Evaluation of yeast for ethanol production from sugar cane molasses
The objective of the research was to evaluate the effect of the addition of three types of commercial yeast: Saccharomyces cerevisiae, Saccharomyces exiguus and Candida utilis, using molasses solution. The stages of the experiment consisted of yeast activation and fermentation for ethanol production...
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| 在線閱讀: | https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/193 |
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| author | Tuárez Párraga, Miguel Alejandro |
| author2 | Laz Mero, Mabel Leonela Bermello Ochoa, Stephany Judith Díaz Campozano, Edison Geovanny |
| author2_role | author author author |
| author_facet | Tuárez Párraga, Miguel Alejandro Laz Mero, Mabel Leonela Bermello Ochoa, Stephany Judith Díaz Campozano, Edison Geovanny |
| author_role | author |
| collection | Revistas Escuela Superior Politécnica Agropecuaria de Manabí |
| dc.creator.none.fl_str_mv | Tuárez Párraga, Miguel Alejandro Laz Mero, Mabel Leonela Bermello Ochoa, Stephany Judith Díaz Campozano, Edison Geovanny |
| dc.date.none.fl_str_mv | 2020-12-30 |
| dc.format.none.fl_str_mv | application/pdf text/html application/zip |
| dc.identifier.none.fl_str_mv | https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/193 10.51260/revista_espamciencia.v11i2.193 |
| dc.language.none.fl_str_mv | spa |
| dc.publisher.none.fl_str_mv | Escuela Superior Politécnica Agropecuaria de Manabí Manuel Félix López |
| dc.relation.none.fl_str_mv | https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/193/231 https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/193/462 https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/193/577 |
| dc.rights.none.fl_str_mv | info:eu-repo/semantics/openAccess |
| dc.source.none.fl_str_mv | Revista ESPAMCIENCIA; Vol. 11 Núm. 2 (2020): REVISTA ESPAMCIENCIA 2020; 115 - 119 1390-8103 reponame:Revistas Escuela Superior Politécnica Agropecuaria de Manabí instname:Escuela Superior Politécnica Agropecuaria de Manabí instacron:ESPAM |
| dc.subject.none.fl_str_mv | etanol Saccharomyces cerevisiae producción melaza fermentación ethanol Saccharomyces cerevisiae production molasses fermentation |
| dc.title.none.fl_str_mv | Evaluation of yeast for ethanol production from sugar cane molasses Evaluación de levaduras en la producción de etanol a partir de melaza de caña de azúcar |
| dc.type.none.fl_str_mv | info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Artículo revisado por pares |
| description | The objective of the research was to evaluate the effect of the addition of three types of commercial yeast: Saccharomyces cerevisiae, Saccharomyces exiguus and Candida utilis, using molasses solution. The stages of the experiment consisted of yeast activation and fermentation for ethanol production through simple distillation; determining the most optimal ethanol production of the experiment, with different concentrations of sucrose (19°Bx, 23°Bx and 27°Bx) and different environmental conditions (27°C, 30°C and 33°C). A Latin-square design was applied using Microsoft Excel, taking as a factor of interest the types of yeasts and secondary factors the soluble solids (°Bx) and storage temperatures (°C). Nine treatments (T) were formulated, of which significant differences (p<0.05) were observed between the soluble solids (°Bx) and (p>0.05) for the types of yeast studied and the storage temperatures. During ethanol production from sugar cane molasses solution. The best treatment was T8, using Saccharomyces cerevisiae yeast at 27°Bx, with a temperature of 30°C. |
| eu_rights_str_mv | openAccess |
| format | article |
| id | RevESPAM_05c1b9c3934e3e3e3fe827ec1b78245d |
| identifier_str_mv | 10.51260/revista_espamciencia.v11i2.193 |
| instacron_str | ESPAM |
| institution | ESPAM |
| instname_str | Escuela Superior Politécnica Agropecuaria de Manabí |
| language | spa |
| network_acronym_str | RevESPAM |
| network_name_str | Revistas Escuela Superior Politécnica Agropecuaria de Manabí |
| oai_identifier_str | oai:ojs.pkp.sfu.ca:article/193 |
| publishDate | 2020 |
| publisher.none.fl_str_mv | Escuela Superior Politécnica Agropecuaria de Manabí Manuel Félix López |
| reponame_str | Revistas Escuela Superior Politécnica Agropecuaria de Manabí |
| repository.mail.fl_str_mv | . |
| repository.name.fl_str_mv | Revistas Escuela Superior Politécnica Agropecuaria de Manabí - Escuela Superior Politécnica Agropecuaria de Manabí |
| repository_id_str | 0 |
