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
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , |
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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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|| |
_version_ |
1797069082844987392 |