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 | Acesso ao texto completo restrito à biblioteca da Embrapa Milho e Sorgo. Para informações adicionais entre em contato com cnpms.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Milho e Sorgo. |
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Data corrente: |
05/08/2021 |
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Data da última atualização: |
05/08/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
FAGUNDES, T. G.; LOMBARDI, G. M. R.; LOPES, A. C. A.; FERNANDES FILHO, C. C.; LOPES, L. S.; PARRELLA, R. A. da C.; DUARTE, W. F.; NUNES, J. A. R. |
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Afiliação: |
TALIEISSE GOMES FAGUNDES, Escola Superior de Agricultura Luiz de Queiroz; GABRIELLE MARIA ROMEIRO LOMBARDI, Universidade Federal de Lavras; ANA CLÁUDIA ALENCAR LOPES, Universidade Federal de Lavras; CLAUDIO CARLOS FERNANDES FILHO, Universidade Federal de Lavras; LUCAS SILVEIRA LOPES, Universidade Federal de Lavras; RAFAEL AUGUSTO DA COSTA PARRELLA, CNPMS; WHASLEY FERREIRA DUARTE, Universidade Federal de Lavras; JOSE AIRTON RODRIGUES NUNES, Universidade Federal de Lavras. |
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Título: |
Characterization of sweet sorghum genotypes based on agro-industrial performance and fermentation potential. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Sugar Tech, v. 23, p. 881-890, 2021. |
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DOI: |
https://doi-org.ez103.periodicos.capes.gov.br/10.1007/s12355-021-00974-8 |
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Idioma: |
Inglês |
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Conteúdo: |
The industrial yield of first-generation ethanol from sweet sorghum [Sorghum bicolor (L.) Moench] is a complex trait that depends on genetic and environmental factors, as well as on expression of a series of other traits, especially sugar yield and fermentation efficiency. The aim of this study was to evaluate the maturation curve and the period of industrial use (PIU) of sweet sorghum genotypes, as well as their fermentation potential with two strains of Saccharomyces cerevisiae. In field experiments, ten sweet sorghum genotypes were evaluated in three locations in the 2016-2017 crop season. The following traits were measured: flowering time, fresh matter production, plant height, juice extraction, total soluble solids content (TSS), and tons of Brix per hectare. Plants were harvested at seven different cutting times. Regression equations were fitted to describe the maturation curve and determine the PIU. In the fermentation experiment, the five genotypes with highest TSS in the last three cutting times in the field trials were tested. The yeast strains LNF Ca11 and a bakers- yeast (BY) were used in the fermentation process. The profile of sugar accumulation in the stalk over the time was affected by the phenology of each sweet sorghum genotype. Some genotypes had PIU greater than 40 days. Fermentation potential was affected by the sweet sorghum genotype, by the yeast strain, and by the interaction between these factors. The combination of the yeast strain BY and the genotype CMSXS647 had the highest fermentation potential. MenosThe industrial yield of first-generation ethanol from sweet sorghum [Sorghum bicolor (L.) Moench] is a complex trait that depends on genetic and environmental factors, as well as on expression of a series of other traits, especially sugar yield and fermentation efficiency. The aim of this study was to evaluate the maturation curve and the period of industrial use (PIU) of sweet sorghum genotypes, as well as their fermentation potential with two strains of Saccharomyces cerevisiae. In field experiments, ten sweet sorghum genotypes were evaluated in three locations in the 2016-2017 crop season. The following traits were measured: flowering time, fresh matter production, plant height, juice extraction, total soluble solids content (TSS), and tons of Brix per hectare. Plants were harvested at seven different cutting times. Regression equations were fitted to describe the maturation curve and determine the PIU. In the fermentation experiment, the five genotypes with highest TSS in the last three cutting times in the field trials were tested. The yeast strains LNF Ca11 and a bakers- yeast (BY) were used in the fermentation process. The profile of sugar accumulation in the stalk over the time was affected by the phenology of each sweet sorghum genotype. Some genotypes had PIU greater than 40 days. Fermentation potential was affected by the sweet sorghum genotype, by the yeast strain, and by the interaction between these factors. The combination of the yeast strain BY and the genoty... Mostrar Tudo |
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Palavras-Chave: |
Bioetanol; Saccharomyces cerevisae. |
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Thesagro: |
Fermentação; Sorghum Bicolor; Sorgo Açucareiro. |
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Thesaurus Nal: |
Bioethanol; Fermentation; Sweet sorghum. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02520naa a2200313 a 4500
001 2133266
005 2021-08-05
008 2021 bl uuuu u00u1 u #d
024 7 $ahttps://doi-org.ez103.periodicos.capes.gov.br/10.1007/s12355-021-00974-8$2DOI
100 1 $aFAGUNDES, T. G.