| spelling | Evaluation of yeast for ethanol production from sugar cane molassesEvaluación de levaduras en la producción de etanol a partir de melaza de caña de azúcarTuárez Párraga, Miguel AlejandroLaz Mero, Mabel LeonelaBermello Ochoa, Stephany JudithDíaz Campozano, Edison GeovannyetanolSaccharomyces cerevisiaeproducciónmelazafermentaciónethanolSaccharomyces cerevisiaeproductionmolassesfermentationThe objective of the research was to evaluate the effect of the addition of three types of commercial yeast: Saccharomyces cerevisiae, Saccharomyces exiguus and Candida utilis, using molasses solution. The stages of the experiment consisted of yeast activation and fermentation for ethanol production through simple distillation; determining the most optimal ethanol production of the experiment, with different concentrations of sucrose (19°Bx, 23°Bx and 27°Bx) and different environmental conditions (27°C, 30°C and 33°C). A Latin-square design was applied using Microsoft Excel, taking as a factor of interest the types of yeasts and secondary factors the soluble solids (°Bx) and storage temperatures (°C). Nine treatments (T) were formulated, of which significant differences (p<0.05) were observed between the soluble solids (°Bx) and (p>0.05) for the types of yeast studied and the storage temperatures. During ethanol production from sugar cane molasses solution. The best treatment was T8, using Saccharomyces cerevisiae yeast at 27°Bx, with a temperature of 30°C.El objetivo de la investigación consistió en evaluar el efecto de la adición de tres tipos de levaduras comerciales Saccharomyces cerevisiae, Saccharomyces exiguus y Candida utilis, utilizando disolución de melaza, las etapas del experimento consistieron en la activación de levadura y fermentación para la producción de etanol mediante una destilación simple; determinando la producción de etanol más óptima del experimento, con diferentes concentraciones de sacarosa (19°Bx, 23°Bx y 27°Bx) y diferentes condiciones ambientales (27°C, 30°C y 33°C). Se aplicó un modelo estadístico de diseño cuadrado latino utilizando el programa Microsoft Excel, tomando como factor de interés tipos de levaduras y factores secundarios los sólidos solubles (°Bx) y temperaturas de almacenamiento (°C). Se formularon nueve tratamientos (T), de los cuales se observaron diferencias significativas (p<0,05) entre los sólidos solubles (°Bx) y (p>0,05) para los tipos de levaduras estudiadas y las temperaturas de almacenamiento. Durante la producción de etanol a partir de la disolución de melaza de caña, el mejor tratamiento fue el T8, utilizando levadura Saccharomyces cerevisiae a 27°Bx y con temperatura de 30°C.Escuela Superior Politécnica Agropecuaria de Manabí Manuel Félix López2020-12-30info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArtículo revisado por paresapplication/pdftext/htmlapplication/ziphttps://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/19310.51260/revista_espamciencia.v11i2.193Revista ESPAMCIENCIA; Vol. 11 Núm. 2 (2020): REVISTA ESPAMCIENCIA 2020; 115 - 1191390-8103reponame:Revistas Escuela Superior Politécnica Agropecuaria de Manabíinstname:Escuela Superior Politécnica Agropecuaria de Manabíinstacron:ESPAMspahttps://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/193/231https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/193/462https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/193/577info:eu-repo/semantics/openAccess2025-02-25T14:37:16Zoai:ojs.pkp.sfu.ca:article/193Institucionalhttp://revistasespam.espam.edu.ec/Universidad públicahttp://www.espam.edu.ec/http://revistasespam.espam.edu.ec/oai.Ecuador.1390-81031390-597Xopendoar:02025-02-25T14:37:16Revistas Escuela Superior Politécnica Agropecuaria de Manabí - Escuela Superior Politécnica Agropecuaria de Manabífalse |
| spellingShingle | Evaluation of yeast for ethanol production from sugar cane molasses Tuárez Párraga, Miguel Alejandro etanol Saccharomyces cerevisiae producción melaza fermentación ethanol Saccharomyces cerevisiae production molasses fermentation |
| status_str | publishedVersion |
| title | Evaluation of yeast for ethanol production from sugar cane molasses |
| title_full | Evaluation of yeast for ethanol production from sugar cane molasses |
| title_fullStr | Evaluation of yeast for ethanol production from sugar cane molasses |
| title_full_unstemmed | Evaluation of yeast for ethanol production from sugar cane molasses |
| title_short | Evaluation of yeast for ethanol production from sugar cane molasses |
| title_sort | Evaluation of yeast for ethanol production from sugar cane molasses |
| topic | etanol Saccharomyces cerevisiae producción melaza fermentación ethanol Saccharomyces cerevisiae production molasses fermentation |
| url | https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/193 |