Effect of metabolic inhibitors on the alcoholic fermentation: tolerant yeasts

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RESUMEN El objetivo de este trabajo fue evaluar el efecto de diferentes inhibidores metabólicos sobre la fermentación alcohólica por dos cepas de Saccharomyces cerevisiae: 7VA y AWRI796. Estos inhibidores se producen durante la hidrólisis de materiales lignocelulósicos para la producción de bioetano...

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Detalles Bibliográficos
Autores: Vejarano, Ricardo, Gil-Calderón, Angie, Morata, Antonio
Formato: objeto de conferencia
Fecha de Publicación:2018
Institución:Universidad Privada del Norte
Repositorio:UPN-Institucional
Lenguaje:español
OAI Identifier:oai:repositorio.upn.edu.pe:11537/26884
Enlace del recurso:https://hdl.handle.net/11537/26884
https://doi.org/10.18687/LACCEI2018.1.1.171
Nivel de acceso:acceso abierto
Materia:Metabolismo
Fermentación
Etanol
https://purl.org/pe-repo/ocde/ford#2.11.00
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dc.title.es_PE.fl_str_mv Effect of metabolic inhibitors on the alcoholic fermentation: tolerant yeasts
title Effect of metabolic inhibitors on the alcoholic fermentation: tolerant yeasts
spellingShingle Effect of metabolic inhibitors on the alcoholic fermentation: tolerant yeasts
Vejarano, Ricardo
Metabolismo
Fermentación
Etanol
https://purl.org/pe-repo/ocde/ford#2.11.00
title_short Effect of metabolic inhibitors on the alcoholic fermentation: tolerant yeasts
title_full Effect of metabolic inhibitors on the alcoholic fermentation: tolerant yeasts
title_fullStr Effect of metabolic inhibitors on the alcoholic fermentation: tolerant yeasts
title_full_unstemmed Effect of metabolic inhibitors on the alcoholic fermentation: tolerant yeasts
title_sort Effect of metabolic inhibitors on the alcoholic fermentation: tolerant yeasts
author Vejarano, Ricardo
author_facet Vejarano, Ricardo
Gil-Calderón, Angie
Morata, Antonio
author_role author
author2 Gil-Calderón, Angie
Morata, Antonio
author2_role author
author
dc.contributor.author.fl_str_mv Vejarano, Ricardo
Gil-Calderón, Angie
Morata, Antonio
dc.subject.es_PE.fl_str_mv Metabolismo
Fermentación
Etanol
topic Metabolismo
Fermentación
Etanol
https://purl.org/pe-repo/ocde/ford#2.11.00
dc.subject.ocde.es_PE.fl_str_mv https://purl.org/pe-repo/ocde/ford#2.11.00
description RESUMEN El objetivo de este trabajo fue evaluar el efecto de diferentes inhibidores metabólicos sobre la fermentación alcohólica por dos cepas de Saccharomyces cerevisiae: 7VA y AWRI796. Estos inhibidores se producen durante la hidrólisis de materiales lignocelulósicos para la producción de bioetanol. La levadura 7VA mostró una alta tolerancia a estos inhibidores, sin afectar su producción de etanol. Además, se observaron efectos sobre la producción de glicerina y acetaldehído con o-vainillina y ácido trans-cinámico.
publishDate 2018
dc.date.accessioned.none.fl_str_mv 2021-06-18T21:19:13Z
dc.date.available.none.fl_str_mv 2021-06-18T21:19:13Z
dc.date.issued.fl_str_mv 2018-07-20
dc.type.es_PE.fl_str_mv info:eu-repo/semantics/conferenceObject
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dc.identifier.citation.es_PE.fl_str_mv Vejarano, R., Gil, C. & Morata, A. (2020). Effect of metabolic inhibitors on the alcoholic fermentation: tolerant yeasts. Proceedings of the LACCEI International Multi-conference for Engineering, Education and Technology, (171). https://doi.org/10.18687/LACCEI2018.1.1.171
dc.identifier.uri.none.fl_str_mv https://hdl.handle.net/11537/26884
dc.identifier.journal.es_PE.fl_str_mv Proceedings of the LACCEI International Multi-conference for Engineering, Education and Technology
dc.identifier.doi.none.fl_str_mv https://doi.org/10.18687/LACCEI2018.1.1.171
identifier_str_mv Vejarano, R., Gil, C. & Morata, A. (2020). Effect of metabolic inhibitors on the alcoholic fermentation: tolerant yeasts. Proceedings of the LACCEI International Multi-conference for Engineering, Education and Technology, (171). https://doi.org/10.18687/LACCEI2018.1.1.171
Proceedings of the LACCEI International Multi-conference for Engineering, Education and Technology
url https://hdl.handle.net/11537/26884
https://doi.org/10.18687/LACCEI2018.1.1.171
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eu_rights_str_mv openAccess
rights_invalid_str_mv Atribución-NoComercial-CompartirIgual 3.0 Estados Unidos de América
https://creativecommons.org/licenses/by-nc-sa/3.0/us/
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dc.publisher.es_PE.fl_str_mv LACCEI
dc.publisher.country.es_PE.fl_str_mv US
dc.source.es_PE.fl_str_mv Universidad Privada del Norte
Repositorio Institucional - UPN
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spelling Vejarano, RicardoGil-Calderón, AngieMorata, Antonio2021-06-18T21:19:13Z2021-06-18T21:19:13Z2018-07-20Vejarano, R., Gil, C. & Morata, A. (2020). Effect of metabolic inhibitors on the alcoholic fermentation: tolerant yeasts. Proceedings of the LACCEI International Multi-conference for Engineering, Education and Technology, (171). https://doi.org/10.18687/LACCEI2018.1.1.171https://hdl.handle.net/11537/26884Proceedings of the LACCEI International Multi-conference for Engineering, Education and Technologyhttps://doi.org/10.18687/LACCEI2018.1.1.171RESUMEN El objetivo de este trabajo fue evaluar el efecto de diferentes inhibidores metabólicos sobre la fermentación alcohólica por dos cepas de Saccharomyces cerevisiae: 7VA y AWRI796. Estos inhibidores se producen durante la hidrólisis de materiales lignocelulósicos para la producción de bioetanol. La levadura 7VA mostró una alta tolerancia a estos inhibidores, sin afectar su producción de etanol. Además, se observaron efectos sobre la producción de glicerina y acetaldehído con o-vainillina y ácido trans-cinámico.ABSTRACT The aim of this work was to evaluate the effect of different metabolic inhibitors on alcoholic fermentation by two strains of Saccharomyces cerevisiae: 7VA and AWRI796. These inhibitors are produced during the hydrolysis of lignocellulose materials for bioethanol production. The yeast 7VA showed high tolerance to these inhibitors, without affecting its ethanol production. 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Effect of metabolic inhibitors on the alcoholic fermentation: tolerant yeasts
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