Fatty acid composition of cane molasses and yeasts

Abstract

Lipid extract and fatty acid composition of cane molasses and yeasts (Saccharomyces cerevisiae M-300-A and Saccharomyces uvarum IZ-1904) grown in molasses medium were determined. In molasses, linoleic acid was found in higher levels (around 42%) and was followed by palmitic, oleic and linolenic acids. The lipid extract varied from 1.02 to 3.13 gkg -1 . In yeasts, the level of lipid extract varied from 16.65 to 31.12 g.kg -1 (dry matter basis) depending on the molasses type and yeast species. Both yeasts were able to incorporate fatty acids from molasses' and therefore linoleic and palmitic acids were the major fatty acids found in them. Key Words: Saccharomyces, fatty acids, yeasts, lipids, molasses. COMPOSIÇÃO EM ÁCIDOS GRAXOS DE MELAÇO

Precipitation of nonsugars as a model of color reduction in sugarcane juice ( Saccharum spp.) submitted to the hydrogen peroxide clarification of the crystal sugar process

“…Whyte and Hengeveld () evaluated the composition of wax from the filter cake and observed that the acid profile could be divided into two major fractions, fatty acids, in particular, linoleic acid (C 18 H 32 O 2 ) with 36.1% and palmitic acid (C 16 H 32 O 2 ) with 25% and heptane (18.5%). Gutierrez and Silva () found large amounts of linoleic acid (42% of total) followed by palmitic, oleic, and linolenic acids in sugarcane molasses. Fatty acids of the sugarcane peel were present in different products and/or by‐products in the production of crystal sugar.…”

Alterações fisiológicas e de composição em Saccharomyces cerevisiae sob condições não proliferantes.

“…Segundo Gutierrez & Silva (1993), o álcool no Brasil, é produzido basicamente a partir do caldo e melaço de cana de açúcar, os quais são ricos em ácido linoléico, sendo este o principal ácido graxo encontrado no melaço de cana-de-açúcar, nos teores de aproximadamente 42 % do total de ácidos graxos.…”

Improvement of Saccharomyces cerevisiae by hybridization for increased tolerance towards inhibitors from second-generation ethanol substrate

“…Second-generation ethanol in Brazil has the possibility to use a blend of sugarcane bagasse hydrolysate and cane molasses (co-product from the sugar industry). Molasses provides nutrients and minerals that are missing or deficient from hydrolysate, such as amino acids, B group vitamins (HARRISON, 1971), organic acids (trans-aconitc, citric, malic, which contribute a desirable buffer effect), fatty acids (linoleic, palmitic, oleic and linolenic) (GUTIERREZ;SILVA, 1993) and minerals (K, Mg, S, Ca, P, Zn, Cu, Mn, Al) (MORRISON, 1959). These organic and mineral nutrients are crucial for maintaining S. cerevisiae cell viability during cell recycling that is practiced in Brazilian distilleries.…”