Abstract
This paper concerns the comparison of the efficiency of two-stage hydrolysis processes, i.e., alkaline pre-treatment and acid hydrolysis, as well as alkaline pre-treatment followed by enzymatic hydrolysis, carried out in order to obtain reducing sugars from triticale straw. For each of the analyzed systems, the optimization of the processing conditions was carried out with respect to the glucose yield. For the alkaline pre-treatment, an optimal catalyst concentration was selected for constant values of temperature and pre-treatment time. For enzymatic hydrolysis, optimal process time and concentration of the enzyme preparation were determined. For the acidic hydrolysis, performed with 85% phosphoric acid, the optimum temperature and hydrolysis time were determined. In the hydrolysates obtained after the two-stage treatment, the concentration of reducing sugars was determined using HPLC. The obtained hydrolysates were subjected to ethanol fermentation. The concentrations of fermentation inhibitors are given and their effects on the alcoholic fermentation efficiency are discussed.
Highlights
Fermentation is an anaerobic respiration process carried out by many types of bacteria and fungi
The primary objective of the present study is the comparison of the efficiency of two-stage hydrolysis processes, i.e., alkaline pre-treatment followed by acid hydrolysis, as well as alkaline pre-treatment followed by enzymatic hydrolysis, carried out in order to obtain reducing sugars from triticale straw
The optimization of the two-stage hydrolysis conditions and the evaluation of the influence of process parameters on the glucose yield were made for two test systems
Summary
Fermentation is an anaerobic respiration process carried out by many types of bacteria and fungi. Fermentation, by definition, is a disproportionation reaction. Ethanol fermentation is carried out by yeasts, including Saccharomyces cerevisiae [1,2,3,4,5]. Yeasts are able to ferment hexoses and some oligosaccharides, e.g., sucrose, maltose, or inulin, at specific conditions. A decreased pH value or the presence of inhibiting fermentation products, i.e., ethanol, influences the growthabilities of Saccharomyces cerevisiae. At ethanol concentrations up to 120 g/L, Saccharomyces are capable of performing fermentationand they areable to grow at ethanol concentrations up to 200 g/L [6,7,8]
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