CHARACTERIZATION OF PHENOLS AND FURFURAL AS INHIBITORS OF FERMENTATION OF MOLASSES OF FIVE MILLS OF VALLE DEL CAUCA-CO

CHARACTERIZATION OF PHENOLS AND FURFURAL AS INHIBITORS OF FERMENTATION OF MOLASSES OF FIVE MILLS OF VALLE DEL CAUCA-CO

In order to evaluate the negative impacts on molasses fermentations, total phenols and furfural were determined in final molass samples from five sugar mills located in Valle del Cauca -CO. The results showed significant differences between phenol and furfural levels, at which t...

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Bibliographic Details
Main Authors: Jesus Eliécer Larrahondo, Celso Silva Caldas, Laura Isabel Liévano, Mauren Daniela Garaviño, Rafaella Eloisa Candido de Azevedo
Format: Article
Language:Portuguese
Published: Editora UNINGÁ 2019-09-01
Series:UNINGÁ Review
Subjects:
fermentation inhibitors
furfural
molass
phenols
Online Access:http://revista.uninga.br/index.php/uningareviews/article/view/2522/2180
id doaj-2cb63f41302e48c98a1e425c6fb53ebf
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spelling doaj-2cb63f41302e48c98a1e425c6fb53ebf2021-02-16T19:45:34ZporEditora UNINGÁUNINGÁ Review2178-25712019-09-013432934CHARACTERIZATION OF PHENOLS AND FURFURAL AS INHIBITORS OF FERMENTATION OF MOLASSES OF FIVE MILLS OF VALLE DEL CAUCA-COJesus Eliécer Larrahondo0Celso Silva Caldas1Laura Isabel Liévano2Mauren Daniela Garaviño3Rafaella Eloisa Candido de Azevedo4Universidade Santiago de CaliInstituto Federal De Educação, Ciências e Tecnologias de Alagoas Universidade Santiago de CaliUniversidade Santiago de CaliUnicesumar In order to evaluate the negative impacts on molasses fermentations, total phenols and furfural were determined in final molass samples from five sugar mills located in Valle del Cauca -CO. The results showed significant differences between phenol and furfural levels, at which the phenolic contents ranged from 0.991% m/v to 1.35% m/v. On the other hand, furfural levels ranged from 0.125% m/v to 0.193% m/v. Assays with micro fermenters indicated that the higher contents of these organic compounds reduced the CO2 formation rate as an indicator of the inhibitory effect in the fermentation carried out by the yeast Saccharomyces cerevisiae.http://revista.uninga.br/index.php/uningareviews/article/view/2522/2180fermentation inhibitorsfurfuralmolassphenols
collection DOAJ
language Portuguese
format Article
sources DOAJ
author Jesus Eliécer Larrahondo
Celso Silva Caldas
Laura Isabel Liévano
Mauren Daniela Garaviño
Rafaella Eloisa Candido de Azevedo
spellingShingle Jesus Eliécer Larrahondo
Celso Silva Caldas
Laura Isabel Liévano
Mauren Daniela Garaviño
Rafaella Eloisa Candido de Azevedo
CHARACTERIZATION OF PHENOLS AND FURFURAL AS INHIBITORS OF FERMENTATION OF MOLASSES OF FIVE MILLS OF VALLE DEL CAUCA-CO
UNINGÁ Review
fermentation inhibitors
furfural
molass
phenols
author_facet Jesus Eliécer Larrahondo
Celso Silva Caldas
Laura Isabel Liévano
Mauren Daniela Garaviño
Rafaella Eloisa Candido de Azevedo
author_sort Jesus Eliécer Larrahondo
title CHARACTERIZATION OF PHENOLS AND FURFURAL AS INHIBITORS OF FERMENTATION OF MOLASSES OF FIVE MILLS OF VALLE DEL CAUCA-CO
title_short CHARACTERIZATION OF PHENOLS AND FURFURAL AS INHIBITORS OF FERMENTATION OF MOLASSES OF FIVE MILLS OF VALLE DEL CAUCA-CO
title_full CHARACTERIZATION OF PHENOLS AND FURFURAL AS INHIBITORS OF FERMENTATION OF MOLASSES OF FIVE MILLS OF VALLE DEL CAUCA-CO
title_fullStr CHARACTERIZATION OF PHENOLS AND FURFURAL AS INHIBITORS OF FERMENTATION OF MOLASSES OF FIVE MILLS OF VALLE DEL CAUCA-CO
title_full_unstemmed CHARACTERIZATION OF PHENOLS AND FURFURAL AS INHIBITORS OF FERMENTATION OF MOLASSES OF FIVE MILLS OF VALLE DEL CAUCA-CO
title_sort characterization of phenols and furfural as inhibitors of fermentation of molasses of five mills of valle del cauca-co
publisher Editora UNINGÁ
series UNINGÁ Review
issn 2178-2571
publishDate 2019-09-01
description In order to evaluate the negative impacts on molasses fermentations, total phenols and furfural were determined in final molass samples from five sugar mills located in Valle del Cauca -CO. The results showed significant differences between phenol and furfural levels, at which the phenolic contents ranged from 0.991% m/v to 1.35% m/v. On the other hand, furfural levels ranged from 0.125% m/v to 0.193% m/v. Assays with micro fermenters indicated that the higher contents of these organic compounds reduced the CO2 formation rate as an indicator of the inhibitory effect in the fermentation carried out by the yeast Saccharomyces cerevisiae.
topic fermentation inhibitors
furfural
molass
phenols
url http://revista.uninga.br/index.php/uningareviews/article/view/2522/2180
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