Food and energy security have always been essential needs in various ways. This is due to their limited resources and their increasing demand by a growing human population [1, 2, 3]. At the same time demands of ethanol has been increasing since it is considered to be an alternative transportation energy source other than food consumption [4, 5]. Considerable attention has been given to ethanol production from various available sugar substrates such as molasses, sugar cane juice [6]; starchy materials like rice, millet, corn, sorghum, wheat, potato, cassava [3, 5, 7, 8, 9, 10]; as first generation ethanol and cellulosic materials as second generation ethanol [11]. Pearl millet, broken rice and sorghum are the major starchy materials used by Indian distilleries not only for the production of potable alcohol [12] but also for the fuel purpose (http://www.icrisat.org/text/research/grep/homepage/sgmm/chapter12.pdf). Moreover, Indian distilleries use these raw materials based on their availability and cost since these are seasonal grains [12, 13].
The increasing price of crude oil and other fossil fuels have increased the interest in alternative fuel sources around the world [14, 15]. Fuel alcohol production from starch materials needs constant process improvement for meeting the economic payback by lowering the high price energy consumption and improvement in fermentation efficiency in order to be considered as a viable alternative to fossil fuel. At present, production costs for ethanol is INR 20 to 23 per liter from molasses based ethanol plant (1.0 INR = 0.0225683 USD), which is slightly higher than the Brazil using molasses (INR 14 to 16 per liter) [16]. The Indian distilleries seek technological alternatives that would lower cost and provide higher margins in order to compete with gasoline and other fossil fuels. For the molasses based industry with 100KL per day capacity will require 450KWH power, 1620 to 1800 KL water per day for molasses dilution; and cooling water requirement will be 1080 KL per day. For a plant of such capacity, 2.0 to 2.3 MT of steam for 1.0 KL of ethanol production is required. In India, due to limited availability of molasses, molasses alone is not sufficient to meet the growing ethanol needs of the country, especially for use as a biofuel. Furthermore, the government of India is aggressively promoting the concept of blending petrol (gasoline) with ethanol to reduce dependence on petrol, and about 500 million liters of ethanol would be required every year, even if 10% ethanol is blended with gasoline (http://www.
global business that supply most of the food consumed by the world population. The fermentation process already been used in food industries for a long time ago. The main ingredient in fermentation is microorganisms. Yeast, mould and bacteria are used in mankind to make the producing of food like bread, beer, wine, vinegar, yogurt and cheese. Mankind are also used in fermented fish, meat and vegetables. The relationship between microorganisms and food with three roles. The first role is pathogenic
Alcoholic fermentation is done by yeast and some kinds of bacteria. The digestible carbohydrates such as simple sugars and starch were converted into alcohol and carbon dioxide by these microorganisms. Acetic acid fermentation occurs when the alcohol produced in the alcoholic fermentation is further converted into acetic acid, and carried out by an acid producing bacteria, whereas, lactic acid fermentation is carried out by the lactic acid bacteria
produced by the fermentation of starchy material derived from grains or other plant sources. The production of beer and some other alcoholic beverages is often called brewing. Most every culture has there own tradition and the own take on beer, thus producing many different styles and variations. Simply put, a beer style is a label given to a beer that describes its overall character and often times its origin. It's a name badge that has been achieved over many centuries of brewing, trial and error
Scientific knowledge: Yeast Yeast is a microorganism which grow by feeding on sugars. In food manufacture, yeast is used in fermentation and leavening. The fungi feed on sugars, producing alcohol (ethanol) and carbon dioxide. The carbon dioxide is used in beer and wine manufacture. In sparkling wines and beer some of the carbon dioxide is retained in the finished beverage. The fermentation of wine is initiated by naturally occurring yeasts present in the grapes. One yeast cell can ferment approximately
down the organic materials to simplest materials. Microbes can be used to produces bread, cheese and also wine. Bread Making Process In bread making process, the microbe used is yeast. During this process, yeast act as the agent to rise up the dough. This is happened because of the breakdown of fermentable sugars. Yeast will generate the carbon dioxide and caused the breakdown of the sugars. The species involves in the bread making industry is Saccharomyces cerevisiae.
