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Master's Dissertation
DOI
https://doi.org/10.11606/D.11.2019.tde-20191218-154554
Document
Author
Full name
Plinio Pinto de Mendonca Uchoa Junior
E-mail
Institute/School/College
Knowledge Area
Date of Defense
Published
Piracicaba, 1995
Supervisor
Title in Portuguese
Influência da temperatura, concentração de inoculo e concentração do substrato no processo descontínuo alimentado de fermentação alcoólica
Keywords in Portuguese
CRESCIMENTO CELULAR
ETANOL
FERMENTAÇÃO ALCOÓLICA
LEVEDURAS
SUBSTRATOS
TEMPERATURA
Abstract in Portuguese
O presente estudo procurou caracterizar a influência dos parâmetros: temperatura, concentração de inoculo (Saccharomyces cerevisae) , e concentração de substrato sobre o processo fermentativo. O experimento realizado em batelada alimentada com uma alimentação constante de 500ml/15 minutos durante cinco horas e em três rodadas consecutivas de fermentação e com reutilização da levedura como inoculo. Nosso trabalho utilizou um fermentador com capacidade de 15 litros cada um. A metodologia utilizada foi a divisão do ensaio em quatro grupos: Grupo I considerado como testemunha, utilizou temperatura de 30°C e matéria seca de aproximadamente 450g e substrato de aproximadamente 200g/l o Grupo II utilizou temperatura de 25°C mantendo o restante das concentrações como no Grupo I, Grupo III variou-se a concentração do substrato para aproximadamente 100g/l mantendo os demais parâmetros iguais aos do Grupo I. No Grupo IV variou-se a concentração do inoculo para aproximadamente 225g/l. A intervalos regulares de uma hora foram avaliados os teores de: etanol, açúcares redutores totais, ácidos voláteis, além da massa de células no vinho. O experimento foi considerado concluído quando da repetição, do teor de etanol no vinho, por duas amostragens consecutivas. Constatou-se que altas concentrações de inoculo proporcionaram tempo de fermentação entre 6 a 9 horas e produtividade entre 5,14 e 9,46 g/lh. O maior percentual de crescimento celular ocorreu à temperatura de 25°C embora com redução da produtividade em etanol The variables ethanol, total reducing sugars, dry matter weight and volatile acidity were analyzed hourly up to the end fermentation. The results showed the that with higt inoculum concentration the fermentation ended up between 6 and 9 hours with a productivity of 5,14 to 9,46 and also that at 25°C there was the highest percentage of cells growing although there was a loss in ethanol production
Title in English
Influence of temperature and substrate concentration on the fed-batch alcoholic fermentation process
Abstract in English
The present research aimed to demonstrate the influence of temperature, inoculum size (Saccharomyces cerevisae) and the substrate concentration on the productivity of the fermentative process. This experiment was carried out in fed-bach assays performed at a constant feeding ratio of 500 ml/15 minutes of 5 hours. The three consecutive assays of fermentation used the recycled yeast as inoculum. The experimental design was divided into four groups: Group I - ControI group. Fermentation conducted at 30°C, 450g of dry weight and 200 g/l of substrate concentration. Group II - Fermentation conducted at 25°C, 450g of dry weight and 200g/l of substrate concentration. Group III - Fermentation using 100g/l of substrate concentration, 450g of dry weight and conducted at 30°C. Group lV - Fermentation using 225g/l of substrate concentration and conducted at 30°C. The variables ethanol, total reducing sugars, dry matter weight and volatile acidity were analyzed hourly up to the end fermentation. The results showed the that with higt inoculum concentration the fermentation ended up between 6 and 9 hours with a productivity of 5,14 to 9,46 and also that at 25°C there was the highest percentage of cells growing although there was a loss in ethanol production
 
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Publishing Date
2019-12-19
 
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