Detrimental effect of increasing sugar concentrations on ethanol production from maize or decorticated sorghum mashes fermented with Saccharomyces cerevisiae or Zymomonas mobilis: Biofuels and environmental biotechnology

Author: Pérez-Carrillo Esther   Luisa Cortés-Callejas M.   Sabillón-Galeas Luis   Montalvo-Villarreal Jorge   Canizo Jesica   Georgina Moreno-Zepeda M.   Serna-Saldivar Sergio  

Publisher: Springer Publishing Company

ISSN: 0141-5492

Source: Biotechnology Letters, Vol.33, Iss.2, 2011-02, pp. : 301-307

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Abstract

The efficiency of ethanol fermentation, as affected by grain source (maize and decorticated red sorghum), total sugar concentration (13 or 20° Plato) and type of microorganism (Saccharomyces cerevisiae or Zymomonas mobilis) was studied. Maize mashes yielded 0.32 l ethanol kg−1 ground grain whereas mashes prepared with decorticated red sorghum produced 0.28 l ethanol kg−1. Both microorganisms yielded similar amounts of ethanol. However, high-gravity mashes (20° Plato) yielded lower amounts of ethanol compared to counterparts adjusted to 13° Plato (0.28 vs. 0.22 l ethanol kg−1 ground grains). In decorticated sorghum mashes adjusted to 20° P, Z. mobilis produced 40 ml kg−1 more ethanol compared to S. cerevisiae. In addition, Z. mobilis had a lower dependency on nitrogenous compounds.

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