Estudo da competência de Saccharomy cescerevisiae em co-cultura para a produção de etanol
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Repositório Institucional da UFG |
Texto Completo: | http://repositorio.bc.ufg.br/tede/handle/tede/7078 |
Resumo: | Usually the inoculum used during the beginning of the harvest of ethanol production is constituted by the combination of two or more yeasts strains and in the end the most adapted one will predominate, either inoculated yeast or indigenous wild yeast. The proportion used in these industries are established empirically, of which little is known about the kinetic parameters and the influence that each yeast has on the production of ethanol and on the other metabolites. An experimental design from the blending design with Saccharomyces cerevisiae ATCC7754, S. cerevisiae CAT-1, S. cerevisiae PEDRA-2, S. cerevisiae MONASTRELL strains was proposed to understand how the interaction among the different blends occurs comparing with the ethanol, biomass, acetic acid, glycerol and biomass consumption. This study showed that the inherent characteristics to each yeast can influence the behavior of the kinetics parameters of the culture with two yeasts. It was verified that the combination among three yeasts presented similar metabolic behavior. From the blending design it was possible to elaborate mathematical models that predicts the ethanol, biomass, glycerol, acetic acid and residual sucrose amount in all four yeasts mixtures. It was also possible to identify that the mixture of CAT-1 and PEDRA-2 presented higher ethanol production when cultivated in a 1: 1 ratio, and also in the cultivation with the two yeasts (CAT-1 and PEDRA-2) to CAT-1 was higher in yeast. This research also presents the synthetic cane juice composition and the detail of growth kinetics, substrates consume and production of MONASTRELL yeast products that had not been studied until now. |
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Castiglioni, Gabriel Luishttp://lattes.cnpq.br/6050198962131737Souza, Adriana Régia Marqueshttp://lattes.cnpq.br/3723989528702465Castiglioni, Gabriel LuisOliveira, Bruno MottaFreitas, Fernanda Ferreirahttp://lattes.cnpq.br/2043076748498996Santos, Mayara Vieira2017-04-05T14:16:02Z2017-02-24SANTOS, M. V. Estudo da competência de Saccharomy cescerevisiae em co-cultura para a produção de etanol. 2017. 110 f. Dissertação (Mestrado em Engenharia Química) - Universidade Federal de Goiás, Goiânia, 2017.http://repositorio.bc.ufg.br/tede/handle/tede/7078ark:/38995/0013000009xwzUsually the inoculum used during the beginning of the harvest of ethanol production is constituted by the combination of two or more yeasts strains and in the end the most adapted one will predominate, either inoculated yeast or indigenous wild yeast. The proportion used in these industries are established empirically, of which little is known about the kinetic parameters and the influence that each yeast has on the production of ethanol and on the other metabolites. An experimental design from the blending design with Saccharomyces cerevisiae ATCC7754, S. cerevisiae CAT-1, S. cerevisiae PEDRA-2, S. cerevisiae MONASTRELL strains was proposed to understand how the interaction among the different blends occurs comparing with the ethanol, biomass, acetic acid, glycerol and biomass consumption. This study showed that the inherent characteristics to each yeast can influence the behavior of the kinetics parameters of the culture with two yeasts. It was verified that the combination among three yeasts presented similar metabolic behavior. From the blending design it was possible to elaborate mathematical models that predicts the ethanol, biomass, glycerol, acetic acid and residual sucrose amount in all four yeasts mixtures. It was also possible to identify that the mixture of CAT-1 and PEDRA-2 presented higher ethanol production when cultivated in a 1: 1 ratio, and also in the cultivation with the two yeasts (CAT-1 and PEDRA-2) to CAT-1 was higher in yeast. This research also presents the synthetic cane juice composition and the detail of growth kinetics, substrates consume and production of MONASTRELL yeast products that had not been studied until now.Normalmente o inóculo utilizado durante o início da safra da produção de etanol é constituído da combinação de duas ou mais linhagem de leveduras e no final prevalece aquela que mais se adaptar, seja as leveduras inoculadas ou leveduras selvagens autóctones. Quanto as proporções utilizadas nas industrias essas são estabelecidas de forma empírica, dos quais sabe-se pouco sobre os parâmetros cinéticos e a influência que cada levedura acarreta sobre a produção do etanol e sobre os outros