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Recent trends in bioethanol production from food processing byproducts

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  • Published:
Journal of Industrial Microbiology & Biotechnology

Abstract

The widespread use of corn starch and sugarcane as sources of sugar for the production of ethanol via fermentation may negatively impact the use of farmland for production of food. Thus, alternative sources of fermentable sugars, particularly from lignocellulosic sources, have been extensively investigated. Another source of fermentable sugars with substantial potential for ethanol production is the waste from the food growing and processing industry. Reviewed here is the use of waste from potato processing, molasses from processing of sugar beets into sugar, whey from cheese production, byproducts of rice and coffee bean processing, and other food processing wastes as sugar sources for fermentation to ethanol. Specific topics discussed include the organisms used for fermentation, strategies, such as co-culturing and cell immobilization, used to improve the fermentation process, and the use of genetic engineering to improve the performance of ethanol producing fermenters.

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Acknowledgments

We would like to thank the Gebze Technical University, Turkey and Illinois Institute of Technology.

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  1. Department of Molecular Biology and Genetics, Gebze Technical University, Gebze-Kocaeli, Kocaeli, 41400, Turkey

    Meltem Yesilcimen Akbas

  2. Biology Department, Illinois Institute of Technology, Chicago, IL, 60616, USA

    Benjamin C. Stark

  3. Institute of Biotechnology, Gebze Technical University, Gebze-Kocaeli, Kocaeli, 41400, Turkey

    Meltem Yesilcimen Akbas

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Akbas, M.Y., Stark, B.C. Recent trends in bioethanol production from food processing byproducts. J Ind Microbiol Biotechnol 43, 1593–1609 (2016). https://doi.org/10.1007/s10295-016-1821-z

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