Ethanol Production Capacity Research Articles

Mapping the Nexus: A County-Level Analysis and Visualization of Iowa’s Food–Energy–Water Systems

This study presents a county-level analysis and visual assessment of Iowa’s Food–Energy–Water systems (IFEWs), focusing on the interdependencies of agricultural practices, nitrogen management, and energy production. We use data from the USDA National Agricultural Statistics Service and other sources to assess cropland-nitrogen sources, animal-based-nitrogen contributions, and ethanol production capacity across Iowa’s counties. Our methodology leverages geoprocessing and interpolation tools to address data availability challenges and refine nitrogen surplus (Ns) estimates. The results reveal spatial–temporal dynamics of cropland-nitrogen, quantify non-point nitrogen sources at the county level, and evaluate the impact of energy systems on the IFEWs balance. We discuss the implications of our findings for sustainable agriculture, environmental management, and energy production in Iowa. The study highlights the need for integrated approaches to address the complex interactions within the IFEWs and informs policy development for sustainable resource management.

Isolation, identification, and tolerance analysis of yeast during the natural fermentation process of Sidamo coffee beans.

Yeast, which plays a pivotal role in the brewing, food, and medical industries, exhibits a close relationship with human beings. In this study, we isolated and purified 60 yeast strains from the natural fermentation broth of Sidamo coffee beans to screen for indigenous beneficial yeasts. Among them, 25 strains were obtained through morphological characterization on nutritional agar medium from Wallerstein Laboratory (WL), with molecular biology identifying Saccharomyces cerevisiae strain YBB-47 and the remaining 24 yeast strains identified as Pichia kudriavzevii. We investigated the fermentation performance, alcohol tolerance, SO2 tolerance, pH tolerance, sugar tolerance, temperature tolerance, ester production capacity, ethanol production capacity, H2S production capacity, and other brewing characteristics of YBB-33 and YBB-47. The results demonstrated that both strains could tolerate up to 3% alcohol by volume at a high sucrose mass concentration (400g/L) under elevated temperature conditions (40 ℃), while also exhibiting a remarkable ability to withstand an SO2 mass concentration of 300g/L at pH 3.2. Moreover, S. cerevisiae YBB-47 displayed a rapid gas production rate and strong ethanol productivity. whereas P. kudriavzevii YBB-33 exhibited excellent alcohol tolerance. Furthermore, this systematic classification and characterization of coffee bean yeast strains from the Sidamo region can potentially uncover additional yeasts that offer high-quality resources for industrial-scale coffee bean production.

Evaluation of sugar content and bioethanol production of Ethiopian local varieties “Nech Tinkish” and “Hawaye” sweet sorghum (Sorghum bicolor (L.))

Diversifying the use of climate-smart crops such as sweet sorghum has the potential to solve integrated food, bioenergy, feed, and land management problems. The study’s purpose is to quantify the sugar content of Nech Tinkish (v1) and Hawaye (v2) Ethiopian sweet sorghum varieties and investigate the interaction effect of fermentation parameters to determine their capacity for ethanol production. Sweet sorghum varieties were analyzed to determine their difference in °Brix content by extracting their juices. The juice was clarified using milk lime. Its total soluble sugars, total carbohydrates, and reducing sugars were determined using a digital refractometer, phenol sulfuric acid, and 3,5-dinitrosalicylic acid, respectively. A completely randomized factorial was employed to evaluate ethanol production capacity, and the ethanol content was estimated using a potassium dichromate solution. The °Brix results revealed that v2 had a higher sugar concentration than v1. Additionally, the estimated carbohydrate content of the juice ranged from 37.402 to 157.641 g/L. The estimated reducing sugar also varied from 4.644 to 33.412 g/L. Therefore, the estimated reducing sugar showed the hydrolysis of sweet sorghum juice by invertase and sulfuric acid produced more fermentable sugars. Fermentation at 30 °C with pH 4.5 incubated for 4 days yields the highest ethanol, and v2 yields higher (15.31%) ethanol, compared to v1 produced 14.85%. This study showed a basis for the existence of two sugar-rich climate smart sweet sorghum varieties with an extraordinary amount of sugar used as a source of biofuel and food simultaneously in a single plot of land.

Investigation on screening, identification, and fermentation characteristics of Yunnan olive in the fermented liquid utilizing five strains of Saccharomyces cerevisiae.

