Quantification of aerobic and anaerobic metabolisms by baker's yeast during the fermentation of molasses must

• Grant number: 11/05669-0
• Support Opportunities: Regular Research Grants
• Duration: July 01, 2011 - June 30, 2012
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Waldemar Gastoni Venturini Filho
• Grantee: Waldemar Gastoni Venturini Filho
• Host Institution: Faculdade de Ciências Agronômicas (FCA). Universidade Estadual Paulista (UNESP). Campus de Botucatu. Botucatu , SP, Brazil

Abstract

The following project aims at the quantification of both aerobic (respiration) and anaerobic (alcoholic fermentation) metabolisms during the fermentation process in a sugarcane-based must (juice and molasses). There will be five essays: a) aerobic and anaerobic metabolisms from baker's yeast will be measured in sugarcane juice must; b) in molasses based must; c) in different strains of baker's yeast obtained from AB Brasil industries; d) in different strains of distilleries strains; e) aerobic and anaerobic changes over time for a sugarcane-juice fermentation process. For the process, ethanol and carbon dioxide masses will be determined. By stoichiometric calculations it will be possible to quantify the relative quantities for the respired and fermented sugars. (AU)