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Ni D, Mao S, Yang Y, Tian J, Chen C, Tu H, Ye X, Yang F. Phenolic metabolites changes during baijiu fermentation through non-targeted metabonomic. Food Chem X 2024; 23:101531. [PMID: 38911472 PMCID: PMC11192982 DOI: 10.1016/j.fochx.2024.101531] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2024] [Revised: 05/24/2024] [Accepted: 06/02/2024] [Indexed: 06/25/2024] Open
Abstract
To investigate the changes of phenolic metabolite during different grains fermentation stages of Chinse Baijiu, the ultra-performance liquid chromatography-quadrupole time of-flight mass spectrometry (UHPLC-QTOF-MS) was applied to identify and analyze the different phenolic metabolites, combined with principal component analysis and partial least squares discriminant analysis. Results indicated that significant differences in phenolic metabolites during different fermentation stages were found. Among the 231 phenolic metabolites detected, 36, 31, 19, 23, 14, and 50 differential phenolic metabolites were screened between different groups using partial least squares discriminant analysis. Twelve metabolic pathways with high correlation of differential phenolic metabolites and 23 main participating differential metabolites were identified through KEGG metabolic pathway enrichment analysis. The present study preliminarily revealed the differences of phenolic metabolites at different fermentation stages, and providing a theoretical basis for the further improving of the taste and quality of Chinese Baijiu.
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Affiliation(s)
- Derang Ni
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China
- Moutai Group, Institute of Science and Technology, Zunyi 564501, China
| | - Shuifang Mao
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China
| | - Yubo Yang
- Moutai Group, Institute of Science and Technology, Zunyi 564501, China
| | - Jinhu Tian
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China
| | - Chao Chen
- Moutai Group, Institute of Science and Technology, Zunyi 564501, China
| | - Huabin Tu
- Moutai Group, Institute of Science and Technology, Zunyi 564501, China
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China
- Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China
| | - Fan Yang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China
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2
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Xie P, Shao M, Deng X, Ren Y, Chen M, Jiang Y, Shen J. Bacterial composition and physicochemical characteristics of sorghum based on environmental factors in different regions of China. Front Microbiol 2024; 15:1422471. [PMID: 39006754 PMCID: PMC11240854 DOI: 10.3389/fmicb.2024.1422471] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2024] [Accepted: 06/07/2024] [Indexed: 07/16/2024] Open
Abstract
The fermentation process for Jiang-flavored baijiu using sorghum as the raw material involves a variety of microorganisms. However, the specific physicochemical characteristics of sorghum and microbial composition on its surface have not been fully elucidated. We aimed to perform a comprehensive comparative analysis of the variations in physicochemical properties and surface microflora in waxy sorghum samples from three prominent production regions in China (Renhuai, Jinsha, and Duyun). Multivariate statistical assessments were conducted that incorporated local soil and climate variables. The results showed that Cyanobacteria, unclassified bacteria, Proteobacteria, Firmicutes, and Bacteroidota were the dominant bacteria in these regions. These bacteria were associated with ethyl acetate, ethyl caprylate, ethyl lactate, and butyl groups, which synergistically produce flavorful compounds. The surface bacterial communities were affected by soil total phosphorus, altitude, diurnal temperature range, monthly mean temperature, precipitation, and effective accumulated temperature. The findings of this study provide a new perspective on microorganisms related to Jiang-flavored baijiu and can help establish a reference for the stability of liquor quality.