Refined indigenous Saccharomyces cerevisiae can enhance refinement, sophistication, and subtlety of fruit wines by showcasing exceptional regional characteristics. In order to identify exceptional indigenous S. cerevisiae strains from Yunnan olive, this study isolated 60 yeast strains from wild Yunnan olive fermentation mash. The five S. cerevisiae strains were subjected to morphological and molecular biological identification, followed by evaluation of their fermentation performance, ethanol production capacity, ester production capacity, H2S production capacity, killing capacity, and tolerance. Strains LJM-4, LJM-10, and LJM-26 exhibited robust tolerance to 6% ethanol volume fraction, pH 2.8, sucrose concentration of 400g/L, SO2 concentration of 0.3g/L, glucose concentration of 400g/L at both 40°C and 15°C. Additionally, strain LJM-10 demonstrated a faster fermentation rate compared to the other strains. Among the tested S. cerevisiae strains evaluated in this study for olive wine fermentation process in Yunnan region; strain LJM-10 displayed superior abilities in terms of ester and ethanol production while exhibiting the lowest H2S production levels. These findings suggest that strain LJM-10 holds great potential as an excellent candidate for optimizing fruit wine S. cerevisiae fermentation processes in Yunnan olive fruit wine.

Mechanistic insights into high-throughput screening of tandem catalysts for CO2 reduction to multi-carbon products.

In carbon dioxide electrochemical reduction (CO2ER), since isolated catalysts encounter challenges in meeting the demands of intricate processes for producing multi-carbon (C2+) products, tandem catalysis is emerging as a promising approach. Nevertheless, there remains an insufficient theoretical understanding of designing tandem catalysts. Herein, we utilized density functional theory (DFT) to screen 80 tandem catalysts for efficient CO2ER to C2 products systematically, which combines the advantages of nitrogen-doped carbon-supported transition metal single-atom catalysts (M-N-C) and copper clusters. Three crucial criteria were designed to select structures for generation and transfer of *CO and facilitate C-C coupling. The optimal Cu/RuN4-pl catalyst exhibited an excellent ethanol production capacity. Additionally, the relationship between CO adsorption strength and transfer energy barrier was established, and the influence of the electronic structure on its adsorption strength was studied. This provided a novel and well-considered solution and theoretical guidance for the design of rational composition and structurally superior tandem catalysts.

Effect of yeast chromosome II aneuploidy on malate production in sake brewing

Chromosome aneuploidy is a common phenomenon in industrial yeast. Aneuploidy is considered one of the strategies to enhance the industrial properties of Saccharomyces cerevisiae strains. However, the effects of chromosomal aneuploidy on the brewing properties of sake have not been extensively studied. In this study, sake brewing was performed using a series of genome-wide segmental duplicated laboratory S.cerevisiae strains, and the effects of each segmentally duplicated region on sake brewing were investigated. We found that the duplication of specific chromosomal regions affected the production of organic acids and aromatic compounds in sake brewing. As organic acids significantly influence the taste of sake, we focused on the segmental duplication of chromosome II that alters malate levels. Sake yeast Kyokai No. 901 strains with segmental chromosome II duplication were constructed using a polymerase chain reaction-mediated chromosomal duplication method, and sake was brewed using the resultant aneuploid sake yeast strains. The results showed the possibility of developing sake yeast strains exhibiting low malate production without affecting ethanol production capacity. Our study revealed that aneuploidy in yeast alters the brewing properties; in particular, the aneuploidy of chromosome II alters malate production in sake brewing. In conclusion, aneuploidization can be a novel and useful tool to breed sake yeast strains with improved traits, possessing industrial significance.

Characteristics of four yeasts and the effects of yeast diversity on the fermentation of baijiu

The fermentation process of Chinese baijiu involves complex microbiota. As the main category of microorganisms in the fermentation process, yeasts in different species have been screened, but their interactions remain unclear. In this study, fermentation characteristics, including ethanol and enzyme production capacity, growth capacity, sensory evaluation and characteristic flavor compounds, of four different species and their interactions with Aspergillus oryzae in sorghum were evaluated. Then, the effect of increased yeast diversity on the fermentation results was analyzed. Saccharomycopsis fibuligera exhibited the best fermentation function, with outstanding alcohol and enzyme production ability. Moreover, S. fibuligera could synthesize unique volatile aroma compounds such as isobutanol, ethyl laurate and benzaldehyde. Principal component analysis showed that the addition of A. oryzae had a significant effect on the fermentation results. With an increase in the diversity of yeasts, the concentrations of ethyl phenylacetate and ethyl decanoate increased by 22.3 and 119.6 times, respectively. However, when the four yeasts were added to the fermentation system, the sensory results showed a rancidity taste. This study revealed the influences of yeast fermentation characteristics and yeast diversity on the quality of fermented products during fermentation, thus providing insight into the fermentation mechanism of Chinese baijiu.

