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	Provedor de dados Scientia Agricola (3) Ciência e Agrotecnologia (1) PAB (1) Autor Mutton,Márcia Justino Rossini (3) Ravaneli,Gisele Cristina (3) Garcia,Débora Branquinho (2) Madaleno,Leonardo Lucas (2) Ceccato-Antonini,Sandra Regina (1) Cleto,Francisco Vicente Gaiotto (1) Cremonini,Luiz Carlos Moreira (1) Horii,Jorge (1) Mutton,Miguel Angelo (1) Mutton,Miguel Ângelo (1) Regenfuss,Christine (1) Ribeiro,Carlos Alberto França (1) Stupiello,José Paulo (1) Mais... Palavra-chave Ethanolic fermentation (5) Beverage (1) Cane quality (1) Cell recovery (1) Contaminating bacteria (1) Hydrogen sulfide (1) Killer yeasts (1) Mahanarva fimbriolata (1) Mahanarva fimbriolata infestation (1) Quality control (1) Saccharum (1) Saccharum spp. (1) Technological quality (1) Wild yeast (1) Yeast treatment (1) Mais... Tipo do documento Info:eu-repo/semantics/article (5) Ano 2011 (1) 2010 (1) 2009 (1) 2004 (1) 1999 (1) País Brazil (5) Idioma Inglês (5)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 5 Primeira ... 1 ... Última Spittlebug impacts on sugarcane quality and ethanol production PAB Ravaneli,Gisele Cristina; Garcia,Débora Branquinho; Madaleno,Leonardo Lucas; Mutton,Miguel Ângelo; Stupiello,José Paulo; Mutton,Márcia Justino Rossini. The objective of this work was to evaluate the impacts of spittlebug (Mahanarva fimbriolata) attack on sugarcane quality and ethanol production. Technological and microbiological parameters of juice and fermentation process were evaluated in ten fermentation cycles and two harvest seasons. Treatments consisted of different spittlebug stalk damage levels: control, with 100% of apparently healthy stalks; medium, with 15% of damaged or dry stalks (DDS); high, with 30% of DDS; and very high, with 60% of DDS. Spittlebug attack caused significant losses in cane quality, reducing total soluble solids, sucrose content, total reducing sugars, and pH, and increasing total phenolic compounds, and total and volatile juice acidity. The fermentation process was also... Tipo: Info:eu-repo/semantics/article Palavras-chave: Mahanarva fimbriolata; Saccharum; Cane quality; Ethanolic fermentation; Technological quality. Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2011000200002 Damages of spittlebug on sugarcane quality and fermentation process Scientia Agricola Garcia,Débora Branquinho; Ravaneli,Gisele Cristina; Madaleno,Leonardo Lucas; Mutton,Miguel Angelo; Mutton,Márcia Justino Rossini. The quality of the raw material defines the industrial potential production. The harvest of raw sugarcane promoted a favorable environment for the increase of Mahanarva fimbriolata (Stål, 1854) pest that affects the plant development. This research was undertaken to evaluate the effects of M. fimbriolata on sugarcane quality and fermentation process. For the technological analysis, four damage levels and two evaluation periods were evaluated, while four fermentation cycles and two evaluation periods were tested for microbiological analysis, with three replications. The determined parameters were Brix (soluble solids), Pol (apparent sucrose), Purity, reducing sugars (RS), total reducing sugars (TRS), Total Acidity, pH and Total Phenolic Compounds in juice.... Tipo: Info:eu-repo/semantics/article Palavras-chave: Mahanarva fimbriolata infestation; Saccharum spp.; Ethanolic fermentation. Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162010000500009 Negative H2S character and flocculation as yeast strain markers for inoculum recovery Scientia Agricola Ribeiro,Carlos Alberto França; Horii,Jorge. Routine identification of yeast behavior is essential to measure the control of the alcohol production process and to maintain product quality standards. This work utilized the non-hydrogen sulfide production and flocculation traits as characteristic strain markers for the evaluation of cell recycling during the alcoholic fermentation process for production of sugarcane alcohol. This study evaluated the behavior of a recombinant yeast bank made by protoplast fusion, for strain screening purposes; strain fermentative kinetics in comparison to commercial baker yeast; viability and recovery of the selected strain on differential media, after five consecutive fermentation batches; and the recovery of the selected strain from fermentation with mixed strain... Tipo: Info:eu-repo/semantics/article Palavras-chave: Cell recovery; Hydrogen sulfide; Ethanolic fermentation; Quality control. Ano: 2004 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162004000300009 'Killer' character of yeasts isolated from ethanolic fermentations Scientia Agricola Ceccato-Antonini,Sandra Regina; Cremonini,Luiz Carlos Moreira; Regenfuss,Christine. The number of killer, neutral and sensitive yeasts was determined from strains isolated from substrates related to alcoholic fermentations. From 113 isolates, 24 showed killer activity against NCYC 1006 (standard sensitive strain), while 30 were sensitive to NCYC 738 (standard killer strain), and 59 had no reaction in assays at 25-27°C. Two wild yeast strains of Saccharomyces cerevisiae and one of Candida colliculosa were tested against 10 standard killer strains and one standard sensitive strain in a cell x cell and well-test assays at four different pHs. None of the isolates displayed strong killer activity or were sensitive to the standard strains. All belonged to the neutral type. It was concluded that although the number of killer strains was high,... Tipo: Info:eu-repo/semantics/article Palavras-chave: Killer yeasts; Ethanolic fermentation; Wild yeast. Ano: 1999 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90161999000300017 Effects of corn meal and sulphuric acid on the production of cachaça Ciência e Agrotecnologia Cleto,Francisco Vicente Gaiotto; Ravaneli,Gisele Cristina; Mutton,Márcia Justino Rossini. This work was carried out to evaluate the effects of using corn meal and treating yeasts with sulfuric acid on fermentation microorganisms, wine acidity, ethanol content and cachaça yield and composition. The experiment was arranged in randomized block design, in a 2x3 factorial with five replications. The methods applied in this study are recommended by distilleries. Results showed that the yeast sulfuric acid treatment transferred acidity to the fermenting juice, without any influence on yeast viability, ethanol content and cachaça yield. On the other hand, the acid treatment controlled lactic bacteria in the inoculum. Addition of corn meal increased the concentration of lactic bacteria in the end of the fermentation and increased the levels of higher... Tipo: Info:eu-repo/semantics/article Palavras-chave: Yeast treatment; Ethanolic fermentation; Contaminating bacteria; Beverage. Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542009000500026 Registros recuperados: 5 Primeira ... 1 ... Última

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