<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0120-2812</journal-id>
<journal-title><![CDATA[Acta Agronómica]]></journal-title>
<abbrev-journal-title><![CDATA[Acta Agron.]]></abbrev-journal-title>
<issn>0120-2812</issn>
<publisher>
<publisher-name><![CDATA[Universidad Nacional de Colombia]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0120-28122018000200231</article-id>
<article-id pub-id-type="doi">10.15446/acag.v67n2.65321</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Alcohol production from sweet potato (Ipomoea batatas (L.) Lam.) genotypes in fermentative medium]]></article-title>
<article-title xml:lang="es"><![CDATA[Producción de alcohol a partir de genotipos de batata (Ipomoea batatas (L.) Lam.) en medios fermentativos]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cantos-Lopes]]></surname>
<given-names><![CDATA[Amanda]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Vilela-de Resende]]></surname>
<given-names><![CDATA[Juliano Tadeu]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Machado]]></surname>
<given-names><![CDATA[José]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Perez-Guerra]]></surname>
<given-names><![CDATA[Edson]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Vilela-Resende]]></surname>
<given-names><![CDATA[Nathalia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidade Estadual do Centro-Oeste  ]]></institution>
<addr-line><![CDATA[Guarapuava PR]]></addr-line>
<country>Brazil</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidade Federal Rural de Pernambuco  ]]></institution>
<addr-line><![CDATA[Recife PE]]></addr-line>
<country>Brazil</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidade Federal de Lavras  ]]></institution>
<addr-line><![CDATA[Lavras MG]]></addr-line>
<country>Brazil</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2018</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2018</year>
</pub-date>
<volume>67</volume>
<numero>2</numero>
<fpage>231</fpage>
<lpage>237</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0120-28122018000200231&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0120-28122018000200231&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0120-28122018000200231&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Ethanol is one of the most promising fuels in Brazil, but its production is centralized in sugarcane cultivation, and is currently in search for other sources alcohol producing biomass to replace sugarcane monoculture. The aim of this study was to study fermentation process variables such as fermentation time (72 and 96 hours), addition of nutrients (with and without addition) and yeasts (dry and fresh organic yeast), employed in ethanol production from two sweet potato (Ipomoea batatas (L.) Lam.) genotypes: UGA 05 and UGA 77. Alcohol evaluation content in °GL was performed in a completely randomized design according to two factorial schemes (22 and 23), and results obtained were analyzed using Design Expert® software version 8. Results of the factorial design 22 indicate that fermentation time in alcohol production had a significant effect on the process, suggesting that alcohol production is more efficient in 72 hours of fermentation and without the inclusion of nutrients. In factorial design 23, the interactions between time of fermentation with genotypes and between time and inclusion of yeast showed significant effects and altered alcohol production. Fermentation process shows a significant difference as a function of genetic material and yeasts used pointing out fermentation of the flour must of genotype UGA 77 under fresh yeast action and 72 hours of fermentation.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El etanol es uno de los combustibles más prometedores en Brasil, pero su producción está centralizada en el cultivo de la caña de azúcar, y actualmente se están buscando otras fuentes de biomasa productora de alcohol para reemplazar el monocultivo de la caña de azúcar. El objetivo de este estudio fue evaluar las variables del proceso de fermentación como el tiempo de fermentación (72 y 96 horas), adición de nutrientes (con y sin adición) y levaduras (levadura orgánica seca y fresca) empleadas en la producción de etanol a partir de dos genotipos de batata (Ipomoea batatas L.): UGA 05 y UGA 77. El contenido del alcohol evaluado en °GL se realizó en un diseño completamente al azar según dos esquemas factoriales (22 y 23), y los resultados obtenidos se analizaron con el software Design Expert® versión 8. Los resultados del diseño factorial 22 indican que el tiempo de fermentación en la producción de alcohol tuvo un efecto significativo en el proceso, lo que sugiere que la producción de alcohol es más eficiente en 72 horas de fermentación y sin la inclusión de nutrientes. En el diseño factorial 23, las interacciones entre el tiempo de fermentación con genotipos, y entre el tiempo y la inclusión de la levadura mostraron efectos significativos y alteraron la producción de alcohol. El proceso de fermentación muestra una diferencia significativa en función del material genético y las levaduras utilizadas, señalando la fermentación del mosto de harina del genotipo UGA 77 bajo acción de levadura fresca y 72 horas de fermentación.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Biofuel]]></kwd>
<kwd lng="en"><![CDATA[ethanol production]]></kwd>
<kwd lng="en"><![CDATA[fermentation]]></kwd>
<kwd lng="en"><![CDATA[saccharification]]></kwd>
<kwd lng="en"><![CDATA[starch]]></kwd>
<kwd lng="en"><![CDATA[water content]]></kwd>
<kwd lng="es"><![CDATA[Almidón]]></kwd>
<kwd lng="es"><![CDATA[biocombustible]]></kwd>
<kwd lng="es"><![CDATA[contenido de agua]]></kwd>
<kwd lng="es"><![CDATA[fermentación]]></kwd>
<kwd lng="es"><![CDATA[producción de etanol]]></kwd>
<kwd lng="es"><![CDATA[sacarificación]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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