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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2020
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| Acesso em linha: | 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 | https://creativecommons.org/licenses/by-nc-sa/4.0/ 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.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_9e16a6b2e4328b7eaa56ec0f9f7013f2 |
| 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:espamciencia.espam.edu.ec: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 |
| rights_invalid_str_mv | https://creativecommons.org/licenses/by-nc-sa/4.0/ |
| 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 GeovannyThe 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/193/577https://creativecommons.org/licenses/by-nc-sa/4.0/info:eu-repo/semantics/openAccess2025-02-25T14:37:16Zoai:espamciencia.espam.edu.ec: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 |
| 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 |
| url | https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/193 |