Spittlebug infestation in sugarcane affects ethanolic fermentation

The spittlebug (Mahanarva fimbriolata) has become a key pest of the sugarcane crop in Brazil with the increase of green-cane harvesting, causing stalk yield and cane quality losses. This research was undertaken to evaluate the effects of the spittlebug (Mahanarva fimbriolata) on cane quality and juice fermentation. The experiment was arranged in a completely randomized 5 × 2 factorial design, with five spittlebug infestation levels (0-0.5; 0.6-2.5; 2.6-5; 5.1-8; 8.1-12.5 nymphs m-1), controlled or not with thiamethoxam (0.2 kg of active ingredient ha-1). To conduct fermentation, Saccharomyces cerevisiae (fresh and pressed baker's yeast) was inoculated to musts at a concentration of 30 g L-1. Microbiological analyses were performed at the beginning, middle and end of the fermentation process. The alcohol content and total residual reducing sugars were measured in the wine. Spittlebug attack influenced negatively sugarcane quality, yeast cell and bud viability, and wine alcohol content. Insecticide application resulted in higher cane quality and cell and bud viabilities, resulting in increased fermentation yield.

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Mead Production Using Immobilized Cells of Saccharomyces cerevisiae: Reuse of Sodium Alginate Beads

Processes ◽

10.3390/pr9040724 ◽

2021 ◽

Vol 9 (4) ◽

pp. 724

Author(s):

Miguel L. Sousa-Dias ◽

Vanessa Branco Paula ◽

Luís G. Dias ◽

Letícia M. Estevinho

Keyword(s):

Saccharomyces Cerevisiae ◽

Sodium Alginate ◽

Fermentation Process ◽

Immobilized Cells ◽

Alginate Beads ◽

Production Medium ◽

Alcohol Content ◽

Volatile Acidity ◽

The Matrix ◽

Second Category

This work studied the production of mead using second category honey and the immobilized cells of Saccharomyces cerevisiae in sodium alginate, with concentrations of 2% and 4%, and their reuse in five successive fermentations. The immobilized cells with 4% alginate beads were mechanically more stable and able to allow a greater number of reuses, making the process more economical. The fermentation’s consumption of sugars with free cells (control) and immobilized cells showed a similar profile, being completed close to 72 h, while the first use of immobilized cells finished at 96 h. The immobilized cells did not significantly influence some oenological parameters, such as the yield of the consumed sugars/ethanol, the alcohol content, the pH and the total acidity. There was a slight increase in the volatile acidity and a decrease in the production of SO2. The alginate concentrations did not significantly influence either the parameters used to monitor the fermentation process or the characteristics of the mead. Mead fermentations with immobilized cells showed the release of cells into the wort due to the disintegration of the beads, indicating that the matrix used for the yeast’s immobilization should be optimized, considering the mead production medium.

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Efficiency and Fermentative Yield of Sweet Sorghum Using Cat-1 And Pedra-2

10.21203/rs.3.rs-151652/v1 ◽

2021 ◽

Author(s):

Lidyane Aline de Freita ◽

Cristhyane Millena de Freita ◽

Juliana Pelegrini Roviero ◽

Gustavo Henrique Gravatim Costa ◽

Osania Emerenciano Ferreira ◽

...

Keyword(s):

Sweet Sorghum ◽

Fermentation Process ◽

Renewable Energy Sources ◽

Laboratory Scale ◽

Ethanolic Fermentation ◽

Alcohol Content ◽

Alcohol Production ◽

Factorial Model ◽

Production Complex ◽

Sorghum Genotypes

Abstract Background: The increase in demand for fuels has intensified the search for renewable energy sources, mainly biomass, with sugarcane being the most important factor in the production of bioethanol. In addition, sorghum cultivation presents high potential mainly for using the same industrial production complex and being processed in the off-season of sugarcane. However, information on the chemical and technological characteristics of sweet sorghum in the national literature is scarce. These are of extreme importance considering the preparation and adaptation stages of musts and yeasts, preceding the process of ethanolic fermentation. The objective of this research was to evaluate the fermentation process of the CVSW80007 genotypes; CVWS80147 and BRS610 in laboratory scale, evaluating the performance of CAT-1 and PEDRA-2 yeasts by determining yields and fermentative efficiencies and alcohol production (L.ha-1 and L.t-1). Results: The experimental design was the randomized blocks in a 3x2x6 Factorial model in the fermentation process (for each of the yeasts studied). The results indicated that CAT-1 and PEDRA-2 yeasts demonstrate similar behavior, being efficient in the fermentation process. The fermentation of must was prepared from stalks with leaves and without leaves (135 days after sowing) of the three genotypes, results in 47.0 and 39.8 L.t-1 ethanol, respectively, using sweet sorghum.Conclusions: The conditions studied on a laboratory scale demonstrate that the different sweet sorghum genotypes have potential for ethanol production, with the stalks with leaves and panicles increasing the alcohol content and fermentative efficiency.

