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Registro Completo |
Biblioteca(s): |
Embrapa Amazônia Oriental. |
Data corrente: |
21/04/2021 |
Data da última atualização: |
22/04/2021 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
AGUIAR, R. O.; CARRÉRA, A. G. P.; CUNHA, R. L.; OLIVEIRA, I. V. de; SILVA, C. R. da; SILVA, V. F. A.; SILVA, J. N. da; SILVA, J. P. da; CARVALHO, F. I. M.; MARTINS, L. H. da S.; SILVA, P. A.; CUNHA, E. F. M. |
Afiliação: |
RODRIGO O. AGUIAR, UFRA; AMANDA G. P. CARRÉRA, UFRA; ROBERTO LISBOA CUNHA, CPATU; IGOR V. DE OLIVEIRA, Unifesspa; CLAUDETE R. DA SILVA, UFRA; VICENTE F. A. SILVA, UFRA; JOSÉ NATALINO DA SILVA, UFRA; JOSIANE P. DA SILVA, UFRA; FÁBIO I. M. CARVALHO, UFRA; LUIZA H. DA S. MARTINS, UFRA; PRISCILLA A. SILVA, UFRA; ELISA FERREIRA MOURA CUNHA, CPATU. |
Título: |
Optimization of the alcoholic concentration obtained from sugary cassava (Manihot esculenta Crantz) by response surface methodology. |
Ano de publicação: |
2020 |
Fonte/Imprenta: |
Journal of Agricultural Science, v. 12, n. 11, p. 157-168, 2020. |
DOI: |
https://doi.org/10.5539/jas.v12n11p157 |
Idioma: |
Inglês |
Conteúdo: |
Sugary cassava or mandiocaba is a cassava variety of potential use for bioethanol production. In this study, laboratory-scale fermentations were carried out in a bioreactor with a working volume of 1L, using the yeast strain LNF CAT-1. A central composite design (CCD) was applied to determine the extent to which pH, temperature, and yeast concentration influence ethanol production with the aim of improving the fermentation process. The individual effects and the interaction of these factors were analyzed using a surface response method. Physicochemical properties of the material were also investigated and the analysis of root characterization showed high moisture content (~91%) and a low amount of starch (~4.0%), ash values close to 1.0%, total fibers 0.4%, proteins 0.15%, and lipids 0.1%. The results obtained from the wort presented a low acidity (~0.2%), pH close to neutrality (~6.5%), total soluble solids values of ~5.8%, glucose content ~2.3%, fructose ~1.0%, and sucrose ~1.2%. The second-order polynomial regression model determined that the maximum ethanol production of 2.8% (v/v) would be obtained when the optimum pH, temperature, and yeast concentration were ~5.0, 32-36 ºC, and ~10-14 g L-1, respectively. |
Palavras-Chave: |
Mandiocaba. |
Thesagro: |
Fermentação Alcoólica; Mandioca; Manihot Esculenta. |
Thesaurus Nal: |
Alcoholic fermentation; Bioethanol; Cassava. |
Categoria do assunto: |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/222810/1/OptimizationAlcoholic.pdf
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Marc: |
LEADER 02312naa a2200349 a 4500 001 2131463 005 2021-04-22 008 2020 bl uuuu u00u1 u #d 024 7 $ahttps://doi.org/10.5539/jas.v12n11p157$2DOI 100 1 $aAGUIAR, R. O. 245 $aOptimization of the alcoholic concentration obtained from sugary cassava (Manihot esculenta Crantz) by response surface methodology.$h[electronic resource] 260 $c2020 520 $aSugary cassava or mandiocaba is a cassava variety of potential use for bioethanol production. In this study, laboratory-scale fermentations were carried out in a bioreactor with a working volume of 1L, using the yeast strain LNF CAT-1. A central composite design (CCD) was applied to determine the extent to which pH, temperature, and yeast concentration influence ethanol production with the aim of improving the fermentation process. The individual effects and the interaction of these factors were analyzed using a surface response method. Physicochemical properties of the material were also investigated and the analysis of root characterization showed high moisture content (~91%) and a low amount of starch (~4.0%), ash values close to 1.0%, total fibers 0.4%, proteins 0.15%, and lipids 0.1%. The results obtained from the wort presented a low acidity (~0.2%), pH close to neutrality (~6.5%), total soluble solids values of ~5.8%, glucose content ~2.3%, fructose ~1.0%, and sucrose ~1.2%. The second-order polynomial regression model determined that the maximum ethanol production of 2.8% (v/v) would be obtained when the optimum pH, temperature, and yeast concentration were ~5.0, 32-36 ºC, and ~10-14 g L-1, respectively. 