Diagnóstico e avaliação da influência de contaminantes selvagens durante etapas do processo produtivo do etanol
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Repositório Institucional da UFG |
Texto Completo: | http://repositorio.bc.ufg.br/tede/handle/tede/11355 |
Resumo: | Ethanol production represents an important share in the national economy. With the use of sugarcane as a raw material, Brazil is positioned as the second largest producer in the world. Although the ethanol production process is well established, many factors contribute to its efficiency, such as the quality of the raw material, process conditions and microbial contaminants. Sugarcane juice must is a very complex substrate and allows the development of other yeasts of the genus Saccharomyces and non-Saccharomyces, so the microbial population during industrial fermentations can be quite dynamic, and the yeast can be completely replaced in wild yeast process. In view of this, this study proposes to study the fermentative characteristics of contaminating yeast strains isolated from six stages of the production process of an ethanol producing plant in the state of Goiás and the implications that these yeasts could have on the final ethanol yield. The samples were collected from the final melasse, must, concentrated broth, decanted broth, yeast from the vat and fermented wine. From the colonies isolated from the fermented wine, a wild yeast strain with rough appearance and irregular edges was found at a contamination level of 77.4 % of the sample. Thus, fermentative tests were carried out in triplicates with synthetic must of sugar cane with 120 g.L-1 of sugars with a period of 72 hours of fermentation. Firstly, the performance of fermented wine isolated yeast (LFS) was evaluated in comparison with the industrial strains Saccharomyces cerevisiae BG-1, CAT-1, FT-858L and PE-2. LFS obtained lower values in final ethanol concentration, productivity and fermentative efficiency compared to industrial strains. However, in LFS mixed culture fermentative tests at contamination levels of 2, 10, 20 and 30 % with strains BG-1, CAT-1, FT-858L and PE-2, the LFS showed higher levels of final contamination than the initial, thus showing the competence of industrial yeasts over wild yeast, in these same conditions with reuse of the inoculum, the LFS was reduced from 30 % to 0.2 % at the end of 10 consecutive fermentations. In this study, the isolated LFS yeast became more dominant in mixed culture fermentations with the PE-2 strain and in must with calcium oxide additions, between concentrations of 0.05 g.L-1 and 0.30 gL-1 of CaO the results showed a significant drop in fermentation efficiency. The wort of the plant presented an additional calcium concentration of 0.09 g.L-1 after the liming treatment, this concentration is worrying considering that in the tests with the concentration of 0.10 gL-1 of CaO, it was observed that the speed growth rate of LFS was greater than that of the PE-2 strain, possibly this was the condition that favored the critical contamination situation observed in the plant samples, and may mention the possibility of replacing calcium oxide in liming treatment or alternatives that minimize the presence of Ca2+ ions in the must so that it does not favor the development of flocculating yeasts. |
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Castiglioni, Gabriel Luishttp://lattes.cnpq.br/6050198962131737Castiglioni, Gabriel LuisVendruscolo, FrancieloRodriguez, Armando Garciahttp://lattes.cnpq.br/3832960404500181Santos, Camila Oliveira dos2021-05-11T10:35:28Z2021-05-11T10:35:28Z2021-01-20SANTOS, C. O. Diagnóstico e avaliação da influência de contaminantes selvagens durante etapas do processo produtivo do etanol. 2021. 