245 $aCharacterization of sweet sorghum genotypes based on agro-industrial performance and fermentation potential.$h[electronic resource]
260 $c2021
520 $aThe industrial yield of first-generation ethanol from sweet sorghum [Sorghum bicolor (L.) Moench] is a complex trait that depends on genetic and environmental factors, as well as on expression of a series of other traits, especially sugar yield and fermentation efficiency. The aim of this study was to evaluate the maturation curve and the period of industrial use (PIU) of sweet sorghum genotypes, as well as their fermentation potential with two strains of Saccharomyces cerevisiae. In field experiments, ten sweet sorghum genotypes were evaluated in three locations in the 2016-2017 crop season. The following traits were measured: flowering time, fresh matter production, plant height, juice extraction, total soluble solids content (TSS), and tons of Brix per hectare. Plants were harvested at seven different cutting times. Regression equations were fitted to describe the maturation curve and determine the PIU. In the fermentation experiment, the five genotypes with highest TSS in the last three cutting times in the field trials were tested. The yeast strains LNF Ca11 and a bakers- yeast (BY) were used in the fermentation process. The profile of sugar accumulation in the stalk over the time was affected by the phenology of each sweet sorghum genotype. Some genotypes had PIU greater than 40 days. Fermentation potential was affected by the sweet sorghum genotype, by the yeast strain, and by the interaction between these factors. The combination of the yeast strain BY and the genotype CMSXS647 had the highest fermentation potential.
650 $aBioethanol
650 $aFermentation
650 $aSweet sorghum
650 $aFermentação
650 $aSorghum Bicolor
650 $aSorgo Açucareiro
653 $aBioetanol
653 $aSaccharomyces cerevisae
700 1 $aLOMBARDI, G. M. R.
700 1 $aLOPES, A. C. A.
700 1 $aFERNANDES FILHO, C. C.
700 1 $aLOPES, L. S.
700 1 $aPARRELLA, R. A. da C.
700 1 $aDUARTE, W. F.
700 1 $aNUNES, J. A. R.
773 $tSugar Tech$gv. 23, p. 881-890, 2021.
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Embrapa Milho e Sorgo (CNPMS) |
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| 6. |  | PORRO, R.; PORRO, N. M.; MENEZES, M.; BARTHOLDSON, Ö. Collective action for forest management: institutional challenges for enhanced social-ecological systems of the "environmental agrarian reform" in Anapu, Brazilian Transamazon. The International Forestry Review, v. 16, n. 5, p. 78-79, 2014. Edição dos abstracts do 24º IUFRO World Congress, 2014, Salt Lake City. Sustaining forests, sustaining people: the role of research.| Tipo: Resumo em Anais de Congresso |
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| 16. | | MIRANDA, I. S.; SÁ, T. D. A.; MENEZES, M. Situação atual e perspectivas do ensino, capacitação e pesquisa agroflorestal no Brasil: uma abordagem com ênfase na região amazônica. In: MULLER, M. W.; GAMA-RODRIGUES, A. C. da; BRANDÃO, I. C. S. F. L.; SERÔDIO, M. H. de C. F. (Ed.). Sistemas agroflorestais, tendência da agricultura ecológica nos trópicos: sustento da vida e sustento de vida. Ilhéus, BA: SBSA: CEPLAC: Universidade Estadual do Norte Fluminense, 2004. p. 243-255. Trabalhos apresentados no Congresso Brasileiro de Sistemas Agroflorestais, 4., 2002, Ilhéus.| Tipo: Artigo em Anais de Congresso |
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