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
Utilization of a continuous flow system to evaluate the parameters of the baru pulp fermentation process for the production of alcoholic beverage
Received 11th October, 2017; Received in revised form 26th November, 2017; Accepted 20th December, 2017; Published online 31st January, 2018
Copyright©2018, Mônica Alves Toledo et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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
