CASSAVA SYRUP AS A FERMENTATION MEDIUM: KINETIC AND EVALUATION OF ETHANOL PRODUCTION

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Detalles
  • Tipo de presentación: Pôster
  • Eje temático: Bioquímica y Biotecnología de Alimentos
  • Palabras clave: Sugary cassava; fermentation; ethanol;
  • 1 Faculdade de Engenharia de Alimentos / Universidade Federal do Pará
  • 2 Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos / Faculdade de Engenharia de Alimentos / Universidade Federal do Pará

CASSAVA SYRUP AS A FERMENTATION MEDIUM: KINETIC AND EVALUATION OF ETHANOL PRODUCTION

Roberta Gabriely Monteiro Coutinho

Faculdade de Engenharia de Alimentos / Universidade Federal do Pará

Resúmenes

In this work, two cassava varieties were analyzed in relation to their physical-chemical and technological characteristics, with a view to prospecting the fermentative potential of the raw material for fermentation kinetics. The analyzes were carried out after crushing and sieving the raw material, where a residual liquid stored under freezing was obtained. The results showed that both varieties have a content of reducing sugars higher than the values found in the literature, the cultivar SJ de Pirabas and SA do Tauá obtained contents of 7.12% and 9.73%, respectively, which determines a great potential in the fermentation process to obtain ethanol, since the growth of yeasts is proportional to the amount of sugars present in the raw material. Fermentation kinetics occurred at 22°Brix and aliquots were obtained during fermentation times to analyze: temperature, pH, soluble solids, alcohol content, acidity, substrate consumption rate and product formation. The test showed an average alcohol production of 5.89 %v/v, this result is satisfactory according to the literature, however, the residual sugar content was higher than 10°Brix, indicating a low fermentative activity caused by factors of stress that may be related to the concentration of both intra and extracellular alcohol and soluble solids. Therefore, it is necessary to carry out other fermentation tests, both with yeasts and with substrate at different concentrations.

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Autor

Alessandra Santos Lopes

Cara Tatiana,

A mandiocaba faz parte da biodiversidade da espécie Manihot esculenta Crantz na Amazônia, região de origem da espécie ao longo de milhares de anos. Por ser oriunda de uma mutação em um gene da rota biossintética do amido não deve ser encontrada em outras regiões, no entanto é necessário pesquisar para verificar se há exemplares em bancos genéticos fora da Amazônia.

 

Att.

Alessandra Lopes

([email protected])