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Perbaikan Proses Fermentasi Biji Kakao Non Fermentasi dengan Penambahan Biakan Murni Saccharomyces cerevisiae, Lactobacillus lactis dan Acetobacter aceti (Fermentation Process Improvement of Cocoa Beans with Addition of Non Fermentation Inoculum of Saccharomyces cerevisiae, Lactobacillus lactis and Acetobacter aceti)

Jurnal Agritech ◽

10.22146/agritech.16764 ◽

2017 ◽

Vol 36 (4) ◽

pp. 410 ◽

Cited By ~ 1

Author(s):

Mulono Apriyanto ◽

Sutardi Sutardi ◽

Eni Harmayani ◽

Supriyanto Supriyanto

Keyword(s):

Saccharomyces Cerevisiae ◽

Fermentation Process ◽

Reducing Sugars ◽

Acetic Acid Bacteria ◽

Dry Beans ◽

Acetobacter Aceti ◽

Cocoa Beans ◽

Split Test ◽

Lactobacillus Lactis

Most cocoa beans produced by Indonesian farmers are non-fermented dry cocoa whose quality can be improved by the fermentation. However, it requires the optimization for fermentation process. This study was conducted to determine the effect of giving a pure culture of Saccharomyces cerevisiae, Lactobacillus lactis and Acetobacter aceti bacteria in fermented dry cocoa beans. Dry beans obtained by drying the wet (fresh) cocoa beans in the cabinet dryer, and subsequently their levels of reduction sugar were determined. The experiments of the fermentation of dry cocoa beans were conducted in a box (p = 120 cm, l = 80 cm, t = 40 cm) with aeration hole (diameter of 1 cm) and the distance between holes was 10 cm. Cocoa beans were incubated for 6 days and without inverted during fermentation. The studied treatments were A1 (without the addition of inoculum (control)), A2 (inocolum was added at the beginning of the incubation), A3 (inoculum was added at the beginning of fermentation (Saccharomyces cerevisiae). After 24 hours of experiment, Lactobacillus lactis was added while Acetobacter aceti was added after 48 hours. Each treatment was repeated three times and observed every two days. The levels of reducing sugars, etanol, acidity, yeasts and acetic acid bacteria population in the fermentation pulp/liquid were observed during the fermentation process. In order to determine the quality of dry beans, several aspects have been measured such as: pH, fermentation index and split test on dry beans after fermentation.ABSTRAKSebagian besar biji kakao yang dihasilkan petani Indonesia merupakan kakao kering non-fermentasi yang kualitasnya masih dapat ditingkatkan dengan metode fermentasi, tetapi dibutuhkan optimasi agar fermentasi dapat berjalan dengan baik. Penelitian ini dilakukan untuk mengetahui pengaruh dari pemberian biakan murni murni Saccharomyces cerevisiae, Lactobacillus lactis dan Acetobacter aceti pada fermentasi biji kakao kering jemur. Biji kakao kering jemur diperoleh dengan mengeringkan biji kakao basah (segar) dalam kabinet dryer, dan ditentukan kadar gula reduksinya. Percobaan fermentasi biji kakao kering jemur dilakukan dalam kotak fermentasi (p = 120 cm, l = 80 cm, t = 40 cm) yang diberi lubang aerasi berdiameter 1 cm dan jarak antar lubang 10 cm. Biji kakao difermentasi selama 6 hari dan tanpa dibalik selama fermentasi. Perlakuan dalam penelitian ini adalah A1 (tanpa penambahan biakan murni murni (kontrol)), A2 (pemberian biakan murni murni diawal fermenatasi), A3 (pemberian biakan murni murni secara bertahap selama fermentasi (Saccharomyces cerevisiae), setelah jam ke 24 diberikan Lactobacillus lactis dan setelah jam ke 48 diberikan Acetobacter aceti. Setiap perlakuan diulangi tiga kali dan diamati tiap dua hari sekali. Kadar gula reduksi, kadar etanol, kadar asam tertitrasi, populasi khamir, dan bakteri asam asetat dalam pulp/cairan fermentasi diamati selama proses fermentasi. Untuk mengetahui kualitas biji kakao kering jemur dilakukan pengukuran pH, indeks fermentasi dan uji belah pada biji kakao kering jemur setelah fermentasi.

