Evaluating the potential of wine-making residues and corn cobs as support materials for cell immobilization for ethanol production
Autor(a) principal: | |
---|---|
Data de Publicação: | 2011 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/1822/16696 |
Resumo: | Three wine-making residues(grape seeds, skins and stems), and corn cobs were evaluated as support material for immobilization of Saccharomyces cerevisiae and the ethanol production by the immobilized cells was assessed. The main objective of this study was to find an abundant and low cost material suitable for the cells immobilization and able to be used in a next step of wine production by immobilized yeast cells. The four natural materials were used as support in two different forms: untreated, and treated by a sequence of acid and basic reactions. Untreated grape skin and corn cobs provided the highest cell immobilization results(25.1 and 22.2 mg cells/ g support, respectively). The maximum ethanol production yield (about 0.50g/g)was also obtained when the cells were immobilized in these untreated materials. It was also found that the support materials released nutrients to the medium, which favored the yeast development and the ethanol production. The use of immobilized cells systems under agitated conditions gave ethanol yields similar to those obtained by the static fermentations, but the immobilized cell concentration was significantly lower. In brief, static fermentation with cells immobilized on grape skins or corn cobs appear to be an interesting alternative for use on wine-making. The use of grape skins, particularly, which is a by-product of the wine elaboration, could be of larger interest to obtain an integrated wine production process with by-product reuse. |
id |
RCAP_1df184ac26a5cd806af77723ca3583f2 |
---|---|
oai_identifier_str |
oai:repositorium.sdum.uminho.pt:1822/16696 |
network_acronym_str |
RCAP |
network_name_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository_id_str |
7160 |
spelling |
Evaluating the potential of wine-making residues and corn cobs as support materials for cell immobilization for ethanol productionImmobilizationSaccharomyces cerevisiaeFermentationEthanolCorn cobsGrapeScience & TechnologyThree wine-making residues(grape seeds, skins and stems), and corn cobs were evaluated as support material for immobilization of Saccharomyces cerevisiae and the ethanol production by the immobilized cells was assessed. The main objective of this study was to find an abundant and low cost material suitable for the cells immobilization and able to be used in a next step of wine production by immobilized yeast cells. The four natural materials were used as support in two different forms: untreated, and treated by a sequence of acid and basic reactions. Untreated grape skin and corn cobs provided the highest cell immobilization results(25.1 and 22.2 mg cells/ g support, respectively). The maximum ethanol production yield (about 0.50g/g)was also obtained when the cells were immobilized in these untreated materials. It was also found that the support materials released nutrients to the medium, which favored the yeast development and the ethanol production. The use of immobilized cells systems under agitated conditions gave ethanol yields similar to those obtained by the static fermentations, but the immobilized cell concentration was significantly lower. In brief, static fermentation with cells immobilized on grape skins or corn cobs appear to be an interesting alternative for use on wine-making. The use of grape skins, particularly, which is a by-product of the wine elaboration, could be of larger interest to obtain an integrated wine production process with by-product reuse.Zlatina Genisheva gratefully acknowledges FCT (Contract/grant number: SFRH/BD/48186/2009) for financial support of this work.ElsevierUniversidade do MinhoGenisheva, Zlatina AsenovaMussatto, Solange I.Oliveira, J. M.Teixeira, J. A.20112011-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/16696eng0926-669010.1016/j.indcrop.2011.03.006info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:02:51Zoai:repositorium.sdum.uminho.pt:1822/16696Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:52:55.750209Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Evaluating the potential of wine-making residues and corn cobs as support materials for cell immobilization for ethanol production |
title |
Evaluating the potential of wine-making residues and corn cobs as support materials for cell immobilization for ethanol production |
spellingShingle |
Evaluating the potential of wine-making residues and corn cobs as support materials for cell immobilization for ethanol production Genisheva, Zlatina Asenova Immobilization Saccharomyces cerevisiae Fermentation Ethanol Corn cobs Grape Science & Technology |
title_short |
Evaluating the potential of wine-making residues and corn cobs as support materials for cell immobilization for ethanol production |
title_full |
Evaluating the potential of wine-making residues and corn cobs as support materials for cell immobilization for ethanol production |
title_fullStr |
Evaluating the potential of wine-making residues and corn cobs as support materials for cell immobilization for ethanol production |
title_full_unstemmed |
Evaluating the potential of wine-making residues and corn cobs as support materials for cell immobilization for ethanol production |
title_sort |
Evaluating the potential of wine-making residues and corn cobs as support materials for cell immobilization for ethanol production |
author |
Genisheva, Zlatina Asenova |
author_facet |
Genisheva, Zlatina Asenova Mussatto, Solange I. Oliveira, J. M. Teixeira, J. A. |
author_role |
author |
author2 |
Mussatto, Solange I. Oliveira, J. M. Teixeira, J. A. |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
Universidade do Minho |
dc.contributor.author.fl_str_mv |
Genisheva, Zlatina Asenova Mussatto, Solange I. Oliveira, J. M. Teixeira, J. A. |
dc.subject.por.fl_str_mv |
Immobilization Saccharomyces cerevisiae Fermentation Ethanol Corn cobs Grape Science & Technology |
topic |
Immobilization Saccharomyces cerevisiae Fermentation Ethanol Corn cobs Grape Science & Technology |
description |
Three wine-making residues(grape seeds, skins and stems), and corn cobs were evaluated as support material for immobilization of Saccharomyces cerevisiae and the ethanol production by the immobilized cells was assessed. The main objective of this study was to find an abundant and low cost material suitable for the cells immobilization and able to be used in a next step of wine production by immobilized yeast cells. The four natural materials were used as support in two different forms: untreated, and treated by a sequence of acid and basic reactions. Untreated grape skin and corn cobs provided the highest cell immobilization results(25.1 and 22.2 mg cells/ g support, respectively). The maximum ethanol production yield (about 0.50g/g)was also obtained when the cells were immobilized in these untreated materials. It was also found that the support materials released nutrients to the medium, which favored the yeast development and the ethanol production. The use of immobilized cells systems under agitated conditions gave ethanol yields similar to those obtained by the static fermentations, but the immobilized cell concentration was significantly lower. In brief, static fermentation with cells immobilized on grape skins or corn cobs appear to be an interesting alternative for use on wine-making. The use of grape skins, particularly, which is a by-product of the wine elaboration, could be of larger interest to obtain an integrated wine production process with by-product reuse. |
publishDate |
2011 |
dc.date.none.fl_str_mv |
2011 2011-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/1822/16696 |
url |
http://hdl.handle.net/1822/16696 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
0926-6690 10.1016/j.indcrop.2011.03.006 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
|
_version_ |
1799132307089522688 |