86 f. Dissertação (Mestrado em Engenharia Química) - Universidade Federal de Goiás, Goiânia, 2021.http://repositorio.bc.ufg.br/tede/handle/tede/11355ark:/38995/0013000001vgxEthanol production represents an important share in the national economy. With the use of sugarcane as a raw material, Brazil is positioned as the second largest producer in the world. Although the ethanol production process is well established, many factors contribute to its efficiency, such as the quality of the raw material, process conditions and microbial contaminants. Sugarcane juice must is a very complex substrate and allows the development of other yeasts of the genus Saccharomyces and non-Saccharomyces, so the microbial population during industrial fermentations can be quite dynamic, and the yeast can be completely replaced in wild yeast process. In view of this, this study proposes to study the fermentative characteristics of contaminating yeast strains isolated from six stages of the production process of an ethanol producing plant in the state of Goiás and the implications that these yeasts could have on the final ethanol yield. The samples were collected from the final melasse, must, concentrated broth, decanted broth, yeast from the vat and fermented wine. From the colonies isolated from the fermented wine, a wild yeast strain with rough appearance and irregular edges was found at a contamination level of 77.4 % of the sample. Thus, fermentative tests were carried out in triplicates with synthetic must of sugar cane with 120 g.L-1 of sugars with a period of 72 hours of fermentation. Firstly, the performance of fermented wine isolated yeast (LFS) was evaluated in comparison with the industrial strains Saccharomyces cerevisiae BG-1, CAT-1, FT-858L and PE-2. LFS obtained lower values in final ethanol concentration, productivity and fermentative efficiency compared to industrial strains. However, in LFS mixed culture fermentative tests at contamination levels of 2, 10, 20 and 30 % with strains BG-1, CAT-1, FT-858L and PE-2, the LFS showed higher levels of final contamination than the initial, thus showing the competence of industrial yeasts over wild yeast, in these same conditions with reuse of the inoculum, the LFS was reduced from 30 % to 0.2 % at the end of 10 consecutive fermentations. In this study, the isolated LFS yeast became more dominant in mixed culture fermentations with the PE-2 strain and in must with calcium oxide additions, between concentrations of 0.05 g.L-1 and 0.30 gL-1 of CaO the results showed a significant drop in fermentation efficiency. The wort of the plant presented an additional calcium concentration of 0.09 g.L-1 after the liming treatment, this concentration is worrying considering that in the tests with the concentration of 0.10 gL-1 of CaO, it was observed that the speed growth rate of LFS was greater than that of the PE-2 strain, possibly this was the condition that favored the critical contamination situation observed in the plant samples, and may mention the possibility of replacing calcium oxide in liming treatment or alternatives that minimize the presence of Ca2+ ions in the must so that it does not favor the development of flocculating yeasts.A produção de etanol representa uma parcela importante na economia nacional. Com a utilização da cana-de-açúcar como matéria-prima, o Brasil se posiciona como o segundo maior produtor do mundo. Embora o processo de produção do etanol esteja bem estabelecido, muitos fatores contribuem para sua eficiência, como a qualidade da matéria-prima, condições do processo e contaminantes microbianos. O mosto de caldo de cana-de-açúcar é um substrato bastante complexo e permite o desenvolvimento de outras leveduras do gênero Saccharomyces e não-Saccharomyces, portanto a população microbiana durante as fermentações industriais pode ser bastante dinâmica, podendo o fermento ser totalmente substituído no processo por leveduras selvagens. Em vista disso, este estudo se propõe a estudar as características fermentativas de cepas de leveduras contaminantes isoladas de seis etapas do processo produtivo de uma usina produtora de etanol do estado de Goiás e as implicações que essas leveduras poderiam ter no rendimento final de etanol. As amostras foram coletadas do mel final, mosto, caldo bruto, caldo decantado, fermento do pé de cuba e vinho fermentado. Das colônias isoladas do vinho fermentado, encontrou-se uma linhagem de levedura selvagem com aspecto rugoso e bordas irregulares em nível de contaminação de 77,4 % da amostra. Dessa forma, foram realizados ensaios fermentativos em triplicatas com mosto sintético de cana-de-açúcar com 120 g.L-1 de açúcares com período de 72 horas de fermentação. Primeiramente foram avaliados o desempenho da levedura isolada do vinho fermentado (LFS) em comparação com as linhagens industriais Saccharomyces cerevisiae BG-1, CAT-1, FT-858L e PE-2. A LFS obteve valores inferiores em concentração final de etanol, produtividade e eficiência fermentativa em comparação com as linhagens industriais. Porém, em ensaios fermentativos de cultura mista da LFS em níveis de contaminação de 2, 10, 20 e 30 % com as linhagens BG-1, CAT-1, FT-858L e PE-2, a LFS apresentou níveis de contaminação final mais baixo que o inicial, mostrando assim a competência das leveduras industriais sobre a levedura selvagem. Nessas mesmas condições com reutilização do inóculo, a LFS foi reduzida de 30 % para 0,2 % no final de 10 fermentações consecutivas. No entanto, a levedura isolada LFS passou a ter maior dominância nas fermentações de cultura mista com a linhagem PE-2 e em mosto com adições de óxido de cálcio, entre concentrações de 0,05 g.L 1 e 0,30 g.L-1 de CaO, os resultados mostraram queda significativa na eficiência fermentativa. O mosto da usina apresentou concentração adicional de cálcio de 0,09 g.L-1 após o tratamento de calagem, essa concentração é preocupante tendo em vista que nos ensaios com a concentração de 0,10 g.L-1 de adição de CaO foram os resultados mais favoráveis a LFS. Possivelmente, essa foi uma das condições que favoreceu a situação crítica de contaminação observada nas amostras da usina, sugere-se a possibilidade de substituição do óxido de cálcio no tratamento de calagem ou alternativas que minimizem a presença de íons Ca2+ no mosto para que não privilegie o desenvolvimento de leveduras floculantes e não comprometa a eficiência e produtividade industrial.Submitted by Luciana Ferreira (lucgeral@gmail.com) on 2021-05-10T12:45:40Z No. of bitstreams: 2 license_rdf: 805 bytes, checksum: 4460e5956bc1d1639be9ae6146a50347 (MD5) Dissertação - Camila Oliveira dos Santos - 2021.pdf: 1769563 bytes, checksum: 6ef63d6368855ff7ecc055b2ce683b6c (MD5)Approved for entry into archive by Luciana Ferreira (lucgeral@gmail.com) on 2021-05-11T10:35:28Z (GMT) No. of bitstreams: 2 license_rdf: 805 bytes, checksum: 4460e5956bc1d1639be9ae6146a50347 (MD5) Dissertação - Camila Oliveira dos Santos - 2021.pdf: 1769563 bytes, checksum: 6ef63d6368855ff7ecc055b2ce683b6c (MD5)Made available in DSpace on 2021-05-11T10:35:28Z (GMT). No. of bitstreams: 2 license_rdf: 805 bytes, checksum: 4460e5956bc1d1639be9ae6146a50347 (MD5) Dissertação - Camila Oliveira dos Santos - 2021.pdf: 1769563 bytes, checksum: 6ef63d6368855ff7ecc055b2ce683b6c (MD5) Previous issue date: 2021-01-20porUniversidade Federal de GoiásPrograma de Pós-graduação em Engenharia Química (IQ)UFGBrasilInstituto de Química - IQ (RG)Attribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessEtanolLeveduras selvagensFermentação industrialCultura mistaEthanolWild yeastsIndustrial fermentationMixed cultureCIENCIAS EXATAS E DA TERRA::QUIMICADiagnóstico e avaliação da influência de contaminantes selvagens durante etapas do processo produtivo do etanolDiagnosis and evaluation of the influence of wild contaminants during steps of the ethanol production processinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesis4950050050029190reponame:Repositório Institucional da UFGinstname:Universidade Federal de Goiás (UFG)instacron:UFGLICENSElicense.txtlicense.txttext/plain; charset=utf-81748http://repositorio.bc.ufg.br/tede/bitstreams/7f35a6e6-717f-47c2-a8cc-f228c7fbab64/download8a4605be74aa9ea9d79846c1fba20a33MD51CC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; charset=utf-8805http://repositorio.bc.ufg.br/tede/bitstreams/fbf5fe4a-6232-406a-a800-e0fc39f26db8/download4460e5956bc1d1639be9ae6146a50347MD52ORIGINALDissertação - Camila Oliveira dos Santos - 2021.pdfDissertação - Camila Oliveira dos Santos - 2021.pdfapplication/pdf1769563http://repositorio.bc.ufg.br/tede/bitstreams/156e94c2-0039-4191-ba43-02ac0042920e/download6ef63d6368855ff7ecc055b2ce683b6cMD53tede/113552021-05-11 07:35:29.844http://creativecommons.org/licenses/by-nc-nd/4.0/Attribution-NonCommercial-NoDerivatives 4.0 Internationalopen.accessoai:repositorio.bc.ufg.br:tede/11355http://repositorio.bc.ufg.br/tedeRepositório InstitucionalPUBhttp://repositorio.bc.ufg.br/oai/requesttasesdissertacoes.bc@ufg.bropendoar:2021-05-11T10:35:29Repositório Institucional da UFG - Universidade Federal de Goiás (UFG)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 |
