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11.
Biogas Production from Brewer’s Yeast Using an Anaerobic Sequencing Batch Reactor
Gregor Drago Zupančič, Mario Panjicko, Bruno Zelić, 2017, original scientific article

Abstract: Renewable energy sources are becoming increasingly important in the beverage and food industries. In the brewing industry, a significant percentage of the used raw materials finishes the process as secondary resource or waste. The research on the anaerobic digestion of brewer’s yeast has been scarce until recent years. One of the reasons for this is its use as a secondary resource in the food industry and as cattle feed. Additionally, market value of brewer’s yeast is higher than its energy value. Due to the increase of energy prices, brewer’s yeast has become of interest as energy substrate despite its difficult degradability in anaerobic conditions. The anaerobic co-digestion of brewer’s yeast and anaerobically treated brewery wastewater was studied using a pilot-scale anaerobic sequencing batch reactor (ASBR) seeded with granular biomass. The experiments showed very good and stable operation with an organic loading rate of up to 8.0 kg/(m3·day), and with a maximum achieved organic loading rate of 13.6 kg/(m3·day) in a single cycle. A specific biogas productivity of over 0.430 m3/kg of the total chemical oxygen demand (COD) inserted, and total COD removal efficiencies of over 90 % were achieved. This study suggests that the brewer’s yeast can be successfully digested in an ASBR without adverse effects on the biogas production from brewer's yeast/wastewater mixtures of up to 8 % (by volume). By using the brewer's yeast in the ASBR process, the biogas production from brewery wastewater could be increased by 50 %.
Keywords: anaerobic digestion, ASBR, biogas, brewer’s yeast
Published in RUNG: 15.06.2017; Views: 5232; Downloads: 0
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12.
Introduction to carbon metabolism in yeast
Jure Piškur, Sofia Dashko, Concetta Compagno, 2014, independent scientific component part or a chapter in a monograph

Keywords: yeast, carbon metabolism, alcohilic fermentation
Published in RUNG: 09.05.2017; Views: 4645; Downloads: 26
URL Link to full text

13.
Biogas production from brewery yeast in an EGSB reactor
Gregor Drago Zupančič, Milenko Roš, Miran Klemenčič, Matej Oset, Romana Marinšek-Logar, 2016, professional article

Abstract: Experience over a five-year period of full throughput using anaerobic co-digestion of brewery yeast for biogas production is described in this contribution. The brewery, with a total amount of available yeast (0.7 v/v %), had a 26.2 % increase in COD load and a 38.5 % increase in biogas production resulting in an increase in the biomethane/natural gas substitution ratio in the brewery from 10 % to 16 %.
Keywords: Anaerobic digestion, biogas production, brewery yeast, brewery wastewater, EGSB
Published in RUNG: 21.04.2016; Views: 5994; Downloads: 0
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14.
Changes in the relative abundance of two Saccharomyces species from oak forests to wine fermentations
Sofia Dashko, Ping Liu, Helena Volk, Lorena Butinar, Jure Piškur, Justin C. Fay, 2016, original scientific article

Abstract: Saccharomyces cerevisiae and its sibling species S. paradoxus are known to inhabit temperate arboreal habitats across the globe. Despite their sympatric distribution in the wild, S. cerevisiae is predominantly associated with human fermentations. The apparent ecological differentiation of these species is particularly striking in Europe where S. paradoxus is abundant in forests and S. cerevisiae is abundant in vineyards. However, ecological differences may be confounded with geographic differences in species abundance. To compare the distribution and abundance of these two species we isolated Saccharomyces strains from over 1,200 samples taken from vineyard and forest habitats in Slovenia. We isolated numerous strains of S. cerevisiae and S. paradoxus as well as small number of S. kudriavzevii strains from both vineyard and forest environments. We find S. cerevisiae less abundant than S. paradoxus on oak trees both within and outside the vineyard, but more abundant on grapevines and associated substrates. Analysis of the uncultured microbiome shows that both S. cerevisiae and S. paradoxus are rare species in soil and bark samples, but can be much more common in grape must. In contrast to S. paradoxus, European strains of S. cerevisiae have acquired multiple traits thought to be important for life in the vineyard and dominance of wine fermentations. We conclude that S. cerevisiae and S. paradoxus currently share both vineyard and non-vineyard habitats in Slovenia and we discuss factors relevant to their global distribution and relative abundance.
Keywords: Wine, microbiome, yeast, Ecology, Fermentation
Published in RUNG: 12.02.2016; Views: 5654; Downloads: 200
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