Hidrólisis y fermentación alcohólica simultánea (HFS) del residuo agroindustrial del mango común (Mangifera indica L) utilizando levaduras Saccharomyces cerevisiae spp y cepa recombinante RH 218
We evaluated the production of ethanol from hydrolysis and simultaneous fermentation (HFS) of the residues generated in the processing of common mango (Mangifera indica) by using two strains of commercial Saccharomyces cerevisiae recombinant yeast RH 218. Through preliminary treatment of hydrolysis...
| Autor Principal: | Mejía, Luis Fernando |
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| Otros Autores: | Albán, Diana Carolina, Murcia, Natalia, Cuervo, Raúl, Durán, Jorge |
| Formato: | info:eu-repo/semantics/article |
| Idioma: | spa |
| Publicado: |
Universidad de San Buenaventura - Cali
2017
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| Materias: | |
| Acceso en línea: |
1794-192X |
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| Sumario: |
We evaluated the production of ethanol from hydrolysis and simultaneous fermentation (HFS) of the residues generated in the processing of common mango (Mangifera indica) by using two strains of commercial Saccharomyces cerevisiae recombinant yeast RH 218. Through preliminary treatment of hydrolysis and fermentation, the following working conditions were selected: thermal hydrolysis at 98°C for one hour, enzymatic hydrolysis through the application of Celluclast MR 1.5 L; application of 3% of yeast and fermentation time of five days, monitoring pH variables, °Brix, residual fiber, biomass, reducing sugars and ethanol. The commercial yeast brand A had the lowest content of ethane (0,58%) and the highest content of reducing sugar (1.93 mg sugar/g of dry matter) and the recombinant yeast HR 218 presented a content of alcohol of 0,76% and reducing sugars of 1,38 mg sugar/g of dry matter. |
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