Please use this identifier to cite or link to this item: http://hdl.handle.net/2440/101663
Citations
Scopus Web of Science® Altmetric
?
?
Type: Journal article
Title: Low-input fermentations of agave tequilana leaf juice generate high returns on ethanol yields
Author: Corbin, K.
Betts, N.
van Holst, N.
Jiranek, V.
Chambers, D.
Byrt, C.
Fincher, G.
Burton, R.
Citation: BioEnergy Research, 2016; 9(4):1142-1154
Publisher: Springer
Issue Date: 2016
ISSN: 1939-1242
1939-1242
Statement of
Responsibility: 
Kendall R. Corbin, Natalie S. Betts, Nick van Holst, Vladimir Jiranek, Don Chambers, Caitlin S. Byrt, Geoffrey B. Fincher, Rachel A. Burton
Abstract: During tequila production, up to 75 % w/w of the Agave plant is discarded when leaves are removed from the stem. The discarded leaves represent an extensive amount of unexploited biomass that was used here for bioethanol production in no-input fermentations, where no acid or enzymatic hydrolysis, supplementation of nutrients or standardization of carbohydrate content occur. Ethanol yield from Agave leaf juice is unaffected by sterilization but reduced if fermentation is reliant solely on endogenous microorganisms. Non-Saccharomyces yeasts, including Kluyveromyces marxianus and Candida akabanensis, proved to be more robust than standard Saccharomyces spp. and yielded up to 88 % of the theoretical maximum ethanol from leaf juice. Combining leaf and stem juice, as from a whole plant, was predicted to maximize yield at up to 19,439 L/ha of ethanol from mature plants.
Keywords: Agave tequilana; ethanol; fermentation; non-Saccharomyces
Rights: © Springer Science+Business Media New York 2016
RMID: 0030050031
DOI: 10.1007/s12155-016-9755-x
Published version: http://dx.doi.org/10.1007/s12155-016-9755-x
Appears in Collections:Agriculture, Food and Wine publications

Files in This Item:
There are no files associated with this item.


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.