High Hydrostatic Pressure Process to Improve Ethanol Production

Ane Catarine Tosi-Costa, Cárita Turbay-Vasconcelos, L. Adami, L. Favarato, Maria Bolivar-Telleria, Tarcio Carneiro, AlexandreSantos, Alberto R. Fernandes, Patricia M. B. Fernandes
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引用次数: 2

Abstract

The use of high hydrostatic pressure (HHP) is an interesting approach to optimize the production of both firstand second-generation ethanol. It may be applied on Saccharomyces cerevisiae cells to enhance the fermentation pathway and on the lignocellulosic biomass to increase sugar release. HHP has a wide effect on many biological processes, such as growth, division and cellular viability. Actually, conformation, stability, polymerization and depolymerization of proteins are affected by HHP as well as lipid packaging. Moreover, transcriptional profile analysis indicates an activation of the general stress response. In yeast, HHP higher than 100 MPa leads to significant morphological and physiological alteration, and loss of cellular viability occurs over 200 MPa. A yield rate increase in ethanol production occurs at pressures of 10–50 MPa, but over 87 MPa alcoholic fermentation is interrupted.
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高静液压力工艺提高乙醇产量
使用高静水压力(HHP)是优化第一代和第二代乙醇生产的一种有趣的方法。它可以应用于酿酒酵母细胞以增强发酵途径,也可以应用于木质纤维素生物质以增加糖的释放。HHP对许多生物过程有广泛的影响,如生长、分裂和细胞活力。实际上,蛋白质的构象、稳定性、聚合和解聚都受到HHP和脂质包装的影响。此外,转录谱分析表明了一般应激反应的激活。在酵母中,HHP高于100 MPa会导致显著的形态和生理改变,超过200 MPa会导致细胞活力丧失。在10-50兆帕的压力下,乙醇生产的产率增加,但超过87兆帕时,酒精发酵中断。
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