scholarly journals Cassava Biomass Transformation by Aspergillus oryzae

2016 ◽  
Vol 8 (9) ◽  
pp. 37
Author(s):  
Igor A. De Souza ◽  
Paulo G. B. D. Nascimento ◽  
Daniela C. Orsi ◽  
Claure Nain Lunardi
Keyword(s):  
Aspergillus Oryzae ◽  
Alcoholic Fermentation ◽  
Higher Alcohols ◽  
Scale Production ◽  
Alcohol Content ◽  
The North ◽  
Volatile Acidity ◽  
Brazilian Legislation ◽  
Biomass Transformation ◽  
Fermentation Technology

<p>The cassava spirit, known as <em>tiquira</em>, is produced mainly in the north region of Brazil and it is regulated by Brazilian legislation. This study aimed to evaluate the traditional method of<em> </em>cassava spirit production, using a controlled process with application of fermentation technology in a laboratory scale production. <em>Aspergillus oryzae</em> was used for liquefaction and saccharification of cassava starch. It was obtained wort with 13.03 °Brix and 6.80% of reducing sugars. Commercial<em> Saccharomyces cerevisiae</em> yeast was used for alcoholic fermentation. After alcoholic fermentation, it was obtained fermented wort with very low volatile acidity. The cassava spirit was obtained by a double distillation process, with separation of the fractions head, heart and tail. The heart fraction of the distillate showed alcohol content of 51.56<sup>o</sup>GL. The contents of aldehydes, esters, methanol and higher alcohols (n-propyl, isobutyl and isoamyl) were determined in cassava spirit using gas chromatography. According to the results, the cassava spirit showed methanol and higher alcohols contents above the limits imposed by Brazilian legislation.</p>

scholarly journals Evaluation of Physicochemical Characteristics from Industrial and handcrafted Cachaça commercialized in the North Central Region from Paraná State

2014 ◽  
Vol 4 (2) ◽  
pp. 55
Author(s):  
Thaisa Carvalho Volpe ◽  
Evandro Bona ◽  
Alberto Cavalcanti Vitório
Keyword(s):  
Central Region ◽  
Alcoholic Beverage ◽  
Higher Alcohols ◽  
North Central Region ◽  
Alcohol Content ◽  
North Central ◽  
Significance Level ◽  
The North ◽  
Volatile Acidity ◽  
Industrial Samples

<p>Cacha&ccedil;a is the second most consumed alcoholic beverage by Brazilians, only losing position for beer. Its manufacturing is divided into handcrafted (still) and industrial (distillation column). The objective of this study was to evaluate the quality of cacha&ccedil;a handcrafted and industrialized in the north central region of Paran&aacute; by physicochemical measurements of volatile acidity, alcohol content, pH, copper, higher alcohols, aldehydes, esters, furfural and methanol; as well as to evaluate statistical differences between the origin of the drink for the studied compounds. Three samples of handcrafted cacha&ccedil;a (A101, A102 and A103) and three different industrial samples (B101, B102 and B103) were collected. With respect to the parameters, alcohol content, higher alcohols, esters, furfural and methanol, samples globally exhibited 100% compliance to the boundary values, for aldehydes and volatile acidity, 83.3% had adequate values and 33.3% exhibited unacceptable for determining the values for copper. Therefore, from crafted drinks, only A101, was fully in accordance with the values established by law, while all industrial samples, were consistent. Regarding the origin of the beverage, the handcfated cacha&ccedil;as presented significant difrence from the industrial ones (p&le;0.05) for having presented the highest concentration to the levels of volatile acidity, copper, aldehydes and alcohol content. At the same significance level, industrial-scale beverage excelled by the higher alcohols and esters content. One can conclude that the industrial and artisanal drinks are divergent on compounds analyzed, as well as the guarantee of quality standards across the legal limits.</p><p>&nbsp;</p><p>DOI: http://dx.doi.org/10.14685/rebrapa.v4i2.114</p>

scholarly journals Volatilization kinetics of secondary compounds from sugarcane spirits during double distillation in rectifying still

2010 ◽  
Vol 67 (3) ◽  
pp. 280-286 ◽  
Author(s):  
André Ricardo Alcarde ◽  
Paula Araújo de Souza ◽  
André Eduardo de Souza Belluco
Keyword(s):  
Acetic Acid ◽  
Secondary Compounds ◽  
Sugarcane Juice ◽  
Cutoff Point ◽  
Higher Alcohols ◽  
Distillation Process ◽  
Alcohol Content ◽  
Volatile Acidity ◽  
Distillate Fractions ◽  
Kinetics Of

