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Cachaça production from sugarcane infested by Diatrea saccharalis Ciênc. Tecnol. Aliment.
ALMEIDA,Juliane Cristina de; AFERRI,Gabriela; BORTOLETTO,Aline Marque; ALCARDE,André Ricardo; COSTA,Gustavo Henrique Gravatim.
Abstract Cachaça is a highly consumed Brazilian spirit, which still needs studies on its agroindustrial processing. We can highlight the effects of infestation of pest insects in the sugarcane, and the chemical-physically characteristics of the drink. So, the aim of the study was to evaluate the consequences of the infestation of the sugarcane borer (Diatrea saccharalis) on the quality of the cachaça. The borer infestation results in less stalks productivity per hectare, and higher rates of acidity and phenol in juice and must. However, the borer did not affect the Brix, Purity, Total Reducing Sugars and pH of raw material. The cellular viability of infested stalks is less than of not infested stalks. The chemical-physical characteristics of the cachaça...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Sugarcane borer; Saccharomyces cerevisae; Alcoholic fermentation; Distilleds drink; Distillation.
Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000100266
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Cassava Pulp Enzymatic Hydrolysate as a Promising Feedstock for Ethanol Production BABT
Valeriano,Ixthá Hasselmann; Marques,Gabriel Lessa Lisboa; Freitas,Suely Pereira; Couri,Sonia; Penha,Edmar das Mercês; Gonçalves,Márcia Monteiro Machado.
ABSTRACT The aim of this study was to produce bioethanol from enzymatic hydrolysates of cassava pulp, a by-product of cassava flour manufacturing, using an alcohol-tolerant Saccharomyces cerevisiae strain. First, the best operational condition of the starch hydrolysis process was determined through a complete factorial design (24), with triplicates at the central point. The independent variables evaluated were: the concentrations of α-amylase (Termamyl 2X) and glucoamylase (AMG 300L) and both liquefaction and saccharification times. The most favorable hydrolysis condition in the assay was achieved using 0.517 mL AMG.g starch-1 and 0.270 mL Termamyl.g starch-1, with liquefaction and saccharification times of 1 and 2 h, respectively. The broth obtained at...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Starch waste; Enzymatic hydrolysis; Alcoholic fermentation.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132018000100207
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Chemical composition, fermentation profile and apparent digestibility of sugarcane silage treated with chemical additives. Repositório Alice
PEDROSO, A. de F.; ESTEVES, S. N.; BARIONI JUNIOR, W.; SOUZA, G. B. de.
The aim of this study was the indication of an additive for the ensilage of sugarcane (Saccharum officinarum L.). In a laboratory trial, nine treatments were applied (g of additive/kg of fresh forage - FF) to the sugarcane (RB867515), before ensiling in minisilos (15 x 30 cm PVC tubes) during 78 days: untreated; urea (5) + sodium benzoate (0.5); urea (7.5) + benzoate (0.5); urea (5) + benzoate (0.75); urea (7.5) + benzoate (0.75); sodium propionate (1, 2 and 4); calcium hydroxide (10). Urea + benzoate in the lowest doses, propionate in the higher concentration and calcium hydroxide were selected, considering the ethanol content (26.5, 27.2 and 7.4 g/kg DM, respectively), total DM loss (88, 46 and 58 g/kg DM, respectively) and digestibility (541, 496 and...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Benzoate; Alcoholic fermentation; Calcium hydroxide.
Ano: 2017 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1082564
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Determination of yeast killer activity in fermenting sugarcane juice using selected ethanol-making strains BABT
Ceccato-Antonini,Sandra Regina; Tosta,Christiann Davis; Silva,Ana Cláudia da.
Twenty-four yeasts out of 342 isolated from the fermentative process showed killer activity and three of them were selected for the fermentative efficiency evaluation in batch system with cell recycle, flask and fermentor experiments. The selected three killer strains did not present similar results to those of pressed (baking) yeast concerning ethanol (0.07-0.18; 0.12-0.20; 0.10-0.13; 0.22-0.25 g/g, respectively) and biomass (0.19-0.26; 0.33-0.39; 0.13-0.27; 0.47-0.61 g/g, respectively) yields and fermentative efficiency (12.3-36.3; 21.0-40.0; 19.3-26.3; 47.6-54.0 %, respectively) in sugarcane juice, in flasks. In fermentor, similar behaviour was observed. However, the selected strains showed high cellular viability and killer activity (using cell-free...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Killer yeasts; Alcoholic fermentation; Ethanol; Killer toxin.
