TY  - JOUR
AU  - Pejin, Dušanka
AU  - Mojović, Ljiljana
AU  - Vucurović, Vesna
AU  - Pejin, Jelena
AU  - Dencić, S.
AU  - Rakin, Marica
PY  - 2009
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/1413
AB  - In bioethanol production four wheat varieties were investigated: NS 40S, Renesansa, Rapsodija and Dragana, as well as four triticale varieties: Oganj, Jutro, Odisej and NST 21/06. The samples were grinded and mixed with water under conditions prescribed for bioethanol processing. Liquefaction of wheat samples was conducted at 65 degrees C and 60 degrees C for triticale samples. All the investigated samples were prepared with or without the addition of technical enzymes: thermostable a-amylase (Thermamyl SC) and glucoamylase (SAN Super 360 L). After liquefaction and saccharification, the samples were subjected to fermentation with Saccharomyces cerevisiae (dry active instant yeast). After the fermentation step ended, ethanol content was determined, and autoamylolytical quotient was calculated. The following values of autoamylolytical quotient were obtained: 71.79% for variety NS 40S; 72.22% for variety Dragana; 62.15% for variety Rapsodija and 81.46% for variety Renesansa. The obtained results revealed that Renesansa is the most suitable wheat variety for bioethanol production due to the largest amount of its native amylolytical enzymes. The following autoamylolytical quotients were obtained for triticale: 99.30% for variety Oganj; 98.65% for variety Jutro; 99.55% for variety Odisej and 94.24% for variety NST 21/06. The results implied that, in the case of triticale, technical enzymes were not needed for starch degradation. It is possible to conduct preparation of triticale at 60 degrees C.
PB  - Elsevier Sci Ltd, Oxford
T2  - Fuel
T1  - Fermentation of wheat and triticale hydrolysates: A comparative study
EP  - 1628
IS  - 9
SP  - 1625
VL  - 88
DO  - 10.1016/j.fuel.2009.01.011
ER  - 

@article{
author = "Pejin, Dušanka and Mojović, Ljiljana and Vucurović, Vesna and Pejin, Jelena and Dencić, S. and Rakin, Marica",
year = "2009",
abstract = "In bioethanol production four wheat varieties were investigated: NS 40S, Renesansa, Rapsodija and Dragana, as well as four triticale varieties: Oganj, Jutro, Odisej and NST 21/06. The samples were grinded and mixed with water under conditions prescribed for bioethanol processing. Liquefaction of wheat samples was conducted at 65 degrees C and 60 degrees C for triticale samples. All the investigated samples were prepared with or without the addition of technical enzymes: thermostable a-amylase (Thermamyl SC) and glucoamylase (SAN Super 360 L). After liquefaction and saccharification, the samples were subjected to fermentation with Saccharomyces cerevisiae (dry active instant yeast). After the fermentation step ended, ethanol content was determined, and autoamylolytical quotient was calculated. The following values of autoamylolytical quotient were obtained: 71.79% for variety NS 40S; 72.22% for variety Dragana; 62.15% for variety Rapsodija and 81.46% for variety Renesansa. The obtained results revealed that Renesansa is the most suitable wheat variety for bioethanol production due to the largest amount of its native amylolytical enzymes. The following autoamylolytical quotients were obtained for triticale: 99.30% for variety Oganj; 98.65% for variety Jutro; 99.55% for variety Odisej and 94.24% for variety NST 21/06. The results implied that, in the case of triticale, technical enzymes were not needed for starch degradation. It is possible to conduct preparation of triticale at 60 degrees C.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Fuel",
title = "Fermentation of wheat and triticale hydrolysates: A comparative study",
pages = "1628-1625",
number = "9",
volume = "88",
doi = "10.1016/j.fuel.2009.01.011"
}

Pejin, D., Mojović, L., Vucurović, V., Pejin, J., Dencić, S.,& Rakin, M.. (2009). Fermentation of wheat and triticale hydrolysates: A comparative study. in Fuel
Elsevier Sci Ltd, Oxford., 88(9), 1625-1628.
https://doi.org/10.1016/j.fuel.2009.01.011

Pejin D, Mojović L, Vucurović V, Pejin J, Dencić S, Rakin M. Fermentation of wheat and triticale hydrolysates: A comparative study. in Fuel. 2009;88(9):1625-1628.
doi:10.1016/j.fuel.2009.01.011 .

Pejin, Dušanka, Mojović, Ljiljana, Vucurović, Vesna, Pejin, Jelena, Dencić, S., Rakin, Marica, "Fermentation of wheat and triticale hydrolysates: A comparative study" in Fuel, 88, no. 9 (2009):1625-1628,
https://doi.org/10.1016/j.fuel.2009.01.011 . .

