Detalhes bibliográficos
Ano de defesa: |
2015 |
Autor(a) principal: |
Morais, Ricardo Rezende de
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Orientador(a): |
Fernandes, Kátia Flávia
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Banca de defesa: |
Pascoal, Aline Mendonça,
Silveira, Alexsander Augusto da,
Fernandes, Kátia Flávia,
Rodriguez, Armando García |
Tipo de documento: |
Dissertação
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Tipo de acesso: |
Acesso aberto |
Idioma: |
por |
Instituição de defesa: |
Universidade Federal de Goiás
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Programa de Pós-Graduação: |
Programa de Pós-graduação em Biologia (ICB)
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Departamento: |
Instituto de Ciências Biológicas - ICB (RG)
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País: |
Brasil
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Palavras-chave em Português: |
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Área do conhecimento CNPq: |
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Link de acesso: |
http://repositorio.bc.ufg.br/tede/handle/tede/8166
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Resumo: |
The Solanum lycocarpum plant, commonly known as wolf gray, is a shrub or tree up to 5 m frequent throughout the Brazilian Cerrado, responsible for production wolf fruit. The objective of this work is the use of starch extracted from the fruit of S. lycocarpum as a new source for the production of ethanol by fermentation. The starch in the fruit was extracted by grinding lobeira mesocarp citric acid 0.8% (w / v) subsequent decantation. Thereafter the starch was hydrolyzed using the α-amilise and immobilized glucoamylase-glutaraldehyde polyaniline, with an average rate of glucose production of approximately 80% after 60 h. Glucose solutions at concentrations of 1%, 5% and 9% (w / v) were fermented by the yeast Saccharomyces bayanus INCQS 40235, provided by the National Institute of Quality Control in Health Oswaldo Cruz Foundation. Ethanol production was quantified by the following methods: by reducing the weight due to release of CO2 and the maximum yield obtained after 48 h of fermentation, reaching a production of 6.1704 g in 48 hours; reduction of 75.63% of the total sugar content in the fermentation broth reaching 48.4 mg mL-1 after 48 hours. The fermentation process was also evaluated by the growth of yeast cells that reached 1,407 x 108 cells in 48 hours of fermentation. Results of this work have shown that the starch extracted from the fruit of lobeira is a promising source for the production of ethanol, yielding 10.5% of ethanol after 48h fermentation using a 9% solution of hydrolyzed starch under industrial fermentation simulation. |