Método simples para quantificar o metabolismo aeróbio e anaeróbio de levedura alcoólica

Detalhes bibliográficos
Autor(a) principal: Filho, Waldemar Gastoni Venturini [UNESP]
Data de Publicação: 2013
Outros Autores: Brunelli, Luciana Trevisan [UNESP], Toniato, Juliano [UNESP], Nojimoto, Toshio [UNESP], Novaes, Fernando Valadares
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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spelling 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
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