Influência do tratamento enzimático na etapa de fermentação da produção de cachaças
Autor(a) principal: | |
---|---|
Data de Publicação: | 2020 |
Tipo de documento: | Tese |
Idioma: | por |
Título da fonte: | Repositório Institucional da UFG |
Texto Completo: | http://repositorio.bc.ufg.br/tede/handle/tede/10994 |
Resumo: | Cachaça is the fermented and distilled beverage obtained from sugarcane juice, with peculiar sensory characteristics. It is estimated that in Brazil, in 2015, 8 million liters were produced, and cachaça was exported to more than 60 countries, showing its economic importance. Despite this, its production process has a low yield and still generates a large volume of waste (bagasse and stillage). Thus, several strategies must be evaluated aiming not only to optimize fermentation but also to obtain cachaças with a different chemical profile, contributing to the increase of sensory attributes and adding greater market value. Among the strategies, the following stand out: pre-treatment of sugarcane juice; the use of non-conventional microorganisms, and the incorporation of bioactive compounds. Thus, this work aimed to produce ligninolytic enzymes by Streptomyces thermocerradoensis I3 in wheat bran and rhizome flours from two vegetables extracted from the Cerrado soil: Cochlospermum regium and Jatropha elliptica, to obtain enzymatic extract for later application in the pre-treatment of sugarcane juice to obtain cachaça. It was observed that the wheat bran proved to be the best of the tested medium and that the extracts produced were able to promote the hydrolysis of the flours, which promoted an increase in the concentration of reducing sugars and total phenolic compounds, suggesting the use of this extract for saccharification in flours, promoting greater access to these compounds. In the second stage of the study, the objective was to use the enzyme obtained from Streptomyces sp. I7 in the pre-treatment of the sugarcane juice, for subsequent fermentation of this juice using three different microorganisms: Saccharomyces cerevisiae; yeast to produce Belgian Ale beer (M27), and finally a microorganism isolated from sugarcane juice from spontaneous fermentation. It was found that regardless of the microorganism used in the fermentation step, the pre-treatment with the enzymatic extract promoted an increase in ethanol production. Also, the enzymatic pretreatment generated cachaças with distinct chemical profiles proven by nuclear magnetic resonance analysis. Finally, the use of enzymatic extract associated with low-frequency ultrasound for the incorporation of phenolic compounds extracted from Zingiber officinale Roscoe in cachaça acquired in the local market was evaluated. It was found that the method employed favored the extraction of reducing sugars and phenolic compounds, with emphasis on gallic and caffeic acids. The consumption of alcoholic beverages with a higher content of phenolic compounds, when compared to the consumption of beverages without these components, could bring benefits to the health of consumers. |
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Bataus, Luiz Artur Mendeshttp://lattes.cnpq.br/5637230378599476Caliari, Márciohttp://lattes.cnpq.br/3558164788327179Bataus, Luiz Artur MendesSilva, Flávio Alves daRodriguez, Armando GarciaTauhata, Sinji Borges FerreiraBrito-Cunha, Carolina Cândida de Queirozhttp://lattes.cnpq.br/9145847095692353Souza Neto, Menandes Alves de2020-12-29T00:06:29Z2020-12-29T00:06:29Z2020-09-30SOUZA NETO, M. A. Influência do tratamento enzimático na etapa de fermentação da produção de cachaças. 2020. 190 f. Tese (Doutorado em Ciência e Tecnologia de Alimentos) - Universidade Federal de Goiás, Goiânia, 2020.http://repositorio.bc.ufg.br/tede/handle/tede/10994Cachaça is the fermented and distilled beverage obtained from sugarcane juice, with peculiar sensory characteristics. It is estimated that in Brazil, in 2015, 8 million liters were produced, and cachaça was exported to more than 60 countries, showing its economic importance. Despite this, its production process has a low yield and still generates a large volume of waste (bagasse and stillage). Thus, several strategies must be evaluated aiming not only to optimize fermentation but also to obtain cachaças with a different chemical profile, contributing to the increase of sensory attributes and adding greater market value. Among the strategies, the following stand out: pre-treatment of sugarcane juice; the use of non-conventional microorganisms, and the incorporation of bioactive compounds. Thus, this work aimed to produce ligninolytic enzymes by Streptomyces thermocerradoensis I3 in wheat bran and rhizome flours from two vegetables extracted from the Cerrado soil: Cochlospermum regium and Jatropha elliptica, to