Fotometric method to determine yeast flocculation caused by Lactobacillus fermentum in alcoholic fermentation process
Autor(a) principal: | |
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Data de Publicação: | 2004 |
Outros Autores: | |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://hdl.handle.net/11449/195751 |
Resumo: | In the production of alcohol by yeast fermentation, flocculation is a natural mechanism of cell aggregation. This mechanism can be induced by several factors, as the interaction with flocculent bacteria like Lactobacillus fermentum which strongly interacts with yeasts. Flocculation means loss to the process because both the mills that recover cells by centrifugation systems and the mills that do not use this system endure excessive yeast loss, as consequence of operational problems because of the flocculation, being the industrial performance sometimes seriously compromised. The present research evaluated the flocculation in fermented wine under two fermentation temperatures and pH's used in treating yeasts, but no statistical difference was found between them. This study also evaluated the dispersion capacity of flakes in three pH conditions for treating yeasts in the industry stage, showing highly significant differences among such conditions. The highest dispersion capacity in treating yeasts is desirable to control industrial flocculation. These evaluations were possible through the usual technique to determine flocculation, modified by the previous de-flocculation of samples, which was responsible for higher stability in spectrophotometer readings. |
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Repositório Institucional da UNESP |
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Fotometric method to determine yeast flocculation caused by Lactobacillus fermentum in alcoholic fermentation processFloculent bacteriaacid dispersionexperimental fermentationacid treatmentindustrial yeastespectrofotometryIn the production of alcohol by yeast fermentation, flocculation is a natural mechanism of cell aggregation. This mechanism can be induced by several factors, as the interaction with flocculent bacteria like Lactobacillus fermentum which strongly interacts with yeasts. Flocculation means loss to the process because both the mills that recover cells by centrifugation systems and the mills that do not use this system endure excessive yeast loss, as consequence of operational problems because of the flocculation, being the industrial performance sometimes seriously compromised. The present research evaluated the flocculation in fermented wine under two fermentation temperatures and pH's used in treating yeasts, but no statistical difference was found between them. This study also evaluated the dispersion capacity of flakes in three pH conditions for treating yeasts in the industry stage, showing highly significant differences among such conditions. The highest dispersion capacity in treating yeasts is desirable to control industrial flocculation. These evaluations were possible through the usual technique to determine flocculation, modified by the previous de-flocculation of samples, which was responsible for higher stability in spectrophotometer readings.Univ Estadual Paulista, Dept Tecnol, BR-14870810 Jaboticabal, SP, BrazilUniv Estadual Paulista, Dept Tecnol, BR-14870810 Jaboticabal, SP, BrazilUniv Federal Lavras-uflaUniversidade Estadual Paulista (Unesp)Castro e Souza, Marco Antonio de [UNESP]Rossini Mutton, Marcia Justino [UNESP]2020-12-10T18:02:20Z2020-12-10T18:02:20Z2004-08-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article893-898Ciencia E Agrotecnologia. Lavras: Univ Federal Lavras-ufla, v. 28, n. 4, p. 893-898, 2004.1413-7054http://hdl.handle.net/11449/195751WOS:000207717300023Web of Sciencereponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPporCiencia E Agrotecnologiainfo:eu-repo/semantics/openAccess2024-06-07T15:32:11Zoai:repositorio.unesp.br:11449/195751Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-06-07T15:32:11Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Fotometric method to determine yeast flocculation caused by Lactobacillus fermentum in alcoholic fermentation process |
title |
Fotometric method to determine yeast flocculation caused by Lactobacillus fermentum in alcoholic fermentation process |
spellingShingle |
Fotometric method to determine yeast flocculation caused by Lactobacillus fermentum in alcoholic fermentation process Castro e Souza, Marco Antonio de [UNESP] Floculent bacteria acid dispersion experimental fermentation acid treatment industrial yeast espectrofotometry |
title_short |
Fotometric method to determine yeast flocculation caused by Lactobacillus fermentum in alcoholic fermentation process |
title_full |
Fotometric method to determine yeast flocculation caused by Lactobacillus fermentum in alcoholic fermentation process |
title_fullStr |
Fotometric method to determine yeast flocculation caused by Lactobacillus fermentum in alcoholic fermentation process |
title_full_unstemmed |
Fotometric method to determine yeast flocculation caused by Lactobacillus fermentum in alcoholic fermentation process |
title_sort |
Fotometric method to determine yeast flocculation caused by Lactobacillus fermentum in alcoholic fermentation process |
author |
Castro e Souza, Marco Antonio de [UNESP] |
author_facet |
Castro e Souza, Marco Antonio de [UNESP] Rossini Mutton, Marcia Justino [UNESP] |
author_role |
author |
author2 |
Rossini Mutton, Marcia Justino [UNESP] |
author2_role |
author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) |
dc.contributor.author.fl_str_mv |
Castro e Souza, Marco Antonio de [UNESP] Rossini Mutton, Marcia Justino [UNESP] |
dc.subject.por.fl_str_mv |
Floculent bacteria acid dispersion experimental fermentation acid treatment industrial yeast espectrofotometry |
topic |
Floculent bacteria acid dispersion experimental fermentation acid treatment industrial yeast espectrofotometry |
description |
In the production of alcohol by yeast fermentation, flocculation is a natural mechanism of cell aggregation. This mechanism can be induced by several factors, as the interaction with flocculent bacteria like Lactobacillus fermentum which strongly interacts with yeasts. Flocculation means loss to the process because both the mills that recover cells by centrifugation systems and the mills that do not use this system endure excessive yeast loss, as consequence of operational problems because of the flocculation, being the industrial performance sometimes seriously compromised. The present research evaluated the flocculation in fermented wine under two fermentation temperatures and pH's used in treating yeasts, but no statistical difference was found between them. This study also evaluated the dispersion capacity of flakes in three pH conditions for treating yeasts in the industry stage, showing highly significant differences among such conditions. The highest dispersion capacity in treating yeasts is desirable to control industrial flocculation. These evaluations were possible through the usual technique to determine flocculation, modified by the previous de-flocculation of samples, which was responsible for higher stability in spectrophotometer readings. |
publishDate |
2004 |
dc.date.none.fl_str_mv |
2004-08-01 2020-12-10T18:02:20Z 2020-12-10T18:02:20Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
Ciencia E Agrotecnologia. Lavras: Univ Federal Lavras-ufla, v. 28, n. 4, p. 893-898, 2004. 1413-7054 http://hdl.handle.net/11449/195751 WOS:000207717300023 |
identifier_str_mv |
Ciencia E Agrotecnologia. Lavras: Univ Federal Lavras-ufla, v. 28, n. 4, p. 893-898, 2004. 1413-7054 WOS:000207717300023 |
url |
http://hdl.handle.net/11449/195751 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
Ciencia E Agrotecnologia |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
893-898 |
dc.publisher.none.fl_str_mv |
Univ Federal Lavras-ufla |
publisher.none.fl_str_mv |
Univ Federal Lavras-ufla |
dc.source.none.fl_str_mv |
Web of Science reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1803045425700143104 |