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https://doi.org/10.37358/Rev.Chim.1949

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Revista de Chimie (Rev. Chim.), Year 2018, Volume 69, Issue 5, 1226-1228

https://doi.org/10.37358/RC.18.5.6295

Doinita Roxana Cioroiu, Claudia Irina Koncsag, Dragos Gudovan, Tanase Dobre

Fresh Ulva Lactuca Alcoholic Fermentation Products and yields

Abstract:

The optimization of the ethanol yield obtained by alcoholic fermentation of fresh Ulva lactuca in the presence of cellulase and Saccharomyces cerevisiae yeast was performed. Three main factors affecting the process were considered: the solid-to-liquid ratio (S), cellulase-to-algal biomass ratio (R), expressed as cellulase units (U) per gram of dry matter (DM), and the alcoholic fermentation temperature (t). The optimal parameters were: S=1/24 g/g, R=16 U/ g DM and t=35°C, when alcohol yield was 0.34 g/100 g fresh alga, within the range of other authors’ experimental data. Over 200 compounds were identified in the distillate from the fermentation broth, recommending Ulva lactuca as a sustainable source of drugs, intermediates for biosyntheses and biomaterials. The yield of these compounds was 5.92 g/100 g fresh alga, in the same conditions. The yields of ethanol (0.013-0.023 g/g DM) and volatile compounds (0.199-0.398 g/g DM) were predicted depending on the process factors using regression equations obtained by ANOVA analysis of experimental data.
Keywords:
Ulva lactuca; alcoholic fermentation; process optimization; statistical model

Issue: 2018, Volume 69, Issue 5
Pages: 1226-1228
Publication date: 2018/6/15
https://doi.org/10.37358/RC.18.5.6295
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Creative Commons License
This article is published under the Creative Commons Attribution 4.0 International License
Citation Styles
Cite this article as:
CIOROIU, D.R., KONCSAG, C.I., GUDOVAN, D., DOBRE, T., Fresh Ulva Lactuca Alcoholic Fermentation Products and yields, Rev. Chim., 69(5), 2018, 1226-1228.

Vancouver
Cioroiu DR, Koncsag CI, Gudovan D, Dobre T. Fresh Ulva Lactuca Alcoholic Fermentation Products and yields. Rev. Chim.[internet]. 2018 May;69(5):1226-1228. Available from: https://doi.org/10.37358/RC.18.5.6295


APA 6th edition
Cioroiu, D.R., Koncsag, C.I., Gudovan, D. & Dobre, T. (2018). Fresh Ulva Lactuca Alcoholic Fermentation Products and yields. Revista de Chimie, 69(5), 1226-1228. https://doi.org/10.37358/RC.18.5.6295


Harvard
Cioroiu, D.R., Koncsag, C.I., Gudovan, D., Dobre, T. (2018). 'Fresh Ulva Lactuca Alcoholic Fermentation Products and yields', Revista de Chimie, 69(5), pp. 1226-1228. https://doi.org/10.37358/RC.18.5.6295


IEEE
D.R. Cioroiu, C.I. Koncsag, D. Gudovan, T. Dobre, "Fresh Ulva Lactuca Alcoholic Fermentation Products and yields". Revista de Chimie, vol. 69, no. 5, pp. 1226-1228, 2018. [online]. https://doi.org/10.37358/RC.18.5.6295


Text
Doinita Roxana Cioroiu, Claudia Irina Koncsag, Dragos Gudovan, Tanase Dobre,
Fresh Ulva Lactuca Alcoholic Fermentation Products and yields,
Revista de Chimie,
Volume 69, Issue 5,
2018,
Pages 1226-1228,
ISSN 2668-8212,
https://doi.org/10.37358/RC.18.5.6295.
(https://revistadechimie.ro/Articles.asp?ID=6295)
Keywords: Ulva lactuca; alcoholic fermentation; process optimization; statistical model


RIS
TY - JOUR
T1 - Fresh Ulva Lactuca Alcoholic Fermentation Products and yields
A1 - Cioroiu, Doinita Roxana
A2 - Koncsag, Claudia Irina
A3 - Gudovan, Dragos
A4 - Dobre, Tanase
JF - Revista de Chimie
JO - Rev. Chim.
PB - Revista de Chimie SRL
SN - 2668-8212
Y1 - 2018
VL - 69
IS - 5
SP - 1226
EP - 1228
UR - https://doi.org/10.37358/RC.18.5.6295
KW - Ulva lactuca
KW - alcoholic fermentation
KW - process optimization
KW - statistical model
ER -


BibTex
@article{RevCh2018P1226,
author = {Cioroiu Doinita Roxana and Koncsag Claudia Irina and Gudovan Dragos and Dobre Tanase},
title = {Fresh Ulva Lactuca Alcoholic Fermentation Products and yields},
journal = {Revista de Chimie},
volume = {69},
number = {5},
pages = {1226-1228},
year = {2018},
issn = {2668-8212},
doi = {https://doi.org/10.37358/RC.18.5.6295},
url = {https://revistadechimie.ro/Articles.asp?ID=6295}
}
 
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