Post-Harvest cane deterioration and its milling consequences

Solomon, S.

doi:10.1007/bf02945738

Cited by 47 publications

(47 citation statements)

References 2 publications

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“…Anyway, the bacterial development was faster in energy cane juices than in the sugarcane juice, which may contribute to the faster deterioration in energy canes. The bacterial growth may be also responsible for the substantial decrease in juice pH from 5.5 to around 4.0 within 24 hours of storage ( Table 1) due to the production of organic acids (SINGH et al, 2006), especially by lactic acid bacteria (SOLOMON, 2000). Similarly, the number of total yeasts in the juice of variety VG11-X1 increased also faster along the storage time, showing the peak at 30 hours of storage ( Figure 1D), while for the juice of VG11-X2 the peak occurred at 48 hours ( Figure 1E).…”

Section: Resultsmentioning

confidence: 99%

Deterioration and fermentability of energy cane juice

et al. 2017

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The main interest in the energy cane is the bioenergy production from the bagasse. The juice obtained after the cane milling may constitute a feedstock for the first-generation ethanol units; however, little attention has been dedicated to this issue. In order to verify the feasibility of the energy cane juice as substrate for ethanol production, the objectives of this research were first to determine the microbiological characteristics and deterioration along the time of the juices from two clones of energy cane (Type I) and second, their fermentability as feedstock for utilization in ethanol distilleries. There was a clear differentiation in the bacterial and yeast development of the sugarcane juices assayed, being much faster in the energy canes than in sugarcane. The storage of juice for 8 hours at 30oC did not cause impact in alcoholic fermentation for any sample analyzed, although a significant bacterial growth was detected in this period. A decrease of approximately seven percentage points in the fermentative efficiency was observed for energy cane juice in relation to sugarcane in a 24-hour fermentation cycle with the baking yeast. Despite the faster deterioration, the present research demonstrated that the energy cane juice has potential to be used as feedstock in ethanol-producing industries. As far as we know, it is the first research to deal with the characteristics of deterioration and fermentability of energy cane juices.

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Section: Resultsmentioning

confidence: 99%

Deterioration and fermentability of energy cane juice

et al. 2017

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“…Even the boiling of juice generally performed at clarification step may not help in elimination of microbes that had entered either in cane stalk or in juice during processing. In spite there are certain microorganisms that grow at clarifier step and further accentuates in the later processes (Solomon, 2000).…”

Section: Issn: 2319-7706 Volume 6 Number 7 (2017) Pp 2554-2566mentioning

confidence: 99%

“…Firstly, there is a condition of aeration which is favorable for the growth of microorganisms at the time when juice falls from the mills. Secondly, there are various points during milling process where flow of juice is either stagnated or at a slow pace wherein the microorganisms find favorable time for growth and proliferation (Solomon, 2000;2009;. Besides, there is number of sites favoring growth and proliferation of microorganisms during milling by consuming the sucrose extracted from cane stalks.…”

Section: Sources Of Microbial Contaminationmentioning

confidence: 99%

“…This time gap could extend from few to several days (Solomon, 2009). Solomon (2000) and Solomon (2009) had showed that harvested cane starts deteriorating its sucrose content and such losses increases with the increase in time lag. Such a time lag makes cane more prone to microbial invasion as the juice extruding out through cut ends nurture microorganisms (Bevan and Bond, 1971;Solomon, 2000).…”

Section: Factors Influencing Growth Of Microorganisms In Harvested Sumentioning

confidence: 99%

“…Solomon (2000) and Solomon (2009) had showed that harvested cane starts deteriorating its sucrose content and such losses increases with the increase in time lag. Such a time lag makes cane more prone to microbial invasion as the juice extruding out through cut ends nurture microorganisms (Bevan and Bond, 1971;Solomon, 2000). Higher microbial invasion was also being observed in canes that have grown under drought and water logging conditions and the rate of microbial invasion with the increase in time in harvested canes of such conditions was revealed to be relatively more than the normal conditions (Misra et al, 2016a;2016b).…”

Section: Factors Influencing Growth Of Microorganisms In Harvested Sumentioning

confidence: 99%

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Microorganisms affecting Post-Harvest Sucrose Losses in Sugarcane

Misra¹,

Mall²,

Pathak³

et al. 2017

Int.J.Curr.Microbiol.App.Sci

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Phylogenetic analysis of Leuconostoc and Lactobacillus species isolated from sugarcane processing streams

et al. 2020

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High levels of gums such as dextran, produced by Leuconostoc and Lactobacillus spp., have a severe impact on factory throughput and sugar quality. This study aimed to determine the phylogenetic relationships between gum‐producing Leuconostoc and Lactobacillus bacteria which were isolated from various locations in a sugarcane processing factory at times when low‐ and high‐dextran raw sugar, respectively, were produced. Phylogenetic analysis of 16S rRNA gene sequences grouped 81 isolates with the type strains of Leuconostoc mesenteroides (subspp. mesenteroides , dextranicum, and cremoris ), Leuconostoc pseudomesenteroides, Leuconostoc lactis, and Leuconostoc citreum , respectively. Forty‐three isolates clustered with the type strain of Lactobacillus fermentum . The phylogenetic relatedness of the isolates was determined by sequencing and analysis of the housekeeping genes rpoA and dnaA for Leuconostoc spp. and the pheS and tuf genes for the Lactobacillus spp. The rpoA gene proved discriminatory for the phylogenetic resolution of all of the isolated Leuconostoc spp. and the dnaA housekeeping gene was shown to be effective for isolates clustering with the type strains of Leuc. mesenteroides and Leuc. citreum . None of the loci examined permitted differentiation at the subspecies level of Leuc. mesenteroides . Single‐locus analysis, as well as the concatenation of the pheS and tuf housekeeping gene sequences, yielded identical phylogenies for the Lactobacillus isolates corresponding to L. fermentum .

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Post-Harvest cane deterioration and its milling consequences

Cited by 47 publications

References 2 publications

Deterioration and fermentability of energy cane juice

Deterioration and fermentability of energy cane juice

Microorganisms affecting Post-Harvest Sucrose Losses in Sugarcane

Phylogenetic analysis of Leuconostoc and Lactobacillus species isolated from sugarcane processing streams

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