Produções de ácido acético, etanol e dos isômeros óticos do ácido lático por linhagens de Lactobacillus isoladas de fermentações alcoólicas industriais

Costa, Vanessa Moreira; Basso, Thiago Olitta; Angeloni, Luis Henrique Poleto; Oetterer, Marília; Basso, Luiz Carlos

doi:10.1590/s1413-70542008000200025

Cited by 26 publications

(11 citation statements)

References 12 publications

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“…Bacteria (prokaryotic) are more radioresistant than other microorganisms such as fungi and viruses, so it is justi ed that the total bacteria D 10 is higher than the total mesophiles. In addition, the values found are in accordance with the literature, which states that fungi and bacterial spores present Most bacterial contaminants are found in the Lactobacillus genera (Bonatelli et al 2017), especially lactic acid bacteria (LAB), like L. plantarum, which are responsible for reducing yeast cell viability due to the competition for nutrients and the production of toxic compounds, such as lactic and acetic acids during the fermentation (Narendranath et al 1997, Costa et al 2008).…”

Section: Resultssupporting

confidence: 88%

Sterilisation of Wort from Sugarcane Molasses by Electron Beam for Bioethanol Production

Calegari¹,

Silva²,

Gomes³

et al. 2021

Preprint

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The presence of microbial contamination in the wort during the fermentation process results in damages of billions of dollars per year all around the world and promotes the industry dependence of chemicals and antibiotics to control the contamination. For these reasons, this study aimed to use the electron beam to sterilise wort from sugarcane molasses and investigate its bioethanol fermentation. Five treatments (T0 – T4) were carried out using ionizing doses of radiation through the electron accelerator: (0, 10, 20, 40, and 80 kGy) and a positive control (T5-steam by autoclave) were performed. It was evaluated total mesophiles, total bacteria, sugars, phenolics, flavonoids, 5-hidroximetylfurfural, and Furfural. After the irradiation process, it was conducted an alcoholic fermentation assay using baker’s yeast Saccharomyces cerevisiae. It was not observed inversion of sugars and formation of the inhibitory by-products flavonoids, furfural, and 5-hidroximetylfurfural, with exception of the phenolic compounds. Only T4 and T5 were able to sterilise the wort. However, T3 was able to eliminate > 99.99% of the microorganisms. In the fermentation T2 promoted the best ethanol yield and productivity among the irradiated treatments, evidencing the possibility of electron beam use in the wort treatment prior to fermentation which may allow a reduction in losses caused by microbial contamination, besides the possibility of promoting fermentation yield and productivity increase. The operation cost for applying the e-beam with a dose of 20 kGy in a standard ethanol plant was estimated at US$ 0.014 per m3 of wort.

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Section: Resultssupporting

confidence: 88%

Sterilisation of Wort from Sugarcane Molasses by Electron Beam for Bioethanol Production

Calegari¹,

Silva²,

Gomes³

et al. 2021

Preprint

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“…(Maia et al, 1991;Mutton & Mutton, 1992;Vargas & Glória, 1995.,, Cleto et al, 2009, Leite, et al, 2008, Costa et al, 2008. Novos materiais vêm sendo utilizados na tentativa de retirar o excesso do metal da bebida, nos quais os aluminossilicatos mostram-se promissores devido ao fato desses apresentarem uma estrutura que permite a troca iônica entre o metal presente nesses com o cobre presente na bebida.…”

