Brazilian “Flex Mills”: Ethanol from Sugarcane Molasses and Corn Mash

Brazilian “Flex Mills”: Ethanol from Sugarcane Molasses and Corn Mash

This manuscript shows an ethanol production from two simultaneously processed raw materials: corn grains and molasses residue from sugarcane production. This process is new in countries such as Brazil, which has industrialized these raw materials in the same plant (Flex Mills), and the effects promo...

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Bibliographic Details
Published in:Bioenergy research Vol. 13; no. 1; pp. 229 - 236
Main Authors: Alcantara, Giovanni Uema, Nogueira, Lucas Conegundes, Stringaci, Leonardo de Almeida, Moya, Samya Modesto, Costa, Gustavo Henrique Gravatim
Format: Journal Article
Language:English
Published: New York Springer US 01-03-2020
Springer
Springer Nature B.V
Subjects:
Acetaldehyde
Alcohol
Alcohol, Denatured
Biomedical and Life Sciences
Cell viability
Corn
Ethanol
Fermentation
Food processing industry
Life Sciences
Molasses
Phenolic compounds
Phenols
Plant Breeding/Biotechnology
Plant Ecology
Plant Genetics and Genomics
Plant Sciences
Raw materials
Sugarcane
Syrups & sweeteners
Vegetables
Wood Science & Technology
Yeast
Yeasts
Brazil
Fermentation process
Bioenergy
Biofuel
Yeast
CAT-1
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Summary:This manuscript shows an ethanol production from two simultaneously processed raw materials: corn grains and molasses residue from sugarcane production. This process is new in countries such as Brazil, which has industrialized these raw materials in the same plant (Flex Mills), and the effects promoted on ethanol production (fermentation process) have not been studied. This paper shows that the uses of yeast CAT-1 (isolated for ethanol production using sugarcane) are not adequate to fermentation of broth obtained from 100% corn. However, the mixture of 50% corn broth and 50% molasses broth results in increase of cell viability, budding and bud viability of yeast, and the ethanol yield process. Another point to highlight is the high level of phenolic compounds showed by molasses, which could decrease cell viability and yeast budding rate during the recycling of this microorganism. The mixture with corn broth standardizes the phenolic compounds in the molasses broth.
ISSN:1939-1234
1939-1242
DOI:10.1007/s12155-019-10052-3