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Tratamento térmico do caldo de cana-de-açúcar visando a redução de contaminantes bacterianos - Lactobacillus - na produção de etanol e eficiência de tratamento do fermento por etanol
| Content Provider | Semantic Scholar |
|---|---|
| Author | Ceballos-Schiavone, Carla Homem De Mello |
| Copyright Year | 2009 |
| Abstract | Heat treatment in sugar cane broth to rise bacterias contaminats – Lactobacillus – in the ethanol production and eficciency on alternative of treatment of yeast In the ethanol production the most important and critical stage is the fermentation, therefore the necessity of focusing the attention to the process and contaminations. The contaminants of bigger presence in this stage are the Lactobacillus. With this concern the purpose of this work are shown alternatives to these contaminants. For that, samples of sugar cane broth contaminated in vitro, with seven different Lactobacillus species were subjected to the thermal treatment aiming to confirm the sensitivity of them at temperature of boiling water. Samples of sugar cane broth were placed in clarification vat with boiling water and were withdrawn in different times (0, 2, 3, 4 and 5 minutes) so that it carried out counting (UFC/mL), checking the sensitivity of microorganisms to temperature. As was expected, the bacteria in question were sensitive not survive for more than 4 minutes. And with that raised the possibility of they were present in fermentation tanks due to the failure of processing (like an inefficient clarification) and subsequent recontamination. The purpose of the project is also find an alternative to acid treatment (sulphuric acid), used as decontamination form of the yeast (leaven). Were used different alcoholic solutions (15, 20, 25, 30 and 35 % v/v) and in different pH (2,5 and 6,0). These were contaminated (separately) in laboratory with the same seven different lactobacillus genus for checking their sensitivity to ethanol. At times (0, 30, 60, 90 and 120 minutes) samples were withdrawn for counts (UFC / mL). The Lactobacillus were sensitive to ethanol, being more evident at 20% v / v. |
| File Format | PDF HTM / HTML |
| DOI | 10.11606/D.11.2009.tde-09112009-144530 |
| Alternate Webpage(s) | https://www.teses.usp.br/teses/disponiveis/11/11141/tde-09112009-144530/publico/Carla_Ceballos.pdf |
| Alternate Webpage(s) | https://doi.org/10.11606/D.11.2009.tde-09112009-144530 |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
