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Registro Completo |
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Biblioteca(s): |
Embrapa Milho e Sorgo. |
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Data corrente: |
24/06/2019 |
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Data da última atualização: |
24/01/2020 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
ALMEIDA, L. G. F. de; PARRELLA, R. A. da C.; SIMEONE, M. L. F.; RIBEIRO, P. C. de O.; SANTOS, A. S. dos; COSTA, A. S. V. da; GUIMARAES, A. G.; SCHAFFERT, R. E. |
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Afiliação: |
Luciana Gomes Fonseca de Almeida, Universidade Federal dos Vales Jequitinhonha e Mucuri; RAFAEL AUGUSTO DA COSTA PARRELLA, CNPMS; MARIA LUCIA FERREIRA SIMEONE, CNPMS; Pedro César de Oliveira Ribeiro, Universidade Federal de Viçosa; Alexandre Soares dos Santos, Universidade Federal dos Vales Jequitinhonha e Mucuri; Alexandre Sylvio Vieira da Costa, Universidade Federal dos Vales Jequitinhonha e Mucuri; Amanda Gonçalves Guimarães, Universidade Federal dos Vales Jequitinhonha e Mucuri; ROBERT EUGENE SCHAFFERT, CNPMS. |
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Título: |
Composition and growth of sorghum biomass genotypes for ethanol production. |
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Ano de publicação: |
2019 |
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Fonte/Imprenta: |
Biomass and Bioenergy, v. 122, p. 343-348, 2019. |
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DOI: |
10.1016/j.biombioe.2019.01.030 |
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Idioma: |
Inglês |
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Conteúdo: |
Sorghum bicolor (L.) (Moench), which stands out for dry matter yield per hectare, has been considered as potential raw material for biofuels and electricity generation. It has a production cycle of six months, possibility of mechanization of cultivation and harvest and good adaptation to most regions of Brazil. Sorghum genotypes were evaluated for agronomic potential and chemical composition favorable to the production of second-generation ethanol. Three brown midrib (bmr) sorghum mutant hybrids were compared to three conventional hybrids. The bmr sorghum mutant hybrids are associated with reduced lignin content, making these genotypes morepromisingtotheenzymaticconversionprocessesofthebiomass.Sorghumbiomassshowedahighpotential in terms of biomass production, with an average dry matter yield of 26.57Mgha−1. Brown midrib sorghum hybrids showed significantlylower lignincontents than conventional hybrids and demonstrated the potential for cellulosic ethanol production. |
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Palavras-Chave: |
Etanol lignocelulósico. |
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Thesagro: |
Composição Química; Nervura; Sorghum Bicolor. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/198760/1/Composition-growth-.pdf
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Marc: |
LEADER 01799naa a2200265 a 4500
001 2110002
005 2020-01-24
008 2019 bl uuuu u00u1 u #d
024 7 $a10.1016/j.biombioe.2019.01.030$2DOI
100 1 $aALMEIDA, L. G. F. de
245 $aComposition and growth of sorghum biomass genotypes for ethanol production.$h[electronic resource]
260 $c2019
520 $aSorghum bicolor (L.) (Moench), which stands out for dry matter yield per hectare, has been considered as potential raw material for biofuels and electricity generation. It has a production cycle of six months, possibility of mechanization of cultivation and harvest and good adaptation to most regions of Brazil. Sorghum genotypes were evaluated for agronomic potential and chemical composition favorable to the production of second-generation ethanol. Three brown midrib (bmr) sorghum mutant hybrids were compared to three conventional hybrids. The bmr sorghum mutant hybrids are associated with reduced lignin content, making these genotypes morepromisingtotheenzymaticconversionprocessesofthebiomass.Sorghumbiomassshowedahighpotential in terms of biomass production, with an average dry matter yield of 26.57Mgha−1. Brown midrib sorghum hybrids showed significantlylower lignincontents than conventional hybrids and demonstrated the potential for cellulosic ethanol production.
650 $aComposição Química
650 $aNervura
650 $aSorghum Bicolor
653 $aEtanol lignocelulósico
700 1 $aPARRELLA, R. A. da C.
700 1 $aSIMEONE, M. L. F.
700 1 $aRIBEIRO, P. C. de O.
700 1 $aSANTOS, A. S. dos
700 1 $aCOSTA, A. S. V. da
700 1 $aGUIMARAES, A. G.
700 1 $aSCHAFFERT, R. E.
773 $tBiomass and Bioenergy$gv. 122, p. 343-348, 2019.