obtain enzymatic extract for later application in the pre-treatment of sugarcane juice to obtain cachaça. It was observed that the wheat bran proved to be the best of the tested medium and that the extracts produced were able to promote the hydrolysis of the flours, which promoted an increase in the concentration of reducing sugars and total phenolic compounds, suggesting the use of this extract for saccharification in flours, promoting greater access to these compounds. In the second stage of the study, the objective was to use the enzyme obtained from Streptomyces sp. I7 in the pre-treatment of the sugarcane juice, for subsequent fermentation of this juice using three different microorganisms: Saccharomyces cerevisiae; yeast to produce Belgian Ale beer (M27), and finally a microorganism isolated from sugarcane juice from spontaneous fermentation. It was found that regardless of the microorganism used in the fermentation step, the pre-treatment with the enzymatic extract promoted an increase in ethanol production. Also, the enzymatic pretreatment generated cachaças with distinct chemical profiles proven by nuclear magnetic resonance analysis. Finally, the use of enzymatic extract associated with low-frequency ultrasound for the incorporation of phenolic compounds extracted from Zingiber officinale Roscoe in cachaça acquired in the local market was evaluated. It was found that the method employed favored the extraction of reducing sugars and phenolic compounds, with emphasis on gallic and caffeic acids. The consumption of alcoholic beverages with a higher content of phenolic compounds, when compared to the consumption of beverages without these components, could bring benefits to the health of consumers.A cachaça é a bebida fermentada e destilada obtida a partir do caldo de cana, apresentando características sensoriais peculiares. Estima-se que, no Brasil, em 2015, foram produzidos 8 milhões de litros e a cachaça foi exportada para mais de 60 países, demonstrando a sua importância econômica. Apesar disto, o seu processo de produção apresenta baixo rendimento e ainda gera um grande volume de resíduos (bagaço e vinhaça). Assim, diversas estratégias devem ser avaliadas visando não apenas a otimização das fermentações, mas também a obtenção de cachaças com perfil químico distinto contribuindo para a incrementação de atributos sensoriais e agregando maior valor de mercado. Dentre as estratégias se destacam: o pré tratamento do caldo de cana; a utilização de microrganismos não convencionais e a incorporação de compostos bioativos. Com isso, este trabalho teve por objetivo a produção de enzimas lignolíticas por Streptomyces thermocerradoensis I3 em farelo de trigo e em farinhas de rizomas de dois vegetais extraídos do solo do Cerrado: Cochlospermum regium e Jatropha elliptica, visando obter extrato enzimático para posterior aplicação no pré-tratamento do caldo de cana para obtenção de cachaças. Observou-se que dos meios testados o farelo de trigo se mostrou o melhor, e que os extratos produzidos foram capazes de promover a hidrólise das farinhas, o que promoveu o aumento da concentração de açúcares redutores e compostos fenólicos totais, sugerindo o uso desse extrato para sacarificação em farinhas, promovendo maior acesso a estes compostos. Na segunda etapa do estudo, o objetivo foi a utilização do enzimático obtido do Streptomyces sp. I7 no pré tratamento do caldo de cana, para posterior fermentação deste caldo utilizando três microrganismos diferentes: Saccharomyces cerevisiae; levedura para produção de cerveja Belgian Ale (M27) e por último, um microrganismo isolado de caldo de cana a partir da fermentação espontânea. Verificou-se que independente do microrganismo utilizado na etapa de fermentação, o pré tratamento com o extrato enzimático promoveu aumento da produção de etanol. Além disto, o pré tratamento enzimático gerou cachaças com perfis químicos distintos comprovados por análises de ressonância magnética nuclear. Por fim, foi avaliada a utilização do extrato enzimático associada ao ultrassom de baixa frequência para incorporação de compostos fenólicos extraídos do Zingiber officinale Roscoe em cachaça adquirida em mercado local. Foi constatado que o método empregado favoreceu a extração de açúcares redutores e compostos fenólicos, com destaque para o ácido gálico e caféico. O consumo de bebidas alcóolicas com maior teor de compostos fenólicos quando comparada ao consumo de bebidas sem estes componentes poderia trazer benefícios à saúde dos consumidores.Submitted by Onia Arantes Albuquerque (onia.ufg@gmail.com) on 2020-12-22T15:17:36Z No. of bitstreams: 2 Tese - Menandes Alves de Souza Neto - 2020.pdf: 1932171 bytes, checksum: f291960d7906de2a78998f3be67957fb (MD5) license_rdf: 805 bytes, checksum: 4460e5956bc1d1639be9ae6146a50347 (MD5)Approved for entry into archive by Luciana Ferreira (lucgeral@gmail.com) on 2020-12-29T00:06:29Z (GMT) No. of bitstreams: 2 Tese - Menandes Alves de Souza Neto - 2020.pdf: 1932171 bytes, checksum: f291960d7906de2a78998f3be67957fb (MD5) license_rdf: 805 bytes, checksum: 4460e5956bc1d1639be9ae6146a50347 (MD5)Made available in DSpace on 2020-12-29T00:06:29Z (GMT). No. of bitstreams: 2 Tese - Menandes Alves de Souza Neto - 2020.pdf: 1932171 bytes, checksum: f291960d7906de2a78998f3be67957fb (MD5) license_rdf: 805 bytes, checksum: 4460e5956bc1d1639be9ae6146a50347 (MD5) Previous issue date: 2020-09-30porUniversidade Federal de GoiásPrograma de Pós-graduação em Ciência e Tecnologia de Alimentos (EA)UFGBrasilEscola de Agronomia - EA (RG)Attribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessSacarificação enzimáticaPré-tratamento enzimáticoStreptomyces spCelulasesXilanasesEnzymatic saccharificationEnzymatic pretreatmentStreptomyces spCellulasesXylanasesCIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSInfluência do tratamento enzimático na etapa de fermentação da produção de cachaçasInfluence of enzyme treatment on the fermentation stage of cachaças productioninfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesis175005005002152reponame:Repositório Institucional da UFGinstname:Universidade Federal de Goiás (UFG)instacron:UFGLICENSElicense.txtlicense.txttext/plain; charset=utf-81748http://repositorio.bc.ufg.br/tede/bitstreams/484835da-dcdd-4869-a0f4-040411220197/download8a4605be74aa9ea9d79846c1fba20a33MD51ORIGINALTese - Menandes Alves de Souza Neto - 2020.pdfTese - Menandes Alves de Souza Neto - 2020.pdfapplication/pdf1932171http://repositorio.bc.ufg.br/tede/bitstreams/46043579-f75c-4a61-ad68-a11f6eea4a89/downloadf291960d7906de2a78998f3be67957fbMD53CC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; charset=utf-8805http://repositorio.bc.ufg.br/tede/bitstreams/5daf23cd-ddf9-40b0-8783-fc33da1397ed/download4460e5956bc1d1639be9ae6146a50347MD52tede/109942020-12-28 21:06:30.237http://creativecommons.org/licenses/by-nc-nd/4.0/Attribution-NonCommercial-NoDerivatives 4.0 Internationalopen.accessoai:repositorio.bc.ufg.br:tede/10994http://repositorio.bc.ufg.br/tedeRepositório InstitucionalPUBhttp://repositorio.bc.ufg.br/oai/requesttasesdissertacoes.bc@ufg.bropendoar:2020-12-29T00:06:30Repositório Institucional da UFG - Universidade Federal de Goiás (UFG)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 |
dc.title.pt_BR.fl_str_mv |
Influência do tratamento enzimático na etapa de fermentação da produção de cachaças |
dc.title.alternative.eng.fl_str_mv |
Influence of enzyme treatment on the fermentation stage of cachaças production |
title |
Influência do tratamento enzimático na etapa de fermentação da produção de cachaças |
spellingShingle |
Influência do tratamento enzimático na etapa de fermentação da produção de cachaças Souza Neto, Menandes Alves de Sacarificação enzimática Pré-tratamento enzimático Streptomyces sp Celulases Xilanases Enzymatic saccharification Enzymatic pretreatment Streptomyces sp Cellulases Xylanases CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Influência do tratamento enzimático na etapa de fermentação da produção de cachaças |
title_full |
Influência do tratamento enzimático na etapa de fermentação da produção de cachaças |
title_fullStr |
Influência do tratamento enzimático na etapa de fermentação da produção de cachaças |
title_full_unstemmed |
Influência do tratamento enzimático na etapa de fermentação da produção de cachaças |
title_sort |
Influência do tratamento enzimático na etapa de fermentação da produção de cachaças |
author |
Souza Neto, Menandes Alves de |
author_facet |
Souza Neto, Menandes Alves de |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Bataus, Luiz Artur Mendes |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/5637230378599476 |
dc.contributor.advisor-co1.fl_str_mv |
Caliari, Márcio |
dc.contributor.advisor-co1Lattes.fl_str_mv |
http://lattes.cnpq.br/3558164788327179 |
dc.contributor.referee1.fl_str_mv |
Bataus, Luiz Artur Mendes |
dc.contributor.referee2.fl_str_mv |
Silva, Flávio Alves da |
dc.contributor.referee3.fl_str_mv |
Rodriguez, Armando Garcia |
dc.contributor.referee4.fl_str_mv |
Tauhata, Sinji Borges Ferreira |
dc.contributor.referee5.fl_str_mv |
Brito-Cunha, Carolina Cândida de Queiroz |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/9145847095692353 |
dc.contributor.author.fl_str_mv |
Souza Neto, Menandes Alves de |
contributor_str_mv |
Bataus, Luiz Artur Mendes Caliari, Márcio Bataus, Luiz Artur Mendes Silva, Flávio Alves da Rodriguez, Armando Garcia Tauhata, Sinji Borges Ferreira Brito-Cunha, Carolina Cândida de Queiroz |
dc.subject.por.fl_str_mv |
Sacarificação enzimática Pré-tratamento enzimático Streptomyces sp Celulases Xilanases |