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Minimization of Glycerol Production during the High-Performance Fed-Batch Ethanolic Fermentation Process in Saccharomyces cerevisiae, Using a Metabolic Model as a Prediction Tool

Applied and Environmental Microbiology ◽

10.1128/aem.72.3.2134-2140.2006 ◽

2006 ◽

Vol 72 (3) ◽

pp. 2134-2140 ◽

Cited By ~ 33

Author(s):

Carine Bideaux ◽

Sandrine Alfenore ◽

Xavier Cameleyre ◽

Carole Molina-Jouve ◽

Jean-Louis Uribelarrea ◽

...

Keyword(s):

Saccharomyces Cerevisiae ◽

Ethanol Production ◽

High Performance ◽

Fermentation Process ◽

Metabolic Model ◽

Operating Conditions ◽

Glycerol Concentration ◽

Glycerol Production ◽

Fed Batch ◽

Ethanolic Fermentation

ABSTRACT On the basis of knowledge of the biological role of glycerol in the redox balance of Saccharomyces cerevisiae, a fermentation strategy was defined to reduce the surplus formation of NADH, responsible for glycerol synthesis. A metabolic model was used to predict the operating conditions that would reduce glycerol production during ethanol fermentation. Experimental validation of the simulation results was done by monitoring the inlet substrate feeding during fed-batch S. cerevisiae cultivation in order to maintain the respiratory quotient (RQ) (defined as the CO2 production to O2 consumption ratio) value between 4 and 5. Compared to previous fermentations without glucose monitoring, the final glycerol concentration was successfully decreased. Although RQ-controlled fermentation led to a lower maximum specific ethanol production rate, it was possible to reach a high level of ethanol production: 85 g · liter−1 with 1.7 g · liter−1 glycerol in 30 h. We showed here that by using a metabolic model as a tool in prediction, it was possible to reduce glycerol production in a very high-performance ethanolic fermentation process.

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PHYSICOCHEMICAL AND MICROBIOLOGICAL EVALUATION OF HONEYS CONSUMED BY THE ELDERLY

Revista Prevenção de Infecção e Saúde ◽

10.26694/repis.v5i0.8815 ◽

2020 ◽

Vol 5 ◽

Author(s):

Lusmarina Rodrigues Silva ◽

Aline Marques Monte ◽

Rafael Gomes Abreu Bacelar ◽

Guilherme Antonio Silva Ribeiro ◽

Aline Maria Dourado Rodrigues ◽

...

Keyword(s):

Health Center ◽

Reducing Sugars ◽

The Elderly ◽

Indicator Bacteria ◽

Foreign Matter ◽

Total Sugars ◽

Significant Contamination ◽

Almost All ◽

Microbiological Analyses ◽

Current Standards

Objective: to analyze physicochemical, microbiological and dirt parameters in marketed honeys, consumed by the elderly cared for at Integrated Health Center in Teresina, Piauí, Brazil. Method: the following analyses were performed: color, water activity, humidity, ash, pH, acidity, reducing sugars, total sugars, apparent sucrose and insoluble solids. Contamination indicator bacteria, mesophilic microorganisms, filamentous fungi and yeasts, as well as dirt and foreign matter, performed in the period from April to June 2016. Results: analyses of ash, pH, acidity and insoluble solids were outside current standards. Microbiological analyses did not present significant contamination. Also, analyses of dirt showed insect fragments, foreign matter in almost all the samples. Conclusion: parameters of ash, pH, acidity and insoluble solids, as well as dirt and foreign matter, indicated that the samples were not in accordance with current legislation.

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Achieving Procedure of a Kinetic Model to Predict the Influence of the Process Global Temperature on a Technological Alcoholic Fermentation II. An Arrhenius type Kinetic Model

Revista de Chimie ◽

10.37358/rc.08.4.1810 ◽

2008 ◽

Vol 59 (4) ◽

Author(s):

Neculai Catalin Lungu ◽

Maria Alexandroaei

Keyword(s):

Experimental Data ◽

Saccharomyces Cerevisiae ◽

Kinetic Model ◽

Economic Efficiency ◽

Fermentation Process ◽

Alcoholic Fermentation ◽

Global Temperature ◽

Medium Temperature ◽

Biotechnological Process

The aim of the present work is to offer a practical methodology to realise an Arrhenius type kinetic model for a biotechnological process of alcoholic fermentation based on the Saccharomyces cerevisiae yeast. Using the experimental data we can correlate the medium temperature of fermentation with the time needed for a fermentation process under imposed conditions of economic efficiency.

