Influencia da materia-prima no comportamento cinetico de levedura na produção de etanol

AUTOR(ES)
DATA DE PUBLICAÇÃO

2002

RESUMO

The purpose of this work was to analyze the kinetic behavior of the yeast strain (Y904­Mauri do Brasil) using nine molasses with different exhaustion levels coming from sugar and alcohol producing units. The relationship was evaluated between the product production specific rate and the microbial growth specific rate. The essays were made in a bench bioreactor endowed with agitation system and controlled temperature. The used inoculum was a dry commercial yeast strain. The kinetics of ethanol production, cells consumption and substratum consumption, as well as the strain performance with each raw material, were studied in concern to the ethanol productivity and yield. The evaluated parameters were: substratum, ethanol and cell concentration. For kinetic evaluation, six non-structural models considering only one substratum source (ART) were used. The models were the one of GHOSE &THY AGI, SEVEL Y et alI, ]IN et alI, LEE et alI, LEVENSPIEL, the modified GHOSE and another model considering two sources of substratum (glucose and fructose) which is based on the modified GHOSE model. An adjustment routine was developed exclusively to the appropriate parameters determination. The results showed differences in the strain kinetic behavior with the different raw materials tested as well as differences in the obtained yield values. The modified GHOSE and ]IN et alI models using only one substratum have adapted the most to the experimental data, showing that the substratum inhibition is significant. In spite of the good adjustment of these models, it was observed very elevated Ks values that, in the modified GHOSE model, appeared as an incoherence since it was larger than the KI value. These incoherencies were eliminated when the modified GHOSE model was used considering the influence of the two substrata (glucose and fructose). In all the accomplished rehearsals, it was observed that the ethanol production specific rate was linked to the microbial growth specific rate until a certain fermentation phase and, after this, a decrease in the microbial growth rate was observed. This behavior didn t happen to the ethanol production specific rate showing that, at this phase, these rates are not associated anymore. The glycerol production kinetics showed to be similar the ethanol kinetics diverging only in the yield values - the ethanol yield was 7 to 8 times larger than the glycerol yield

ASSUNTO(S)

industrial substract alcool cana-de-açucar kinetics fermentação alcoholic fermentation melaço

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