Fermentation is an anaerobic metabolic pathway used to oxidize NADH into NAD+. Fermentation is used to produce alcoholic beverages such as wine, and acidic dairy products, such as yogurt. In the absence of air, microorganisms called yeast convert sugars to alcohol. According to the book, “During fermentation, electrons are transferred (along with protons) from reduced coenzymes (NADH, NADPH) to pyruvic acid or its derivatives. An essential function of the second stage of fermentation is to ensure
supposed to be possible because the yeast only produces CO2 when it has glucose. In the 0% there is no sucrose so there should not be any glucose for the yeast to produce CO2. The only reason this happened was because of human error
Yeasts (Fig. 1 & 2) are a type of unicellular fungi often used to ferment alcohol. They are a heterotrophic organism, which means that the cells utilise the energy produced from processing other organic material. Heterotrophic organisms use cellular respiration to acquire this energy. This process is vital: it converts large, unusable energy molecules such as glucose into the more useful energy form of Adenosine Triphosphate (ATP), which allows essential cell activity to occur. Most species of yeast
when an agent (yeast) causes an organic substance (fruit) to break up. The fermentation of wine can be seen by the foaming that occurs during the production process of the wine. Therefore, fermentation is a process that converts a carbohydrate, like sugar, into an alcohol. This process can be represented by the following formula: Glucose Alcohol (Ethanol) + Carbon dioxide The foaming occurs because of the evolution of carbon dioxide gas, which is brought on by yeast and other microorganisms
reduced from pyruvate. Alcohol fermentation forms ethyl alcohol(C2H5OH) and carbon dioxide(C02).[1] During this fermentation, the pathway yields two molecules of ATP.[1] With these two ATP’s produced from glycolysis, The net yield of ATP during each reaction is only four molecules of ATP.[1] Commercially, alcoholic fermentation is important and used to many things such as: baking goods, producing alcoholic beverages among other products. [2] Two kinds of organisms that use alcohol fermentation include
management. Numerous efforts have been done to isolate lipase producing microbes. Microbial lipases are commercially important, microbes like bacteria, yeast and fungi produce lipases. These microbes are found in diverse environment such as industrial wastes, vegetable oil processing factories, oil mill effluent and soil contaminated with oil. We can isolate these micro-organisms from above mentioned habitats and can increase their lipase producing activity by These enzymes are widely used in numerous biotechnological
Fermentation of Yeast Abstract Because living organisms are similar in their processes, they are all expected to uptake energy from their environments in order to perform biological work. Examples of such processes include cellular respiration and fermentation.In the experiment we performed, yeast served as an organism that in the presence of glucose,conducted fermentation to make chemical energy,in the process producing alcohol and carbon dioxide as products. The experiment that was conducted
Investigating the Effect of Temperature on the Fermentation of Yeast To fully investigate the effect of temperature on the rate of fermentation of yeast Background Information Yeast is a single-cell fungus, occurring in the soil and on plants, commonly used in the baking and alcohol industries. Every living thing requires energy to survive and through respiration, glucose is converted into energy. There are two types of respiration available to living cells
Industrial) or from the sugarcane juice itself (Rhum Agricole and Cachaca). Rum can only be made in countries that grow sugarcane. Rum can be distilled using a column or pot still. The type of still used during the process depends on which island is producing the rum. Column stills are mostly used by old Spanish colonies, while old English and French colonies mostly use a pot still (one similar to the one used in Scotland and Cognac). Some rums are a blend of both column and pot distilled rums in order
To: From: Re: Louis Pasteur Louis Pasteur: Greatest Achievements Louis Pasteur was one of the most important scientists of our time. The foundation of our knowledge about health and disease comes from the discoveries of this one man. He made many discoveries and solutions for problems of the every day life that are still in effect today. Pasteur was born on December 27, 1822 in a little town called Dôle in the foothills of the Jura Mountains of eastern France. When he was five years old his family