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Renewable Energy from Agricultural Waste

Revista de Chimie ◽

10.37358/rc.18.6.6325 ◽

2018 ◽

Vol 69 (6) ◽

pp. 1363-1366 ◽

Cited By ~ 1

Author(s):

Stefania Daniela Bran ◽

Petre Chipurici ◽

Mariana Bran ◽

Alexandru Vlaicu

Keyword(s):

Saccharomyces Cerevisiae ◽

Gas Chromatography ◽

Continuous Flow ◽

Laboratory Experiments ◽

Fermentation Process ◽

Flow Reactor ◽

Agricultural Waste ◽

Continuous Flow Reactor ◽

Natural Support ◽

Co2 Flow

This paper has aimed at evaluating the concentration of bioethanol obtained using sunflower stem as natural support, molasses as carbon source and Saccharomyces cerevisiae yeast in a continuous flow reactor. The natural support was tested to investigate the immobilization/growth of S. cerevisiae yeast. The concentration of bioethanol produced by fermentation was analyzed by gas chromatography using two methods: aqueous solutions and extraction in organic phase. The CO2 flow obtained during the fermentation process was considered to estimate when the yeast was deactivated. The laboratory experiments have highlighted that the use of plant-based wastes to bioconversion in ethanol could be a non-pollutant and sustainable alternative.

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Fermentación de la almendra de copoazú (Theobroma grandiflorum [Willd. ex Spreng.] Schum.): evaluación y optimización del proceso

Ciencia y Tecnología Agropecuaria ◽

10.21930/rcta.vol11_num2_art:200 ◽

2010 ◽

Vol 11 (2) ◽

pp. 107 ◽

Cited By ~ 3

Author(s):

Jenifer Criollo ◽

Dagoberto Criollo ◽

Angélica Sandoval Aldana

Keyword(s):

Saccharomyces Cerevisiae ◽

Process Optimization ◽

Fermentation Process ◽

Raw Material ◽

Sensory Panel ◽

Yeast Saccharomyces Cerevisiae ◽

Theobroma Grandiflorum ◽

Cutting Test ◽

Maximum Range ◽

Low Levels

La almendra de copoazú como producto promisorio para la industria de cosméticos, chocolate, bebidas, licores y conservas, se evaluó el proceso de fermentación variando el tiempo de remoción de la masa (24 y 48 horas) y la pulpa inicial (30 y 100%). Se tuvieron en cuenta las condiciones de los productores en el acceso a equipos de despulpado. Se cuantificó la temperatura de la masa en tres puntos (superior, medio e inferior), acidez, pH, humedad, prueba de corte y análisis sensorial. Se encontró bajo desarrollo de la temperatura de fermentación en los tratamientos con 100% de pulpa y se registraron las máximas temperaturas entre 35 y 36°C que indican deficiencias en el proceso; no se alcanzó los 40°C requeridos para la muerte del embrión. El 30% de pulpa inicial y la remoción cada 24 horas por 9 días, fueron las mejores condiciones encontradas. La optimización con 0,1% de levadura (Saccharomyces cerevisiae) aumentó la temperatura de fermentación hasta 44°C, los granos fermentados hasta 56,14% y el mayor desarrollo de sabores frutales con intensidad de 4, mostrando un mejor proceso de fermentación. El panel sensorial mostró que los licores de copoazú tienen notas frutales destacadas y bajos valores de otros sabores evaluados. Los resultados son semejantes a los cacaos criollos, conocidos en el mundo como materia prima de licores finos y de aroma. Fermentation of the copoazu kernel (Theobroma grandiflorum [Willd. ex Spreng.] Schum.): Assessmente and process optimizationThe fermentation of copoazu kernels (a promising product for the cosmetics industry, chocolate, beverages, liquors and preserves) was evaluated varying the time of mass removal (24 and 48 hours) and the initial pulp (30 and 100%). This study took into account the degree of access the producers had to pulping equipment. We quantified temperature of the mass at three points (top, middle and bottom), acidity, pH, moisture, cutting test and sensory analysis. The observed temperatures during fermentation in the treatments with 100% pulp reached a maximum range between 35 and 36°C which indicated deficiencies in the process as the 40°C required for the death of the seed was not attained. Thirty percent initial pulp with removal every 24 hours for 9 days yielded the best results. Optimization with 0.1% yeast (Saccharomyces cerevisiae) increased the fermentation temperature to 44°C, augmented fermented beans to 56.14% and saw a development of fruit flavors with an intensity of 4, demonstrating a better fermentation process. The sensory panel showed that copoazu liquors have outstanding fruity notes and low levels of other evaluated flavors. The results are similar to the criollo cacao, known worldwide as a raw material for fine liquors and fragrances.