dc.title.pt_BR.fl_str_mv |
Diagnóstico e avaliação da influência de contaminantes selvagens durante etapas do processo produtivo do etanol |
dc.title.alternative.eng.fl_str_mv |
Diagnosis and evaluation of the influence of wild contaminants during steps of the ethanol production process |
title |
Diagnóstico e avaliação da influência de contaminantes selvagens durante etapas do processo produtivo do etanol |
spellingShingle |
Diagnóstico e avaliação da influência de contaminantes selvagens durante etapas do processo produtivo do etanol Santos, Camila Oliveira dos Etanol Leveduras selvagens Fermentação industrial Cultura mista Ethanol Wild yeasts Industrial fermentation Mixed culture CIENCIAS EXATAS E DA TERRA::QUIMICA |
title_short |
Diagnóstico e avaliação da influência de contaminantes selvagens durante etapas do processo produtivo do etanol |
title_full |
Diagnóstico e avaliação da influência de contaminantes selvagens durante etapas do processo produtivo do etanol |
title_fullStr |
Diagnóstico e avaliação da influência de contaminantes selvagens durante etapas do processo produtivo do etanol |
title_full_unstemmed |
Diagnóstico e avaliação da influência de contaminantes selvagens durante etapas do processo produtivo do etanol |
title_sort |
Diagnóstico e avaliação da influência de contaminantes selvagens durante etapas do processo produtivo do etanol |
author |
Santos, Camila Oliveira dos |
author_facet |
Santos, Camila Oliveira dos |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Castiglioni, Gabriel Luis |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/6050198962131737 |
dc.contributor.referee1.fl_str_mv |
Castiglioni, Gabriel Luis |
dc.contributor.referee2.fl_str_mv |
Vendruscolo, Francielo |
dc.contributor.referee3.fl_str_mv |
Rodriguez, Armando Garcia |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/3832960404500181 |
dc.contributor.author.fl_str_mv |
Santos, Camila Oliveira dos |
contributor_str_mv |
Castiglioni, Gabriel Luis Castiglioni, Gabriel Luis Vendruscolo, Francielo Rodriguez, Armando Garcia |
dc.subject.por.fl_str_mv |
Etanol Leveduras selvagens Fermentação industrial Cultura mista |
topic |
Etanol Leveduras selvagens Fermentação industrial Cultura mista Ethanol Wild yeasts Industrial fermentation Mixed culture CIENCIAS EXATAS E DA TERRA::QUIMICA |
dc.subject.eng.fl_str_mv |
Ethanol Wild yeasts Industrial fermentation Mixed culture |
dc.subject.cnpq.fl_str_mv |
CIENCIAS EXATAS E DA TERRA::QUIMICA |
description |
Ethanol production represents an important share in the national economy. With the use of sugarcane as a raw material, Brazil is positioned as the second largest producer in the world. Although the ethanol production process is well established, many factors contribute to its efficiency, such as the quality of the raw material, process conditions and microbial contaminants. Sugarcane juice must is a very complex substrate and allows the development of other yeasts of the genus Saccharomyces and non-Saccharomyces, so the microbial population during industrial fermentations can be quite dynamic, and the yeast can be completely replaced in wild yeast process. In view of this, this study proposes to study the fermentative characteristics of contaminating yeast strains isolated from six stages of the production process of an ethanol producing plant in the state of Goiás and the implications that these yeasts could have on the final ethanol yield. The samples were collected from the final melasse, must, concentrated broth, decanted broth, yeast from the vat and fermented wine. From the colonies isolated from the fermented wine, a wild yeast strain with rough appearance