metabólitos. Um planejamento experimental a partir do delineamento de mistura com as cepas de Saccharomycescerevisiae ATCC7754, S. cerevisiae CAT-1, S. cerevisiae PEDRA-2, S. cerevisiae MONASTRELL foi proposto para entender como ocorre a interação entre as diferentes misturas comparando com os cultivos puros diante das respostas etanol, biomassa, ácido acético, glicerol e consumo de biomassa. Neste estudo mostrou que as características inerentes a cada levedura podem influenciar no comportamento dos parâmetros cinéticos do cultivo com duas leveduras. Verificou-se que a maioria das combinações entre três leveduras apresentam comportamento metabólico semelhante. A partir do delineamento de mistura pôde elaborar modelos matemáticos que predizem a quantidade de etanol, biomassa, glicerol, ácido acético e sacarose residual nas misturas das quatro leveduras. Conseguiu-se também identificar que o ensaio com a mistura de CAT-1 e PEDRA-2 apresentou maior produção de etanol na proporções de 1:1 da concentração de inóculo, e ainda neste cultivo a CAT-1 se sobressaiu em quantidade de leveduras. Esta pesquisa ainda apresenta a composição de caldo de cana-de-açúcar sintético e o detalhamento da cinética de crescimento, consumo de substrato e produção de produtos da levedura MONASTRELL que até então não tinham sido estudada.Submitted by Luciana Ferreira (lucgeral@gmail.com) on 2017-04-05T14:15:45Z No. of bitstreams: 2 Dissertação - Mayara Vieira Santos - 2017.pdf: 4242091 bytes, checksum: e1114c1030f1c4a78d59b8f716e90e79 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5)Approved for entry into archive by Luciana Ferreira (lucgeral@gmail.com) on 2017-04-05T14:16:02Z (GMT) No. of bitstreams: 2 Dissertação - Mayara Vieira Santos - 2017.pdf: 4242091 bytes, checksum: e1114c1030f1c4a78d59b8f716e90e79 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5)Made available in DSpace on 2017-04-05T14:16:02Z (GMT). No. of bitstreams: 2 Dissertação - Mayara Vieira Santos - 2017.pdf: 4242091 bytes, checksum: e1114c1030f1c4a78d59b8f716e90e79 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Previous issue date: 2017-02-24Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESapplication/pdfporUniversidade Federal de GoiásPrograma de Pós-graduação em Engenharia Química (IQ)UFGBrasilInstituto de Química - IQ (RG)http://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessCAT-1PEDRA-2MONASTRELLATCC7754Delineamento de misturaDinâmica populacionalCAT-1PEDRA-2MONASTRELLATCC7754Blending designPopulation dynamicENGENHARIA QUIMICA::PROCESSOS INDUSTRIAIS DE ENGENHARIA QUIMICAEstudo da competência de Saccharomy cescerevisiae em co-cultura para a produção de etanolStudy of the competence of Saccharomyces cerevisiae in co-culture for the production of ethanolinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesis3481496501158460078600600600600782606674374119727888981387697583185912075167498588264571reponame:Repositório Institucional da UFGinstname:Universidade Federal de Goiás (UFG)instacron:UFGCC-LICENSElicense_urllicense_urltext/plain; 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dc.title.por.fl_str_mv |
Estudo da competência de Saccharomy cescerevisiae em co-cultura para a produção de etanol |
dc.title.alternative.eng.fl_str_mv |
Study of the competence of Saccharomyces cerevisiae in co-culture for the production of ethanol |
title |
Estudo da competência de Saccharomy cescerevisiae em co-cultura para a produção de etanol |
spellingShingle |
Estudo da competência de Saccharomy cescerevisiae em co-cultura para a produção de etanol Santos, Mayara Vieira CAT-1 PEDRA-2 MONASTRELL ATCC7754 Delineamento de mistura Dinâmica populacional CAT-1 PEDRA-2 MONASTRELL ATCC7754 Blending design Population dynamic ENGENHARIA QUIMICA::PROCESSOS INDUSTRIAIS DE ENGENHARIA QUIMICA |
title_short |
Estudo da competência de Saccharomy cescerevisiae em co-cultura para a produção de etanol |
title_full |
Estudo da competência de Saccharomy cescerevisiae em co-cultura para a produção de etanol |
title_fullStr |
Estudo da competência de Saccharomy cescerevisiae em co-cultura para a produção de etanol |
title_full_unstemmed |
Estudo da competência de Saccharomy cescerevisiae em co-cultura para a produção de etanol |
title_sort |
Estudo da competência de Saccharomy cescerevisiae em co-cultura para a produção de etanol |
author |
Santos, Mayara Vieira |
author_facet |
Santos, Mayara Vieira |
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.advisor-co1.fl_str_mv |
Souza, Adriana Régia Marques |
dc.contributor.advisor-co1Lattes.fl_str_mv |
http://lattes.cnpq.br/3723989528702465 |
dc.contributor.referee1.fl_str_mv |
Castiglioni, Gabriel Luis |
dc.contributor.referee2.fl_str_mv |