Energy Policy - Ethanol Production in INDIA: The Roles of Policy, Price and Demand

Achieving energy security and the transitioning to a thriving low carbon economy is critical for a growing nation like India. Blending locally produced ethanol with petrol will help India strengthen its energy security, enable local enterprises and farmers to participate in the energy economy and reduce vehicular emissions, The Government of India notified the National Policy on Bio-fuels –2018 (NPB–2018) on 4.06.2018 wherein, under the Ethanol Blended Petrol (EBP) Program, an indicative target of 20% blending of ethanol in petrol by 2030 was laid out.The current ethanol production capacity in India of 426 crore litres derived from molasses-based distilleries, and 258 cr. litres from grain based distilleries is proposed to be expanded to 760 cr.litres and 740 cr. litres respectively. This would be sufficient to produce 1016 cr. litres of ethanol required for EBP and 334 cr litres for other uses. This will require 60 lakh MT of sugar and 165 lakh MT of grains per annum in ESY 2025 to be used for producing ethanol, which the country can support. To get the ball rolling, MoP&NG should proclaim and lay out the target for 10% ethanol blending of gasoline fuel all over the country by April, 2022. MoP&NG should further initiate phased roll-out of 20% ethanol blending from April, 2023 onwards to enable action by all stakeholders, namely Oil Marketing Companies, vehicle manufacturers, service stations, distilleries, and entrepreneurs as per a detailed roll-out plan suggested (Figure 9.1). This should be supported by a simpler and quicker regulatory regime, preferably single window clearance by the States, MoEF&CC, PESO,DFPD and MoP&NG and the launch of educational campaigns for consumers. This study accelerate the adoption and transition to ethanol blended fuels,price incentives through tax relief at the retail level on ethanol blended fuel and tax incentives for vehicles compatible with E20 are suggested. The government may also encourage use of lower water consuming food grain crops like maize, and 2G feed stock for production of ethanol.

Effects of Saccharomyces cerevisiae quorum sensing signal molecules on ethanol production in bioethanol fermentation process

In this study, the concentrations of Saccharomyces cerevisiae quorum sensing signal molecules (QSMs) were determined, not to mention the exploration of the effects of exogenous S. cerevisiae QSMs on the sole fermentation of S. cerevisiae and co-fermentation of S. cerevisiae and Lactobacillus plantarum. The results showed that the concentrations of three signal molecules (2-phenylethanol (2-PE), tyrosol and tryptophan) produced by S. cerevisiae increased with a higher bacteria density, which tends to become stable up to 118.02, 32.05 and 1.93 mg/L respectively when cultivating for 144 h. Among the three signaling molecules, only 2-PE promoted the ethanol production capacity of S. cerevisiae. The ethanol concentration of the sole fermentation of S. cerevisiae loaded with 120 mg/L 2-PE reached 3.2 g/L in 9 h, which was 58.7% higher than that of the group without 2-PE addition. Moreover, 2-PE reduced the negative impact of L. plantarum on S. cerevisiae. Within 12 h of the co-fermentation of L. plantarum and S. cerevisiae, the ethanol concentration in the co-fermentation group loaded with 2-PE reached 5.6 g/L, similar to that in the group fermenting with sole S. cerevisiae, and the yeast budding rate was also restored to 28.51%. qRT-PCR results of S. cerevisiae which was in sole fermentation with 2-PE addition for 9 h showed that the relative expression levels of ethanol dehydrogenase gene ADH1 in S. cerevisiae decreased by 25% and the relative expression levels of MLS1, CIT2, IDH1,CIT1 decreased by 26%, 30%, 22%,18%, respectively, meant that the glyoxylic and tricarboxylic acid cycles were greatly inhibited, which promotes the accumulation of ethanol. The results of this study provide basic data for using QSMs more than antibiotics in the the prevention of contamination during the industrialized bioethanol production.

