Consulta: creatorFacets:"Mutton,Márcia Justino Rossini"
Registros recuperados: 15
Data/hora: 11/06/2024 08:34:28

Extrato de sementes de moringa como floculante de caldo de cana-de-açúcar
Provedor de dados: 86
Autores: Costa,Gustavo Henrique Gravatim; Freita,Cristhyane Millena de; Mendes,Franciele Quintino; Mutton,Márcia Justino Rossini.
Resumo: O objetivo deste trabalho foi avaliar agentes extrativos para proteínas das sementes de moringa (Moringa oleifera) e a ação coagulante desse extrato proteico sobre o caldo de cana para produção de açúcar, que utiliza polieletrólitos de acrilamida. Os extratores foram água deionizada, solução de KCl e MgCl2, a 0,1, 0,5, 1,0, 1,5 e 2,0 mol L-1. Os extratos proteicos foram utilizados, em 11 doses, na sedimentação do caldo de cana. As soluções de 0,1 mol L-1 de MgCl2 e 1,0 mol L-1 de KCl são mais eficazes na extração. A de KCl 1,0 mol L-1, a 500 mg L-1, resulta em caldo clarificado de melhores características químico-tecnológicas.
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Moringa oleifera; Acrilamida; Bioenergia; Calagem simples; Polieletrólito sintético.
Ano: 2016
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2016001001794

Spittlebug impacts on sugarcane quality and ethanol production
Provedor de dados: 86
Autores: 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

Tratamento físico-químico do caldo de cana produz cachaça de qualidade
Provedor de dados: 124
Autores: Ribeiro,Mara Lucia Dias; Ferreira,Osania Emerenciano; Teixeira,Vitor; Mutton,Miguel Angelo; Mutton,Márcia Justino Rossini.
RESUMO A cachaça é a aguardente produzida a partir da destilação do fermentado de caldo de cana. Atualmente destaca-se por ser a segunda bebida alcoólica mais consumida no Brasil e a terceira destilada no mundo. Diversos fatores afetam negativamente a cadeia produtiva, entre eles o tratamento do caldo e a levedura utilizada. Neste sentido, o objetivo do trabalho foi avaliar a influência do tipo de fermento e o tratamento do caldo sobre a qualidade do destilado. O experimento foi realizado na safra 2014/2015, utilizando-se a variedade SP83-2847. O delineamento experimental foi inteiramente casualizado com parcelas subdivididas, com 9 repetições. As parcelas foram constituídas pelo modo de tratamento do caldo (caldo clarificado e não clarificado) e as...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Caleagem simples; Bebida destilada; Cana-de-açúcar; Fermento nativo; CA-11.
Ano: 2017
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902017000300458

The clarification of sugarcane juice and the use of CA-11 yeast produces better quality cachaça
Provedor de dados: 124
Autores: Mutton,Márcia Justino Rossini; Garcia,Graciany; Teixeira,Vitor; Silva,Aline Ferreira; Costa,Gustavo Henrique Gravatim; Ferreira,Osania Emerenciano.
ABSTRACT Cachaça is the second most consumed alcoholic beverage in Brazil, obtained by distilling wine from fermented sugarcane must, and has an alcohol content of 38 to 48% (v/v) at 20 ºC. The quality of the drink is affected by the raw material used, the treatment of the juice, the type of yeast and the distillation process. The aim of this study was to evaluate the performance of two types of yeast (selected and pressed) and the prior physical and chemical treatment of the sugarcane juice on the quality of the cachaça. The experimental design was completely randomised with 9 replications. The primary treatment was represented by the must (obtained from clarified and non-clarified juice) and the secondary treatment by the types of yeast (CA-11 and...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Quality beverage; Liming; Selected yeast; Saccharomyces cerevisiae; Fermentation process.
Ano: 2020
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902020000400408

Damages of spittlebug on sugarcane quality and fermentation process
Provedor de dados: 63
Autores: 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

Infestation of froghopper nymphs changes the amounts of total phenolics in sugarcane
Provedor de dados: 63
Autores: Silva,Rafael José Navas da; Guimarães,Eduardo Rossini; Garcia,José Francisco; Botelho,Paulo Sérgio Machado; Ferro,Maria Inês Tiraboschi; Mutton,Miguel Angelo; Mutton,Márcia Justino Rossini.
The increased rate of sugarcane harvest without previous burn has provided a very favorable environment to the froghopper Mahanarva fimbriolata (Stal, 1854), with high moisture and low temperature variation. Few works have studied the response of sugarcane to this pest, so little is known about resistant cultivars. Plant phenolics are widely studied compounds because of their known antiherbivore effect. This research aims to determine if the attack of M. fimbriolata nymphs stimulates the accumulation of total phenolics in sugarcane. The experiment was carried out in greenhouse and arranged in completely randomized design, in a 3 X 2 X 4 factorial with three replications. Second instar nymphs of M. fimbriolata were infested at the following rates: control,...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Saccharum spp; Phenolic compounds; Secondary metabolism; Plant-insect interaction.
Ano: 2005
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162005000600005