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Affiliation(s)
- Peiyun Xie
- Guizhou Light Industry Technical College, Guiyang, China
| | - Mingbo Shao
- Institute of Upland Food Crops, Guizhou Academy of Agricultural Sciences, Guiyang, China
| | - Xiaofeng Deng
- Institute of Upland Food Crops, Guizhou Academy of Agricultural Sciences, Guiyang, China
| | - Yan Ren
- Institute of Upland Food Crops, Guizhou Academy of Agricultural Sciences, Guiyang, China
| | - Manjing Chen
- Institute of Upland Food Crops, Guizhou Academy of Agricultural Sciences, Guiyang, China
| | - Yuwen Jiang
- Institute of Upland Food Crops, Guizhou Academy of Agricultural Sciences, Guiyang, China
| | - Jiaqi Shen
- Institute of Upland Food Crops, Guizhou Academy of Agricultural Sciences, Guiyang, China
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3
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Zhao S, Li H, Sumpradit T, Khan A. Enhancing biomass conservation and enzymatic hydrolysis of sweet sorghum bagasse by combining pretreatment with ensiling and NaOH. Front Microbiol 2024; 15:1370686. [PMID: 38572245 PMCID: PMC10989060 DOI: 10.3389/fmicb.2024.1370686] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2024] [Accepted: 02/23/2024] [Indexed: 04/05/2024] Open
Abstract
Lignocellulosic pretreatment is an important stage in biomass utilization, which usually requires high input. In this study, a low-cost method using combined ensiling and NaOH was developed for lignocellulosic pretreatment. Sweet sorghum bagasse (SSB) was ensiled for 21 days and then treated with diluted NaOH (0%, 1%, and 2%) for fermentation. The results showed that the application of Lactobacillus plantarum (L) reduced fermentation losses of the silages, mainly low water-soluble carbohydrate (WSC) and ammonia nitrogen loss. Meanwhile, the application of Lactobacillus plantarum and ensiling enzyme (LE) promoted lignocellulosic degradation, as evidenced by low neutral detergent fiber (NDF), acid detergent fiber (ADF), lignin (ADL), and hemicellulosic (HC) contents. The dominant bacterial genera were Lactobacillus, uncultured_bacterium_f_Enterobacteriaceae, and Pantoea after silage, which corresponded to the higher lactic acid and acetic contents and lower pH. The reducing sugar yields of SSB increased after combined pretreatment of silage and NaOH and were further enhanced by the 2% NaOH application, as evidenced by the high reducing sugar yield and microstructure damage, especially in the L-2% NaOH group and the LE-2% NaOH group, in which the reducing sugar yields were 87.99 and 94.45%, respectively, compared with those of the no additive control (CK)-0 NaOH group. Therefore, this study provides an effective method for SSB pretreatment to enhance biomass conservation.
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Affiliation(s)
- Shuai Zhao
- School of Bioengineering, Henan University of Technology, Zhengzhou, China
| | - Hanyan Li
- School of Bioengineering, Henan University of Technology, Zhengzhou, China
| | - Tawatchai Sumpradit
- Microbiology and Parasitology Department, Naresuan University, Phitsanulok, Thailand
| | - Aman Khan
- Pakistan Agricultural Research Council, Islamabad, Pakistan
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4
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Chen T, Wang H, Su W, Mu Y, Tian Y. Analysis of the formation mechanism of volatile and non-volatile flavor substances in corn wine fermentation based on high-throughput sequencing and metabolomics. Food Res Int 2023; 165:112350. [PMID: 36869445 DOI: 10.1016/j.foodres.2022.112350] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2022] [Revised: 12/19/2022] [Accepted: 12/23/2022] [Indexed: 12/26/2022]
Abstract
The purpose of this study was to reveal the relationship between core microorganisms and flavor substances in the fermentation process of corn wine. Microbial diversity, volatile and non-volatile flavor substances were detected by high-throughput sequencing (HTS), headspace solid phase micro-extraction gas chromatography-mass spectrometry (HS-SPME/GC-MS) and gas chromatography time of flight mass spectrometry (GC-TOF-MS). High performance liquid chromatography (HPLC) was used to detect organic acids in corn wine fermentation, and its physiochemical properties were tracked. The results showed that physiochemical factors changed obviously with fermentation time. Bacillus, Prevotella_9, Acinetobacter and Gluconobacter were the predominant bacterial. Rhizopus and Saccharomyces were the dominant fungi. Acetic acid and succinic acid were important organic acids in corn wine. According to variable importance of projection (VIP) > 1 and P < 0.05, 24 volatile flavor substances with significant difference were screened out from 52 volatile flavor substances. Similarly, 25 non-volatile flavor substances with significant differences were screened out from the 97 reliable metabolites identified by 223 chromatographic peaks. Eight key metabolic pathways were enriched from 25 non-volatile flavor substances according to path influence values > 0.1 and P < 0.05. Based on Two-way Orthogonal Partial Least Squares (O2PLS) model and Pearson correlation coefficient, Saccharomyces, Rhizopus, uncultured_bacterium, Aneurinibacillus, Wickerhamomyces and Gluconobacter may be the potential volatile flavor-contributing microorganism genus in corn wine. The Pearson correlation coefficient showed that Saccharomyces was significantly positively correlated with malic acid, oxalic acid, valine and isoleucine, and Rhizopus was positively correlated with glucose-1-phosphate and alanine. These findings enhanced our understanding of the formation mechanism of flavor substances in corn wine and provided the theoretical basis for stabilizing flavor quality of corn wine.