Ano: 2004 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132004000100003
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Efeito de compostos inibidores na bioconversão de glicose em etanol por levedura Saccharomyces cerevisiae. Repositório Alice
COLOMBI, B. L.; ORTIZ, M. A.; ZANONI, P. R. S.; MAGALHAES, W. L. E.; TAVARES, L. B. B..
Biomassas lignocelulósicas, como resíduos agrícolas e florestais, podem servir de matriz carbônica para a fermentação e obtenção do etanol de segunda geração (2G). Porém, os açúcares fermentescíveis não estão prontamente disponíveis, precisando ser liberados por operações adicionais de pré-tratamento e hidrólise. Paralelamente, substâncias químicas com potencial efeito inibitório ao metabolismo microbiano também são formadas e podem comprometer a produtividade e o rendimento global do processo. Esse estudo teve como objetivo avaliar a influência de vanilina, ácido acético, ácido vanílico e ácido 4-hidroxibenzoico na fermentação de glicose pela levedura Saccharomyces cerevisiae JP1. O cultivo ocorreu em meio sintético composto por nutrientes e 40 g.L-1 de...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Etanol lignocelulósico; Pré-tratamento; Inibição; Lignocellulosic ethanol; Inhibition; Fermentação alcoólica; Alcoholic fermentation; Pretreatment.
Ano: 2017 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1071052
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Effect of some vitamins and micronutrient deficiencies on the production of higher alcohols by Saccharomyces cerevisiae Scientia Agricola
Gutierrez,L.E..
A study was carried out in order to determine the effect of vitamins (biotin, thiamine, pantotheniic acid and pyridoxal) and micronutrient (zinc, boron, manganese and iron) deficiencies on higher alcohol production during alcoholic fermentation with the industrially used yeast Saccharomyces cerevisiae M-300-A. Zinc deficiency induced a reduction on the levels of isobutyl and isoamyl alcohols. An increase on isobutyl alcohol (fivefold) and a reduction of isoamyl alcohol (two fold) and n-propyl alcohol (three fold) contents resulted from pantotheiiic acid deficiency, whereas pyridoxal deficiency caused an increase on the levels of isobutyl and isoamyl alcohols. Biotin was not essential for the growth of this strain.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Vitamins; Saccharomyces; Yeasts; Micronutrient; Higher alcohols; Alcoholic fermentation.
Ano: 1993 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90161993000300024
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Ethanol from lignocellulosic biomass Ciencia e Investigación Agraria
Abril,Diana; Abril,Alejandro.
Ethanol is the liquid combustible that has become the most promising alternative substitute for gasoline because of the experience gained in its production, the possibility of mixing it with gasoline in different proportions, the possibility of using the existing gasoline distribution infrastructure, and the fact that major changes in engines are not required for its use. Lignocelluloses offer great potential as a biomass source for ethanol production, although their use still requires in-depth analysis with an objective and holistic focus that includes present and future technologic implications. The present article reviews current knowledge about the characteristics and sources of vegetable biomass, as well as the development and possibilities for...
Tipo: Journal article Palavras-chave: Alcoholic fermentation; Energy; Ethanol; Lignocellulosic ethanol; Vegetable biomass.
Ano: 2009 URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202009000200003
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Evaluation of stress tolerance and fermentative behavior of indigenous Saccharomyces cerevisiae BJM
Ramos,Cíntia Lacerda; Duarte,Whasley Ferreira; Freire,Ana Luiza; Dias,Disney Ribeiro; Eleutherio,Elis Cristina Araújo; Schwan,Rosane Freitas.
Sixty six indigenous Saccharomyces cerevisiae strains were evaluated in stressful conditions (temperature, osmolarity, sulphite and ethanol tolerance) and also ability to flocculate. Eighteen strains showed tolerant characteristics to these stressful conditions, growing at 42 ºC, in 0.04% sulphite, 1 mol L-1 NaCl and 12% ethanol. No flocculent characteristics were observed. These strains were evaluated according to their fermentative performance in sugar cane juice. The conversion factors of substrates into ethanol (Yp/s), glycerol (Yg/s) and acetic acid (Yac/s), were calculated. The highest values of Yp/s in sugar cane juice fermentation were obtained by four strains, one isolated from fruit (0.46) and the others from sugar cane (0.45, 0.44 and 0.43)....
Tipo: Info:eu-repo/semantics/article Palavras-chave: Alcoholic fermentation; Biofuel; Fermentation kinetics; UFLA FW221; Saccharomyces cerevisiae.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822013000300044
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Identificarion of contaminant bacteria in cachaça yeast by 16s rDNA gene sequencing Scientia Agricola
Carvalho-Netto,Osmar Vaz de; Rosa,Daniel Dias; Camargo,Luis Eduardo Aranha.
