Nitrogenous sources alternatives to supplementation of alcoholic fermentation with high concentration of sugars (VHG)

• Grant number: 15/10885-5
• Support Opportunities: Regular Research Grants
• Start date: September 01, 2015
• End date: August 31, 2017
• Field of knowledge: Biological Sciences - Biochemistry - Biochemistry of Microorganisms
• Principal Investigator: Sandra Helena da Cruz
• Grantee: Sandra Helena da Cruz
• Host Institution: Escola Superior de Agricultura Luiz de Queiroz (ESALQ). Universidade de São Paulo (USP). Piracicaba , SP, Brazil

Abstract

Despite the development of this sector, the ethanol production process needs improvements, a strategy to increase the ethanol production and minimize potential problems fermentation is generated with high alcohol content which can be achieved by using more concentrated musts in total sugars. This process is known as grape must in fermentation technology with High Levels of fermentable sugars (VHG). However, high levels of sugar in the must causes an increase in osmotic pressure which has an adverse effect on the yeast cells, reducing cell growth and viability. Studies suggest that altering the dietary conditions, as the increase of assimilable nitrogen in the fermentation, it is possible to increase fermentation efficiency, as well as survival of the yeast cells in media with high concentration of ethanol. With this demand, the objective of this project is to evaluate the influence of supplementation of high concentration of fermentable sugars with the nitrogen sources ammonium sulfate and peptone in sugarcane juice with molasses in both laboratory scale and as in bioreactors, providing greater proximity to actual production. (AU)