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| Kádár, Zsófia; Christensen, Anne Deen; Thomsen, Mette Hedegaard; Bjerre, Anne Belinda. |
| In organic farming, there is a strong effort to minimize the share of non-renewable resources (e.g. fossil fuels) and use only (preferably on-farm produced) bio-based energy and renewable raw materials, with the aim of achieving sustainable production systems and to become self-sufficient in energy. Throughout our studies, wheat and rye grain was used as raw material in bioethanol production with the purpose of producing in situ enzymes (during germination) for the hydrolysis of starch in the grains and compared with commercial amylase enzyme preparations. Whey permeate was incorporated into the grain in Simultaneous Saccharification and Fermentation (SSF) process to use a cheap nutrient and water source. The ethanol fermentations were completed by 190... |
| Tipo: Journal paper |
Palavras-chave: Post harvest management and techniques. |
| Ano: 2011 |
URL: http://orgprints.org/19010/1/JFUE_5339[1].pdf |
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| Kádár, Zsófia; Christensen, Anne Deen; Thomsen, Mette Hedegaard; Thomsen, Anne Belinda. |
| The malting in brewing process develops enzymes that are required to hydrolyze the complex starch in grain into simple fermentable sugars. These proceed the three following steps: Steeping encourages germination to start, germination prepares the conversion of the starch to sugars, and kilning stops the germination. In this study, a method for bioethanol production from rye grain was developed by utilizing the inherent amylase activity from germination of the seed. Grain germination was performed in two steps (steeping, germination) under different conditions, where the effect of temperature, duration and humidity was examined on amylase activity and final ethanol yield. Commercial enzymes were used for reference experiments. Simultaneous... |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: Post harvest management and techniques. |
| Ano: 2009 |
URL: http://orgprints.org/19026/2/19026.pdf |
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| Christensen, Anne Deen; Kádár, Zsófia; Oleskowicz-Popiel, Piotr; Thomsen, Mette Hedegaard. |
| Ethanol production by K. marxianus in whey from organic cheese production was examined in batch and continuous mode. The results showed that no pasteurization or freezing of the whey was necessary and that K. marxianus was able to compete with the lactic acid bacteria added during cheese production. The results also showed that, even though some lactic acid fermentation had taken place prior to ethanol fermentation, K. marxianus was able to take over and produce ethanol from the remaining lactose, since a significant amount of lactic acid was not produced (1–2 g/l). Batch fermentations showed high ethanol yield (*0.50 g ethanol/g lactose) at both 30ºC and 40ºC using low pH (4.5) or no pH control. Continuous fermentation of nonsterilized whey was performed... |
| Tipo: Journal paper |
Palavras-chave: Post harvest management and techniques. |
| Ano: 2010 |
URL: http://orgprints.org/19014/4/19014.pdf |
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