650 $aAlcoholic fermentation 650 $aBioethanol 650 $aCassava 650 $aFermentação Alcoólica 650 $aMandioca 650 $aManihot Esculenta 653 $aMandiocaba 700 1 $aCARRÉRA, A. G. P. 700 1 $aCUNHA, R. L. 700 1 $aOLIVEIRA, I. V. de 700 1 $aSILVA, C. R. da 700 1 $aSILVA, V. F. A. 700 1 $aSILVA, J. N. da 700 1 $aSILVA, J. P. da 700 1 $aCARVALHO, F. I. M. 700 1 $aMARTINS, L. H. da S. 700 1 $aSILVA, P. A. 700 1 $aCUNHA, E. F. M. 773 $tJournal of Agricultural Science$gv. 12, n. 11, p. 157-168, 2020.
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Embrapa Amazônia Oriental (CPATU) |
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Registro Completo
Biblioteca(s): |
Embrapa Agroenergia. |
Data corrente: |
18/01/2023 |
Data da última atualização: |
26/10/2023 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 2 |
Autoria: |
TRICHEZ, D.; STEINDORFF, A. S.; MORAIS JÚNIOR, W. G. de; VILELA, N.; BERGMANN, J. C.; FORMIGHIERI, E. F.; GONCALVES, S. B.; ALMEIDA, J. R. M. de. |
Afiliação: |
DÉBORA TRICHEZ, CNPAE; ANDREI S. STEINDORFF, CNPAE/ US DOE JOINT GENOME INSTITUTE; WILSON G. DE MORAIS JÚNIOR, CNPAE/ MILHOUSE INTERNATIONAL PTY; NATHÁLIA VILELA, CNPAE; JESSICA CARVALHO BERGMANN; EDUARDO FERNANDES FORMIGHIERI, CNPAE; SILVIA BELEM GONCALVES, CNPAE; JOAO RICARDO MOREIRA DE ALMEIDA, CNPAE. |
Título: |
Identification of traits to improve co-assimilation of glucose and xylose by adaptive evolution of Spathaspora passalidarum and Scheffersomyces stipitis yeasts. |
Ano de publicação: |
2023 |
Fonte/Imprenta: |
Applied Microbiology and Biotechnology, n. 107, p. 1143?1157, Feb. 2023. |
DOI: |
https://doi.org/10.1007/s00253-023-12362-1 |
Idioma: |
Inglês |
Conteúdo: |
Lignocellulosic biomass is a renewable raw material for producing several high-value-added chemicals and fuels. In general, xylose and glucose are the major sugars in biomass hydrolysates, and their efficient utilization by microorganisms is critical for an economical production process. Yeasts capable of co-consuming mixed sugars might lead to higher yields and productivities in industrial fermentation processes. Herein, we performed adaptive evolution assays with two xylose-fermenting yeasts, Spathaspora passalidarum and Scheffersomyces stipitis, to obtain derived clones with improved capabilities of glucose and xylose co-consumption. Adapted strains were obtained after successive growth selection using xylose and the non-metabolized glucose analog 2-deoxy-D-glucose as a selective pressure. The co-fermentation capacity of evolved and parental strains was evaluated on xylose-glucose mixtures. Our results revealed an improved co-assimilation capability by the evolved strains; however, xylose and glucose consumption were observed at slower rates than the parental yeasts. Genome resequencing of the evolved strains revealed genes affected by non-synonymous variants that might be involved with the co-consumption phenotype, including the HXT2.4 gene that encodes a putative glucose transporter in Sp. passalidarum. Expression of this mutant HXT2.4 in Saccharomyces cerevisiae improved the cells? co-assimilation of glucose and xylose. Therefore, our results demonstrated the successful improvement of co-fermentation through evolutionary engineering and the identification of potential targets for further genetic engineering of different yeast strains. MenosLignocellulosic biomass is a renewable raw material for producing several high-value-added chemicals and fuels. In general, xylose and glucose are the major sugars in