Spittlebug infestation in sugarcane affects ethanolic fermentation
Provedor de dados: 63
Autores: Ravaneli,Gisele Cristina; Madaleno,Leonardo Lucas; Presotti,Leandro Eduardo; Mutton,Miguel Angelo; Mutton,Márcia Justino Rossini.
The spittlebug (Mahanarva fimbriolata) has become a key pest of the sugarcane crop in Brazil with the increase of green-cane harvesting, causing stalk yield and cane quality losses. This research was undertaken to evaluate the effects of the spittlebug (Mahanarva fimbriolata) on cane quality and juice fermentation. The experiment was arranged in a completely randomized 5 × 2 factorial design, with five spittlebug infestation levels (0-0.5; 0.6-2.5; 2.6-5; 5.1-8; 8.1-12.5 nymphs m-1), controlled or not with thiamethoxam (0.2 kg of active ingredient ha-1). To conduct fermentation, Saccharomyces cerevisiae (fresh and pressed baker's yeast) was inoculated to musts at a concentration of 30 g L-1. Microbiological analyses were performed at the beginning, middle...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Saccharum spp.; Mahanarva fimbriolata; Fermentation process; Ethanol production.
Ano: 2006
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162006000600004

Free proline accumulation in sugarcane under water restriction and spittlebug infestation
Provedor de dados: 63
Autores: Guimarães,Eduardo Rossini; Mutton,Miguel Angelo; Mutton,Márcia Justino Rossini; Ferro,Maria Inês Tiraboschi; Ravaneli,Gisele Cristina; Silva,Jorge Alberto da.
Mahanarva fimbriolata (Stål) (Hemiptera: Cercopidae) has become a key pest in the sugarcane (Saccharum officinarum) fields of center-south Brazil. Although some control technologies have shown to be efficient, the damage promoted by this spittlebug species and its interaction with sugarcane are poorly characterized. At high infestation levels the symptoms are similar to those of severe water restriction. This work was conducted to determine whether the stress promoted by spittlebug infestation can be measured in terms of free proline accumulation. The water restriction tolerance of two sugarcane genotypes was also compared. Two experiments were set up in a greenhouse and arranged in a completely randomized design in a 2 x 2 x 4 factorial, with two...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Mahanarva fimbriolata; Saccharum spp.; Proline accumulation; Water deficit.
Ano: 2008
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162008000600009

Analysis of the secondary compounds produced by Saccharomyces cerevisiae and wild yeast strains during the production of "cachaça"
Provedor de dados: 58
Autores: Dato,Maria Cecília Fachine; Pizauro Júnior,João Martins; Mutton,Márcia Justino Rossini.
The aim of this study is to compare the composition of "cachaças" produced in 10 fermentation cycles by Saccharomyces cerevisiae (Sc) and wild yeast strains [Pichia silvicola (Ps), Pichia anomala 1 (Pa1), Pichia anomala 2 (Pa2) and Dekkera bruxelensis (Db)], isolated from distilleries in Jaboticabal - SP, Brazil. The secondary components of the heart fraction were determined by gas chromatography. The levels of secondary components were influenced by the wine pH, which varied among yeast strains. S. cerevisiae showed slightly more secondary components, whereas wild strains produced more higher alcohols. Wild yeast strains were shown to be adequate for the production of a high quality "cachaça".
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Distillate composition; Aldehyde; Higher alcohols; Secondary components; Yeast.
Ano: 2005
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822005000100014

Biosurfactants production by yeasts using soybean oil and glycerol as low cost substrate
Provedor de dados: 58
Autores: Accorsini,Fábio Raphael; Mutton,Márcia Justino Rossini; Lemos,Eliana Gertrudes Macedo; Benincasa,Maria.
Biosurfactants are bioactive agents that can be produced by many different microorganisms. Among those, special attention is given to yeasts, since they can produce many types of biosurfactants in large scale, using several kinds of substrates, justifying its use for industrial production of those products. For this production to be economically viable, the use of residual carbon sources is recommended. The present study isolated yeasts from soil contaminated with petroleum oil hydrocarbons and assessed their capacity for producing biosurfactants in low cost substrates. From a microbial consortium enriched, seven yeasts were isolated, all showing potential for producing biosurfactants in soybean oil. The isolate LBPF 3, characterized as Candida antarctica,...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Yeast; Biosurfactants; Glycerol; Soybean oil.
Ano: 2012
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822012000100013

