Sweet sorghum: broth clarification with enzymatic treatment increases the quality of the fermentation wort for ethanol production: Sweet sorghum: broth clarification with enzymatic treatment increases the quality of the fermentation wort for ethanol production

Detalhes bibliográficos
Autor(a) principal: Ferreira, Osania Emerenciano
Data de Publicação: 2021
Outros Autores: Gravatim Costa, Gustavo Henrique, Silva, Aline Ferreira, Montijo, Nayara Abrão, Mutton, Miguel Angelo, Mutton, Márcia Justino Rossini
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Bioscience journal (Online)
Texto Completo: https://seer.ufu.br/index.php/biosciencejournal/article/view/54172
Resumo: Sweet sorghum is currently being evaluated throughout the world as a raw material for biofuel production because its stem juices are rich in sugars that can be directly fermented to ethanol. In this work, the fermentative efficiency of three sweet sorghum genotypes was evaluated, aiming at ethanol production, harvested in two seasons, clean and whole stems, and the treatment of the juice and broth with amylolytic enzymes in order to use the present starch to increase the production of ethanol. The experiment was carried out in the 2013/2014 harvest, in the municipality of Jaboticabal, São Paulo, Brasil, located at 21°14’05’’S and 48°17’09’’W. The experimental design was completely randomized, with sub-subdivided plots and four replications. The primary treatments were the sweet sorghum genotypes (CV147, CV198, and BRS508), the secondary treatments, the type of harvest (whole stems and clean stems); the tertiary the two sampling times (102 and 116 days after sowing - d.a.s) and the quaternary the application of enzymes. In the fermentation process, the yeast PE-2 was used, at the end, the wine was recovered and characterized. Fermentation efficiency and liters of ethanol per ton of sorghum were calculated. The clarification of the juice with enzymatic treatment increases the quality of the fermentation broth and makes it possible to obtain wines with lower levels of RRTs and Brix. Fermentation efficiency is not affected by the genotype; however, it is influenced by the time of harvest and the technological quality of the juice. The use of amylolytic enzymes makes it possible to obtain wines with lower levels of RRTS and Brix. The best period of industrialization was at 102 d.a.s., and the processing of whole stalks resulted in less ethanol production.
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spelling Sweet sorghum: broth clarification with enzymatic treatment increases the quality of the fermentation wort for ethanol production: Sweet sorghum: broth clarification with enzymatic treatment increases the quality of the fermentation wort for ethanol productionSORGO SACARINO: CLARIFICAÇÃO DO CALDO COM TRATAMENTO ENZIMÁTICO AUMENTA A QUALIDADE DO MOSTO DE FERMENTAÇÃO PARA A PRODUÇÃO DE ETANOL: Eficiência fermentative de três genótipos de sorgo sacarino submetidos a tratamento enzimático Alpha-Amylase AmyloglucosidaseBioenergyBiofuelsFermentation.Agricultural SciencesSweet sorghum is currently being evaluated throughout the world as a raw material for biofuel production because its stem juices are rich in sugars that can be directly fermented to ethanol. In this work, the fermentative efficiency of three sweet sorghum genotypes was evaluated, aiming at ethanol production, harvested in two seasons, clean and whole stems, and the treatment of the juice and broth with amylolytic enzymes in order to use the present starch to increase the production of ethanol. The experiment was carried out in the 2013/2014 harvest, in the municipality of Jaboticabal, São Paulo, Brasil, located at 21°14’05’’S and 48°17’09’’W. The experimental design was completely randomized, with sub-subdivided plots and four replications. The primary treatments were the sweet sorghum genotypes (CV147, CV198, and BRS508), the secondary treatments, the type of harvest (whole stems and clean stems); the tertiary the two sampling times (102 and 116 days after sowing - d.a.s) and the quaternary the application of enzymes. In the fermentation process, the yeast PE-2 was used, at the end, the wine was recovered and characterized. Fermentation efficiency and liters of ethanol per ton of sorghum were calculated. The clarification of the juice with enzymatic treatment increases the quality of the fermentation broth and makes it possible to obtain wines with lower levels of RRTs and