploration of yeasts, Walker’s work in 1998, 2009, and 2010 serves as […]
Bioethanol fermentation processes extend beyond the realm of Saccharomyces cerevisiae, with non-Saccharomyces yeasts and ethanologenic bacteria showcasing their potential contributions. This article provides a comprehensive overview of these microorganisms, shedding light on their roles in the intricate process of bioethanol production. Saccharomyces cerevisiae: The Workhorse of Bioethanol Undoubtedly, Saccharomyces cerevisiae stands as the predominant industrial […]