Growth Kinetics of Kazachstania unispora and Its Interaction with Lactic Acid Bacteria during Qymyz Production

Qymyz is a traditional acidic and ethanolic beverage in central Asian countries made from mare milk fermentation with lactic acid bacteria (LAB) and yeasts. Modeling the growth of microorganisms during fermentation is one of the methods used to control the quality of fermented products. The objective of the study was, firstly, to model the growth kinetics of Kazachstania unispora found in qymyz, and, secondly, to understand their interaction with Lacticaseibacillus casei and Lactobacillus kefiri during the fermentation of mare milk. The K. unispora optimum values of pH and temperature were 4.81 ± 0.22 and 30.16 ± 0.53 °C, respectively, with an optimal growth rate (µopt) of 0.56 ± 0.02 h−1. K. unispora had an ethanol production rate of 6.1 × 10−8 mg·CFU−1. Growth, in terms of limiting substrates showed a lower Ks value for galactose at 0.13 ± 0.04 mg·mL−1 with µopt of 0.45 ± 0.01 h−1, while, for glucose, the Ks was 0.24 ± 0.03 mg·mL−1 with the same µopt. Cocultures of K. unispora were conducted with L. casei and L. kefiri in a synthetic medium and mare milk. The results showed that K. unispora growth was limited and, thus, its ethanol production capacity was inhibited. VOC analysis of mare milk fermented with the studied strains and their cocultures resulted in 37 major volatile compounds. Statistical analysis of the VOC profiles showed that K. unispora modulates the aroma production in coculture with LAB.

Structural Characteristics and Formation Mechanism of Microbiota Related to Fermentation Ability and Alcohol Production Ability in Nongxiang Daqu.

Fermentation ability and alcohol production ability are important quality indicators of Chinese liquor Daqu, reflecting microbial growth and metabolic capacity and ethanol production capacity of Daqu microbiota, respectively. However, information on the microbial community related to the fermentation ability and alcohol production ability is unclear. In this study, fermentation functional microbiota (FFM) and alcohol functional microbiota (AFM) were obtained by correlating fermentation ability and alcohol production ability with Daqu microbiota. FFM and AFM consisted of 50 and 49 genera, respectively, which were basically the same at the phylum level but differed at the genus level. Correlation analysis showed that FFM and AFM were mainly affected by moisture, acidity, and humidity in the early stage of Daqu fermentation, and oxygen content was a critical factor for microbial succession in the middle stage of fermentation. FFM and AFM had commensal or synergistic interactions with multiple microbes. Function predictions indicated that fermentation functional bacterial microbiota was active in product synthesis and transport-related metabolic functions, and alcohol functional bacterial microbiota was very active in raw material utilization and its own metabolic synthesis. This study reveals the structural characteristics and formation mechanism of FFM and AFM, which is important for control of Daqu quality.

Bioethanol production from biodegradable wastes using native yeast isolates from Ethiopian traditional alcoholic beverages

Due to the existing energy crisis and scarcity of conventional supplies of fossil fuels, there is a strong desire for the production of bioethanol from sustainable biodegradable waste as an alternative energy source. The aim of this study was to produce bioethanol from grain waste flour (GWF), Tella spent (TS), pineapple (PAP) and papaya peels (PYP) using native yeasts isolated from Ethiopian traditional alcoholic beverages. Diluted H2SO4 was used to hydrolyze polysaccharides in the waste materials. Starch content from GWF and reducing sugar concentration from each hydrolysate were determined by the standard protocol. Seventy-five native yeasts were isolated from local beverages for ethanol production. The 2% H2SO4 pretreatment produced the highest reducing sugar of GWF (30.1%); PYP (28.6%); PAP (16.4%); and TS (10.4%). In addition to this, GWF had 60.6% starch content. Of 75 isolates, 12 were able to tolerate ≥8% ethanol concentration, and 2 isolates, Y10 and Y55 showed strong ethanol production capacity (glucose to ethanol conversion efficiency) with 8.2% (79.8%) and 9.6% (94.3%) from synthetic medium, respectively. The highest ethanol yields of 16.1%, 9.8%, 8.0% and 6.1% were produced from GWF, PAP, PYP and TS, respectively using isolate, Y55 (identified as S. cerevisiae) within 168 h for GWF, 120 h for PAP and 72 h for PYP and TS. This study revealed that native yeast isolates could be used for industrial production of bioethanol via cheap biodegradable wastes.

