Influence of heat shock on glycerol production in alcohol fermentation

Optimization of Nitrogen and Metal Ions Supplementation for Very High Gravity Bioethanol Fermentation from Sweet Sorghum Juice Using an Orthogonal Array Design

“…In this study, the highest P value was observed in the R3 condition. The Q p values of the EP media containing 3 g·L Due to the amount of assimilation nitrogen which affected the ethanol production efficiency [8], and the large amounts of by-products produced under osmolytic stress [50,51], the fermentable nitrogen and glycerol (the main product of ethanol fermentation) concentrations in the fermented broth of the orthogonal experiments were determined. The utilization of fermentable nitrogen and glycerol production in ethanol fermentation under different supplement doses are shown in Table 7.…”

<bold>Produção de bioetanol a partir da fermentação</bold>d<bold>e caldo de sorgo sacarino e cana-de-açúcar</bold>

“…GARCIA (2009) relata médias de 10,98mg 100mL -1 de glicerol em mosto fermentado (vinho), decorrente de mosto de cana-de-açúcar. Na biossíntese do glicerol, vários fatores influenciam, como a linhagem da levedura utilizada, a temperatura, a concentração do substrato, o estresse osmótico e o pH, na produção pela levedura, no processo fermentativo (AMARAL, 2009;BEROVIC et al, 2006).…”

Influence of heat shock-treated cells on the production of glycerol and other metabolites in alcoholic fermentation

“…[1][2][3][4] The purpose of this research is to investigate the possibility of applying prefermentation heat shock not only to achieve increased glycerol production but also to prevent the loss of cell viability, so as not to cause problems in fermentation kinetics and the commencement/completion of the alcoholic fermentation. Furthermore, this research aimed to evaluate the impact of the heat shock on the production of secondary metabolites.…”

“…The heat treatments applied are near lethal for yeast, unlike with previous research conducted by other authors, where the heat treatment was moderate. [1][2][3][4] Regardless of the physiological basis, the production of higher alcohols, ethyl esters, and glycerol could have important implications for beverage fermentations and could be a tool for winemakers and brewers in achieving improved quality.…”

“…Among other compounds, glycerol has been reported to be produced in increased amounts following heat shock treatment. [1][2][3][4] In wines, glycerol has the potential to influence sensory properties; however, it is not tasted until present in excess of 5.2 g/L, and increases in viscosity are not apparent below 25 g/L. 5,6 Apart from glycerol, no other compounds of sensory importance have been reported to be produced after heat shock application.…”