Removal of phenolic compounds from sugarcane syrup and impact on Saccharomyces cerevisiae fermentation for β‐farnesene production
Luís Carlos Carvalho,
Ana L. S. Oliveira,
Erdem Carsanba
et al.
Abstract:This work aimed to study for the first time the effects of phenolic compounds from sugarcane syrup on Saccharomyces cerevisiae β‐farnesene fermentation by removing them from this feedstock. Syrup purification was optimized through a central composite design using five types of activated charcoal: three contact times (1–24 h) and three adsorbent concentrations (10–150 g L−1). The optimal purification condition—charcoal pellets at 115 g L−1 and contact time of 12.5 h—led to 96.7% of phenolic compounds removal an… Show more
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