Cachaça is a typical Brazilian liquor produced from the distillation of fermented sugarcane juice mainly by Saccharomyces cerevisiae. Most of the domestic production is artisanal, and producers usually are not concerned regarding microbiological control of the fermentation. This study aimed to characterize the contaminant bacterial community of the yeast used in the production of cachaça in an artisanal still. Four samples were collected, of which one (NA) was used for comparison purposes and was collected one year earlier. The remaining samples were collected at three different periods: at the end of the first day of fermentation (NP), after fifteen days (NS), and thirty days after the same yeast was used (NT). Five hundred and eighty-seven sequences were...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Aguardente; Alcoholic fermentation; Genetic characterization; Pé-de-cuba.
Ano: 2008 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162008000500010
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Identification of Saccharomyces cerevisiae strains for alcoholic fermentation by discriminant factorial analysis on electronic nose signals Electron. J. Biotechnol.
Calderon-Santoyo,Montserrat; Chalier,Pascale; Chevalier-Lucia,Dominique; Ghommidh,Charles; Ragazzo-Sanchez,Juan Arturo.
An electronic nose (E-nose) coupled to gas chromatography was tested to monitor alcoholic fermentation by Saccharomyces cerevisiae ICV-K1 and Saccharomyces cerevisiae T306, two strains well-known for their use in oenology. The biomass and ethanol concentrations and conductance changes were measured during cultivations and allowed to observe the standard growth phases for both yeast strains. The two strains were characterized by a very similar tendency in biomass or ethanol production during the fermentation. E-nose was able to establish a kinetic of the production of aroma compounds production and which was then easy to associate with the fermentation phases. Principal Component Analysis (PCA) showed that the data collected by E-nose during the...
Tipo: Journal article Palavras-chave: Alcoholic fermentation; Discrimination; Electronic nose; Gas sensor; Yeasts.
Ano: 2010 URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582010000400008
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Modeling and kinetic study of bio-ethanol production from soy protein concentrate by-product Ciênc. Tecnol. Aliment.
CALDEIRÃO,Lucas; TANAKA,Cyntia; IDA,Elza; SPINOSA,Wilma.
Abstract The aim of this work was to evaluate a non-agitated process of bioethanol production from soybean molasses and the kinetic parameters of fermentation using a strain of Saccharomyces cerevisiae (ATCC® 2345). Kinetic experiment was conducted in medium with 30% (w v-1) of soluble solids without supplementation or pH adjustment. The maximum ethanol concentration was in 44 hours, the ethanol productivity was 0.946 g L-1 h-1, the yield over total initial sugars (Y1) was 47.87%, over consumed sugars (Y2) was 88.08% and specific cells production rate was 0.006 h-1. The mathematical polynomial was adjusted to the experimental data and provided very similar parameters of yield and productivity. Based in this study, for one ton of soybean molasses can be...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Alcoholic fermentation; Bioethanol; Soybean molasses; Co-product valorization.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000200369
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Population dynamics of mixed cultures of yeast and lactic acid bacteria in cider conditions BABT
Dierings,Leila Roseli; Braga,Cíntia Maia; Silva,Karolline Marques da; Wosiacki,Gilvan; Nogueira,Alessandro.
The objective of this work was to study the malolactic bioconversion in low acidity cider, according Brazilian conditions. The apple must was inoculated with Saccharomyces cerevisiae or S. cerevisiae with Oenococcus oeni. The control contained the indigenous microorganisms. Fermentation assays were carried out with clarified apple must from the Gala variety. At the beginning of fermentation, there was a fast growth of the non-Saccharomyces yeast population. Competitive inhibition occurred in all the assays, either with inoculated or indigenous populations of the yeast. The lactic acid bacteria count was ca. 1.41·10²CFU/mL at the beginning and 10(6)CFU/mL after yeast cells autolysis. The lactic bacteria O. oeni reached the highest population (10(7)CFU/mL)...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Apiculate yeast; Cider; Lactic acid bacteria; Alcoholic fermentation.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000500016
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The importance of ethanol fermentation to anoxia tolerance during submergence in rice (Oryza sativa L.) International Rice Research Institute
Valdez, Adelina Payawan.
248 l. : ill. Thesis (Ph.D.) -- University of the Philippines at Los Baños
Tipo: Thesis Palavras-chave: Ethanol; Submerged fermentation; Alcoholic fermentation; Rice soils; Flooding (irrigation); Hypoxia; Rice.
Ano: 1995 URL: http://hdl.handle.net/123456789/631
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