Método simples para quantificar o metabolismo aeróbio e anaeróbio de levedura alcoólica
Autor(a) principal: | |
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Data de Publicação: | 2013 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng por |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://hdl.handle.net/11449/232194 |
Resumo: | The objective of this work was to quantify aerobic (respiration) and anaerobic (alcoholic fermentation) metabolisms of yeasts during the fermentation of two musts made from sugarcane or molasses by using one simple stoichiometric method. The experiment was conducted on three treatments (soluble solids content for the musts) and three repetitions adding up to nine parcels for each type of must (molasses and sugarcane juice). Molasses were diluted into water producing musts with 10, 20 e 30 °Brix, while for sugarcane either water or granulated sugar was added to the juice for the same purpose. Musts were inoculated using dry bakery yeast (100 g/L) and let to ferment under room temperature. CO2 and ethanol masses were determined throughout all the fermentation to quantify metabolized sugars (fermented and respired), using stoichiometric calculations. Results showed that during the process, yeasts catabolized sugar by both aerobic and anaerobic pathways, whereas the anaerobic prevailed. Fermentation rate, for the molasses must, ranged from 80.02% (10 °Brix) to 91.58% (30 °Brix) while for the sugarcane, from 83.17% (10 °Brix) to 89.16% (30 °Brix), which indicates that the Crabtree effect was present. |
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Método simples para quantificar o metabolismo aeróbio e anaeróbio de levedura alcoólicaSimple method for quantification of aerobic and anaerobic metabolism of alcoholic yeastCrabtree effectFermentationPasteur effectYeastThe objective of this work was to quantify aerobic (respiration) and anaerobic (alcoholic fermentation) metabolisms of yeasts during the fermentation of two musts made from sugarcane or molasses by using one simple stoichiometric method. The experiment was conducted on three treatments (soluble solids content for the musts) and three repetitions adding up to nine parcels for each type of must (molasses and sugarcane juice). Molasses were diluted into water producing musts with 10, 20 e 30 °Brix, while for sugarcane either water or granulated sugar was added to the juice for the same purpose. Musts were inoculated using dry bakery yeast (100 g/L) and let to ferment under room temperature. CO2 and ethanol masses were determined throughout all the fermentation to quantify metabolized sugars (fermented and respired), using stoichiometric calculations. Results showed that during the process, yeasts catabolized sugar by both aerobic and anaerobic pathways, whereas the anaerobic prevailed. Fermentation rate, for the molasses must, ranged from 80.02% (10 °Brix) to 91.58% (30 °Brix) while for the sugarcane, from 83.17% (10 °Brix) to 89.16% (30 °Brix), which indicates that the Crabtree effect was present.Universidade Estadual Paulista (UNESP), Botucatu, SPUNESP, Botucatu, SPEscola Superior de Agricultura Luiz de Queiroz Universidade de são Paulo, Piracicaba, SPUniversidade Estadual Paulista (UNESP), Botucatu, SPUNESP, Botucatu, SPUniversidade Estadual Paulista (UNESP)Universidade de São Paulo (USP)Filho, Waldemar Gastoni Venturini [UNESP]Brunelli, Luciana Trevisan [UNESP]Toniato, Juliano [UNESP]Nojimoto, Toshio [UNESP]Novaes, Fernando Valadares2022-04-29T09:12:17Z2022-04-29T09:12:17Z2013-12-31info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article227-236Boletim Centro de Pesquisa de Processamento de Alimentos, v. 31, n. 2, p. 227-236, 2013.0102-03231983-9774http://hdl.handle.net/11449/2321942-s2.0-84891055744Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengporBoletim Centro de Pesquisa de Processamento de Alimentosinfo:eu-repo/semantics/openAccess2024-04-30T13:33:34Zoai:repositorio.unesp.br:11449/232194Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T23:34:17.346361Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Método simples para quantificar o metabolismo aeróbio e anaeróbio de levedura alcoólica Simple method for quantification of aerobic and anaerobic metabolism of alcoholic yeast |