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Affiliation(s)
- Tianyan Chen
- College of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - Hanyu Wang
- College of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - Wei Su
- College of Liquor and Food Engineering, Guizhou University, Guiyang, China; Guizhou Key Laboratory for Storage and Processing of Agricultural and Animal Products, Guizhou University, Guiyang, China.
| | - Yingchun Mu
- College of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - Yexin Tian
- College of Liquor and Food Engineering, Guizhou University, Guiyang, China
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Ren T, Su W, Mu Y, Qi Q, Zhang D. Study on the correlation between microbial communities with physicochemical properties and flavor substances in the Xiasha round of cave-brewed sauce-flavor Baijiu. Front Microbiol 2023; 14:1124817. [PMID: 36937267 PMCID: PMC10014610 DOI: 10.3389/fmicb.2023.1124817] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Accepted: 01/30/2023] [Indexed: 03/05/2023] Open
Abstract
The Chishui River basin is the main production area of the sauce-flavor Baijiu. Due to the particularity of sauce-flavor Baijiu technology, a large site of workshops needs to be built for brewing and storage. Therefore, used the natural karst caves of Guizhou province to manufacture the sauce-flavor Baijiu, which has enriched the connotation of sauce-flavor Baijiu and saved valuable land resources. In this study, the fermentation grains in the seven stages during the Xiasha round of the cave-brewed sauce-flavor Baijiu (CBSB) were detected using a combination of physicochemical analysis, Headspace solid-phase microextraction gas chromatography-mass detection, and Illumina HiSeq sequencing methods. The results showed Unspecified_Leuconostocaceae, Weissella, Unspecified_Bacillaceae, Saccharomycopsis, Thermomyces, and Unspecified_Phaffomycetaceae were the main bacterial and fungal genera in the stacking fermentation (SF). In the cellar fermentation (CF), the Lactobacillus, Unspecified_Lactobacillaceae, Thermoactinomyces, Saccharomycopsis, Unspecified_Phaffomycetaceae, and Wickerhamomyces were the main bacterial and fungal genera. A total of 72 volatiles were detected in the fermented grains. Linear discriminant analysis Effect Size (LEfSe) identified 23 significantly different volatile metabolites in the fermentation process, including 7 esters, 6 alcohols, 4 acids, 3 phenols, 1 hydrocarbon, and 2 other compounds. Redundancy analysis was used to explore the correlation between dominant microbial genera and physicochemical properties. Starch was the main physicochemical property affecting microbial succession in the SF. Acidity, moisture, and reducing sugar were the main driving factors of microbial succession in the CF. The Pearson correlation coefficient revealed the correlation between dominant microbial genera and significantly different volatile flavor substances. A total of 18 dominant microbial genera were associated with significantly different volatile metabolites, Lactobacillus, Weissella, Wickerhamomyces, and Aspergillus were shown to play crucial roles in metabolite synthesis. On this basis, a metabolic map of the dominant microbial genera was established. This study provides a theoretical basis for the production and quality control of sauce-flavor Baijiu brewed in natural karst caves and lays a foundation for studying the link between flavor formation and microorganisms.
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Affiliation(s)
- Tingting Ren
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
- Guizhou Provincial Key Laboratory of Fermentation Engineering and Biological Pharmacy, Guizhou University, Guiyang, China
| | - Wei Su
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
- Guizhou Provincial Key Laboratory of Fermentation Engineering and Biological Pharmacy, Guizhou University, Guiyang, China
- *Correspondence: Wei Su
| | - Yingchun Mu
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - Qi Qi
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - Dangwei Zhang
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
- Guizhou Provincial Key Laboratory of Fermentation Engineering and Biological Pharmacy, Guizhou University, Guiyang, China
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Cheng W, Chen X, Zhou D, Xiong F. Applications and prospects of the automation of compound flavor baijiu production by solid-state fermentation. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2022. [DOI: 10.1515/ijfe-2022-0200] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Abstract
Baijiu, the national liquor of China, is produced using traditional solid-state fermentation (SSF). SSF automation during compound flavor baijiu (CFB) production can considerably reduce labor intensity and required manpower, improve the working environment, decrease costs, and increase efficiency. The approaches for SSF automation in CFB production can provide a reference for the automation of SSF in other industries. Therefore, this review compares the traditional and automated processes for jiuqu starter production, SSF, and solid-state distillation during baijiu brewing. Furthermore, specific applications of automation technology and equipment are summarized for each process. The problems and challenges associated with the automation of the process are then detailed and future development directions are proposed. Thus, this review provides an overall introduction to and insight into the developments and challenges in the automation of the CFB brewing process, helping to promote automation in the brewing of other baijiu flavor classes and SSF products.