TY  - JOUR
AU  - Nikolić, Svetlana
AU  - Mojović, Ljiljana
AU  - Pejin, Dušanka
AU  - Rakin, Marica
AU  - Vucurović, Vesna
PY  - 2009
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/1363
AB  - The possibilities of improving ethanol fermentation of enzymatically obtained corn semolina hydrolyzates with alginate-immobilized yeast Saccharomyces cerevisiae var. ellipsoideus by medium supplementation with mineral salts as sources of magnesium, zinc, calcium and copper ions, and vitamins (pantothenate, thiamine, pyridoxine, biotin and inositol), separately or as combined mixtures, have been investigated. Among all tested minerals, alone or combined, the most efficient in improving ethanol productivity during fermentation of corn semolina hydrolyzates was a mixture of magnesium and zinc salts: MgSO4 (2 g/L) and ZnSO4 (0.3 g/L). Positive effects were also obtained with the addition of copper ions (CuCl2, 1 mg/L) or calcium ions (CaCl2, 40 mg/L). Among vitamins, the most effective was Ca-pantothenate (1 g/L), which caused an increase in the fermentation efficiency for approx. 8 %, compared to the control sample. Based on these results, an effective mixture of vitamins and minerals consisting Of MgSO4 (2 g/L), ZnSO4 (0.3 g/L), CuCl2 (1 mg/L), Ca-pantothenate (1 g/L) and inositol (1 g/L) was arranged for the supplementation of the medium based on corn semolina hydrolyzates. The supplementation with this Mixture provided an increase of the fermentation efficiency for 20 % compared to the control sample, without supplementation.
PB  - University of Zagreb
T2  - Food Technology and Biotechnology
T1  - Improvement of Ethanol Fermentation of Corn Semolina Hydrolyzates with Immobilized Yeast by Medium Supplementation
EP  - 89
IS  - 1
SP  - 83
VL  - 47
UR  - https://hdl.handle.net/21.15107/rcub_technorep_1363
ER  - 

@article{
author = "Nikolić, Svetlana and Mojović, Ljiljana and Pejin, Dušanka and Rakin, Marica and Vucurović, Vesna",
year = "2009",
abstract = "The possibilities of improving ethanol fermentation of enzymatically obtained corn semolina hydrolyzates with alginate-immobilized yeast Saccharomyces cerevisiae var. ellipsoideus by medium supplementation with mineral salts as sources of magnesium, zinc, calcium and copper ions, and vitamins (pantothenate, thiamine, pyridoxine, biotin and inositol), separately or as combined mixtures, have been investigated. Among all tested minerals, alone or combined, the most efficient in improving ethanol productivity during fermentation of corn semolina hydrolyzates was a mixture of magnesium and zinc salts: MgSO4 (2 g/L) and ZnSO4 (0.3 g/L). Positive effects were also obtained with the addition of copper ions (CuCl2, 1 mg/L) or calcium ions (CaCl2, 40 mg/L). Among vitamins, the most effective was Ca-pantothenate (1 g/L), which caused an increase in the fermentation efficiency for approx. 8 %, compared to the control sample. Based on these results, an effective mixture of vitamins and minerals consisting Of MgSO4 (2 g/L), ZnSO4 (0.3 g/L), CuCl2 (1 mg/L), Ca-pantothenate (1 g/L) and inositol (1 g/L) was arranged for the supplementation of the medium based on corn semolina hydrolyzates. The supplementation with this Mixture provided an increase of the fermentation efficiency for 20 % compared to the control sample, without supplementation.",
publisher = "University of Zagreb",
journal = "Food Technology and Biotechnology",
title = "Improvement of Ethanol Fermentation of Corn Semolina Hydrolyzates with Immobilized Yeast by Medium Supplementation",
pages = "89-83",
number = "1",
volume = "47",
url = "https://hdl.handle.net/21.15107/rcub_technorep_1363"
}

Nikolić, S., Mojović, L., Pejin, D., Rakin, M.,& Vucurović, V.. (2009). Improvement of Ethanol Fermentation of Corn Semolina Hydrolyzates with Immobilized Yeast by Medium Supplementation. in Food Technology and Biotechnology
University of Zagreb., 47(1), 83-89.
https://hdl.handle.net/21.15107/rcub_technorep_1363

Nikolić S, Mojović L, Pejin D, Rakin M, Vucurović V. Improvement of Ethanol Fermentation of Corn Semolina Hydrolyzates with Immobilized Yeast by Medium Supplementation. in Food Technology and Biotechnology. 2009;47(1):83-89.
https://hdl.handle.net/21.15107/rcub_technorep_1363 .

Nikolić, Svetlana, Mojović, Ljiljana, Pejin, Dušanka, Rakin, Marica, Vucurović, Vesna, "Improvement of Ethanol Fermentation of Corn Semolina Hydrolyzates with Immobilized Yeast by Medium Supplementation" in Food Technology and Biotechnology, 47, no. 1 (2009):83-89,
https://hdl.handle.net/21.15107/rcub_technorep_1363 .