Use of biotechnology to produce alcoholic and acetic fermentation: A review

Detalhes bibliográficos
Autor(a) principal: Machado, Adriana Rodrigues
Data de Publicação: 2023
Outros Autores: Machado, Maria Inês Rodrigues, Viana, Letícia Fleury
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/23288
Resumo: Biotechnology enables numerous processes, such as fermentation, which uses desirable microorganisms to add value to commercial importance products. Alcoholic fermentation, a type of chemical reaction carried out by microorganisms (yeasts) in sugars, yields ethanol and carbon dioxide. Fermented acetic acid has been defined as the product obtained from the acetic fermentation of alcoholic liquid from fruit must, cereal, vegetable, honey, mixtures of vegetables, and hydroalcoholic mixtures. This review aimed to introduce alcoholic and acetic fermentation concepts and highlight the importance of several research types in the fermentation of different raw materials.
id UNIFEI_756ceb84e29258cc0d6097dc83ed1e82
oai_identifier_str oai:ojs.pkp.sfu.ca:article/23288
network_acronym_str UNIFEI
network_name_str Research, Society and Development
repository_id_str
spelling Use of biotechnology to produce alcoholic and acetic fermentation: A reviewUso de la biotecnología para producir fermentaciones alcohólica y acética: Una revisión Uso da biotecnologia para produção de fermentação alcoólica e acética: Uma revisão AcetobacterEthanolYeastVinegar.AcetobacterEtanolLevaduraVinagre.AcetobacterEtanolLeveduraVinagre.Biotechnology enables numerous processes, such as fermentation, which uses desirable microorganisms to add value to commercial importance products. Alcoholic fermentation, a type of chemical reaction carried out by microorganisms (yeasts) in sugars, yields ethanol and carbon dioxide. Fermented acetic acid has been defined as the product obtained from the acetic fermentation of alcoholic liquid from fruit must, cereal, vegetable, honey, mixtures of vegetables, and hydroalcoholic mixtures. This review aimed to introduce alcoholic and acetic fermentation concepts and highlight the importance of several research types in the fermentation of different raw materials.La biotecnología permite numerosos procesos, como la fermentación, que utiliza microorganismos deseables para añadir valor a productos de importancia comercial. La fermentación alcohólica, un tipo de reacción química llevada a cabo por microorganismos (levaduras) en azúcares, produce etanol y dióxido de carbono. El ácido acético fermentado se ha definido como el producto obtenido de la fermentación acética del líquido alcohólico procedente de mostos de frutas, cereales, hortalizas, miel, mezclas de hortalizas y mezclas hidroalcohólicas. Esta revisión pretende introducir los conceptos de fermentación alcohólica y acética y destacar la importancia de varios tipos de investigación en la fermentación de diferentes materias primas.A biotecnologia permite numerosos processos, como a fermentação, que utiliza microrganismos desejáveis para acrescentar valor a produtos de importância comercial. A fermentação alcoólica, um tipo de reação química realizada por microrganismos (leveduras) em açúcares, produz etanol e dióxido de carbono. O ácido acético fermentado foi definido como o produto obtido da fermentação acética do líquido alcoólico de mostos de frutas, cereais, vegetais, mel, misturas de vegetais e misturas hidroalcoólicas. Esta revisão teve como objetivo introduzir conceitos de fermentação alcoólica e acética e realçar a importância de vários tipos de investigação na fermentação de diferentes matérias-primas.Research, Society and Development2023-11-18info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2328810.33448/rsd-v12i12.23288Research, Society and Development; Vol. 12 No. 12; e102121223288Research, Society and Development; Vol. 12 Núm. 12; e102121223288Research, Society and Development; v. 12 n. 12; e1021212232882525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/23288/35336Copyright (c) 2023 Adriana Rodrigues Machado; Maria Inês Rodrigues Machado; Letícia Fleury Vianahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessMachado, Adriana Rodrigues Machado, Maria Inês Rodrigues Viana, Letícia Fleury 2023-11-24T09:58:06Zoai:ojs.pkp.sfu.ca:article/23288Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2023-11-24T09:58:06Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Use of biotechnology to produce alcoholic and acetic fermentation: A review
Uso de la biotecnología para producir fermentaciones alcohólica y acética: Una revisión
Uso da biotecnologia para produção de fermentação alcoólica e acética: Uma revisão
title Use of biotechnology to produce alcoholic and acetic fermentation: A review
spellingShingle Use of biotechnology to produce alcoholic and acetic fermentation: A review
Machado, Adriana Rodrigues
Acetobacter
Ethanol
Yeast
Vinegar.
Acetobacter
Etanol
Levadura
Vinagre.
Acetobacter
Etanol
Levedura
Vinagre.
title_short Use of biotechnology to produce alcoholic and acetic fermentation: A review
title_full Use of biotechnology to produce alcoholic and acetic fermentation: A review
title_fullStr Use of biotechnology to produce alcoholic and acetic fermentation: A review
title_full_unstemmed Use of biotechnology to produce alcoholic and acetic fermentation: A review
title_sort Use of biotechnology to produce alcoholic and acetic fermentation: A review
author Machado, Adriana Rodrigues
author_facet Machado, Adriana Rodrigues
Machado, Maria Inês Rodrigues
Viana, Letícia Fleury
author_role author
author2 Machado, Maria Inês Rodrigues
Viana, Letícia Fleury
author2_role author
author
dc.contributor.author.fl_str_mv Machado, Adriana Rodrigues
Machado, Maria Inês Rodrigues
Viana, Letícia Fleury
dc.subject.por.fl_str_mv Acetobacter
Ethanol
Yeast
Vinegar.
Acetobacter
Etanol
Levadura
Vinagre.
Acetobacter
Etanol
Levedura
Vinagre.
topic Acetobacter
Ethanol
Yeast
Vinegar.
Acetobacter
Etanol
Levadura
Vinagre.
Acetobacter
Etanol
Levedura
Vinagre.
description Biotechnology enables numerous processes, such as fermentation, which uses desirable microorganisms to add value to commercial importance products. Alcoholic fermentation, a type of chemical reaction carried out by microorganisms (yeasts) in sugars, yields ethanol and carbon dioxide. Fermented acetic acid has been defined as the product obtained from the acetic fermentation of alcoholic liquid from fruit must, cereal, vegetable, honey, mixtures of vegetables, and hydroalcoholic mixtures. This review aimed to introduce alcoholic and acetic fermentation concepts and highlight the importance of several research types in the fermentation of different raw materials.
publishDate 2023
dc.date.none.fl_str_mv 2023-11-18
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://rsdjournal.org/index.php/rsd/article/view/23288
10.33448/rsd-v12i12.23288
url https://rsdjournal.org/index.php/rsd/article/view/23288
identifier_str_mv 10.33448/rsd-v12i12.23288
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/23288/35336
dc.rights.driver.fl_str_mv Copyright (c) 2023 Adriana Rodrigues Machado; Maria Inês Rodrigues Machado; Letícia Fleury Viana
https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2023 Adriana Rodrigues Machado; Maria Inês Rodrigues Machado; Letícia Fleury Viana
https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 12 No. 12; e102121223288
Research, Society and Development; Vol. 12 Núm. 12; e102121223288
Research, Society and Development; v. 12 n. 12; e102121223288
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
_version_ 1797052613517115392

Registros relacionados