Recent trends in bioethanol production from food processing byproducts

The widespread use of corn starch and sugarcane as sources of sugar for the production of ethanol via fermentation may negatively impact the use of farmland for production of food. Thus, alternative sources of fermentable sugars, particularly from lignocellulosic sources, have been extensively inves...

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Bibliographic Details
Published in:Journal of industrial microbiology & biotechnology 2016-11, Vol.43 (11), p.1593-1609
Main Authors: Akbas, Meltem Yesilcimen, Stark, Benjamin C.
Format: Article
Language:English
Subjects:
Agricultural land
Analysis
Beta vulgaris
Biochemistry
Biodiesel fuels
Biofuels
Bioinformatics
Biomedical and Life Sciences
Biotechnology
By products
Cellulose
Cheese
Coffee
Emissions
Energy consumption
Energy economics
Ethanol
Ethanol - metabolism
Fermentation
Food
Food Handling
Food processing
Food processing industry
Food waste
Genetic Engineering
Genetically altered foods
Glucose
Industrial wastes
Inorganic Chemistry
Lactose
Life Sciences
Lignocellulose
Microbiology
Molasses
Potatoes
Raw materials
Review
Rice
Solanum tuberosum
Studies
Sucrose
Sugar
Sugarcane
Sugars - metabolism
Syrups & sweeteners
Trends
Waste Products
Wheat
Whey
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Summary:The widespread use of corn starch and sugarcane as sources of sugar for the production of ethanol via fermentation may negatively impact the use of farmland for production of food. Thus, alternative sources of fermentable sugars, particularly from lignocellulosic sources, have been extensively investigated. Another source of fermentable sugars with substantial potential for ethanol production is the waste from the food growing and processing industry. Reviewed here is the use of waste from potato processing, molasses from processing of sugar beets into sugar, whey from cheese production, byproducts of rice and coffee bean processing, and other food processing wastes as sugar sources for fermentation to ethanol. Specific topics discussed include the organisms used for fermentation, strategies, such as co-culturing and cell immobilization, used to improve the fermentation process, and the use of genetic engineering to improve the performance of ethanol producing fermenters.
ISSN:1367-5435
1476-5535
DOI:10.1007/s10295-016-1821-z