Carotenoid production in sugarcane juice and synthetic media supplemented with nutrients by Rhodotorula rubra l02
Provedor de dados: 58
Autores: Bonadio,Mariana de Paula; Freita,Lidyane Aline de; Mutton,Márcia Justino Rossini.
ABSTRACT In order for the use of biological carotenoids to become feasible, it is necessary to have adequate low cost sources and improved methods of cultivation. The aim of this study was to evaluate the effect of supplementation with nitrogen, phosphorus, zinc, and magnesium, on the biomass and carotenoid volumetric production by yeast Rhodotorula rubra L02 using a complex medium (sugarcane juice) and synthetic media (sucrose and maltose) as substrates. The experimental design used for each substrate was randomized in blocks with 16 treatments and 3 repetitions. The treatments were compound for 15 different combinations of nutrients (N; Mg; Zn; P, N + Mg; N + Zn; N + P; Mg + Zn; Mg + P; Zn + P; N + P + Zn; N + P + Mg; N + Zn + Mg; P + Zn + Mg; N + Zn +...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Yeasts; Pigments; Macronutrients; Micronutrients; Killer activity.
Ano: 2018
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822018000400872

Produção de bioetanol a partir da fermentaçãode caldo de sorgo sacarino e cana-de-açúcar
Provedor de dados: 65
Autores: Masson,Igor dos Santos; Costa,Gustavo Henrique Gravatim; Roviero,Juliana Pelegrini; Freita,Lidyane Aline de; Mutton,Miguel Angelo; Mutton,Márcia Justino Rossini.
Os biocombustíveis apresentam-se com grande importância para suprir a demanda global de energia. São produzidos a partir de biomassa vegetal, emitem menor quantidade de dióxido de carbono e de partículas poluentes ao ambiente quando utilizados e possuem grande vantagem por serem combustíveis renováveis. Entre as matérias-primas com potencial para produção de etanol, cita-se o sorgo sacarino. Objetivou-se comparar o processamento industrial do genótipo de sorgo sacarino CVSW80007 e da cultivar de cana-de-açúcar 'RB966928' para produção de bioetanol em início de safra. As análises realizadas foram: brix; pH, ART, AR, acidez total, ARRT, glicerol, teor alcoolico, viabilidade celular, viabilidade de brotos e brotamentos. Quanto às características...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Matéria-prima; Sorghum bicolor (L.) Moench; Saccharum spp; Leveduras; Biomassa vegetal.
Ano: 2015
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782015000901695

Effects of corn meal and sulphuric acid on the production of cachaça
Provedor de dados: 64
Autores: 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

Rendimento e composição das aguardentes de cana, laranja e uva com utilização de lecitina no processo fermentativo
Provedor de dados: 64
Autores: Cleto,Francisco Vicente Gaiotto; Mutton,Márcia Justino Rossini.
O presente trabalho foi desenvolvido com o objetivo de avaliar o efeito da adição de lecitina aos mostos de cana, laranja e uva sobre o rendimento e composição das aguardentes. O delineamento empregado para a análise estatística foi o de blocos casualizados, no esquema fatorial 2x3, empregando-se dois fatores - lecitina e mosto - em dois níveis para lecitina: ausência (índice um) e presença (índice dois); e em três níveis para mosto: cana, laranja e uva. A metodologia empregada foi a recomendada pelo setor aguardenteiro e as análises químicas dos componentes secundários foram realizadas por cromatografia gasosa e espectrofotometria. Pelos resultados, conclui-se que quando se adiciona lecitina aos mostos de cana, laranja e uva, o vinho obtido após a...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Lecitina; Aguardente; Componentes secundários; Vinho; Laranja; Uva; Cana-de-açúcar.
Ano: 2004
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542004000300013

Floculação de leveduras por Lactobacillus fermentum em processos industriais de fermentação alcoólica avaliada por técnica fotométrica
Provedor de dados: 64
Autores: Souza,Marco Antonio de Castro e; Mutton,Márcia Justino Rossini.
Na produção de álcool por fermentação com leveduras, a floculação manifesta-se como um mecanismo natural de agregação de células. Essa condição pode ser induzida por vários fatores, entre eles, a interação entre bactérias floculentas como Lactobacillus fermentum e as leveduras. Esse fato torna-se prejudicial para o processo, pois tanto nas unidades que se utilizam do sistema de recuperação de células por centrifugação, como nas que não o utilizam, ocorrem perdas excessivas de fermento, em conseqüência dos problemas operacionais decorrentes da floculação, comprometendo seriamente o desempenho industrial. No presente trabalho, avaliou-se a floculação em vinho proveniente de fermentação experimental, sob duas condições de pH de fermento tratado utilizadas...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Bactérias floculentas; Dispersão ácida; Fermentação experimental; Tratamento do fermento; Fermento industrial; Espectrofotometria.
Ano: 2004
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542004000400023