Utilization of a continuous flow system to evaluate the parameters of the baru pulp fermentation process for the production of alcoholic beverage
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2018-01
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In the present work, it was evaluated the fermentation process of the pulp of baru, to obtain
alcoholic beverage, correlating the growth of the microorganisms consonant to the time, with the
consumption of substrate and the production of alcohol. This monitoring was carried out using a
continuous flow system with conductometric detection. The time of degradation of the sugars
constituents of the pulp of baruwas evaluated, in accordance with the microorganism activity. The
studies were carried out using bread yeast as a test microorganism. The population growth of the
microorganisms was monitoredaccording to the variation of CO2 concentration produced by them
in the baru pulp extract. For the extract of one gram of the sample including 0.4 g of yeast diluted
in 100 ml, it was found that the degradation time of the sugars was approximately 60 min.
Therefore, it can be stated that the results obtained are consistent with the proposed objectives.
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Alcoholic beverage, Pulp of baru, Flow system, Bread yeast
Citação
TOLEDO, Mônica Alves et al. Utilization of a continuous flow system to evaluate the parameters of the baru pulp fermentation process for the production of alcoholic beverage. International Journal of Development Research, [s. l.], v. 8, n. 1, e11941, 2018. Disponível em: https://www.journalijdr.com/utilization-continuous-flow-system-evaluate-parameters-baru-pulp-fermentation-process-production. Acesso em: 11 out. 2024.