The qualitative variation of secondary components plays a key role in the aroma and taste of the sugarcane spirit. The objective of this work was to study the volatilization kinetics of secondary components of sugarcane spirits during double distillation process in a rectifying still to verify the cutoff point in ethanol between "head" and "tail" fractions. Fermented sugarcane juice was distilled in rectifying still according to the methodology used for whisky production. Both distillates from first and second distillations were collected in fractions of 500 mL and analyzed for the concentrations of ethanol, copper, volatile acidity, furfural and hydroxymethylfurfural, aldehydes, esters, methanol and higher alcohols. In the first distillation, aldehydes and esters were distilled at the beginning of the distillation, while acetic acid was distilled at the end of the distillation. Methanol was found in the fractions up to almost half of the first distillation. Higher alcohols were distilled during the whole first distillation, but with greater intensity up to the alcoholic degree of 40% v v-1 of the distillate. During the second distillation, aldehydes, esters and methanol were distilled in the first distillate fractions, being collected mainly at alcohol concentrations above 80% v v-1. Acetic acid was distilled in the final distillate fractions, with concentrations in alcohol content below 20% v v-1. Higher alcohols followed a distillation kinetics pattern similar to ethanol, being collected mainly at alcoholic concentrations above 60% v v-1 of the distillate. The presence of copper, furfural and hydroxymethylfurfural was not detected in any fraction of the distillates of the first and second distillation.

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

Processes ◽  
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.

scholarly journals THE INFLUENCE OF YEAST RACES ON THE AROMA-FORMING SUBSTANCES OF TABLE WINES

2021 ◽  
Vol 447 (3) ◽  
pp. 13-18
Author(s):  
Z.А. Anarbekova ◽  
G.I. Baigazieva
Keyword(s):  
Direct Contact ◽  
Fermentation Process ◽  
Alcoholic Fermentation ◽  
Grape Juice ◽  
Yeast Cells ◽  
Higher Alcohols ◽  
Long Time ◽  
Speed Up ◽  
Biotechnological Processes

Wine is a product of biochemical transformations, compounds present in grape juice, by controlled alcoholic fermentation, that is, effervescence. Grape and yeast enzymes play a key role in the processing of grapes and the preparation of wine, influencing all biotechnological processes of winemaking. Adding liquid or dry active yeast to the wort allows better control of the fermentation process. Under the influence of these yeasts, sugar is converted mainly into alcohol or carbon dioxide, but the yeast itself during fermentation produces many molecules (higher alcohols, esters) that affect the aroma and taste of wine. These transformations take about two weeks and lead to a significant increase in temperature, which must be regulated, not allowing it to rise above 18-20°C: otherwise, some of the aromatic substances may evaporate and the fermentation process itself will stop. The amount of yeast that determines the correct and complete fermentation depends both on the quality of the wort itself, and on the more or less prolonged access of air, the ambient temperature. The air, or rather the oxygen of the air, has a beneficial effect on fermentation as long as there are still many nutrients (sugars) in the wort; as the latter are consumed, extremely small yeast cells are formed, which persist for a long time in the form of turbidity. The rapid course of fermentation can be greatly facilitated by the periodic stirring of yeast, which, settling to the bottom, lose direct contact with nutrients — the lower layers almost do not function. You can mix the wort mechanically or by adding healthy whole grapes to it; in this case, the wort is constantly and automatically mixed: the berries, rising up in the fermenting liquid, carry the yeast with them. In order to speed up the fermentation, the wort is sometimes ventilated, that is, air is introduced into it, by mixing. This article shows the influence of the yeast race on the fermentation dynamics of white grape must, the composition of organic acids and aroma-forming components. The races that ensure the production of highquality wine materials are identified.

Strength and Impotence. The Developing Countries and the Development in New Territories

1974 ◽  
Vol 9 (2-3) ◽  
pp. 167-177
Author(s):  
Willy Østreng
Keyword(s):  
Large Scale ◽  
Raw Materials ◽  
Developed Countries ◽  
Economic Effects ◽  
Scale Production ◽  
Underdeveloped Countries ◽  
The North ◽  
Large Scale Production ◽  
The Developed Countries ◽  
The Third World

This article examines the possible political and economic effects of large-scale mineral extraction from the seabed. The findings presented indicate that development in new territories may conceivably serve to exacerbate existing conflict dimensions, notably the North/South dimension in global politics. Because of the developed countries' monopoly on know-how and economic capability, exploration and exploitation of the inorganic resources of the ocean floor has de facto been the exclusive domain of these countries. On the basis of this the author shows that if large-scale production of seabed resources should become a reality in the near future, the underdeveloped countries will be forced to watch it from the sidelines. As a consequence, the exploitation of offshore raw materials will probably contribute to the further widening of the gap between developed and underdeveloped countries. Further commenting on the fact that the latter today are the main producers of the most promising seabed resources, the author expresses the view that exploitation will have a detrimental effect on the economics of the Third World countries, since it might lead to overproduction and price reductions.

scholarly journals Effect of some vitamins and micronutrient deficiencies on the production of higher alcohols by Saccharomyces cerevisiae