Construction of Recombinant Saccharomyces cerevisiae with Ethanol and Aldehydes Tolerance via Overexpression of Aldehyde Reductase.

Furfural and hydroxy-methyl-furfural (HMF) are produced by lignocellulosic biomass during heat or acid pretreatment and are toxic to yeast. Aldehyde reductase is the main enzyme to reduce furfural and HMF. To improve the conversion efficiency of lignocellulosic biomass into ethanol, we constructed Saccharomyces cerevisiae with overexpression of aldehyde reductase (encoded by ari1). The gene of aldehyde reductase (encoded by ari1) was cloned via polymerase chain reaction (PCR) and ligated with the expression vector pGAPZαC. Western blot coupled with anti-His tag confirmed overexpression of the ari1 gene. The growth curves of the wild and ari1-overexpressed strain in the YPD medium were found to be almost identical. Compare to the ari1-overexpressed strain, the wild strain showed a longer doubling time and lag phase in the presence of 20 mM furfural and 60 mM HMF, respectively. The real-time PCR results showed that furfural was much more potent than HMF in stimulating ari1 expression, but the cell growth patterns showed that 60 mM HMF was more toxic to yeast than 20 mM furfural. S. cerevisiae with ari1 overexpression appeared to confer higher tolerance to aldehyde inhibitors, thereby increasing the growth rate and ethanol production capacity of S. cerevisiae in an aldehyde-containing environment.

Effect of alkaline/hydrogen peroxide pretreatment on date palm fibers: induced chemical and structural changes and assessment of ethanol production capacity via Pichia anomala and Pichia stipitis

Effect of alkaline/hydrogen peroxide pretreatment on date palm fibers: induced chemical and structural changes and assessment of ethanol production capacity via Pichia anomala and Pichia stipitis

What’s the Role Of Corn Ethanol Fuel in China: From the Life Cycle Cost View

China originally planned to use fuel ethanol gasoline nationwide in 2020, and taking corn as an important raw material of ethanol gasoline, this paper analyzed the life cycle cost model of corn fuel ethanol gasoline and traditional gasoline from production to consumption, including internal and external cost calculations. The internal cost is the actual cost of the industry chain, while the external cost is converted into the cost value by examining the environmental impact of pollutant emission levels in each stage of the life cycle of ethanol gasoline production. Based on this model, by selecting the project data of specific regions and manufacturers in China, it can be calculated as follows: The main links affecting the internal cost of ethanol gasoline production are crude oil procurement cost, refinery and ethanol plant construction cost; The main influencing link of external cost is the emission of ethanol gasoline combustion, including the fuel, power and other energy consumption factors in the production of ethanol and gasoline; The cost can be optimized from the perspective of production technology, technological process, energy material consumption and various labor costs. Assuming E10 is used in the whole Chinese market, the empirical results are as follows: among the pollutants produced by the use of ethanol-added gasoline in the whole region, CO2 emission reduction is the largest, exceeding 53 million tons, followed by CO and wastewater emission reduction of 1.78 million tons and 1.58 million tons respectively. In terms of the conventional gasoline, the CO emission reduction of about 20% is the largest, followed by about 17% reduction of HC, about 15% reduction of SO2 and about 9% reduction of CO2 respectively. These results show that the promotion of ethanol gasoline (E10) usage in China has a considerable reduction effect of emission if the availability of raw materials are sufficient. The life cycle external cost of ethanol gasoline is 11.45%, lower than that of conventional gasoline. In 2019, China’s fuel ethanol production capacity was 4.15 million tons, and the actual production was about 3 million tons. Assuming that all of it were used to produce E10 ethanol gasoline, compared with traditional gasoline consumption, the emission reduction benefit of E10 gasoline would be nearly $84.7 million.