title |
Método simples para quantificar o metabolismo aeróbio e anaeróbio de levedura alcoólica |
spellingShingle |
Método simples para quantificar o metabolismo aeróbio e anaeróbio de levedura alcoólica Filho, Waldemar Gastoni Venturini [UNESP] Crabtree effect Fermentation Pasteur effect Yeast |
title_short |
Método simples para quantificar o metabolismo aeróbio e anaeróbio de levedura alcoólica |
title_full |
Método simples para quantificar o metabolismo aeróbio e anaeróbio de levedura alcoólica |
title_fullStr |
Método simples para quantificar o metabolismo aeróbio e anaeróbio de levedura alcoólica |
title_full_unstemmed |
Método simples para quantificar o metabolismo aeróbio e anaeróbio de levedura alcoólica |
title_sort |
Método simples para quantificar o metabolismo aeróbio e anaeróbio de levedura alcoólica |
author |
Filho, Waldemar Gastoni Venturini [UNESP] |
author_facet |
Filho, Waldemar Gastoni Venturini [UNESP] Brunelli, Luciana Trevisan [UNESP] Toniato, Juliano [UNESP] Nojimoto, Toshio [UNESP] Novaes, Fernando Valadares |
author_role |
author |
author2 |
Brunelli, Luciana Trevisan [UNESP] Toniato, Juliano [UNESP] Nojimoto, Toshio [UNESP] Novaes, Fernando Valadares |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (UNESP) Universidade de São Paulo (USP) |
dc.contributor.author.fl_str_mv |
Filho, Waldemar Gastoni Venturini [UNESP] Brunelli, Luciana Trevisan [UNESP] Toniato, Juliano [UNESP] Nojimoto, Toshio [UNESP] Novaes, Fernando Valadares |
dc.subject.por.fl_str_mv |
Crabtree effect Fermentation Pasteur effect Yeast |
topic |
Crabtree effect Fermentation Pasteur effect Yeast |
description |
The objective of this work was to quantify aerobic (respiration) and anaerobic (alcoholic fermentation) metabolisms of yeasts during the fermentation of two musts made from sugarcane or molasses by using one simple stoichiometric method. The experiment was conducted on three treatments (soluble solids content for the musts) and three repetitions adding up to nine parcels for each type of must (molasses and sugarcane juice). Molasses were diluted into water producing musts with 10, 20 e 30 °Brix, while for sugarcane either water or granulated sugar was added to the juice for the same purpose. Musts were inoculated using dry bakery yeast (100 g/L) and let to ferment under room temperature. CO2 and ethanol masses were determined throughout all the fermentation to quantify metabolized sugars (fermented and respired), using stoichiometric calculations. Results showed that during the process, yeasts catabolized sugar by both aerobic and anaerobic pathways, whereas the anaerobic prevailed. Fermentation rate, for the molasses must, ranged from 80.02% (10 °Brix) to 91.58% (30 °Brix) while for the sugarcane, from 83.17% (10 °Brix) to 89.16% (30 °Brix), which indicates that the Crabtree effect was present. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-12-31 2022-04-29T09:12:17Z 2022-04-29T09:12:17Z |
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 |
Boletim Centro de Pesquisa de Processamento de Alimentos, v. 31, n. 2, p. 227-236, 2013. 0102-0323 1983-9774 http://hdl.handle.net/11449/232194 2-s2.0-84891055744 |
identifier_str_mv |
Boletim Centro de Pesquisa de Processamento de Alimentos, v. 31, n. 2, p. 227-236, 2013. 0102-0323 1983-9774 2-s2.0-84891055744 |
url |
http://hdl.handle.net/11449/232194 |
dc.language.iso.fl_str_mv |
eng por |
language |
eng por |
dc.relation.none.fl_str_mv |
Boletim Centro de Pesquisa de Processamento de Alimentos |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
227-236 |
dc.source.none.fl_str_mv |
Scopus 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_ |
1808129531419033600 |