Alcoholic Fermentation

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alcoholic fermentation

[‚al·kə′hȯl·ik ‚fər·mən′tā·shən]
(microbiology)
The process by which certain yeasts decompose sugars in the absence of oxygen to form alcohol and carbon dioxide; method for production of ethanol, wine, and beer.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.
The following article is from The Great Soviet Encyclopedia (1979). It might be outdated or ideologically biased.

Alcoholic Fermentation

 

the conversion of carbohydrates into ethyl alcohol and carbon dioxide as a result of the action of microorganisms, mainly yeasts of the genus Saccharomyces. Alcoholic fermentation is widely used in the food-processing industry, including the distilling industry. Research on the chemistry of alcoholic fermentation in the second half of the 19th and beginning of the 20th century greatly facilitated the progress of biochemistry in general (seeFERMENTATION).

The Great Soviet Encyclopedia, 3rd Edition (1970-1979). © 2010 The Gale Group, Inc. All rights reserved.
References in periodicals archive ?
DRIHUIS (2000) previously showed that the addition of a silage inoculant containing Lactobacillus plantarum strains to high dry matter grass silage improved lactic fermentation and successfully prevented ethanol fermentation. However, in the present study, LAB inoculation alone did not alter the fermentation to a more lactic pattern, despite Lactobacillus plantarum having high osmotolerance (WHITER & KUNG, 2001).
Then, 5% (v/v) yeast inoculum was added and cultured further (30[degrees]C, 180 rpm, 36 h) for ethanol fermentation. The prehydrolysis step generated ~12.1 [+ or -] 0.7 g/L glucose in the flask for yeast cell growth without the lag phase.
Key words: Garcinia cambogia residue, Plackett-Burman design, Ethanol fermentation, Hydroxycitric acid.
Ethanol fermentation begins with the completion of glycolysis, which is also termed as EMP (Embden-Meyerhoff-Parnas) pathway (Dien et al., 2003).
Bacterial cellulose membrane--A new support carrier for yeast immobilization for ethanol fermentation. Process Biochemistry, 46(10), 2054-2058.
(2009), obtaining quantitative data concerning the impact of inoculation size on yeast growth and metabolism is of great importance for industrial ethanol fermentation process.
The NREL researchers were also able to recover 82 per cent-87 per cent of the lipids from the CAP, even after ethanol fermentation and distillation, indicating that the initial fermentation of sugars in the pretreated biomass slurry does not significantly impede lipid recovery.
Besides the five- and six-carbon sugars produced during hydrolysis of lignocellulosic biomass, several inhibitors of ethanol fermentation are also generated.
Since fermentative microorganisms must be capable of surviving the high temperatures of SSF/SSCombF/CBP processes, further research is required: high temperature ethanol fermentation is an emerging technology provided appropriate microorganisms can be developed.