Production of higher alcohols from threonine and isoleucine in alcoholic fermentations of different types of grain mash

Reazin, George H.; Scales, Harry.; Andreasen, Arthur A

doi:10.1021/jf60185a003

Cited by 28 publications

(16 citation statements)

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“…This acetaldehyde is reduced to ethanol by alcohol dehydrogenase [26]. In addition, 1-propanol production is associated with 2-ketobutyrate [38][39][40], which is obtained from the decomposition of threonine [39,41]. Threonine synthesis is linked to glucose decomposition [32].…”

Section: Ethanol and Aliphatic Production During Fermentation Of Glucosementioning

confidence: 99%

Bioethanol Production from Cachaza as Hydrogen Feedstock: Effect of Ammonium Sulfate during Fermentation

et al. 2017

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Abstract:Cachaza is a type of non-centrifugal sugarcane press-mud that, if it is not employed efficiently, generates water pollution, soil eutrophication, and the spread of possible pathogens. This biomass can be fermented to produce bioethanol. Our intention is to obtain bioethanol that can be catalytically reformed to produce hydrogen (H 2 ) for further use in fuel cells for electricity production. However, some impurities could negatively affect the catalyst performance during the bioethanol reforming process. Hence, the aim of this study was to assess the fermentation of Cachaza using ammonium sulfate ((NH 4 ) 2 SO 4 ) loadings and Saccharomyces cerevisiae strain to produce the highest ethanol concentration with the minimum amount of impurities in anticipation of facilitating further bioethanol purification and reforming for H 2 production. The results showed that ethanol production from Cachaza fermentation was about 50 g·L −1 and the (NH 4 ) 2 SO 4 addition did not affect its production. However, it significantly reduced the production of branched alcohols. When a 160 mg·L −1 (NH 4 ) 2 SO 4 was added to the fermentation culture, 2-methyl-1-propanol was reduced by 41% and 3-methyl-1-butanol was reduced by 6%, probably due to the repression of the catabolic nitrogen mechanism. Conversely, 1-propanol doubled its concentration likely due to the higher threonine synthesis promoted by the reducing sugar presence. Afterwards, we employed the modified Gompertz model to fit the ethanol, 2M1P, 3M1B, and 1-propanol production, which provided acceptable fits (R 2 > 0.881) for the tested compounds during Cachaza fermentation. To the best of our knowledge, there are no reports of the modelling of aliphatic production during fermentation; this model will be employed to calculate yields with further scaling and for life cycle assessment.

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Section: Ethanol and Aliphatic Production During Fermentation Of Glucosementioning

confidence: 99%

Bioethanol Production from Cachaza as Hydrogen Feedstock: Effect of Ammonium Sulfate during Fermentation

et al. 2017

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“…Segundo Reazin (1973), os álcoois propílico, damílico e isoamílico são produzidos, em parte, pelo me-tabolismo do aminoácido treonina, pelas leveduras. Conforme os dados do Quadro 1, a maior quantidade da treonina nos mostos de cana e laranja pode ter promovido maior atividade da via metabólica relativa à formação do ácido cetobutírico e, posteriormente, do álcool propílico.…”

Section: Aminoácidosunclassified

Rendimento e composição das aguardentes de cana, laranja e uva com utilização de lecitina no processo fermentativo

Cleto

Mutton

2004

Ciênc. agrotec.

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RESUMOO presente trabalho foi desenvolvido com o objetivo de avaliar o efeito da adição de lecitina aos mostos de cana, laranja e uva sobre o rendimento e composição das aguardentes. O delineamento empregado para a análise estatística foi o de blocos casualizados, no esquema fatorial 2x3, empregando-se dois fatores -lecitina e mosto -em dois níveis para lecitina: ausência (ín-dice um) e presença (índice dois); e em três níveis para mosto: cana, laranja e uva. A metodologia empregada foi a recomendada pelo setor aguardenteiro e as análises químicas dos componentes secundários foram realizadas por cromatografia gasosa e espectrofotometria. Pelos resultados, conclui-se que quando se adiciona lecitina aos mostos de cana, laranja e uva, o vinho obtido após a fermentação tem maior concentração de glicerol, e as aguardentes produzidas pela destilação têm maior concentração de isobutanol. Já nos mostos em que foi adicionada a lecitina, o rendimento alcoólico total das aguardentes foi menor do que nos mostos que não a recebeu. Os componentes secundários acetaldeído, acetato de etila e acidez total aumentaram com o aumento da acidez nos vinhos. Por outro lado, o propanol, isobutanol e álcool isoamílico aumentaram com os aumentos dos pH e das concentrações nos mostos, dos aminoácidos treonina, valina e leucina. A concentração do furfural foi maior nas aguardentes provenientes dos mostos de cana e laranja.Termos para indexação: Lecitina, aguardente, componentes secundários, vinho, laranja, uva, cana-de-açúcar. ABSTRACTThe present research was carried out to evaluate the effect of lecithin addition into sugar cane, orange and grape musts on the spirits yield and composition. The statistical design was randomized blocks, in 2x3 factorial array, using two factors: lecithin and must, two levels for lecithin (absence and presence); and three levels for must (sugar cane, orange and grape). The method used in this work is recommended by mills. The measurement of by-products was made through gas chromatography and spectrophotometry. The results showed that the lecithin addition into sugar cane, orange and grape increased the concentration of glycerol in these musts as well as the concentration of butyl alcohol in the spirits, and decreased the total alcoholic yield. Acetaldehyde, ethyl acetate and total acidity increased with the elevation of the acidity. On the other hand, propanol-1, butyl and isoamyl alcohols, increased with the elevation of the pH of the fermenting musts and the concentration of the amino acids threonine, leucine and valine in the musts. Furfural content was greater in the spirits made from the sugar cane and orange musts.Index terms: Lecithin, spirits, by-products, orange, grape, musts. INTRODUÇÃOO Brasil destaca-se na comunidade internacional como grande produtor de matérias-primas vegetais, por apresentar características essencialmente agrícolas. Não obstante, vivencia-se o momento em que é necessário ao país tornar-se grande produtor industrial, agregando valores à produção primária. Segundo estatísticas o...