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Affiliation(s)
- Wei Cheng
- School of Food Science & Engineering , Shaanxi University of Science & Technology , Xi’an 710021 , P. R. China
- Jinzhongzi Distillery Co., Ltd. , Fuyang 236023 , P. R. China
| | - Xuefeng Chen
- School of Food Science & Engineering , Shaanxi University of Science & Technology , Xi’an 710021 , P. R. China
| | - Duan Zhou
- School of Food Science & Engineering , Shaanxi University of Science & Technology , Xi’an 710021 , P. R. China
| | - Fengkui Xiong
- School of Mechanical & Electrical Engineering , Shaanxi University of Science & Technology , Xi’an 710021 , P. R. China
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7
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Jia W, Di C, Zhang R, Shi L. Hydrogen bonds and hydrophobicity with mucin and α-amylase induced honey aroma in Feng-flavor Baijiu during 16 years aging. Food Chem 2022; 396:133679. [PMID: 35849986 DOI: 10.1016/j.foodchem.2022.133679] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2022] [Revised: 06/30/2022] [Accepted: 07/09/2022] [Indexed: 01/07/2023]
Abstract
Honey aroma is one of the most significant factors of Feng-flavor Baijiu, which is also an essential element to attract consumers. However, the evaluation and chemical basis of honey aroma is unclear. Palmitoleic acid, lagochilin, phomotenone and ethyl behenate were confirmed to be the strongest contributors to honey aroma by time-intensity analysis and UHPLC-Q-Orbitrap-MS. Predictive modeling was developed for processing honey aroma intensity responses in order to obtain significant Feng-flavor Baijiu rankings. In this study, the effects of ex-vivo saliva on Feng-flavor Baijiu were investigated for the first time. Mucin and α-amylase, as major proteins in ex-vivo saliva, were applied to simulate molecular docking of ethyl benzoate. Mucin and α-amylase modified the aroma release, which depended on hydrogen bonds and hydrophobic interactions, respectively. It is blazing a trail in the field in sensory experience of Feng-flavor Baijiu as well as contributes to our understanding of Feng-flavor Baijiu drinking process.
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Affiliation(s)
- Wei Jia
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China; Shaanxi Research Institute of Agricultural Products Processing Technology, Xi'an 710021, China.
| | - Chenna Di
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - Rong Zhang
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - Lin Shi
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
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Tu W, Cao X, Cheng J, Li L, Zhang T, Wu Q, Xiang P, Shen C, Li Q. Chinese Baijiu: The Perfect Works of Microorganisms. Front Microbiol 2022; 13:919044. [PMID: 35783408 PMCID: PMC9245514 DOI: 10.3389/fmicb.2022.919044] [Citation(s) in RCA: 46] [Impact Index Per Article: 23.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Accepted: 05/23/2022] [Indexed: 11/21/2022] Open
Abstract
Chinese Baijiu is one of the famous distilled liquor series with unique flavors in the world. Under the open environment, Chinese Baijiu was produced by two solid-state fermentation processes: jiuqu making and baijiu making. Chinese Baijiu can be divided into different types according to the production area, production process, starter type, and product flavor. Chinese Baijiu contains rich flavor components, such as esters and organic acids. The formation of these flavor substances is inseparable from the metabolism and interaction of different microorganisms, and thus, microorganisms play a leading role in the fermentation process of Chinese Baijiu. Bacteria, yeasts, and molds are the microorganisms involved in the brewing process of Chinese Baijiu, and they originate from various sources, such as the production environment, production workers, and jiuqu. This article reviews the typical flavor substances of different types of Chinese Baijiu, the types of microorganisms involved in the brewing process, and their functions. Methods that use microbial technology to enhance the flavor of baijiu, and for detecting flavor substances in baijiu were also introduced. This review systematically summarizes the role and application of Chinese Baijiu flavor components and microorganisms in baijiu brewing and provides data support for understanding Chinese Baijiu and further improving its quality.
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Affiliation(s)
- Wenying Tu
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering and Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Xiaonian Cao
- Luzhou Laojiao Co. Ltd., Luzhou, China
- National Engineering Research Center of Solid-State Brewing, Luzhou, China
| | - Jie Cheng
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering and Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Lijiao Li
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering and Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Ting Zhang
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering and Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Qian Wu
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering and Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Peng Xiang
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering and Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Caihong Shen
- Luzhou Laojiao Co. Ltd., Luzhou, China
- National Engineering Research Center of Solid-State Brewing, Luzhou, China
| | - Qiang Li
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering and Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, China
- Postdoctoral Research Station of Luzhou Laojiao Company, Luzhou, China
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Feasibility Study on Bioethanol Production by One Phase Transition Separation Based on Advanced Solid-State Fermentation. ENERGIES 2021. [DOI: 10.3390/en14196301] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
To fulfill the consumption demand of low-cost fuel ethanol, an advanced process for feedstock fermentation and bioethanol extraction was required. This study proposed a process of combined continuous solid-state distillation and vapor permeation to extract ethanol from fermented sweet sorghum bagasse on the basis of advanced solid-state fermentation technology. Ethanol undergoes only one phase transition separation in the whole process, which drastically reduces energy consumption compared to the repeating phase transitions that occur in conventional bioethanol production. The mass balance and energy consumption of combining processes were simulated overall. A techno-economic evaluation was conducted on the flowsheet. Costs and profit of fuel ethanol produced by one phase transition separation bioethanol-producing technology were comprehensively calculated. The results of the present study show that the proposed process is an energy efficient and cost-effective alternative to conventional bioethanol production.
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