ECONOMIC ANALYSIS OF PRODUCTION OF ALCOHOL, POWER AND BIOCOMPOST IN SUGAR INDUSTRY OF KARNATAKA

Karnataka state stands 3rd position in terms of sugar production and 4th position in cultivation of sugarcane in the India. In fact, there are presently around 64 working sugar factories with annual crushing capacity of 3.29 lakh MT/day, cogeneration capacity of 1500 MW/day, alcohol production capacity of 2100 KLPD and ethanol production capacity of 1130 KLPD. In the year 2017-18, Karnataka sugar industry had crushed a total of 347.5 lakh MT of cane and produced around 36.87 Lakh MT of sugar. The sugar industry in Karnataka is able to manufacture sugar in such huge quantities due to the fact that sugarcane is abundantly available in the state. But, Karnataka encounters up and down situations of sugar production and price fluctuations after few years. However, it is realized that the importance of integrated sugar-energy complexes to counterbalance the problem of wide sugar price fluctuation in domestic market. In the present work we undertook the cost-profit analysis of production of alcohol, power and bio-compost in sugar industry of Karnataka. We found that the economic returns on capital invested on sugar mills in Karnataka would be stable, if co-products i.e. bagasse, molasses and press mud are efficiently used for production of bio-ethanol, power and bio-compost.

Creation of a Low-Alcohol-Production Yeast by a Mutated SPT15 Transcription Regulator Triggers Transcriptional and Metabolic Changes During Wine Fermentation.

There is significant interest in the wine industry to develop methods to reduce the ethanol content of wine. Here the global transcription machinery engineering (gTME) technology was used to engineer a yeast strain with decreased ethanol yield, based on the mutation of the SPT15 gene. We created a strain of Saccharomyces cerevisiae (YS59-409), which possessed ethanol yield reduced by 34.9%; this was accompanied by the increase in CO2, biomass, and glycerol formation. Five mutation sites were identified in the mutated SPT15 gene of YS59-409. RNA-Seq and metabolome analysis of YS59-409 were conducted compared with control strain, suggesting that ribosome biogenesis, nucleotide metabolism, glycolysis flux, Crabtree effect, NAD+/NADH homeostasis and energy metabolism might be regulated by the mutagenesis of SPT15 gene. Furthermore, two genes related to energy metabolism, RGI1 and RGI2, were found to be associated with the weakened ethanol production capacity, although the precise mechanisms involved need to be further elucidated. This study highlighted the importance of applying gTME technology when attempting to reduce ethanol production by yeast, possibly reprogramming yeast’s metabolism at the global level.

Effects of Ethanol Plant Proximity and Crop Prices on Land‐Use Change in the United States

AbstractExpansion of ethanol production in the United States has raised concerns regarding its land‐use change effects. However, little is known about the extent to which observed land use change in the United States can be attributed to ethanol plant proximity or is caused by changes in crop prices that may be partly induced by expansion in ethanol production. This study aims to examine the determinants of changes in corn acreage and aggregate crop acreage by simultaneously identifying the effects of establishment of ethanol plants serving as terminal markets for corn and the effects of changes in crop prices in the United States between 2003 and 2014. Our results show that corn acreage and total acreage are fairly inelastic with respect to both changes in ethanol capacity in the vicinity, as well as changes in crop prices. Our estimates of acreage elasticity with respect to corn ethanol production are smaller than those obtained by previous studies that disregard the price effect on crop acreage. We find that, ceteris paribus, the increase in ethanol capacity alone led to a modest 3% increase in corn acreage and less than a 1% increase in total crop acreage by 2012 when compared to 2008. The effect of corn price and aggregate crop price on acreage change from 2008 to 2012 was more than twice larger than that of effective ethanol production capacity over this period; but this price effect was largely reversed by the downturn in crop prices after 2012. This study shows that land‐use change is not a static phenomenon and that it is important to examine how it evolves in response to various factors that may change over time.

Ethanol Plant Location and Land Use: A Case Study of CRP and the Ethanol Mandate

AbstractThis study uses a county‐level difference‐in‐difference framework to estimate the share of re‐enrollment into the Conservation Reserve Program (CRP) in response to local ethanol production capacity after the Renewable Fuels Standard (RFS). Relatively more land remained in CRP in ethanol‐intensive areas after the RFS. This seemingly counter‐intuitive result can be explained by post‐RFS changes to the CRP that favored ethanol‐intensive areas. Both CRP design changes and production trends correlated with ethanol plant location pose challenges for empirical strategies that use ethanol plant location to study production or land use decisions. Changes to CRP policies can play an important role in participation and land use decisions.

Isolation and Evaluation of Comparative Ethanol Production Capacity of Yeasts in Presence of Different Carbohydrate Sources from Soil

Isolation and Evaluation of Comparative Ethanol Production Capacity of Yeasts in Presence of Different Carbohydrate Sources from Soil