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Registro original: |
Embrapa Milho e Sorgo (CNPMS) |
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Registro Completo
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Biblioteca(s): |
Embrapa Café. |
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Data corrente: |
29/11/2022 |
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Data da última atualização: |
29/11/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
JIMENEZ, E. J. M.; MARTINS, P. M. M.; VILELA, A. L. de O.; BATISTA, N. N.; ROSA, S. D. V. F. da; DIAS, D. R.; SCHWAN, R. F. |
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Afiliação: |
EMERSON JOSUE MARTINEZ JIMENEZ, UNIVERSIDADE FEDERAL DE LAVRAS; PAMELA MYNSEN MACHADO MARTINS, UNIVERSIDADE FEDERAL DE LAVRAS; ANA LUIZA DE OLIVEIRA VILELA, UNIVERSIDADE FEDERAL DE LAVRAS; NADIA NARA BATISTA, UNIVERSIDADE FEDERAL DE LAVRAS; STTELA DELLYZETE VEIGA F DA ROSA, CNPCa; DISNEY RIBEIRO DIAS, UNIVERSIDADE FEDERAL DE LAVRAS; ROSANE FREITAS SCHWAN, UNIVERSIDADE FEDERAL DE LAVRAS. |
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Título: |
Influence of anaerobic fermentation and yeast inoculation on the viability, chemical composition, and quality of coffee. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Food Bioscience, v. 51, 102218, 2023. |
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Páginas: |
9 p. |
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DOI: |
https://doi.org/10.1016/j.fbio.2022.102218 |
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Idioma: |
Inglês |
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Conteúdo: |
Microbial metabolites produced during fermentation migrate into the coffee and can influence the decrease in seed viability and coffee quality. This study evaluated the effects of physiological changes in seed viability on the sensory quality of the beverage using starter cultures through self-induced anaerobic fermentation (SIAF) in Coffea arabica L. for natural and pulped coffee. The yeasts were monitored by real-time polymerase chain reaction (qPCR). High-performance liquid chromatography (HPLC) detected citric, malic, and succinic acids in all fermented coffees. Furthermore, lactic acid was mainly identified in those coffees processed by the SIAF method. Volatile compounds (40) were detected by gas chromatography-mass spectrometry (GC-MS). Alterations in physiological quality were identified, with decreased embryonic viability and cell membrane damage by tetrazolium and electrical conductivity tests. All fermented coffees obtained scores above 80 points. The Torulospora delbrueckii yeast got the best score (86.50) in pulped coffee, and the Candida parapsilosis yeast received the highest score (85.90) in the natural coffee using the SIAF method. The coffees were characterized by aromas and flavors of citrus, caramel, honey, chocolate, and chestnut. The coffee fermentation process with yeast inoculation affected the coffee bean viability but not the beverage's sensory quality, indicating that the use of yeast starters by SIAF favors the production of specialty coffees with differentiated sensory characteristics. MenosMicrobial metabolites produced during fermentation migrate into the coffee and can influence the decrease in seed viability and coffee quality. This study evaluated the effects of physiological changes in seed viability on the sensory quality of the beverage using starter cultures through self-induced anaerobic fermentation (SIAF) in Coffea arabica L. for natural and pulped coffee. The yeasts were monitored by real-time polymerase chain reaction (qPCR). High-performance liquid chromatography (HPLC) detected citric, malic, and succinic acids in all fermented coffees. Furthermore, lactic acid was mainly identified in those coffees processed by the SIAF method. Volatile compounds (40) were detected by gas chromatography-mass spectrometry (GC-MS). Alterations in physiological quality were identified, with decreased embryonic viability and cell membrane damage by tetrazolium and electrical conductivity tests. All fermented coffees obtained scores above 80 points. The Torulospora delbrueckii yeast got the best score (86.50) in pulped coffee, and the Candida parapsilosis yeast received the highest score (85.90) in the natural coffee using the SIAF method. The coffees were characterized by aromas and flavors of citrus, caramel, honey, chocolate, and chestnut. The coffee fermentation process with yeast inoculation affected the coffee bean viability but not the beverage's sensory quality, indicating that the use of yeast starters by SIAF favors the production of specialty coffees with... Mostrar Tudo |
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Thesagro: |
Coffea Arábica. |
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Thesaurus NAL: |
Anaerobic conditions; Fermentation; Seed quality. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1148954/1/Influence-of-anaerobic-fermentation-and-yeast-inoculation-on-the-viability.pdf
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Marc: |
LEADER 02355naa a2200265 a 4500
001 2148954
005 2022-11-29
008 2023 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.fbio.2022.102218$2DOI
100 1 $aJIMENEZ, E. J. M.
245 $aInfluence of anaerobic fermentation and yeast inoculation on the viability, chemical composition, and quality of coffee.$h[electronic resource]
260 $c2023
300 $a9 p.
520 $aMicrobial metabolites produced during fermentation migrate into the coffee and can influence the decrease in seed viability and coffee quality. This study evaluated the effects of physiological changes in seed viability on the sensory quality of the beverage using starter cultures through self-induced anaerobic fermentation (SIAF) in Coffea arabica L. for natural and pulped coffee. The yeasts were monitored by real-time polymerase chain reaction (qPCR). High-performance liquid chromatography (HPLC) detected citric, malic, and succinic acids in all fermented coffees. Furthermore, lactic acid was mainly identified in those coffees processed by the SIAF method. Volatile compounds (40) were detected by gas chromatography-mass spectrometry (GC-MS). Alterations in physiological quality were identified, with decreased embryonic viability and cell membrane damage by tetrazolium and electrical conductivity tests. All fermented coffees obtained scores above 80 points. The Torulospora delbrueckii yeast got the best score (86.50) in pulped coffee, and the Candida parapsilosis yeast received the highest score (85.90) in the natural coffee using the SIAF method. The coffees were characterized by aromas and flavors of citrus, caramel, honey, chocolate, and chestnut. The coffee fermentation process with yeast inoculation affected the coffee bean viability but not the beverage's sensory quality, indicating that the use of yeast starters by SIAF favors the production of specialty coffees with differentiated sensory characteristics.
650 $aAnaerobic conditions
650 $aFermentation
650 $aSeed quality
650 $aCoffea Arábica
700 1 $aMARTINS, P. M. M.
700 1 $aVILELA, A. L. de O.
700 1 $aBATISTA, N. N.
700 1 $aROSA, S. D. V. F. da
700 1 $aDIAS, D. R.
700 1 $aSCHWAN, R. F.
773 $tFood Bioscience$gv. 51, 102218, 2023.
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Embrapa Café (CNPCa) |
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