Study of influence of yeast cells treatment on sugarcane ethanol fermentation : operating conditions and kinetics
Celina K. Yamakawa, Elmer Ccopa Riverab, Hyun Kwon, William E. Herrera Agudelo, Marcelo B. W. Saad, Jairo Leal, Carlos E. V. Rossell, Antonio Bonomi, Rubens Maciel Filho
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Agradecimentos: The authors acknowledge FAPESP (process numbers 2011/51902-9, 2015/20630-4 and 2017/23335-9) and Brazilian Bioethanol Science and Technology Laboratory/Brazilian Center of Research in Energy and Materials (CTBE/CNPEM) for their financial support, assistance regarding the use of...
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Agradecimentos: The authors acknowledge FAPESP (process numbers 2011/51902-9, 2015/20630-4 and 2017/23335-9) and Brazilian Bioethanol Science and Technology Laboratory/Brazilian Center of Research in Energy and Materials (CTBE/CNPEM) for their financial support, assistance regarding the use of facilities and sharing expertise. A special thanks to André Alves from CTBE/CNPEM in the HPLC analysis. The authors also thanks to Prof. Francisco Maugeri Filho from the University of Campinas who provided the yeast strain, Prof. Pilar Rodriguez de Massaguer from the André Tosello Foundation who provided the bacteria strain and Iracema sugarcane mill who provided the yeast cream
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In this work, the effects of various operating parameters of the two-stage yeast treatment on the VHG fermentation performance were evaluated. First, a central composite design was used to investigate the effects of temperature and pH on cell viability and flocculation dispersion in the acid...
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In this work, the effects of various operating parameters of the two-stage yeast treatment on the VHG fermentation performance were evaluated. First, a central composite design was used to investigate the effects of temperature and pH on cell viability and flocculation dispersion in the acid treatment unit (1st stage). Second, the effects of temperature, oxidation-reduction potential (ORP) and sugar concentration in the yeast reactivation (2nd stage) on the performance parameters (productivity, ethanol yield and cell viability) of the VHG fermentation were evaluated through a full factorial design. The results indicated that the acid treatment around 2.65 pH and temperature controlled at 30 degrees C for 30 min led to higher cell viability. The conditions of yeast reactivation stage that positively influenced the VHG fermentation performance were relatively low temperature and negative ORP. A mechanistic model quantitatively revealed the influence of the operating parameters studied on cell growth kinetics. The two-stage yeast treatment promoted the increase in cell viability through the cell membrane recovery, which led to the maintenance or improvement the VHG fermentation performance
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FUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESP
2011/51902-9; 2015/20630-4; 2017/23335-9
Fechado
Study of influence of yeast cells treatment on sugarcane ethanol fermentation : operating conditions and kinetics
Celina K. Yamakawa, Elmer Ccopa Riverab, Hyun Kwon, William E. Herrera Agudelo, Marcelo B. W. Saad, Jairo Leal, Carlos E. V. Rossell, Antonio Bonomi, Rubens Maciel Filho
Study of influence of yeast cells treatment on sugarcane ethanol fermentation : operating conditions and kinetics
Celina K. Yamakawa, Elmer Ccopa Riverab, Hyun Kwon, William E. Herrera Agudelo, Marcelo B. W. Saad, Jairo Leal, Carlos E. V. Rossell, Antonio Bonomi, Rubens Maciel Filho
Fontes
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Biochemical engineering journal Vol. 147 (July, 2019), p. 1-10 |