Literature DB >> 21695540

Very high gravity (VHG) ethanolic brewing and fermentation: a research update.

Pradeep Puligundla1, Daniela Smogrovicova, Vijaya Sarathi Reddy Obulam, Sanghoon Ko.   

Abstract

There have been numerous developments in ethanol fermentation technology since the beginning of the new millennium as ethanol has become an immediate viable alternative to fast-depleting crude reserves as well as increasing concerns over environmental pollution. Nowadays, although most research efforts are focused on the conversion of cheap cellulosic substrates to ethanol, methods that are cost-competitive with gasoline production are still lacking. At the same time, the ethanol industry has engaged in implementing potential energy-saving, productivity and efficiency-maximizing technologies in existing production methods to become more viable. Very high gravity (VHG) fermentation is an emerging, versatile one among such technologies offering great savings in process water and energy requirements through fermentation of higher concentrations of sugar substrate and, therefore, increased final ethanol concentration in the medium. The technology also allows increased fermentation efficiency, without major alterations to existing facilities, by efficient utilization of fermentor space and elimination of known losses. This comprehensive research update on VHG technology is presented in two main sections, namely VHG brewing, wherein the effects of nutrients supplementation, yeast pitching rate, flavour compound synthesis and foam stability under increased wort gravities are discussed; and VHG bioethanol fermentation studies. In the latter section, aspects related to the role of osmoprotectants and nutrients in yeast stress reduction, substrates utilized/tested so far, including saccharide (glucose, sucrose, molasses, etc.) and starchy materials (wheat, corn, barley, oats, etc.), and mash viscosity issues in VHG bioethanol production are detailed. Thereafter, topics common to both areas such as process optimization studies, mutants and gene level studies, immobilized yeast applications, temperature effect, reserve carbohydrates profile in yeast, and economic aspects are discussed and future prospects are summarized.

Entities:  

Mesh:

Substances:

Year:  2011        PMID: 21695540     DOI: 10.1007/s10295-011-0999-3

Source DB:  PubMed          Journal:  J Ind Microbiol Biotechnol        ISSN: 1367-5435            Impact factor:   3.346


  35 in total

1.  High-gravity brewing: effects of nutrition on yeast composition, fermentative ability, and alcohol production.

Authors:  G P Casey; C A Magnus; W M Ingledew
Journal:  Appl Environ Microbiol       Date:  1984-09       Impact factor: 4.792

Review 2.  Immobilized yeast cell systems for continuous fermentation applications.

Authors:  Pieter J Verbelen; David P De Schutter; Filip Delvaux; Kevin J Verstrepen; Freddy R Delvaux
Journal:  Biotechnol Lett       Date:  2006-08-02       Impact factor: 2.461

3.  Fuel alcohol production: optimization of temperature for efficient very-high-gravity fermentation.

Authors:  A M Jones; W M Ingledew
Journal:  Appl Environ Microbiol       Date:  1994-03       Impact factor: 4.792

4.  Application of simultaneous saccharification and fermentation (SSF) from viscosity reducing of raw sweet potato for bioethanol production at laboratory, pilot and industrial scales.

Authors:  Liang Zhang; Hai Zhao; Mingzhe Gan; Yanlin Jin; Xiaofeng Gao; Qian Chen; Jiafa Guan; Zhongyan Wang
Journal:  Bioresour Technol       Date:  2011-01-06       Impact factor: 9.642

5.  Continuous production of ethanol using yeast cells immobilized in preformed cellulose beads.

Authors:  B Szajáni; Z Buzás; K Dallmann; I Gimesi; J Krisch; M Tóth
Journal:  Appl Microbiol Biotechnol       Date:  1996-09       Impact factor: 4.813

6.  Proteomic analysis of Saccharomyces cerevisiae under high gravity fermentation conditions.

Authors:  Trong Khoa Pham; Poh Kuan Chong; Chee Sian Gan; Phillip C Wright
Journal:  J Proteome Res       Date:  2006-12       Impact factor: 4.466

7.  Optimization of bioethanol production during simultaneous saccharification and fermentation in very high-gravity cassava mash.

Authors:  Bao Yingling; Yan Zongcheng; Wang Honglin; Chen Li
Journal:  Antonie Van Leeuwenhoek       Date:  2010-08-28       Impact factor: 2.271

8.  Optimization of an ethanol production medium in very high gravity fermentation.

Authors:  Fan-Qiang Wang; Cui-Juan Gao; Chun-Yu Yang; Ping Xu
Journal:  Biotechnol Lett       Date:  2006-11-08       Impact factor: 2.461

Review 9.  Ethanol tolerance in yeasts.

