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Kinetics of alcoholic fermentation using guava (psidium guajava) seed flour and dry mycelium of aspergillus niger as nitrogen sources

SERNA COCK, LILIANA and MERA AYALA, JOSÉ DANIEL and ANGULO LÓPEZ, JORGE EDUARDO and GÓMEZ SCHOUBEN, ANA LUCIA (2013) Kinetics of alcoholic fermentation using guava (psidium guajava) seed flour and dry mycelium of aspergillus niger as nitrogen sources. Dyna; Vol. 80, núm. 180 (2013); 113-121 DYNA; Vol. 80, núm. 180 (2013); 113-121 2346-2183 0012-7353 .

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URL oficial: http://revistas.unal.edu.co/index.php/dyna/article...

Resumen

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.

Tipo de documento:Artículo - Article
Información adicional:Derechos de autor reservados
Palabras clave:Co-products, ethanol, Saccharomyces cerevisiae, cellular viability
Unidad administrativa:Revistas electrónicas UN > Dyna
Código ID:28582
Enviado por : Dirección Nacional de Bibliotecas STECNICO
Enviado el día :28 Junio 2014 15:47
Ultima modificación:18 Agosto 2014 18:20
Ultima modificación:18 Agosto 2014 18:20
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