@misc{10481/68029,
year = {2021},
url = {http://hdl.handle.net/10481/68029},
abstract = {Olive table industry, olive mills and olive pomace oil extraction industries annually generate
huge amounts of olive stones. One of their potential applications is the production of bioethanol by
fractionation of their lignocellulose constituents and subsequent fermentation of the released sugars
using yeasts. In this work, we studied the influence of temperature (175–225 ◦C) and residence time
(0–5 min) in the liquid hot-water pre-treatment of olive stones as well as the initial enzyme loading
(different mixtures of cellulases, hemicellulases and β–glucosidases) in the later enzymatic hydrolysis
on the release of fermentable sugars. The Chrastil’s model was applied to the D-glucose data to
relate the severity of pre-treatment to enzyme diffusion through the pre-treated cellulose. Finally,
the hydrolysate obtained under the most suitable conditions (225 ◦C and 0 min for pre-treatment;
24 CE initial enzyme concentration) was fermented into ethanol using the yeast Pachysolen tannophilus
ATCC 32691. Considering the overall process, 6.4 dm3
ethanol per 100 kg olive stones were produced.},
organization = {Andalusia Regional Government (Spain) 

01272/2005
AGR/6509},
publisher = {MDPI},
keywords = {Autohydrolysis},
keywords = {Bioethanol},
keywords = {Chrastil’s model},
keywords = {Enzymatic hydrolysis},
keywords = {Olive stone},
keywords = {Pachysolen tannophilus},
title = {Ethanol Production from Olive Stones through Liquid Hot Water Pre-Treatment, Enzymatic Hydrolysis and Fermentation. Influence of Enzyme Loading, and Pre-Treatment Temperature and Time},
doi = {10.3390/fermentation7010025},
author = {Cuevas Aranda, Manuel and Bravo Rodríguez, Vicente},
}