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Kinetics of sugars consumption and ethanol inhibition in carob pulp fermentation by Saccharomyces cerevisiae in batch and fed-batch cultures

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dc.contributor.authorLima-Costa, Maria Emília
dc.contributor.authorSousa, Catarina
dc.contributor.authorRaposo, Sara
dc.contributor.authorRodrigues, Brígida
dc.contributor.authorPeinado, José M.
dc.date.accessioned2014-07-22T14:10:05Z
dc.date.available2014-07-22T14:10:05Z
dc.date.issued2012
dc.date.updated2014-07-22T10:08:07Z
dc.description.abstractThe waste materials from the carob processing industry are a potential resource for second-generation bioethanol production. These by-products are small carob kibbles with a high content of soluble sugars (45–50%). Batch and fed-batch Saccharomyces cerevisiae fermentations of high density sugar from carob pods were analyzed in terms of the kinetics of sugars consumption and ethanol inhibition. In all the batch runs, 90–95% of the total sugar was consumed and transformed into ethanol with a yield close to the theoretical maximum (0.47–0.50 g/g), and a final ethanol concentration of 100–110 g/l. In fed-batch runs, fresh carob extract was added when glucose had been consumed. This addition and the subsequent decrease of ethanol concentrations by dilution increased the final ethanol production up to 130 g/l. It seems that invertase activity and yeast tolerance to ethanol are the main factors to be controlled in carob fermentations. The efficiency of highly concentrated carob fermentation makes it a very promising process for use in a second-generation ethanol biorefinery.por
dc.identifier.citationLima-Costa, Maria Emília; Tavares, Catarina; Raposo, Sara; Rodrigues, Brígida; Peinado, José M.Kinetics of sugars consumption and ethanol inhibition in carob pulp fermentation by Saccharomyces cerevisiae in batch and fed-batch cultures, Journal of Industrial Microbiology & Biotechnology, 39, 5, 789-797, 2012.por
dc.identifier.doihttp://dx.doi.org/ 10.1007/s10295-011-1079-4
dc.identifier.issn1367-5435
dc.identifier.otherAUT: SRA01180;
dc.identifier.urihttp://hdl.handle.net/10400.1/4801
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherSpringerpor
dc.relation.publisherversionhttp://link.springer.com/article/10.1007%2Fs10295-011-1079-4por
dc.subjectBioethanolpor
dc.subjectCarob by-productspor
dc.subjectFed-batch culturepor
dc.subjectStirred reactorpor
dc.subjectFermentationpor
dc.titleKinetics of sugars consumption and ethanol inhibition in carob pulp fermentation by Saccharomyces cerevisiae in batch and fed-batch culturespor
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage797por
oaire.citation.issue5por
oaire.citation.startPage789por
oaire.citation.titleJournal of Industrial Microbiology & Biotechnologypor
oaire.citation.volume39por
person.familyNameLima Costa
person.familyNameSousa
person.familyNameRaposo
person.familyNameRodrigues
person.givenNameMaria Emília
person.givenNameCatarina
person.givenNameSara
person.givenNameBrígida
person.identifier.ciencia-id7914-48A2-AA34
person.identifier.ciencia-idF010-54F2-9E30
person.identifier.ciencia-id631C-A162-3F1E
person.identifier.orcid0000-0002-4433-5756
person.identifier.orcid0000-0003-2608-6423
person.identifier.orcid0000-0001-5344-7349
person.identifier.orcid0000-0001-9495-0813
person.identifier.ridL-3673-2013
person.identifier.scopus-author-id7003633118
person.identifier.scopus-author-id7801639810
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication6eb9b8a6-dd51-4ace-809b-7d7de9cdfe36
relation.isAuthorOfPublication64b13cc7-5212-4611-8af8-bfd5b8bfee8d
relation.isAuthorOfPublication035b3010-5f47-4700-b196-402970ff2a69
relation.isAuthorOfPublication99ea34cc-7325-4ae7-b288-31d7e43ab28f
relation.isAuthorOfPublication.latestForDiscovery6eb9b8a6-dd51-4ace-809b-7d7de9cdfe36

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