Ensilage and Bioconversion of Grape Pomace into Fuel Ethanol (original) (raw)
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Enhanced production of Ethanol from grape waste
International Journal of Environmental Sciences, 2012
The paper present the experimental results on the production of ethanol from grape waste using Saccharomyces cerevisiae (baker's yeast) and Benzyl penicillin. The findings of the experiments are used to present effect of various parameters such as pH, Benzyl penicillin, temperature, initial sugar concentration and specific gravity on the quantity of ethanol produced. The addition of Benzyl penicillin during fermentation enhanced the quantity of ethanol produced. The production of ethanol was increased with the progress of fermentation and reached the maximum value at 48 h of fermentation, which was confirmed with the continuous decrease in the value of specific gravity of fermented sample. In addition, the best ethanol production rate was observed at optimum pH value of 5 with 16 % sugar concentration at 35°C. Further, the distillate was tested for acidity and aldehyde content. The acidity and aldehyde contents of distillate were found to be respectively 0.019 gm / 100 ml and 0.0068 gm / 100 ml. These acidity and aldehyde contents of distillate being lesser than the maximum permissible limits indicated the suitability of ethanol produced for various purposes.
Biotechnological strategies to valorise grape pomace for food applications
2018
In this work, a preliminary experimental plan was set up to investigate the effect of an enzymatic pre-treatment (ET) of grape skins (GS) on the release of total phenols and antioxidant compounds in a next step of aqueous ethanol extraction and on the content of total dietary fibre (TDF) and water retention capacity (WRC) of the GS. Dried and milled GS were obtained from fermented pomace of different red grape cultivars: a mixture of San Giovese – Merlot (SGM) and Croatina (CRO). SGM-GS were micronized (250 μm), while CRO-GS were milled at particle size < 2 mm. A commercial food grade enzyme preparation (Viscozyme® L, by Novozyme Corp.), was used to carry out the ET at a 3 % enzyme load (w/w based on dry weight of GS), 24 °C, 4 h under stirring, at two different moisture levels (17 and 72 %). After the ET, a conventional solvent extraction with 60 % ethanol at a solid/solvent ratio (SSR) of 1/7 or 1/24 (for the 17 % and 72 % moisture level of the ET, respectively), at 40 °C and u...
Bioresource Technology, 2020
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Frontiers in Veterinary Science, 2022
The present study investigated the effects of different grape pomace storage techniques on the effectiveness as feed on in vitro ruminant digestion efficiency. Grape pomace from an autochthonous red grape variety (cv Nero di Troia) was used as fresh (GP) or ensiled, both without additives (SIL) and with the addition of a bacterial strain, Lactiplantibacillus plantarum 5BG (SIL+). All the different storage treatments were subject to chemical and microbiological evaluation, as well as in vitro digestibility, and gas production. Microbiological data revealed the good quality of grape pomace and silages due to the lactic acid bacteria populations and low presence, or absence, of undesirable microorganisms. The addition of L. plantarum 5BG influenced the chemical characteristics of the silage (SIL+). Ensiling technique deeply changed the polyphenolic composition, reducing anthocyanins, flavonols, and flavanols (condensed tannins precursors), particularly when L. plantarum 5BG was added. ...
Acid Lactic Bacteria as a Bio-Preservant for Grape Pomace Beverage
Frontiers in Sustainable Food Systems
Probiotized juice represents an alternative to probiotic beverages derived from dairy products. Agricultural residue production represents an economical and environmental problem worldwide, its utilization to supplement a probiotic juice may be an applicable solution on food industry. Studies using fruit residues as an ingredient are not a novelty; however a definitive solution to this environmental problem has not yet been established. Therefore, the objective of this work was to propose a probiotized juice using lactic bacteria that, besides being a starter culture, can function as biopreservative and improve the stability of the final product. A fermented beverage was formulated using commercial grape juice, Vitis vinifera Pinot noir grape pomace and lactic bacteria. Pathogenic strains were used to simulate a potential protective effect on the beverage. Procedures were carried out according to the American Public Health Association and the results were expressed in media with standard deviation using statistical analyses performed by Prism. Lactic bacteria showed a cell growth of approximately 4 log CFU/ml. There was a significant decrease in pH values (p < 0.05) when pure grape juice was fermented. Grape juice supplemented with grape pomace from white winemaking was able to induce a higher growth of lactic bacteria population during fermentation, 5 log cycle CFU/mL, comparing to juice without supplementation. The beverage containing grape juice, water and pomace also presented growth on lactic bacteria population but Lactobacillus rhamnosus reached a higher concentration, of approximately 8 log cycle CFU/ml after 12 h fermentation. This was also observed when beverages were stored, only L. rhamnosus remained viable for 10 days at 10 • C. All beverage samples co-inoculated with food borne pathogens, presented a stable and higher lactic bacteria population (2 log CFU/g) when compared to the added pathogen population. The final probiotic strain cells was above 8 log cycle CFU/mL, L. rhamnosus wasn't able to reduce significantly pathogenic population, however a bacteriostatic effect was observed. The probiotic beverage obtained represents a promising application for grape pomace. More studies are needed to investigate the causes and interactions of grape pomace compounds and lactic acid bacteria against food borne pathogens.
