COMPARATIVE CHARACTERISTICS OF ETHANOL YEAST STRAINS IN PRODUCTION CONDITIONS UNDER HIGHER MASH SOLIDS CONCENTRAТION CONDITIIONS

Authors

  • Taras lysak State company "Ukrspyrt", Kyiv, Ukraine
  • Serhii Oliynichuk Institute of Food Resources of National Academy of Agrarian Sciences
  • Olga Koval Institute of Food Resources of National Academy of Agrarian Sciences

DOI:

https://doi.org/10.31073/foodresources2019-12-13

Keywords:

Yeasts, corn, fermentation, bioethanol, Saccharomyces cerevisiae

Abstract

The comparative characterization of experimental yeast strain DS-01-E and commercial dry yeasts in conditions of SoE “Zarubyntsi ethanol plant” is conducted. Full-scale technology of corn-based fermented alcoholic mash is the subject of this work. Scope of research. Verification of experimental yeast strain ability to maintain effective metabolic processes under the conditions of all relative production stages. Methods. During the execution of trials, all the main parameters of technological operations are kept according to enterprise actual technological instructions. Feedstocks processing efficiency is evaluated by fermented mash, obtained by using the existing process diagrams, carbohydrates compound analysis. The common in ethanol production test methods are used in this work: polarimetric for starch content assay, gravimetric – for impurities content assay, drying – for humidity assay, aerometric – for ethanol content assay, colorimetric – for unfermented carbohydrates and glycerol assay. Results. During the higher gravity mash fermentation process, dry yeasts undergone the osmotic stress, because of which fermented mashes, obtained using the experimental yeast strain contained 0.3-0.55%v/v alcohol under the relatively equal mash solids content. This allows to reach the 3.5-4.0% biopolymers conversion increase under the production conditions. The 24.4% glycerol synthesis decrease by experimental yeast strains, comparing to dry yeasts is detected. Results. Technological advances of experimental yeast strain, which provide the reduction of specific energy resources for production of finished products, are determined. The expediency of experimental yeast strain usage in a full-scale technological cycle is shown. The optimal operational conditions of fermentation unit, aimed on higher gravity corn mash fermentation processes optimization, are worked out.

Downloads

Download data is not yet available.

References

https://doi.org/10.31073/foodresources2019-12-13

Marynchenko V., Domaretskyi V., Shyian P. (2003). Tekhnolohiia spyrtu: Pidruchnyk. [Alcohol technology: Textbook] Vinnytsia: «Podillia-2000». [2. Bellisimi, E. (2004). Analysis and metabolic acclimatization of active dry yeasts for fuel alcohol industry, PhD Thesis. University of Saskatchevan.

Boulton R., Singleton V., Bisson L., Kunkee R. (1999). Principles and Practices of Winemaking. Boston, MA: Springer US. https:.doi.org/10.1007/978-1-4757-6255-6.

Thomas K., Ingledew W. (1992). Production of 21% (v/v) ethanol by fermentation of very high gravity (VHG) wheat mashes. Journal of Industrial Microbiology, 10(1), 61–68. https:.doi.org/10.1007/BF01583635.

Sychevskyi M., Oliinichuk S., Danilova K. (2016). Biosyntez etylovoho spyrtu riznymy rasamy drizhdzhiv v umovakh pidvyshchenoi kontsentratsii susla. [Biosynthesis of ethyl alcohol by different races of yeast in conditions of increased concentration of wort] Naukovi dopovidi Natsionalnoho universytetu bioresursiv i pryrodokorystuvannia Ukrainy [Scientific reports of the National University of Life and Environmental Sciences of Ukraine], Vol. 5. Retrieved from http:.nbuv.gov.ua/UJRN/Nd_2016_5_10. [in Ukrainian].

Oliynichuk S., Lysak T., Marynchenko L. (2015). The Dependence of Glycerol Accumulation and Starch Hydrolyzates Fermentation from Wort Concentration. Biotechnologia Acta, 8(4), 128–134. https:.doi.org/10.15407/biotech8.04.128 [in Ukrainian].

Oliinichuk S., Lysak T., Koval O. (2016). Zbrodzhuvannia susla pidvyshchenoi kontsentratsii z krokhmalevmisnoi syrovyny. [The Fermentation of Very High Gravity (VHG) Wort from Starch Containing Raw Materials] Prodovolchi resursy: zbirnyk naukovykh prats. NAAN; In-t prod. Resursiv NAAN [Food resources: Digest of scientific works NAAS; Inst. of Prod. Resources ], 7, 139–143. [in Ukrainian].

HSTU 46.045.2003 Zerno. Metody vyznachennia umovnoi krokhmalystosti [Grain. Methods for starch content determining]. Vvedeno vpershe. Chynnyi vid 01.01.2004. (2004). Kyiv. [in Ukrainian].

DSTU 4864:2007 Syrovyna krokhmalevmisna dlia spyrtovoho vyrobnytstva. Metody vyznachennia volohosti [Starch containing raw materials for alcohol production. Methods of determination of moisture content]. Vvedeno vpershe. Chynnyi vid 01.07.2009. (2009). Kyiv [in Ukrainian].

Velikaya E., Suhodol V. (1983). Laboratornyiy praktikum po kursu obschey tehnologii brodilnyih proizvodstv (obschie metodyi kontrolya) [Laboratory workshop on Fermentation Technology (common methods of control)]. 2-e izd., pererab. i dop. M.: Legkaya i pischevaya prom-st. [in Russian].

Boiko L. (1986). Fyzyko-khymycheskye metodi kontrolia brodylnikh proyzvodstv. [Physicochemical methods of controlling fermentation productions]. Kyev: Tekhnyka. 192 p. [in Russian].

Downloads

Published

2019-06-25

How to Cite

lysak, T., Oliynichuk, S., & Koval, O. (2019). COMPARATIVE CHARACTERISTICS OF ETHANOL YEAST STRAINS IN PRODUCTION CONDITIONS UNDER HIGHER MASH SOLIDS CONCENTRAТION CONDITIIONS. FOOD RESOURCES, 7(12), 121–127. https://doi.org/10.31073/foodresources2019-12-13

Issue

Vol. 7 No. 12 (2019): Food Resources

Section

Технічні науки

License

Licensing and Copyright

The collection provides immediate open access, ensuring that the content is freely available to the global community, facilitating a broader exchange of knowledge in accordance with the principles of open science.

By submitting an article to the editors of the collection, authors confirm that the manuscript has not been submitted to other publications and grant the journal the right of first publication in accordance with the terms of the Copyright Transfer Agreement.

Copyright. Authors retain full copyright to their articles without restriction and simultaneously grant the journal a non-exclusive license for publication, distribution, and indexing.

Licensing. The collection publishes articles under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) license.

https://creativecommons.org/licenses/by-nc-nd/4.0/deed.uk

This license permits:

  • copying and distributing the material in any medium or format;
  • use of the material for educational and research purposes.
  • Subject to the following conditions:
  • attribution of the author, source, and license link;
  • noncommercial use;
  • no distribution of modified material (no derivatives).

First Publication Rights. Authors grant the collection “Food Resources” first publication rights, these allowing the collection to distribute the scientific material with attribution of authorship and the original publication in the collection.

Self-Archiving. Authors may upload any version of their articles (preprint, postprint, or published version) to institutional, disciplinary, or personal repositories without embargo, provided they indicate that the article was published in the collection "Food Resources" and include the CC BY-NC-ND license.