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DYNA

versão impressa ISSN 0012-7353

Resumo

SERNA COCK, LILIANA; MERA AYALA, JOSÉ DANIEL; ANGULO LOPEZ, JORGE EDUARDO  e  GOMEZ SCHOUBEN, ANA LUCIA. KINETICS OF ALCOHOLIC FERMENTATION USING GUAVA (Psidium guajava) SEED FLOUR AND DRY MYCELIUM OF Aspergillus niger AS NITROGEN SOURCES. Dyna rev.fac.nac.minas [online]. 2013, vol.80, n.180, pp.113-121. ISSN 0012-7353.

The kinetics of alcoholic fermentation was evaluated using the following substrates: molasses, urea, and diamine phosphate (MUDP); molasses and guava seed flour (MGSF); and molasses and dry mycelium of Aspergillus niger (MMAN). The fermentations were done using Saccharomyces cerevisiae under anaerobic conditions, 32°C, and pH 4.6. For each fermentation substrate the effect of the nitrogen source on cell viability (V), substrate conversion (CS), ethanol yield (Yp/s), and productivity was evaluated. The MGSF substrate showed the highest product yield (5.86 gg-1) and substrate conversion (47.58%) at 18 and 24 h of fermentation, respectively, with a maximum ethanol concentration of 60 gL-1. Substrate MMAN showed a low ethanol yield (36 gL-1). It was concluded that guava seed flour is a viable and economic nitrogen source for alcoholic fermentations.

Palavras-chave : Co-products; ethanol; Saccharomyces cerevisiae; cellular viability.

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