1993 ◽  
Vol 50 (3) ◽  
pp. 484-489 ◽  
Author(s):  
L.E. Gutierrez
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Alcoholic Fermentation ◽  
Isoamyl Alcohol ◽  
Higher Alcohols ◽  
Micronutrient Deficiencies ◽  
Isobutyl Alcohol ◽  
Yeast Saccharomyces Cerevisiae ◽  
Higher Alcohol ◽  
Alcohol Production ◽  
Acid Deficiency

A study was carried out in order to determine the effect of vitamins (biotin, thiamine, pantotheniic acid and pyridoxal) and micronutrient (zinc, boron, manganese and iron) deficiencies on higher alcohol production during alcoholic fermentation with the industrially used yeast Saccharomyces cerevisiae M-300-A. Zinc deficiency induced a reduction on the levels of isobutyl and isoamyl alcohols. An increase on isobutyl alcohol (fivefold) and a reduction of isoamyl alcohol (two fold) and n-propyl alcohol (three fold) contents resulted from pantotheiiic acid deficiency, whereas pyridoxal deficiency caused an increase on the levels of isobutyl and isoamyl alcohols. Biotin was not essential for the growth of this strain.

scholarly journals Development of organic acids and volatile compounds in cider during malolactic fermentation

2014 ◽  
Vol 32 (No. 1) ◽  
pp. 69-76 ◽  
Author(s):  
H. Zhao ◽  
F. Zhou ◽  
P. Dziugan ◽  
Y. Yao ◽  
J. Zhang ◽  
...  
Keyword(s):  
Organic Acids ◽  
Volatile Compounds ◽  
Carbonyl Compounds ◽  
Alcoholic Fermentation ◽  
Total Concentration ◽  
Malolactic Fermentation ◽  
High Concentration ◽  
Volatile Acidity ◽  
Organoleptic Characteristics

The effect of malolactic fermentation (MLF) on the flavour quality of cider was examined. Leuconostoc mesenteroides subsp. mesenteroides Z25 was used to start MLF taking place at 25&deg;C for 12 days after the completion of alcoholic fermentation (AF) by Saccharomyces cerevisiae. Strain Z25 showed good activity in starting MLF of cider with 10% alcoholic concentration. The content of malic acid, whose high concentration gives negative organoleptic characteristics to the cider, dropped significantly from 4.0 g/l to 0.25 g/l via MLF. The concentration of lactic acid increased significantly from 0.99 g/l to 3.50 g/l, contributing to volatile acidity. The acetic acid content of the ciders was 0.74 g/l. Among 51 volatile compounds detected by GC-MS, higher alcohols, esters, and carbonyl compounds were formed in ciders through MLF. The total concentration of aromatic substances doubled compared to the controls. The occurrence of MLF started by strain Z25 enabled the cider containing more volatile compounds and an acceptable adjustment of organic acids. This is the first report on using L. mesenteroides subsp. mesenteroides strain Z25 to start the MLF of apple wine improving the flavour quality of the cider produced. &nbsp;

scholarly journals Genetic and Phenotypic Characterisation of a Saccharomyces cerevisiae Population of ‘Merwah’ White Wine

2019 ◽  
Vol 7 (11) ◽  
pp. 492 ◽  
Author(s):  
Nadine Feghali ◽  
Warren Albertin ◽  
Edouard Tabet ◽  
Ziad Rizk ◽  
Angela Bianco ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Genetic Diversity ◽  
Alcoholic Fermentation ◽  
Sugar Content ◽  
Wine Yeast ◽  
Pilot Scale ◽  
White Wine ◽  
High Genetic Diversity ◽  
Volatile Acidity ◽  
Phenotypic Characterisation

The study of yeast biodiversity represents an important step in the preservation of the local heritage, and this work in particular has an innovative character since no further studies have investigated ‘Merwah’, one of the main grape varieties used in winemaking in Lebanon. To gain deeper knowledge of the genetic diversity and population structure of native Saccharomyces cerevisiae wine strains, 202 isolates were collected during spontaneous alcoholic fermentation of eight must/wine samples of cultivar ‘Merwah’, over two consecutive years (2016, 2017) in a traditional winery in Mount Lebanon (1400 m a.s.l.). The isolates were identified as S. cerevisiae on the basis of their morphology and preliminary sequence analysis of their internal transcribed spacer (ITS) PCR. They were then characterised at the strain level by interdelta PCR and genotyped using multiplex PCR reactions of 12 microsatellite markers. High genetic diversity was observed for the studied population. To select potential yeast starter strains from this population, micro-fermentations were carried out for 22 S. cerevisiae strains that were selected as representative of the ‘Merwah’ wine yeast population in order to determine their technological and oenological properties. Three indigenous yeast strains might represent candidates for pilot-scale fermentation in the winery, based on relevant features such as high fermentation vigour, low production of volatile acidity and H2S and low residual sugar content at the end of alcoholic fermentation.

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