NDLI: Very high gravity (VHG) ethanolic brewing and fermentation: a research update

Content Provider	Springer Nature Link
Author	Puligundla, Pradeep Smogrovicova, Daniela Obulam, Vijaya Sarathi Reddy Ko, Sanghoon
Copyright Year	2011
Abstract	There have been numerous developments in ethanol fermentation technology since the beginning of the new millennium as ethanol has become an immediate viable alternative to fast-depleting crude reserves as well as increasing concerns over environmental pollution. Nowadays, although most research efforts are focused on the conversion of cheap cellulosic substrates to ethanol, methods that are cost-competitive with gasoline production are still lacking. At the same time, the ethanol industry has engaged in implementing potential energy-saving, productivity and efficiency-maximizing technologies in existing production methods to become more viable. Very high gravity (VHG) fermentation is an emerging, versatile one among such technologies offering great savings in process water and energy requirements through fermentation of higher concentrations of sugar substrate and, therefore, increased final ethanol concentration in the medium. The technology also allows increased fermentation efficiency, without major alterations to existing facilities, by efficient utilization of fermentor space and elimination of known losses. This comprehensive research update on VHG technology is presented in two main sections, namely VHG brewing, wherein the effects of nutrients supplementation, yeast pitching rate, flavour compound synthesis and foam stability under increased wort gravities are discussed; and VHG bioethanol fermentation studies. In the latter section, aspects related to the role of osmoprotectants and nutrients in yeast stress reduction, substrates utilized/tested so far, including saccharide (glucose, sucrose, molasses, etc.) and starchy materials (wheat, corn, barley, oats, etc.), and mash viscosity issues in VHG bioethanol production are detailed. Thereafter, topics common to both areas such as process optimization studies, mutants and gene level studies, immobilized yeast applications, temperature effect, reserve carbohydrates profile in yeast, and economic aspects are discussed and future prospects are summarized.
Starting Page	1133
Ending Page	1144
Page Count	12
File Format	PDF
ISSN	13675435
Journal	Journal of Industrial Microbiology and Biotechnology
Volume Number	38
Issue Number	9
e-ISSN	14765535
Language	English
Publisher	Springer-Verlag
Publisher Date	2011-06-22
Publisher Place	Berlin, Heidelberg
Access Restriction	Subscribed
Subject Keyword	Very high gravity (VHG) Brewing Ethanol fermentation Nutrient supplementation Starch substrates Immobilization Optimization studies Genetic Engineering Microbiology Biotechnology Inorganic Chemistry Biochemistry Bioinformatics
Content Type	Text
Resource Type	Article
Subject	Medicine Bioengineering Applied Microbiology and Biotechnology Biotechnology

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