Authors:  G P Casey; W M Ingledew
Journal:  Crit Rev Microbiol       Date:  1986       Impact factor: 7.624

10.  Monitoring yeast physiology during very high gravity wort fermentations by frequent analysis of gene expression.

Authors:  Jari J Rautio; Anne Huuskonen; Heikki Vuokko; Virve Vidgren; John Londesborough
Journal:  Yeast       Date:  2007-09       Impact factor: 3.239

View more
  20 in total

1.  Production of multiple extracellular enzyme activities by novel submerged culture of Aspergillus kawachii for ethanol production from raw cassava flour.

Authors:  Toshikazu Sugimoto; Tomohiro Makita; Koutaro Watanabe; Hiroshi Shoji
Journal:  J Ind Microbiol Biotechnol       Date:  2011-11-10       Impact factor: 3.346

2.  Enhancing the hydrolysis of corn starch using optimal amylases in a high-adjunct-ratio malt mashing process.

Authors:  Linjiang Zhu; Ting Ma; Yiming Mei; Qi Li
Journal:  Food Sci Biotechnol       Date:  2017-09-08       Impact factor: 2.391

3.  Effective ethanol production from whey powder through immobilized E. coli expressing Vitreoscilla hemoglobin.

Authors:  Taner Sar; Benjamin C Stark; Meltem Yesilcimen Akbas
Journal:  Bioengineered       Date:  2016-08-31       Impact factor: 3.269

Review 4.  Improving industrial yeast strains: exploiting natural and artificial diversity.

Authors:  Jan Steensels; Tim Snoek; Esther Meersman; Martina Picca Nicolino; Karin Voordeckers; Kevin J Verstrepen
Journal:  FEMS Microbiol Rev       Date:  2014-05-08       Impact factor: 16.408

5.  Very high gravity ethanol and fatty acid production of Zymomonas mobilis without amino acid and vitamin.

Authors:  Haoyong Wang; Shangzhi Cao; William Tianshuo Wang; Kaven Tianyv Wang; Xianhui Jia
Journal:  J Ind Microbiol Biotechnol       Date:  2016-03-31       Impact factor: 3.346

6.  Enhanced Wort Fermentation with De Novo Lager Hybrids Adapted to High-Ethanol Environments.

Authors:  Kristoffer Krogerus; Sami Holmström; Brian Gibson
Journal:  Appl Environ Microbiol       Date:  2018-01-31       Impact factor: 4.792

7.  Expression of Mitochondrial Cytochrome C Oxidase Chaperone Gene (COX20) Improves Tolerance to Weak Acid and Oxidative Stress during Yeast Fermentation.

Authors:  Vinod Kumar; Andrew J Hart; Ethiraju R Keerthiraju; Paul R Waldron; Gregory A Tucker; Darren Greetham
Journal:  PLoS One       Date:  2015-10-01       Impact factor: 3.240

8.  Large-scale robot-assisted genome shuffling yields industrial Saccharomyces cerevisiae yeasts with increased ethanol tolerance.

Authors:  Tim Snoek; Martina Picca Nicolino; Stefanie Van den Bremt; Stijn Mertens; Veerle Saels; Alex Verplaetse; Jan Steensels; Kevin J Verstrepen
Journal:  Biotechnol Biofuels       Date:  2015-02-26       Impact factor: 6.040

9.  Comparative polygenic analysis of maximal ethanol accumulation capacity and tolerance to high ethanol levels of cell proliferation in yeast.

Authors:  Thiago M Pais; María R Foulquié-Moreno; Georg Hubmann; Jorge Duitama; Steve Swinnen; Annelies Goovaerts; Yudi Yang; Françoise Dumortier; Johan M Thevelein
Journal:  PLoS Genet       Date:  2013-06-06       Impact factor: 5.917

10.  SSF of steam-pretreated wheat straw with the addition of saccharified or fermented wheat meal in integrated bioethanol production.

Authors:  Borbála Erdei; Dóra Hancz; Mats Galbe; Guido Zacchi
Journal:  Biotechnol Biofuels       Date:  2013-11-29       Impact factor: 6.040

View more

北京卡尤迪生物科技股份有限公司 © 2022-2023.