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Fermentation process optimization and chemical composition analysis on black tea wine

E3S Web of Conferences ◽

10.1051/e3sconf/202123302052 ◽

2021 ◽

Vol 233 ◽

pp. 02052

Author(s):

Chun Zou ◽

Yongquan Xu ◽

Jianxin Chen ◽

Ruyi Li ◽

Fang Wang ◽

...

Keyword(s):

Organic Acids ◽

Fermentation Process ◽

Black Tea ◽

Composition Analysis ◽

Optimal Conditions ◽

Tea Leaves ◽

Alcohol Content ◽

Tea Infusion ◽

Chemical Composition Analysis ◽

Aroma Components

In this study, the fermentation process of black tea wine was optimized, and the changes in catechins, organic acids, and aroma components during fermentation were investigated. The optimal fermentation conditions for tea wine were determined as follows: the addition of 15% sucrose and 0.75% tea leaves, and a fermentation temperature of 25 ºC. Under the optimal conditions, the alcohol content and sensory evaluation score of tea wine were 8.9 %ABV and 88, respectively. The contents of catechins and organic acids in tea wine were 21.29 mg/L and 3.68 mg/mL, which were 1.32-fold and 10.51-fold higher than those of tea infusion, respectively. L-malic acid was the main organic acid in tea wine, which accounted for 56.3% of the total amount of organic acids. A total number of 34 and 33 kinds of aroma components were detected in tea wine and tea infusion, respectively. The main aroma components of tea wine were esters and alcohols, which accounted for 39.7% and 45.9% of the total amount of aroma components, respectively, while the main aroma components of tea infusion were esters and aldehydes, accounting for 34.6% and 33.2%, respectively.

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Pemanfaatan Limbah Padat Sari Apel sebagai Bahan Baku Cuka Apel Menggunakan Metode Backslop

Food Technology and Halal Science Journal ◽

10.22219/fths.v2i1.12968 ◽

2019 ◽

Vol 2 (1) ◽

pp. 136

Author(s):

Alvianty Novitasari ◽

Warkoyo Warkoyo ◽

Sri Winarsih

Keyword(s):

Acetic Acid ◽

Phase Ii ◽

Fermentation Process ◽

Ph Value ◽

Raw Material ◽

Soluble Solids ◽

Acetobacter Aceti ◽

Alcohol Content ◽

Apple Cider ◽

Factor I

Solid wasted of apple cider containing a lot of compounds such as carbohydrates, glucose, malic acid, and flavonoids. The purpose of this research is to utilize the solid wasted of apple cider as the raw material of apple vinegar. The fermentation process of making apple vinegar in this research using the backstop method. This research consists of 2 steps of the fermentation process. The first step of fermentation using yeast to transform sugar into alcohol. Second step fermentation is a continuance of first step fermentation with the addition of apple vinegar backstop culture which contain Acetobacter aceti with density 4 x 107cfu / ml to transform alcohol to acetic acid. This research uses simple and factorial Randomized Block Design (RBD). Fermentation phase I using simple RBD with the proportion of apple raw material (solid wasted of apple cider: apple) 100% : 0%; 75%: 25%; 50%: 50%; 25%: 75% as factor I. Fermentation phase II using factorial RBD with the combination of factor I and the addition of apple vinegar backstop with concentration 5%, 10%, and 15% as factor II. The results showed that during the first step fermentation process the raw material proportion of apple (solid wasted of apple cider: apple) affected total soluble solids, pH value, and alcohol content. Fermentation phase II showed an interaction between the proportion of the raw material of apple (apple cider waste: apple) and the addition of backstop apple vinegar concentration to total dissolved solids, alcohol content, acetic acid, except pH value. The best results showed treatment with apple material proportion (25% solid wasted of apple cider: 75% apple) and addition of apple vinegar backstop concentration 15 % produce 4.6 g / 100ml acetic acid, 4% soluble solids total, pH value of 3.4 and alcohol residue of 0% (v/v), with colorful organoleptic results quite appealing, the scent is sufficient, and preferences are favored by the panelists.

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