and irregular edges was found at a contamination level of 77.4 % of the sample. Thus, fermentative tests were carried out in triplicates with synthetic must of sugar cane with 120 g.L-1 of sugars with a period of 72 hours of fermentation. Firstly, the performance of fermented wine isolated yeast (LFS) was evaluated in comparison with the industrial strains Saccharomyces cerevisiae BG-1, CAT-1, FT-858L and PE-2. LFS obtained lower values in final ethanol concentration, productivity and fermentative efficiency compared to industrial strains. However, in LFS mixed culture fermentative tests at contamination levels of 2, 10, 20 and 30 % with strains BG-1, CAT-1, FT-858L and PE-2, the LFS showed higher levels of final contamination than the initial, thus showing the competence of industrial yeasts over wild yeast, in these same conditions with reuse of the inoculum, the LFS was reduced from 30 % to 0.2 % at the end of 10 consecutive fermentations. In this study, the isolated LFS yeast became more dominant in mixed culture fermentations with the PE-2 strain and in must with calcium oxide additions, between concentrations of 0.05 g.L-1 and 0.30 gL-1 of CaO the results showed a significant drop in fermentation efficiency. The wort of the plant presented an additional calcium concentration of 0.09 g.L-1 after the liming treatment, this concentration is worrying considering that in the tests with the concentration of 0.10 gL-1 of CaO, it was observed that the speed growth rate of LFS was greater than that of the PE-2 strain, possibly this was the condition that favored the critical contamination situation observed in the plant samples, and may mention the possibility of replacing calcium oxide in liming treatment or alternatives that minimize the presence of Ca2+ ions in the must so that it does not favor the development of flocculating yeasts. |
publishDate |
2021 |
dc.date.accessioned.fl_str_mv |
2021-05-11T10:35:28Z |
dc.date.available.fl_str_mv |
2021-05-11T10:35:28Z |
dc.date.issued.fl_str_mv |
2021-01-20 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
SANTOS, C. O. Diagnóstico e avaliação da influência de contaminantes selvagens durante etapas do processo produtivo do etanol. 2021. 86 f. Dissertação (Mestrado em Engenharia Química) - Universidade Federal de Goiás, Goiânia, 2021. |
dc.identifier.uri.fl_str_mv |
http://repositorio.bc.ufg.br/tede/handle/tede/11355 |
dc.identifier.dark.fl_str_mv |
ark:/38995/0013000001vgx |
identifier_str_mv |
SANTOS, C. O. Diagnóstico e avaliação da influência de contaminantes selvagens durante etapas do processo produtivo do etanol. 2021. 86 f. Dissertação (Mestrado em Engenharia Química) - Universidade Federal de Goiás, Goiânia, 2021. ark:/38995/0013000001vgx |
url |
http://repositorio.bc.ufg.br/tede/handle/tede/11355 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.program.fl_str_mv |
49 |
dc.relation.confidence.fl_str_mv |
500 500 500 |
dc.relation.department.fl_str_mv |
29 |
dc.relation.cnpq.fl_str_mv |
190 |
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 Engenharia Química (IQ) |
dc.publisher.initials.fl_str_mv |
UFG |
dc.publisher.country.fl_str_mv |
Brasil |
dc.publisher.department.fl_str_mv |
Instituto de Química - IQ (RG) |
publisher.none.fl_str_mv |
Universidade Federal de Goiás |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional da UFG instname:Universidade Federal de Goiás (UFG) instacron:UFG |
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Universidade Federal de Goiás (UFG) |
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UFG |
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Repositório Institucional da UFG |
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Repositório Institucional da UFG |
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8a4605be74aa9ea9d79846c1fba20a33 4460e5956bc1d1639be9ae6146a50347 6ef63d6368855ff7ecc055b2ce683b6c |
bitstream.checksumAlgorithm.fl_str_mv |
MD5 MD5 MD5 |
repository.name.fl_str_mv |
Repositório Institucional da UFG - Universidade Federal de Goiás (UFG) |
repository.mail.fl_str_mv |
tasesdissertacoes.bc@ufg.br |
_version_ |
1811721341696475136 |