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Master's Dissertation
DOI
10.11606/D.11.2002.tde-06092002-171339
Document
Author
Full name
Denise Amaral Duarte Aranha
E-mail
Institute/School/College
Knowledge Area
Date of Defense
Published
Piracicaba, 2002
Supervisor
Committee
Basso, Luiz Carlos (President)
Alcarde, André Ricardo
Lopes, Mario Lucio
Title in Portuguese
Efeitos do alumínio sobre a fermentação alcoólica.
Keywords in Portuguese
alumínio
fermentação industrial
levedura
toxicologia
Abstract in Portuguese
O presente trabalho teve por objetivo estudar distúrbios fisiológicos e bioquímicos causados pelo alumínio em duas linhagens de Saccharomyces cerevisiae: levedura de panificação Fleischmann e a linhagem PE-2. Para tal, procurou-se simular, tanto quanto possível, as condições fisiológicas da fermentação industrial. Foram realizados 4 experimentos, empregando-se mosto semi-sintético e caldo de cana, contendo 200 g de açúcares redutores totais (ART) por litro. O alumínio foi adicionado na forma de AlCl3.6H2O nas seguintes proporções: 0 (testemunha), 50 e 100 mg/L, nos experimentos de 1 a 3, e 0 e 50 mg/L, no experimento 4, variando-se o pH dos mostos de 4,0 a 5,0. Os experimentos foram conduzidos com reciclo de células, sendo avaliados os seguintes parâmetros: rendimento em etanol, formação de glicerol e açúcares residuais, crescimento em biomassa, viabilidade celular, contaminação bacteriana, teores iniciais e finais dos carboidratos de reserva (trealose e glicogênio) e acúmulo de alumínio nas células de levedura. Concluiu-se que níveis tóxicos de alumínio podem estar presentes em mostos industriais, pois os efeitos tóxicos foram constatados em ambas linhagens, porém, a linhagem PE-2 mostrou-se mais resistente a tais efeitos quando comparada com a levedura de panificação Fleischmann.
Title in English
Aluminum effects toward alcoholic fermentation.
Keywords in English
aluminum
industrial fermentation
toxic effects
yeast
Abstract in English
The aim of this work was to study physiological and biochemical effects caused by aluminum (Al) in two strains of Saccharomyces cerevisiae: baker's yeast Fleischmann and strain PE-2. For such, was tried to simulate, so much as possible, the physiological conditions of the industrial process. Four experiments were performed: using semi-synthetic and cane juice containing 200g of total reducing sugar per liter at pH 4.0 and 5.0. Aluminum was added in the form of AlCl3.6H2O in the following proportions: 0 (control), 50 mg/L and 100 mg/L . The experiments were performed with cell reuse and the following parameters were analysed: ethanol production, glicerol production and residual sugars, growth of the yeast, yeast viability, bacterial contamination, trehalose and glycogen content and accumulation of aluminum in the yeast cells. It was concluded that toxic levels of aluminum could be present in industrial substrates, since toxic effects were verified for both strains. The strain PE-2 showed to be more tolerant to aluminum when compared to baker's yeast.
 
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Publishing Date
2002-09-12
 
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