Alcohol Fermentation Process
Mostrando 1-12 de 45 artigos, teses e dissertações.
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1. Cassava Pulp Enzymatic Hydrolysate as a Promising Feedstock for Ethanol Production
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 ce
Braz. arch. biol. technol.. Publicado em: 10/12/2018
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2. Vinegar rice (Oryza sativa L.) produced by a submerged fermentation process from alcoholic fermented rice
Considering the limited availability of technology for the production of rice vinegar and also due to the potential consumer product market, this study aimed to use alcoholic fermented rice (rice wine (Oryza sativa L.)) for vinegar production. An alcoholic solution with 6.28% (w/v) ethanol was oxidized by a submerged fermentation process to produce vinegar.
Food Sci. Technol. Publicado em: 2015-03
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3. Use of simulated annealing in standardization and optimization of the acerola wine production
In this study, seven wine samples were prepared varying the amount of pulp of acerola fruits and the sugar content using the simulated annealing technique to obtain the optimal sensory qualities and cost for the wine produced. S. cerevisiae yeast was used in the fermentation process and the sensory attributes were evaluated using a hedonic scale. Acerola win
Food Sci. Technol. Publicado em: 2014-06
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4. Solving ethanol production problems with genetically modified yeast strains
The current world demand for bioethanol is increasing as a consequence of low fossil fuel availability and a growing number of ethanol/gasoline flex-fuel cars. In addition, countries in several parts of the world have agreed to reduce carbon dioxide emissions, and the use of ethanol as a fuel (which produces fewer pollutants than petroleum products) has been
Braz. J. Microbiol.. Publicado em: 2013-09
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5. Monitoramento temporal e espacial de contaminações bacterianas na produção de bioetanol: caracterização molecular por T-RFLP e detecção quantitativa por qPCRde comunidades formadoras de biofilmes / Temporal and spatial monitoring of bacterial contamination in bioethanol production: a molecular characterization by T-RFLP and quantitative detection by qPCR of community-formers biofilms
Bacterial contamination by Lactobacillus, Bacillus and Leuconostoc and other lactic acid bacteria is one of the main factors that affects the yield in alcoholic fermentation process. Biofilm formation protects the bacteria community and it is a permanent source of contamination. For characterization of these contaminations in (1) biofilms from centrifuge, ta
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 14/09/2012
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6. Aperfeiçoamento da fermentação de sacarose através da modificação da expressão dos genes SUC2 e AGT1 em linhagens diploides de Saccharomyces cerevisiae. / Improvement of sucrose fermentation by modifying the expression of SUC2 and AGT1 genes in diploid Saccharomyces cerevisiae strains.
Currently, the S. cerevisiae strains used in industrial production of fuel alcohol in Brazil are diploid yeasts that of metabolize sucrose through its extracellular hydrolysis by the periplasmic invertase, followed by the transport of the formed glucose and fructose into the cells, and further metabolism through glycolysis. In this study, utilizing genetic e
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 20/03/2012
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7. Avaliação de parâmetros da fermentação e da destilação para adequação dos teores de compostos secundários em aguardente de banana
This study aimed to evaluate the conditions of fermentation and distillation in banana spirit production, aiming at the adequacy of secondary compounds in relation to legislation. The four yeast strains`s fermentative potential was evaluated in banana juice. It also evaluated the steps in the production process: enzymatic hydrolysis, filtration and agitation
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 01/04/2011
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8. Production of functional killer protein in batch cultures upon a shift from aerobic to anaerobic conditions
The aim of this work was to study the production of functional protein in yeast culture. The cells of Saccharomyces cerevisiae Embrapa 1B (K+R+) killed a strain of Saccharomyces cerevisiae Embrapa 26B (K-R-)in grape must and YEPD media. The lethal effect of toxin-containing supernatant and the effect of aeration upon functional killer production and the corr
Brazilian Archives of Biology and Technology. Publicado em: 2011-06
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9. Action of ultraviolet radiation on the reduction of microbiota from cachaça-producing sugarcane / Ação da radiação ultravioleta na redução da microbiota do caldo de cana para produção de cachaça
The fermentation process for the production of cachaça (the most popular alcoholic distilled beverage) in Brazil is influenced by the quality of the raw material. Thus any raw material containing a high microbial load results in an ineffective fermentation, which is reflected on the final quality of the cachaça. This study evaluated the action of ultraviol
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 05/02/2010
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10. Estudo da utilização de vinhaça no preparo da cuba e na fermentação alcoólica / Study of vinasse use in yeast propagation and alcoholic fermentation
The worlds attention is focused on the alcohol production and the Brazils production is ready to meet this demand. But their production involves the generation of a high quantity of vinasse as waste, about 12 to 18 liters for every liter of alcohol produced. While this waste is composed of approximately 94% of water in most cases, it contains dissolved solid
Publicado em: 2009
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11. Bioaccumulation of aluminium and its effects on toxic alcoholic fermentation in industries strains of Saccharomyces cerevisiae / Bioacúmulo de alumínio e seus efeitos tóxicos na fermentação alcoólica em linhagens industriais de Saccharomyces cerevisiae
This study aimed to assess the effect of aluminium on the alcoholic fermentation using different strains of industrial yeasts (CAT-1, BG-1, PE-2, Fleischmann and wild yeast colonies isolated from production of alcohol fuel called C1, C5 , C6, C8, C10 and C11) in different concentrations of aluminium and also examine the accumulation of metal in yeast during
Publicado em: 2009
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12. Chemical, physical-chemical and sensory characteristics of fermented alcoholic beverage from lychee (Litchi chinensis Sonn) / CaracterÃsticas quÃmicas, fÃsico-quimicas e sensoriais de bebidas fermentadas de lichia (Litchi chinensis Sonn)
The lychee (Litchi chinensis Sonn) is a fruit that has a high nutritional value, but due to their perishable nature and seasonality of production, the excess must be processed quickly to avoid losses. Thus, as an alternative to prevent waste arising from the low shelf-life of this fruit, and add value to it, we studied the preparation of fermented beverage o
Publicado em: 2009