Effect of Ultrasound on Fermentation of Thick Molasses Worts by Distiller’s Yeast
This study investigates the effect of ultrasonic treatment on the fermentation of molasses wort with a density range of 18–24 °Blg, using two high-performance <i>Saccharomyces cerevisiae</i> yeast strains: Thermosacc Dry and Ethanol Red. The primary objective was to determine if ultrasou...
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MDPI AG
2025-03-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/15/7/3811 |
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| author | Andrea Maria Patelski Aleksandra Kobalczyk Urszula Dziekońska-Kubczak Bartłomiej Januszewicz Jarosław Domański |
| author_facet | Andrea Maria Patelski Aleksandra Kobalczyk Urszula Dziekońska-Kubczak Bartłomiej Januszewicz Jarosław Domański |
| author_sort | Andrea Maria Patelski |
| collection | DOAJ |
| description | This study investigates the effect of ultrasonic treatment on the fermentation of molasses wort with a density range of 18–24 °Blg, using two high-performance <i>Saccharomyces cerevisiae</i> yeast strains: Thermosacc Dry and Ethanol Red. The primary objective was to determine if ultrasound could accelerate fermentation and increase ethanol yield. The research showed that ultrasonic treatment at 24 kHz significantly increased fermentation dynamics and ethanol yield by 5 to 20%, depending on the yeast strain and wort density. Higher wort densities (22–24 °Blg) showed more pronounced positive effects. Ultrasound treatment caused visible indentations in the yeast cell walls and promoted cell aggregation. In addition, the study investigated the influence of different ultrasound amplitudes on fermentation efficiency and showed that higher amplitudes further improved ethanol production in 22–24 °Blg worts. These results suggest that ultrasound can improve the efficiency and profitability of ethanol production, highlighting the potential for further research to optimise industrial fermentation processes. The application of ultrasound in biotechnology, particularly in fuel ethanol production, could lead to significant economic benefits on a global scale. |
| format | Article |
| id | doaj-art-cb579790c08149a2b21ba4bcd218a891 |
| institution | DOAJ |
| issn | 2076-3417 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj-art-cb579790c08149a2b21ba4bcd218a8912025-08-20T03:06:27ZengMDPI AGApplied Sciences2076-34172025-03-01157381110.3390/app15073811Effect of Ultrasound on Fermentation of Thick Molasses Worts by Distiller’s YeastAndrea Maria Patelski0Aleksandra Kobalczyk1Urszula Dziekońska-Kubczak2Bartłomiej Januszewicz3Jarosław Domański4Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-924 Lodz, PolandInstitute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-924 Lodz, PolandInstitute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-924 Lodz, PolandInstitute of Material Science and Engineering, Faculty of Mechanical Engineering, Lodz University of Technology, 90-924 Lodz, PolandDepartment of Environmental Biotechnology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-924 Lodz, PolandThis study investigates the effect of ultrasonic treatment on the fermentation of molasses wort with a density range of 18–24 °Blg, using two high-performance <i>Saccharomyces cerevisiae</i> yeast strains: Thermosacc Dry and Ethanol Red. The primary objective was to determine if ultrasound could accelerate fermentation and increase ethanol yield. The research showed that ultrasonic treatment at 24 kHz significantly increased fermentation dynamics and ethanol yield by 5 to 20%, depending on the yeast strain and wort density. Higher wort densities (22–24 °Blg) showed more pronounced positive effects. Ultrasound treatment caused visible indentations in the yeast cell walls and promoted cell aggregation. In addition, the study investigated the influence of different ultrasound amplitudes on fermentation efficiency and showed that higher amplitudes further improved ethanol production in 22–24 °Blg worts. These results suggest that ultrasound can improve the efficiency and profitability of ethanol production, highlighting the potential for further research to optimise industrial fermentation processes. The application of ultrasound in biotechnology, particularly in fuel ethanol production, could lead to significant economic benefits on a global scale.https://www.mdpi.com/2076-3417/15/7/3811ultrasoundsdistillery yeastsugar beet molassesethanol yield |
| spellingShingle | Andrea Maria Patelski Aleksandra Kobalczyk Urszula Dziekońska-Kubczak Bartłomiej Januszewicz Jarosław Domański Effect of Ultrasound on Fermentation of Thick Molasses Worts by Distiller’s Yeast Applied Sciences ultrasounds distillery yeast sugar beet molasses ethanol yield |
| title | Effect of Ultrasound on Fermentation of Thick Molasses Worts by Distiller’s Yeast |
| title_full | Effect of Ultrasound on Fermentation of Thick Molasses Worts by Distiller’s Yeast |
| title_fullStr | Effect of Ultrasound on Fermentation of Thick Molasses Worts by Distiller’s Yeast |
| title_full_unstemmed | Effect of Ultrasound on Fermentation of Thick Molasses Worts by Distiller’s Yeast |
| title_short | Effect of Ultrasound on Fermentation of Thick Molasses Worts by Distiller’s Yeast |
| title_sort | effect of ultrasound on fermentation of thick molasses worts by distiller s yeast |
| topic | ultrasounds distillery yeast sugar beet molasses ethanol yield |
| url | https://www.mdpi.com/2076-3417/15/7/3811 |
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