Hidrólisis y fermentación alcohólica simultánea (HFS) del residuo agroindustrial del mango común (Mangifera indica L) utilizando levaduras Saccharomyces cerevisiae spp y cepa recombinante RH 218

We evaluated the production of ethanol from hydrolysis and simultaneous fermentation (HFS) of the residues generated in the processing of common mango (Mangifera indica) by using two strains of commercial Saccharomyces cerevisiae recombinant yeast RH 218. Through preliminary treatment of hydrolysis and fermentation, the following working conditions were selected: thermal hydrolysis at 98°C for one hour, enzymatic hydrolysis through the application of Celluclast MR 1.5 L; application of 3% of yeast and fermentation time of five days, monitoring pH variables, °Brix, residual fiber, biomass, reducing sugars and ethanol. The commercial yeast brand A had the lowest content of ethane (0,58%) and the highest content of reducing sugar (1.93 mg sugar/g of dry matter) and the recombinant yeast HR 218 presented a content of alcohol of 0,76% and reducing sugars of 1,38 mg sugar/g of dry matter.

• Autores: Mejía, Luis Fernando; Albán, Diana Carolina; Murcia, Natalia; Cuervo, Raúl; Durán, Jorge
• Fecha de publicación: 2009
• Institución: Universidad de San Buenaventura
• Repositorio: Repositorio USB
• Idioma: spa
• OAI Identifier: oai:bibliotecadigital.usb.edu.co:10819/5122
• Acceso en línea: http://hdl.handle.net/10819/5122
• Palabra clave: Residuos de Mango común; Hidrólisis y fermentación simultánea; Bioetanol; Cepa recombinante RH 218; Saccharomyces cerevisiae spp; Residue of common mango; Hydrolysis and simultaneous fermentation; Recombinant strain RH 218; Etanol; Mango, magnifera indica
• License: Atribución-NoComercial-SinDerivadas 2.5 Colombia