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Ethanol Fermentation

The document discusses the ethanol fermentation process. Sugars like glucose are converted to ethanol and carbon dioxide by yeast in an anaerobic process. Several factors affect the efficiency including pretreatment, sugar and ethanol concentrations, pH, temperature, and yeast strains.

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Shifa Choudhary
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56 views7 pages

Ethanol Fermentation

The document discusses the ethanol fermentation process. Sugars like glucose are converted to ethanol and carbon dioxide by yeast in an anaerobic process. Several factors affect the efficiency including pretreatment, sugar and ethanol concentrations, pH, temperature, and yeast strains.

Uploaded by

Shifa Choudhary
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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Ethanol fermentation

Starchy raw materials like broken rice for the production of ethanol.
Overall reaction: glucose(6) , Pyruvate (3C), ETHANOL(2C) loss of CO2.

The ethanol fermentation process that it is basically is called the alcoholic fermentation process
and is a biological process that converts the sugar into glucose and fructose and sucrose into the
cellular energy-producing ethanol and carbon-di-oxide.

Cane molasses is fine to be the very suitable raw materials for the ethanol fermentation process
and cane molasses contains about 50 % of sugar this sugar in presence of the enzymes invertase
it is converted to glucose and fructose and this glucose again when you pass through the
Embden-Mayer Pathway it produces pyruvic acid and pyruvic acid when undergoes
carboxylation reaction is produces the acetaldehyde and acetaldehyde when it is reduced it
produces ethanol.

The ethanol fermentation process and yeast perform the conversion in the absence of oxygen
ethanol fermentation is considered an anaerobic process. So yeast can grow in two ways under
460 aerobic conditions. It produces the cell mass that Baker’s yeast was largely used in the
bread-making industry but under anaerobic conditions sugar will be converted to ethanol.

Theṣ classification of ethanol has two different classes, one is called tax alcohol and the other
has non-tax alcohol. Tax alcohol is usually considered pure alcohol and non-tax alcohol is the
alcohol that is used as a chemical feedstock in the industry. Now since tax alcohol is pure alcohol
this can be used for human consumption and used in the beverage industry, pharmaceutical
industry, and perfumes largely used.
Pretreatment using acid hydrolysis: H2SO4 and amylolytic enzymes.
Saccharomyces carlsbergensis is also used for this fermentation process, saccharomyces
cerevisae usually called top-fermenting yeast saccharomyces carlbergensis is usually called
bottom-fermenting yeast. Saccharomyces ellipsoideus that is mostly used for winemaking
industries and other saccharomyces species also used in some typical fermentation process and
as for bacteria is concerned we use the Zymomonas mabilis now has the potentiality to convert
sugar into alcohol.

The factors that affect the ethanol fermentation process the efficiency of the pre-treatment this is
very important than the optimum concentration of sugar because we have observed that I told
you in one of my lectures mentioned that the cost recovery cost or purification cost depends on
that concentration of products in the fermentation broth. Now if the concentration of the product
in the fermentation broth is high then the recovery cost will be less. So usually we preferred the
high concentration of the fermentation product in the fermentation broth. Now in this case, if we
increase the ethanol concentration in the fermentation broth we shall have to use more sugar and
if you use higher sugar concentration then it causes some kind of osmotic pressure and we shall
have to develop some Osmo tolerant yeast culture so that you know we can have it can withstand
the high sugar concentration also it should withstand the high ethanol concentration. The osmo
tolerant and alcohol tolerant culture is very much required.

The optimum concentration of sugar is very important than optimum pH and temperature the
yeast fermentation usually takes place at the acidic pH and at their own 4.5 to 5 and temperature
is close to ambient temperature is equal to 30 °C, addition of nutrients as per because we
required some nitrogen, magnesium or phosphorus that we sometimes we use as per the
requirement and use of a vigorous strain of yeast we use the high product strain that industrial
strain we use which has high productivity. Maintenance of anaerobic condition during the
fermentation process because that anaerobically that yeast can convert the sugar into alcohol, so
anaerobic condition is very required.
Cell mass formation is where more alcohol formation will take place in the system. Now high
fermenting power is very important. High biochemical stability is also very important. We also
have biochemical stability so that you know the fermentation process we have uniform alcohol
concentration which is very much desirable in the industry. 468 It tolerates the high wide range
of pH with acidic optimum, which makes the fermentation less susceptible to infection than
bacteria can grow in unsterile conditions. This is the major advantage of this alcohol
fermentation process.

• The overall reaction C….. theoretically yields 51.1% ethanol by weight and 48.9% C02.

• Compounds normally recognized as by-products of alcoholic fermentation of grape must


are the following (percentages are based on fermentable sugar transformed): glycerol
(2.5-3.0%), acetic acid (0.05-0.65%), acetaldehyde (0.01-0.04%), 2,3-butanediol (0.06-
0.10%), succinic acid (0.02-0.05%), and higher alcohols (highly variable but ranging
from approximately 0.01 to 0.04%).

• Yeast Nutrition Yeast multiplication during complete fermentation of grapes must depend
to some extent on the amount of inoculum used. For growth under anaerobic conditions,
yeast requires a fermentable source of carbon and energy, a source of nitrogen, minerals
(both macronutrients and trace elements), and several accessory factors, such as vitamins,
traces of fatty acids, and sterols

• Small amounts of ammonium salts [e.g., (NH4)2HP04] are therefore added sometimes to
stimulate sluggish yeast growth. Ammonium ions are rapidly assimilated by yeasts and in
addition are known to stimulate fermentation.

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