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“…These results are confirmed by Chaves & Póvoa (1992) and Gallo & Canhos (1991), who concluded that the sulfuric acid addition in the process significantly reduces the amount of contaminating bacteria. According to Gallo (1992) and Rosales (1989), the highest amount of bacteria found in the fermentation process belongs to the Lactobacillus species. According to these authors, the treatment of the yeast with sulfuric acid, significantly reduces the amount of these microorganisms.…”

Section: Contaminating Microorganisms Of Alcoholic Fermentationmentioning

confidence: 99%

“…According to Engan (1970), the concentrations of the isoamyl and isobutyl alcohols are increased by the addition of leucine and valine, respectively, in the fermentation medium. For Reazin et al (1973), the alcohols n-propyl, d-amyl and isoamyl, are also formed from the threonine. It is also pointed out that the yeasts produce HA from sugars (CROWELL et al, 1961;INGRAHAM & GUIMON, 1960), independent of the addition of those amino acids in the medium.…”

Section: Secondary Components Of Cachaçamentioning

confidence: 99%

“…In the production of this beverage, besides yeasts that produce ethanol and secondary components, there are contaminating bacteria from the cane raw material and from the water used in the process, which may influence the final product. The predominant species in the fermentation process are Lactobacillus and Leuconostoc (ROSALES, 1989;GALLO, 1992), which require more attention since they adapt better to the predominant conditions of yeast fermentation media.…”

Section: Introductionmentioning

confidence: 99%

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Effects of corn meal and sulphuric acid on the production of cachaça

2009

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This work was carried out to evaluate the effects of using corn meal and treating yeasts with sulfuric acid on fermentation microorganisms, wine acidity, ethanol content and cachaça yield and composition. The experiment was arranged in randomized block design, in a 2x3 factorial with five replications. The methods applied in this study are recommended by distilleries. Results showed that the yeast sulfuric acid treatment transferred acidity to the fermenting juice, without any influence on yeast viability, ethanol content and cachaça yield. On the other hand, the acid treatment controlled lactic bacteria in the inoculum. Addition of corn meal increased the concentration of lactic bacteria in the end of the fermentation and increased the levels of higher alcohols in cachaça, especially propyl and isobutyl alcohol.Index terms: yeast treatment, ethanolic fermentation, contaminating bacteria, beverage. RESUMOAvaliou-se o efeito da adição do fubá de milho no mosto de xarope de cana e o tratamento ácido do pé-de-cuba sobre a microbiota do processo fermentativo, acidez do vinho, grau alcoólico, rendimento e composição da cachaça. O delineamento experimental utilizado foi o de blocos casualizados, no esquema fatorial 2x3 e cinco repetições. A metodologia empregada e as análises foram as recomendadas pelo setor aguardenteiro. Os resultados permitiram concluir que a adição do ácido sulfúrico no pé-de-cuba transferiu a acidez para o vinho, não influenciando na viabilidade das leveduras, rendimento e composição da cachaça. Por outro lado, a acidificação do meio controlou as bactérias láticas no pé-de-cuba. A adição do fubá aumentou a concentração de bactérias lácticas ao final do processo fermentativo e dos álcoois homólogos superiores na cachaça, particularmente, os álcoois propílico e isobutílico. Termos para indexação:Tratamento do fermento, fermentação alcoólica, contaminantes, bebida.

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Production of higher alcohols from threonine and isoleucine in alcoholic fermentations of different types of grain mash

Cited by 28 publications

References 6 publications

Bioethanol Production from Cachaza as Hydrogen Feedstock: Effect of Ammonium Sulfate during Fermentation

Bioethanol Production from Cachaza as Hydrogen Feedstock: Effect of Ammonium Sulfate during Fermentation

Rendimento e composição das aguardentes de cana, laranja e uva com utilização de lecitina no processo fermentativo

Effects of corn meal and sulphuric acid on the production of cachaça

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