topic |
Sacarificação enzimática Pré-tratamento enzimático Streptomyces sp Celulases Xilanases Enzymatic saccharification Enzymatic pretreatment Streptomyces sp Cellulases Xylanases CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Enzymatic saccharification Enzymatic pretreatment Streptomyces sp Cellulases Xylanases |
dc.subject.cnpq.fl_str_mv |
CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
Cachaça is the fermented and distilled beverage obtained from sugarcane juice, with peculiar sensory characteristics. It is estimated that in Brazil, in 2015, 8 million liters were produced, and cachaça was exported to more than 60 countries, showing its economic importance. Despite this, its production process has a low yield and still generates a large volume of waste (bagasse and stillage). Thus, several strategies must be evaluated aiming not only to optimize fermentation but also to obtain cachaças with a different chemical profile, contributing to the increase of sensory attributes and adding greater market value. Among the strategies, the following stand out: pre-treatment of sugarcane juice; the use of non-conventional microorganisms, and the incorporation of bioactive compounds. Thus, this work aimed to produce ligninolytic enzymes by Streptomyces thermocerradoensis I3 in wheat bran and rhizome flours from two vegetables extracted from the Cerrado soil: Cochlospermum regium and Jatropha elliptica, to obtain enzymatic extract for later application in the pre-treatment of sugarcane juice to obtain cachaça. It was observed that the wheat bran proved to be the best of the tested medium and that the extracts produced were able to promote the hydrolysis of the flours, which promoted an increase in the concentration of reducing sugars and total phenolic compounds, suggesting the use of this extract for saccharification in flours, promoting greater access to these compounds. In the second stage of the study, the objective was to use the enzyme obtained from Streptomyces sp. I7 in the pre-treatment of the sugarcane juice, for subsequent fermentation of this juice using three different microorganisms: Saccharomyces cerevisiae; yeast to produce Belgian Ale beer (M27), and finally a microorganism isolated from sugarcane juice from spontaneous fermentation. It was found that regardless of the microorganism used in the fermentation step, the pre-treatment with the enzymatic extract promoted an increase in ethanol production. Also, the enzymatic pretreatment generated cachaças with distinct chemical profiles proven by nuclear magnetic resonance analysis. Finally, the use of enzymatic extract associated with low-frequency ultrasound for the incorporation of phenolic compounds extracted from Zingiber officinale Roscoe in cachaça acquired in the local market was evaluated. It was found that the method employed favored the extraction of reducing sugars and phenolic compounds, with emphasis on gallic and caffeic acids. The consumption of alcoholic beverages with a higher content of phenolic compounds, when compared to the consumption of beverages without these components, could bring benefits to the health of consumers. |
publishDate |
2020 |
dc.date.accessioned.fl_str_mv |
2020-12-29T00:06:29Z |
dc.date.available.fl_str_mv |
2020-12-29T00:06:29Z |
dc.date.issued.fl_str_mv |
2020-09-30 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/doctoralThesis |
format |
doctoralThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
SOUZA NETO, M. A. Influência do tratamento enzimático na etapa de fermentação da produção de cachaças. 2020. 190 f. Tese (Doutorado em Ciência e Tecnologia de Alimentos) - Universidade Federal de Goiás, Goiânia, 2020. |
dc.identifier.uri.fl_str_mv |
http://repositorio.bc.ufg.br/tede/handle/tede/10994 |
identifier_str_mv |
SOUZA NETO, M. A. Influência do tratamento enzimático na etapa de fermentação da produção de cachaças. 2020. 190 f. Tese (Doutorado em Ciência e Tecnologia de Alimentos) - Universidade Federal de Goiás, Goiânia, 2020. |
url |
http://repositorio.bc.ufg.br/tede/handle/tede/10994 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.program.fl_str_mv |
17 |
dc.relation.confidence.fl_str_mv |
500 500 500 |
dc.relation.department.fl_str_mv |
2 |
dc.relation.cnpq.fl_str_mv |
152 |
dc.rights.driver.fl_str_mv |
Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
Universidade Federal de Goiás |
dc.publisher.program.fl_str_mv |
Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (EA) |
dc.publisher.initials.fl_str_mv |
UFG |
dc.publisher.country.fl_str_mv |
Brasil |
dc.publisher.department.fl_str_mv |
Escola de Agronomia - EA (RG) |
publisher.none.fl_str_mv |
Universidade Federal de Goiás |
dc.source.none.fl_str_mv |
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