Oliveira, Bruno Motta |
dc.contributor.referee3.fl_str_mv |
Freitas, Fernanda Ferreira |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/2043076748498996 |
dc.contributor.author.fl_str_mv |
Santos, Mayara Vieira |
contributor_str_mv |
Castiglioni, Gabriel Luis Souza, Adriana Régia Marques Castiglioni, Gabriel Luis Oliveira, Bruno Motta Freitas, Fernanda Ferreira |
dc.subject.por.fl_str_mv |
CAT-1 PEDRA-2 MONASTRELL ATCC7754 Delineamento de mistura Dinâmica populacional |
topic |
CAT-1 PEDRA-2 MONASTRELL ATCC7754 Delineamento de mistura Dinâmica populacional CAT-1 PEDRA-2 MONASTRELL ATCC7754 Blending design Population dynamic ENGENHARIA QUIMICA::PROCESSOS INDUSTRIAIS DE ENGENHARIA QUIMICA |
dc.subject.eng.fl_str_mv |
CAT-1 PEDRA-2 MONASTRELL ATCC7754 Blending design Population dynamic |
dc.subject.cnpq.fl_str_mv |
ENGENHARIA QUIMICA::PROCESSOS INDUSTRIAIS DE ENGENHARIA QUIMICA |
description |
Usually the inoculum used during the beginning of the harvest of ethanol production is constituted by the combination of two or more yeasts strains and in the end the most adapted one will predominate, either inoculated yeast or indigenous wild yeast. The proportion used in these industries are established empirically, of which little is known about the kinetic parameters and the influence that each yeast has on the production of ethanol and on the other metabolites. An experimental design from the blending design with Saccharomyces cerevisiae ATCC7754, S. cerevisiae CAT-1, S. cerevisiae PEDRA-2, S. cerevisiae MONASTRELL strains was proposed to understand how the interaction among the different blends occurs comparing with the ethanol, biomass, acetic acid, glycerol and biomass consumption. This study showed that the inherent characteristics to each yeast can influence the behavior of the kinetics parameters of the culture with two yeasts. It was verified that the combination among three yeasts presented similar metabolic behavior. From the blending design it was possible to elaborate mathematical models that predicts the ethanol, biomass, glycerol, acetic acid and residual sucrose amount in all four yeasts mixtures. It was also possible to identify that the mixture of CAT-1 and PEDRA-2 presented higher ethanol production when cultivated in a 1: 1 ratio, and also in the cultivation with the two yeasts (CAT-1 and PEDRA-2) to CAT-1 was higher in yeast. This research also presents the synthetic cane juice composition and the detail of growth kinetics, substrates consume and production of MONASTRELL yeast products that had not been studied until now. |
publishDate |
2017 |
dc.date.accessioned.fl_str_mv |
2017-04-05T14:16:02Z |
dc.date.issued.fl_str_mv |
2017-02-24 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
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masterThesis |
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publishedVersion |
dc.identifier.citation.fl_str_mv |
SANTOS, M. V. Estudo da competência de Saccharomy cescerevisiae em co-cultura para a produção de etanol. 2017. 110 f. Dissertação (Mestrado em Engenharia Química) - Universidade Federal de Goiás, Goiânia, 2017. |
dc.identifier.uri.fl_str_mv |
http://repositorio.bc.ufg.br/tede/handle/tede/7078 |
dc.identifier.dark.fl_str_mv |
ark:/38995/0013000009xwz |
identifier_str_mv |
SANTOS, M. V. Estudo da competência de Saccharomy cescerevisiae em co-cultura para a produção de etanol. 2017. 110 f. Dissertação (Mestrado em Engenharia Química) - Universidade Federal de Goiás, Goiânia, 2017. ark:/38995/0013000009xwz |
url |
http://repositorio.bc.ufg.br/tede/handle/tede/7078 |
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por |
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por |
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3481496501158460078 |
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600 600 600 600 |
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7826066743741197278 |
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8898138769758318591 |
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2075167498588264571 |
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http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess |
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http://creativecommons.org/licenses/by-nc-nd/4.0/ |
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openAccess |
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Universidade Federal de Goiás |
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Programa de Pós-graduação em Engenharia Química (IQ) |
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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 |
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