Filters
Bioethanol production from sorghum grain with Zymomonas mobilis: increasing the yield and quality of raw distillates
AbstractBACKGROUNDThe present study aimed to demonstrate the superiority of bioethanol yield and its quality from sorghum using the granular starch degrading enzyme Stargen™ 002 over simultaneous saccharification and fermentation, and separate hydrolysis and fermentation using Zymomonas mobilis CCM 3881 and Ethanol Red® yeast.RESULTSBacteria were found to produce ethanol at higher yield than the yeast in all fermentations. The highest ethanol yield was obtained with Z. mobilis during 48 h of simultaneous saccharification and fermentation (83.85% theoretical yield) and fermentation with Stargen™ 002 (81.27% theoretical yield). Pre‐liquefaction in fermentation with Stargen™ 002 did not improve ethanol yields for both Z. mobilis and Saccharomyces cerevisiae. Chromatographic analysis showed twice less total volatile compounds in distillates obtained after bacterial (3.29–5.54 g L−1) than after yeast (7.84–9.75 g L−1) fermentations. Distillates obtained after bacterial fermentation were characterized by high level of aldehydes (up to 65% of total volatiles) and distillates obtained after yeast fermentation of higher alcohols (up to 95% of total volatiles). The process of fermentation using granular starch hydrolyzing enzyme cocktail Stargen™ 002 resulted in low amounts of all volatile compounds in distillates obtained after bacterial fermentation, but the highest amounts in distillates obtained after yeast fermentation.CONCLUSIONThe present study emphasizes the great potential of bioethanol production from sorghum with Z. mobilis using granular starch hydrolyzing enzyme Stargen™ 002, which leads to reduced water and energy consumption, especially when energy sources are strongly related to global climate change. © 2023 Society of Chemical Industry.
Bioethanol Production Efficiency from Sorghum Waste Biomass
The problem of global warming is still a major issue, alongside shrinking oil reserves. A great alternative to fossil fuels is offered by biofuels, such as bioethanol from lignocellulosic plants. The sorghum biomass can be effectively used in many industrial directions. It is possible to use every part of this plant; the grain can be used for food production and straw can be used for energy purposes, i.e., for bioethanol. The aim of this study was to analyze the possibilities of bioethanol production from five varieties of sorghum biomass, which is a waste product of seed harvesting. The yields of sorghum cultivars in a three-year vegetation period; the amount of cellulose, hemicellulose, and lignin in the biomass of sorghum; and the amount of ethanol obtained per hectare were evaluated. It was observed that the highest average yield for all cultivars, except GK Emese, was found in the second year of the study. The bioethanol yield per hectare from this biomass was the highest for Sweet Caroline and was 9.48 m3∙ha−1. In addition, significant differences were found in the content of lignin and hemicellulose for the varieties tested in all years of the study and for the content of cellulose in the first and third years. The discussed results were confirmed by detailed statistical analyses, including combined matrices of Pearson correlation coefficients (crp) varieties and cluster analysis. In summary, the usefulness of the biomass of the studied sorghum varieties for the production of bioethanol was demonstrated.
Supplementation of beer with Pinus sylvestris L. shoots extracts and its effect on fermentation, phenolic content, antioxidant activity and sensory profiles
The Contribution of Cornelian Cherry (Cornus mas L.) Alcoholic Beverages on the Sensory, Nutritional and Anti-Nutritional Characteristics—In Vitro and In Silico Approaches
Food producers have focused on novel and attractive raw materials with functional properties. Cornelian cherry (Cornus mas L.) fruits contain numerous compounds that may be beneficial for health. Objective: This study aimed to compare and assess the physicochemical properties and amygdalin levels in brandy and liquor prepared from frozen cornelian cherry fruits. Density functional theory-based B3LYP functionals were used to analyze the spectral and optical properties of amygdalin. The contents of the compounds and volatile products of amygdalin decay were found in two spirituose beverages of Cornus mas, using HPLC and GC-MS. Significant differences in their physicochemical properties were detected between the samples. Alcoholic beverages based on cornelian cherry fruits were rich in a wide range of functional ingredients with a low concentration of amygdalin. In silico analysis showed that orbital density diffusion has a major effect on the physical properties of amygdalin, while differences between the polarities of water and ethanol had no noticeable effect on the spectral properties of the compound. Cornelian cherry-based alcoholic drinks might be interesting functional products with rich aromatic bouquets. The amygdalin concentration is low enough to pose no toxicological threat, but rather shapes the tastory bouquet of the products. Levels of amygdalin may be controlled using the same analytical methods for solutions with different ethanol–water ratios.