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dc.contributor.authorCuevas Aranda, Manuel
dc.contributor.authorBravo Rodríguez, Vicente
dc.date.accessioned2021-04-21T06:55:44Z
dc.date.available2021-04-21T06:55:44Z
dc.date.issued2021
dc.identifier.citationCuevas, M.; García Martín, J.F.; Bravo, V.; Sánchez, S. 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. Fermentation 2021, 7, 25. https://doi.org/10.3390/ fermentation7010025es_ES
dc.identifier.urihttp://hdl.handle.net/10481/68029
dc.description.abstractOlive 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.es_ES
dc.description.sponsorshipAndalusia Regional Government (Spain) 01272/2005 AGR/6509es_ES
dc.language.isoenges_ES
dc.publisherMDPIes_ES
dc.rightsAtribución 3.0 España*
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/es/*
dc.subjectAutohydrolysises_ES
dc.subjectBioethanoles_ES
dc.subjectChrastil’s modeles_ES
dc.subjectEnzymatic hydrolysises_ES
dc.subjectOlive stonees_ES
dc.subjectPachysolen tannophiluses_ES
dc.titleEthanol Production from Olive Stones through Liquid Hot Water Pre-Treatment, Enzymatic Hydrolysis and Fermentation. Influence of Enzyme Loading, and Pre-Treatment Temperature and Timees_ES
dc.typejournal articlees_ES
dc.rights.accessRightsopen accesses_ES
dc.identifier.doi10.3390/fermentation7010025


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Atribución 3.0 España
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