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dc.contributor.advisorReaney, Martin J.en_US
dc.creatorRatanapariyanuch, Kornsuleeen_US
dc.date.accessioned2016-04-21T12:00:17Z
dc.date.available2016-04-21T12:00:17Z
dc.date.created2016-02en_US
dc.date.issued2016-04-20en_US
dc.date.submittedFebruary 2016en_US
dc.identifier.urihttp://hdl.handle.net/10388/ETD-2016-02-2511en_US
dc.description.abstractWheat-based thin stillage (W-TS) is liquid by-product of wheat ethanol production and contains valuable chemical intermediates such as 1,3-propanediol (1,3-PD), acetic acid, and glycerophosphorylcholine. Unfortunately, these compounds cannot be recovered/extracted easily due to the presence of high boiling point and hygroscopic solutes and unfermented particles from ethanol fermentation. Fermentation improvement study using endemic bacteria augmented with Lactobacillus panis PM1B discovered that glucose, incubation temperature, micronutrients, and pH adjustment affected two-stage fermentation (TSF). Importantly, fermentation could be scaled to a 210 L fermenter where 2% (w/v) 1,3-PD was produced. Unfermented particles should be removed prior to compound recovery. TSF was effective in producing solutions that were virtually free of colloids. Bacteria present in TSF system produced anoxic gas and exopolysaccharides and the combined action produced substantially clear solution. On the other hand, recovered particles, rich in lactobacilli, had a high protein content (50%, w/w, dry basis), which might be useful as an animal feed ingredient. Washing processes could lower moisture content and recover a high protein slurry (60% w/w, dry basis). Practical processes that incorporated fermentation using Lactobacilli could add substantial value to thin stillage and increase the value of products from ethanol production. These processes are scalable and readily implemented.en_US
dc.language.isoengen_US
dc.subjectWheat-based thin stillageen_US
dc.subjectOrganic compound recoveryen_US
dc.subjectProtein concentrateen_US
dc.subjectClarification of wheat-based thin stillageen_US
dc.subjectTwo-stage fermentationen_US
dc.subjectLactobacillusen_US
dc.titleRECOVERY OF PROTEIN AND ORGANIC COMPOUNDS FROM SECONDARY-FERMENTED THIN STILLAGEen_US
thesis.degree.departmentFood and Bioproduct Sciencesen_US
thesis.degree.disciplineFood Scienceen_US
thesis.degree.grantorUniversity of Saskatchewanen_US
thesis.degree.levelDoctoralen_US
thesis.degree.nameDoctor of Philosophy (Ph.D.)en_US
dc.type.materialtexten_US
dc.type.genreThesisen_US
dc.contributor.committeeMemberTyler, Robert T.en_US
dc.contributor.committeeMemberTanaka, Takujien_US
dc.contributor.committeeMemberGhosh, Supratimen_US
dc.contributor.committeeMemberHaakensen, Moniqueen_US
dc.contributor.committeeMemberLin, Yen-Hanen_US


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