KINETICS OF BIOETHANOL PRODUCTION FROM WHEAT MILLING BY-PRODUCTS |
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| Authors: | MARCOS ANTONIO DAS NEVES NAOTO SHIMIZU TOSHINORI KIMURA KIWAMU SHIIBA |
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| Affiliation: | Graduate School of Life and Environmental Sciences University of Tsukuba, 1-1-1 Tennodai Tsukuba, Japan; Graduate School of Agriculture Hokkaido University, Kita 9, Nishi 9, Kita-ku Sapporo, Hokkaido, Japan; Nisshin Flour Milling Co. Ltd. 25, Kanda-Nishiki-cho 1-chome, Chiyoda-ku Tokyo, Japan |
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| Abstract: | An overview of the potential application of wheat milling by‐products as substrate for bioethanol production is presented. In order to select a suitable microorganism, model fermentations were conducted using glucose and dry baker's yeast. The overall ethanol yield was nearly stable (ca. 0.35 g/g), independent of mash glucose concentration; mashes with 100 g glucose/L resulted in an overall ethanol productivity of 3.48 g/L·h. Slurries containing low‐grade wheat flour (LG) (100, 200 or 300 g/L) were used for simultaneous saccharification and fermentation (SSF) with Zymomonas mobilis. Fermentation performance was evaluated based on ethanol concentration (P), productivity (Qv), yield (YP/S), production rate (Qp) and glucose consumption rate (Qs). Mashes containing 200 g LG/L produced about 52 g ethanol/L, with Qvof 2.17 g/L·h. Based on the relatively high fermentation rate of LG, reaching peak ethanol productivity within ca. 9 h of SSF, considerable savings on fermentation time was achieved. Using Z. mobilis for LG fermentation, P was about 30% higher than that obtained with Saccharomyces cerevisiae. |
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