Academic Journal
Alcohol production from sweet potato (Ipomoea batatas (L.) Lam.) genotypes in fermentative medium
| العنوان: | Alcohol production from sweet potato (Ipomoea batatas (L.) Lam.) genotypes in fermentative medium |
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| المؤلفون: | Lopes, Amanda Cantos, Resende, Juliano Tadeu Vilela de, Machado, José, Guerra, Edson Perez, Resende, Nathalia Vilela |
| بيانات النشر: | Universidad Nacional de Colombia - Sede Palmira |
| سنة النشر: | 2018 |
| مصطلحات موضوعية: | 55 Ciencias de la tierra / Earth sciences and geology, 63 Agricultura y tecnologías relacionadas / Agriculture, Almidón, biocombustible, contenido de agua, fermentación, producción de etanol, sacarificación, Biofuel, ethanol production, fermentation, saccharification, starch, water content |
| الوصف: | Ethanol is one of the most promising fuels in Brazil, but its production is centralized in sugarcane cultivation, and is currently in search for other sources alcohol producing biomass to replace sugarcane monoculture. The aim of this study was to study fermentation process variables such as fermentation time (72 and 96 hours), addition of nutrients (with and without addition) and yeasts (dry and fresh organic yeast), employed in ethanol production from two sweet potato (Ipomoea batatas (L.) Lam.) genotypes: UGA 05 and UGA 77. Alcohol evaluation content in °GL was performed in a completely randomized design according to two factorial schemes (22 and 23), and results obtained were analyzed using Design Expert® software version 8. Results of the factorial design 22 indicate that fermentation time in alcohol production had a significant effect on the process, suggesting that alcohol production is more efficient in 72 hours of fermentation and without the inclusion of nutrients. In factorial design 23, the interactions between time of fermentation with genotypes and between time and inclusion of yeast showed significant effects and altered alcohol production. Fermentation process shows a significant difference as a function of genetic material and yeasts used pointing out fermentation of the flour must of genotype UGA 77 under fresh yeast action and 72 hours of fermentation. ; El etanol es uno de los combustibles más prometedores en Brasil, pero su producción está centralizada en el cultivo de la caña de azúcar, y actualmente se están buscando otras fuentes de biomasa productora de alcohol para reemplazar el monocultivo de la caña de azúcar. El objetivo de este estudio fue evaluar las variables del proceso de fermentación como el tiempo de fermentación (72 y 96 horas), adición de nutrientes (con y sin adición) y levaduras (levadura orgánica seca y fresca) empleadas en la producción de etanol a partir de dos genotipos de batata (Ipomoea batatas L.): UGA 05 y UGA 77. El contenido del alcohol evaluado en °GL se realizó ... |
| نوع الوثيقة: | article in journal/newspaper |
| وصف الملف: | application/pdf |
| اللغة: | Spanish; Castilian |
| تدمد: | 2323-0118 |
| Relation: | https://revistas.unal.edu.co/index.php/acta_agronomica/article/view/65321; Universidad Nacional de Colombia Revistas electrónicas UN Acta Agronómica; Acta Agronómica; Lopes, Amanda Cantos and Resende, Juliano Tadeu Vilela de and Machado, José and Guerra, Edson Perez and Resende, Nathalia Vilela (2018) Alcohol production from sweet potato (Ipomoea batatas (L.) Lam.) genotypes in fermentative medium. Acta Agronómica, 67 (2). pp. 231-237. ISSN 2323-0118; https://repositorio.unal.edu.co/handle/unal/68103; http://bdigital.unal.edu.co/69136/ |
| الاتاحة: | https://repositorio.unal.edu.co/handle/unal/68103 http://bdigital.unal.edu.co/69136/ |
| Rights: | info:eu-repo/semantics/openAccessDerechos reservados - Universidad Nacional de Colombia ; Atribución-NoComercial 4.0 Internacional ; http://creativecommons.org/licenses/by-nc/4.0/ ; info:eu-repo/semantics/openAccess |
| رقم الانضمام: | edsbas.5046FD5E |
| قاعدة البيانات: | BASE |
| تدمد: | 23230118 |
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