Section: Introductionunclassified

Avaliação e remoção de cobre em aguardentes de cana pela utilização dos aluminossilicatos: zeólita e bentonita

et al. 2010

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RESUMOA cachaça, bebida genuinamente nacional, é um produto de grande aceitação nos mercados interno e externo. Durante o processo de produção há alguns pontos críticos, ocorrendo a formação de contaminantes que podem afetar a qualidade da bebida, sendo necessário o conhecimento de sua composição química. Com este trabalho, objetivou-se comparar o comportamento do cobre, quando presente em solução alcoólica 40% e uma aguardente comercial (utilizando sulfato de cobre pentaidratado como fonte desse mesmo metal), além de avaliar a remoção de cobre na bebida, utilizando dois aluminossilicatos (zeólita e bentonita) comumente empregados na adsorção de metais. A zeólita e bentonita adsorveram mais cobre quando estiveram presentes em solução alcoólica do que em aguardente. Esses resultados sugerem que o cobre em aguardente deva estar ligado a moléculas volumosas, dificultando sua entrada nos pequenos poros da argila bentonita e da zeólita ZSM-5. Quando os aluminossilicatos estiveram presentes na aguardente impregnada com cobre em alambique, a bentonita foi mais eficiente na remoção do cobre do que a zeólita; no entanto a zeólita é mais recomendada na remoção do cobre, pois a redução das concentrações dos componentes secundários foi menor, não descaracterizando a bebida.Termos para indexação: Aguardente, cobre, adsorção. ABSTRACTThe "cachaça", a genuinely national drink, is a product of great acceptance in the domestic and international markets. Therefore, we need to know its chemical composition, as in the production process a few critical points due to the presence of contaminants that can affect the quality of the drink. This work is aimed to compare the behaviour of copper, when present in a 40% alcohol solution and a "cachaça" trade (using copper sulfate pentahydrate as a source of the same metal), in addition to evaluating the removal of copper in the spirit, using two aluminosilikate (zeolite and bentonite) commonly employed in the adsorption of metals. The zeolite and bentonite adsorbed more copper when were present in alcoholic solution than in spirits. These results suggest that copper in spirits should be linked to large molecules, hampering its entry in the small pores of the bentonite clay and zeolite ZSM-5. When the aluminosilikate were present in spirit impregnated with copper still in the bentonite was more efficient in the removal of copper than zeolite, although the zeolite is recommended in the removal of copper in the spirit, because the reduction of concentrations of the components side was lower, not losing its peculiar feature.

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“…Os ácidos acético e lático geralmente estão associados à contaminação do mosto por micro-organismos. [16][17][18] Portanto, ambos podem ser indicadores dos controles antisséptico e de temperatura utilizados pelos produtores no decorrer do processo fermentativo. Já a presença de ácidos graxos no destilado deve-se à sua formação na etapa aeróbica do processo, durante a qual a levedura sintetiza a biomassa para seu crescimento populacional.…”

Section: Introductionunclassified

Ácidos orgânicos em aguardentes produzidas em alambique e em coluna

Serafim¹,

Buchviser²,

Galinaro³

et al. 2011

Quím. Nova

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Recebido em 3/12/09; aceito em 5/8/10; publicado na web em 26/11/10 ORGANIC ACIDS IN SUGARCANE SPIRITS' FRACTIONS PRODUCED IN STILLS AND COLUMNS. The concentration of 14 organic acids of 50 sugarcane spirits samples was determined by gas chromatography using flame ionization detection. The organic acids analytical quantitative profile in stills and column distilled spirits from wines obtained from the same must were compared. The comparison was also carried in "head", "heart" and "tail fractions of stills distilled spirits. The experimental data were analyzed by Principal Components Analysis (PCA) and pointed out that the distillation process (stills and column) strongly influences the lead spirits' organic acid composition and that producers' operational "cuts off" to produce "tail", "heart" and "head", fractions should be optimized.

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Produções de ácido acético, etanol e dos isômeros óticos do ácido lático por linhagens de Lactobacillus isoladas de fermentações alcoólicas industriais

Cited by 26 publications

References 12 publications

Sterilisation of Wort from Sugarcane Molasses by Electron Beam for Bioethanol Production

Sterilisation of Wort from Sugarcane Molasses by Electron Beam for Bioethanol Production

Avaliação e remoção de cobre em aguardentes de cana pela utilização dos aluminossilicatos: zeólita e bentonita

Ácidos orgânicos em aguardentes produzidas em alambique e em coluna

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