Brix. Fermentation efficiency is not affected by the genotype; however, it is influenced by the time of harvest and the technological quality of the juice. The use of amylolytic enzymes makes it possible to obtain wines with lower levels of RRTS and Brix. The best period of industrialization was at 102 d.a.s., and the processing of whole stalks resulted in less ethanol production.Atualmente, o sorgo sacarino está sendo avaliado em todo o mundo como matéria-prima para a produção de biocombustíveis, pois seus caldos são ricos em açúcares que podem ser fermentados diretamente em etanol. Neste trabalho avaliou-se a eficiência fermentativa de três genótipos de sorgo sacarino visando a produção de etanol, colhidos em duas épocas, colmos limpos e integrais e o tratamento do caldo e do mosto com enzimas amilolíticas visando aproveitar o amido presente para incremento da produção de etanol. O experimento foi realizado na safra 2013/2014, no município de Jaboticabal –SP- Brasil, localizada a 21°14’05’’S e 48°17’09’’W. O delineamento experimental foi o inteiramente casualizado, com parcelas sub-subdividas e quatro repetições. Os tratamentos primários foram os genótipos de sorgo sacarino (CV147, CV198 e BRS508), os secundários, o tipo de colheita (colmos integrais e colmos limpos); o terciário as duas épocas de amostragem (102 e 116 dias após a semeadura - d.a.s.) e o quaternário a aplicação de enzimas. No processo fermentativo utilizou-se a levedura PE-2, ao final o vinho foi recuperado e caracterizado. Calculou-se a eficiência fermentativa e litros de etanol por tonelada de sorgo. A clarificação do caldo com tratamento enzimático aumenta a qualidade do mosto de fermentação e possibilita a obtenção de vinhos com menores teores de ARRT e Brix.  A eficiência fermentativa não é afetada pelo genótipo, porém sofre influência da época de colheita e da qualidade tecnológica do caldo. A utilização de enzimas amilolíticas possibilita a obtenção de vinhos com menores teores de ARRT e Brix. O melhor período de industrialização foi aos102 d.a.s., sendo que o processamento de colmos integrais resultou em menor produção de etanol.  EDUFU2021-12-29info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://seer.ufu.br/index.php/biosciencejournal/article/view/5417210.14393/BJ-v37n0a2021-54172Bioscience Journal ; Vol. 37 (2021): Continuous Publication; e37094Bioscience Journal ; v. 37 (2021): Continuous Publication; e370941981-3163reponame:Bioscience journal (Online)instname:Universidade Federal de Uberlândia (UFU)instacron:UFUenghttps://seer.ufu.br/index.php/biosciencejournal/article/view/54172/33022Brazil; Contemporary Copyright (c) 2021 Osania Emerenciano Ferreira, Gustavo Henrique Gravatim Costa, Aline Ferreira Silva, Nayara Abrão Montijo, Miguel Angelo Mutton, Márcia Justino Rossini Muttonhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccess Ferreira, Osania EmerencianoGravatim Costa, Gustavo Henrique Silva, Aline Ferreira Montijo, Nayara Abrão Mutton, Miguel Angelo Mutton, Márcia Justino Rossini 2022-05-25T13:37:30Zoai:ojs.www.seer.ufu.br:article/54172Revistahttps://seer.ufu.br/index.php/biosciencejournalPUBhttps://seer.ufu.br/index.php/biosciencejournal/oaibiosciencej@ufu.br||1981-31631516-3725opendoar:2022-05-25T13:37:30Bioscience journal (Online) - Universidade Federal de Uberlândia (UFU)false
dc.title.none.fl_str_mv Sweet sorghum: broth clarification with enzymatic treatment increases the quality of the fermentation wort for ethanol production: Sweet sorghum: broth clarification with enzymatic treatment increases the quality of the fermentation wort for ethanol production
SORGO SACARINO: CLARIFICAÇÃO DO CALDO COM TRATAMENTO ENZIMÁTICO AUMENTA A QUALIDADE DO MOSTO DE FERMENTAÇÃO PARA A PRODUÇÃO DE ETANOL: Eficiência fermentative de três genótipos de sorgo sacarino submetidos a tratamento enzimático
title Sweet sorghum: broth clarification with enzymatic treatment increases the quality of the fermentation wort for ethanol production: Sweet sorghum: broth clarification with enzymatic treatment increases the quality of the fermentation wort for ethanol production
spellingShingle Sweet sorghum: broth clarification with enzymatic treatment increases the quality of the fermentation wort for ethanol production: Sweet sorghum: broth clarification with enzymatic treatment increases the quality of the fermentation wort for ethanol production
Ferreira, Osania Emerenciano
Alpha-Amylase
Amyloglucosidase
Bioenergy
Biofuels
Fermentation.
