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| Format: | Artículo científico |
| Sprache: | en |
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Universidad Nacional de Colombia
2013
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| Online-Zugang: | https://www.redalyc.org/articulo.oa?id=49627455016 |
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Inhaltsangabe:
- KINETICS OF ALCOHOLIC FERMENTATION USING GUAVA (Psidium guajava) SEED FLOUR AND DRY MYCELIUM OF Aspergillus niger AS NITROGEN SOURCES LILIANA SERNA COCK JOSÉ DANIEL MERA AYALA JORGE EDUARDO ANGULO LÓPEZ ANA LUCIA GÓMEZ SCHOUBEN Ingeniería Co ethanol products cellular viability Saccharomyces cerevisiae 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 (Y), and productivity was evaluated. The MGSF substrate showed the highest product yield (5.86 gg-1 p/s) 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). It was concluded that guava seed flouris a viable and economic nitrogen source for alcoholic fermentations. 2013 artículo científico 0012-7353 https://www.redalyc.org/articulo.oa?id=49627455016 en http://www.redalyc.org/revista.oa?id=496 Dyna application/pdf Universidad Nacional de Colombia Dyna (Colombia) Num.180 Vol.80