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Related Concept Videos

Microbes in Beverage Production01:25

Microbes in Beverage Production

Alcoholic beverages such as wine, beer, and spirits are the products of microbial fermentation processes that transform simple sugars into ethanol and a wide array of complex flavor compounds. These transformations rely on the metabolic activities of specific yeasts and bacteria, which are selected and controlled to yield the desired beverage characteristics.Wine Fermentation and MaturationWine production begins with the crushing of grapes to release juice and pulp, forming a must that is...
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Production of Alcohol

Continuous fermentation is a key strategy in industrial ethanol production, particularly when efficiency, scalability, and high yields are essential. This approach allows for uninterrupted operation and optimized resource utilization. The primary feedstock, corn starch, undergoes enzymatic hydrolysis facilitated by α-amylase and glucoamylase. These enzymes break down the starch into fermentable sugars such as glucose, which are readily assimilated by fermentative microorganisms.Fermentation...
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Strain improvement is a foundational strategy in industrial microbiology aimed at maximizing microbial productivity, particularly because natural isolates typically yield commercially valuable products in very low concentrations. Although optimizing the culture medium and environmental conditions can improve yields, these adjustments are inherently limited by the organism’s genetic potential. As a result, the focus shifts toward genetic modifications to enhance biosynthetic capacity. The...
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Most eukaryotic organisms require oxygen to survive and function adequately. Such organisms produce large amounts of energy during aerobic respiration by metabolizing glucose and oxygen into carbon dioxide and water. However, most eukaryotes can generate some energy in the absence of oxygen by anaerobic metabolism.
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Pyruvate is the end product of glycolysis, where glucose is oxidized to pyruvate, simultaneously reducing NAD+ to NADH. Two molecules of ATP are also produced by substrate-level phosphorylation.
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Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...

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Updated: Jun 5, 2026

Profiling the Bacterial Community of Fermenting Traminette Grapes during Wine Production using Metagenomic Amplicon Sequencing
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Vinasses: characterization and treatments.

Elda España-Gamboa1, Javier Mijangos-Cortes, Luis Barahona-Perez

  • 1Unidad de Energía Renovable, Centro de Investigación Científica de Yucatán A. C. (CICY), Mérida, Yucatán, México.

Waste Management & Research : the Journal of the International Solid Wastes and Public Cleansing Association, ISWA
|January 19, 2011
PubMed
Summary

Vinasse, a waste product from ethanol production, poses environmental risks due to its high organic content. This review details vinasse characterization and treatment methods for safe disposal.

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Published on: October 24, 2016

Area of Science:

  • Biotechnology
  • Environmental Science
  • Chemical Engineering

Background:

  • Ethanol production from plant biomass yields valuable products like beverages, industrial ethanol, and biofuels.
  • A significant waste effluent, vinasse (or stillage), is generated during the distillation process.
  • Improper disposal of vinasse causes environmental pollution due to high organic matter, dissolved solids, and toxic compounds.

Purpose of the Study:

  • To review the characterization of vinasse from various feedstock sources.
  • To summarize the primary treatment methods for conditioning vinasse's soluble solids prior to disposal.

Main Methods:

  • Literature review on vinasse characterization.
  • Compilation of data on different vinasse treatment technologies.

Main Results:

  • Vinasse composition varies significantly based on the feedstock used for ethanol production.
  • Several treatment methods exist to reduce the organic load and modify soluble solids in vinasse.
  • Effective treatment is crucial to mitigate the environmental impact of vinasse disposal.

Conclusions:

  • Understanding vinasse characterization is key to selecting appropriate treatment strategies.
  • Various treatment options can render vinasse suitable for disposal, reducing environmental contamination.
  • Further research into efficient and sustainable vinasse treatment is warranted.