Bioethanol Production from Apple Pomace left after Juice Extraction
Internet Journal of Microbiology
The production of ethanol from low cost lignocellulosic materials such as crop waste and horticulture waste has considerable promise as a future source of liquid transport fuel. In the present study the pomace left after juice extraction was collected from HPMC, Parwanoo, H.P and used as a substrate for bioethanol production. Different microbial strains viz. Saccharomyces cerevisiae MTCC 173 (ethanol production), Aspergillus foetidus MTCC 151 (pectinase) and Fusarium oxysporum MTCC 1755 (cellulase) were used individually as well as in consortia for ethanol production from apple pomace in solid state fermentation (SSF) systems. With S. cerevisiae MTCC 173 (1% inoculum) 8.44% (v/w) ethanol was recovered after 72h of incubation at 30°C with Bucchi rotary vacuum evaporator and sugar concentration decreased to 0.25% and on the other hand, with co-cultures i.e. S. cerevisiae MTCC 173, A. Foetidus MTCC 151, F. oxysporum MTCC 1755 the ethanol increased to 16.09% (v/w) and sugar concentratio...
Bioresource Technology, 2015
Global grape production could generate up to 13 Mt/yr of wasted biomass. The compositions of Cabernet Sauvignon (red marc) and Sauvignon Blanc (white marc) were analyzed with a view to using marc as raw material for biofuel production. On a dry weight basis, 31−54% w/w of the grape marc consisted of carbohydrate, of which 47−80% was soluble in aqueous media. Ethanol insoluble residues consisted mainly of polyphenols, pectic polysaccharides, heteroxylans and cellulose. Acid and thermal pretreatments were investigated for their effects on subsequent cellulose saccharification. A 0.5 M sulfuric acid pre-treatment yielded a 10% increase in the amount of liberated glucose after enzymatic saccharification. The theoretical amount of bioethanol that could be produced by fermentation of grape marc was up to 400 L/t. However, bioethanol from only soluble carbohydrates could yield 270 L/t, leaving a polyphenol enriched fraction that may be used in animal feed or as fertilizer.
Wine Production with Immobilized Yeasts on Grape Pomace
2011
The alcoholic fermentation is one of the most important stages in the winemaking process and contributes decisively for the quality of the final product, particularly aromatic characteristics. The immobilization of yeast cells in fermentation processes presents several technological and economic advantages when compared with free cells systems, such as increased productivity and greater tolerance of the cells to inhibitory substances. In this context, the objective of this work consisted in using immobilized yeasts for driving and controlling the alcoholic fermentation process in winemaking. The immobilization of Saccharomyces cerevisiae took place on grape pomace by natural adsorption. The evolution of the alcoholic fermentation was followed daily by measuring must density until a value lower than 1000 kg/m 3 was reached. Physical-chemical and sensorial characterization of the wines, produced with free and immobilized cells, were carried out. The immobilized yeasts were able to effectively conduct the alcoholic fermentation and therefore, to produce wine. Sensory analysis demonstrated the existence of perceptible olfactory differences in wines produced by free cells and immobilized cells. Moreover, the produced wines presented significant differences respecting color attributes. Resumo A fermentação alcoólica é uma das etapas mais importantes no processo de produção de vinho e contribui decisivamente para a qualidade final do produto, particularmente o aroma. A imobilização de células de levedura em processos fermentativos apresenta diversas vantagens tecnológicas e económicas quando comparada com sistemas de células livres, tais como incremento da produtividade e maior tolerância das células a substâncias inibitórias. Neste contexto, o objectivo do trabalho consistiu na utilização de leveduras imobilizadas para para a condução e controlo do processo de fermentação alcoólica em vinificação. A imobilização de Saccharomyces cerevisiae foi realizada por adsorção natural num suporte natural constituído por bagaço de uva. A evolução da fermentação foi seguida diariamente pela medição da massa volúmica, sendo dada por terminada para valores inferiores a 1000 kg/m 3. Os vinhos produzidos, quer com células livres quer com células imobilizadas, foram avaliados por caracterização físico-química e por análise sensorial. As leveduras imobilizadas foram capazes de conduzir eficazmente as fermentações alcoólicas e, por conseguinte, de produzir vinho. A análise sensorial dos vinhos demonstrou a existência de diferenças olfactivas perceptíveis nos vinhos produzidos a partir de células XXXIV World Congress of Vine and Wine-Wine Construction, 20-27 June 2011, Porto-Portugal livres e de células imobilizadas. Além disso, as análises de cor demonstraram que os vinhos produzidos apresentaram diferenças significativas.
Grape pomace (GP) generated from the winery industry is one of the abundant agro-waste in the Western Cape, South Africa and other regions globally. GP contains a significant quantity of holocelluloses that can be converted into fermentable total reducing sugars (TRS). This study reports on the recovery of TRS from GP treated Nepenthes mirabilis digestive fluids for mediated biovalorisation in comparison to a combination of conventional pretreatment methods (hot water pretreatment, dilute acid pretreatment, and cellulase pretreatment) in a single pot system. The recovery of TRS was facilitated while also reducing total residual phenolics (TRPCs) in the samples. Furthermore, powder X-ray diffraction (pXRD) was used to measure the crystallinity index and the functional groups of pre-and post-pre-treated GP were determined using Fourier-transform infrared spectroscopy (FTIR) to ascertain the efficiency of the pre-treatment methods, with quantification of lignin, holocellulose and ash being conducted. Overall, the TRS yield for N. mirabilis pre-treated agro-waste was 951±4.7 mg/L, with biomass having a lower CrI of 33%, and 62% residual lignin content. Furthermore, reduced TRPCs were observed in hydrolysate, suggesting limited inhibitory by-product formation during N. mirabilis pre-treatment.