Ethanolic Fermentation of Sweet Sorghum Broth: Effects of Genotypes, Harvest System and Enzymatic Treatment
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RESEARCH ARTICLE
Ethanolic Fermentation of Sweet Sorghum Broth: Effects of Genotypes, Harvest System and Enzymatic Treatment Osania Emerenciano Ferreira1 • Aline Ferreira da Silva2 • Gustavo Henrique Gravatim Costa1,2 Juliana Pelegrini Roviero1,3 • Ma´rcia Justino Rossini Mutton2
•
Received: 15 August 2019 / Accepted: 19 March 2020 Ó Society for Sugar Research & Promotion 2020
Abstract This research aimed to evaluate the yeast Saccharomyces cerevisiae (PE-2) behavior in musts of sweet sorghum juice treated with amylolytic enzymes. The experiment was carried out through the 2013/2014 harvest, at 21° 140 05‘‘S and 48° 170 090 ’W. The experimental design was completely randomized with sub-subdivided plots and four replications. The primary treatments were the sweet sorghum genotypes (CV147, CV198 and BRS508); the secondary treatments were the harvest (whole stalks and stalks without leaves and panicles); the tertiary treatments were the two sampling seasons (102 and 116 days after sowing—d.a.s.); and the quaternary treatments were the application of enzymes. The PE-2 yeast was inoculated to initialize the fermentation process; this evaluated the amount of living cells and shoots. The genotype did not affect the cell viability of the
Electronic supplementary material The online version of this article (https://doi.org/10.1007/s12355-020-00816-z) contains supplementary material, which is available to authorized users. & Osania Emerenciano Ferreira [email protected] Aline Ferreira da Silva [email protected] Gustavo Henrique Gravatim Costa [email protected] Juliana Pelegrini Roviero [email protected] Ma´rcia Justino Rossini Mutton [email protected] 1
UEMG Frutal, Frutal, Minas Gerais, Brazil
2
UNESP, Jaboticabal, Sa˜o Paulo, Brazil
3
ETEC, Guariba, Sa˜o Paulo, Brazil
Saccharomyces cerevisiae (PE-2) yeast. Both the clarification process and the application of amylolytic enzymes improved the quality of the must. The harvest season affects the technological quality of the juice causing an effect on fermentation microbiota. Keyword Bioenergy Sugarcane sector Ethanol Biofuel Raw material
Introduction The oil still is the world’s primary source of energy, and it is considered to be difficult to replace in the short term. Brazil, which produces about 40% of the ethanol consumed worldwide, has favorable geographic, climatic, cultural, economic and technological conditions to lead the ethanol production (Cgee 2009). The great Brazilian climate diversity allows the exploration of several energy crops to complete and decentralize the ethanol production from sugarcane, including the sweet sorghum, making this sector more sustainable, besides stimulating the development of regional aptitudes for other crops (Emygdio et al. 2011). In the last ten years, the sugar and ethanol sector underwent major technological and agricultural transformations, such as the expansion of sugarcane cultivation to different regions of the traditional ones, genetic improvement programs of the sugarcane,
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