Agricultural Sciences
title_short Sweet sorghum: broth clarification with enzymatic treatment increases the quality of the fermentation wort for ethanol production: Sweet sorghum: broth clarification with enzymatic treatment increases the quality of the fermentation wort for ethanol production
title_full Sweet sorghum: broth clarification with enzymatic treatment increases the quality of the fermentation wort for ethanol production: Sweet sorghum: broth clarification with enzymatic treatment increases the quality of the fermentation wort for ethanol production
title_fullStr Sweet sorghum: broth clarification with enzymatic treatment increases the quality of the fermentation wort for ethanol production: Sweet sorghum: broth clarification with enzymatic treatment increases the quality of the fermentation wort for ethanol production
title_full_unstemmed Sweet sorghum: broth clarification with enzymatic treatment increases the quality of the fermentation wort for ethanol production: Sweet sorghum: broth clarification with enzymatic treatment increases the quality of the fermentation wort for ethanol production
title_sort Sweet sorghum: broth clarification with enzymatic treatment increases the quality of the fermentation wort for ethanol production: Sweet sorghum: broth clarification with enzymatic treatment increases the quality of the fermentation wort for ethanol production
author Ferreira, Osania Emerenciano
author_facet Ferreira, Osania Emerenciano
Gravatim Costa, Gustavo Henrique
Silva, Aline Ferreira
Montijo, Nayara Abrão
Mutton, Miguel Angelo
Mutton, Márcia Justino Rossini
author_role author
author2 Gravatim Costa, Gustavo Henrique
Silva, Aline Ferreira
Montijo, Nayara Abrão
Mutton, Miguel Angelo
Mutton, Márcia Justino Rossini
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Ferreira, Osania Emerenciano
Gravatim Costa, Gustavo Henrique
Silva, Aline Ferreira
Montijo, Nayara Abrão
Mutton, Miguel Angelo
Mutton, Márcia Justino Rossini
dc.subject.por.fl_str_mv Alpha-Amylase
Amyloglucosidase
Bioenergy
Biofuels
Fermentation.
Agricultural Sciences
topic Alpha-Amylase
Amyloglucosidase
Bioenergy
Biofuels
Fermentation.
Agricultural Sciences
description Sweet sorghum is currently being evaluated throughout the world as a raw material for biofuel production because its stem juices are rich in sugars that can be directly fermented to ethanol. In this work, the fermentative efficiency of three sweet sorghum genotypes was evaluated, aiming at ethanol production, harvested in two seasons, clean and whole stems, and the treatment of the juice and broth with amylolytic enzymes in order to use the present starch to increase the production of ethanol. The experiment was carried out in the 2013/2014 harvest, in the municipality of Jaboticabal, São Paulo, Brasil, located at 21°14’05’’S and 48°17’09’’W. The experimental design was completely randomized, with sub-subdivided plots and four replications. The primary treatments were the sweet sorghum genotypes (CV147, CV198, and BRS508), the secondary treatments, the type of harvest (whole stems and clean stems); the tertiary the two sampling times (102 and 116 days after sowing - d.a.s) and the quaternary the application of enzymes. In the fermentation process, the yeast PE-2 was used, at the end, the wine was recovered and characterized. Fermentation efficiency and liters of ethanol per ton of sorghum were calculated. The clarification of the juice with enzymatic treatment increases the quality of the fermentation broth and makes it possible to obtain wines with lower levels of RRTs and Brix. Fermentation efficiency is not affected by the genotype; however, it is influenced by the time of harvest and the technological quality of the juice. The use of amylolytic enzymes makes it possible to obtain wines with lower levels of RRTS and Brix. The best period of industrialization was at 102 d.a.s., and the processing of whole stalks resulted in less ethanol production.
publishDate 2021
dc.date.none.fl_str_mv 2021-12-29
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://seer.ufu.br/index.php/biosciencejournal/article/view/54172
10.14393/BJ-v37n0a2021-54172
url https://seer.ufu.br/index.php/biosciencejournal/article/view/54172
identifier_str_mv 10.14393/BJ-v37n0a2021-54172
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://seer.ufu.br/index.php/biosciencejournal/article/view/54172/33022
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.coverage.none.fl_str_mv Brazil; Contemporary
dc.publisher.none.fl_str_mv EDUFU
publisher.none.fl_str_mv EDUFU
dc.source.none.fl_str_mv Bioscience Journal ; Vol. 37 (2021): Continuous Publication; e37094
Bioscience Journal ; v. 37 (2021): Continuous Publication; e37094
1981-3163
reponame:Bioscience journal (Online)
instname:Universidade Federal de Uberlândia (UFU)
instacron:UFU
instname_str Universidade Federal de Uberlândia (UFU)
instacron_str UFU
institution UFU
reponame_str Bioscience journal (Online)
collection Bioscience journal (Online)
repository.name.fl_str_mv Bioscience journal (Online) - Universidade Federal de Uberlândia (UFU)
repository.mail.fl_str_mv biosciencej@ufu.br||
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