biomass hydrolysates, and their efficient utilization by microorganisms is critical for an economical production process. Yeasts capable of co-consuming mixed sugars might lead to higher yields and productivities in industrial fermentation processes. Herein, we performed adaptive evolution assays with two xylose-fermenting yeasts, Spathaspora passalidarum and Scheffersomyces stipitis, to obtain derived clones with improved capabilities of glucose and xylose co-consumption. Adapted strains were obtained after successive growth selection using xylose and the non-metabolized glucose analog 2-deoxy-D-glucose as a selective pressure. The co-fermentation capacity of evolved and parental strains was evaluated on xylose-glucose mixtures. Our results revealed an improved co-assimilation capability by the evolved strains; however, xylose and glucose consumption were observed at slower rates than the parental yeasts. Genome resequencing of the evolved strains revealed genes affected by non-synonymous variants that might be involved with the co-consumption phenotype, including the HXT2.4 gene that encodes a putative glucose transporter in Sp. passalidarum. Expression of this mutant HXT2.4 in Saccharomyces cerevisiae improved the cells? co-assimilation of glucose and xylose. Therefore, our results demonstrated the successfu... Mostrar Tudo |
Thesaurus NAL: |
Fermentation; Glucose; Sugar products. |
Categoria do assunto: |
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Marc: |
LEADER 02532naa a2200253 a 4500 001 2151042 005 2023-10-26 008 2023 bl uuuu u00u1 u #d 024 7 $ahttps://doi.org/10.1007/s00253-023-12362-1$2DOI 100 1 $aTRICHEZ, D. 245 $aIdentification of traits to improve co-assimilation of glucose and xylose by adaptive evolution of Spathaspora passalidarum and Scheffersomyces stipitis yeasts.$h[electronic resource] 260 $c2023 520 $aLignocellulosic biomass is a renewable raw material for producing several high-value-added chemicals and fuels. In general, xylose and glucose are the major sugars in biomass hydrolysates, and their efficient utilization by microorganisms is critical for an economical production process. Yeasts capable of co-consuming mixed sugars might lead to higher yields and productivities in industrial fermentation processes. Herein, we performed adaptive evolution assays with two xylose-fermenting yeasts, Spathaspora passalidarum and Scheffersomyces stipitis, to obtain derived clones with improved capabilities of glucose and xylose co-consumption. Adapted strains were obtained after successive growth selection using xylose and the non-metabolized glucose analog 2-deoxy-D-glucose as a selective pressure. The co-fermentation capacity of evolved and parental strains was evaluated on xylose-glucose mixtures. Our results revealed an improved co-assimilation capability by the evolved strains; however, xylose and glucose consumption were observed at slower rates than the parental yeasts. Genome resequencing of the evolved strains revealed genes affected by non-synonymous variants that might be involved with the co-consumption phenotype, including the HXT2.4 gene that encodes a putative glucose transporter in Sp. passalidarum. Expression of this mutant HXT2.4 in Saccharomyces cerevisiae improved the cells? co-assimilation of glucose and xylose. Therefore, our results demonstrated the successful improvement of co-fermentation through evolutionary engineering and the identification of potential targets for further genetic engineering of different yeast strains. 650 $aFermentation 650 $aGlucose 650 $aSugar products 700 1 $aSTEINDORFF, A. S. 700 1 $aMORAIS JÚNIOR, W. G. de 700 1 $aVILELA, N. 700 1 $aBERGMANN, J. C. 700 1 $aFORMIGHIERI, E. F. 700 1 $aGONCALVES, S. B. 700 1 $aALMEIDA, J. R. M. de 773 $tApplied Microbiology and Biotechnology$gn. 107, p. 1143?1157, Feb. 2023.
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