Estudo da fermentação alcoólica do extrato aquoso da polpa do butiá (Butia eriospatha (Martius) Beccari): Otimização pela metodologia de superfície de resposta

Autor:	Kelly Roberta Spacino, Elisângela Tavares da Silva, Ivanira Moreira, Karina Gomes Angilelli, Caroline de Souza Cardoso, Dionísio Borsato, Cezar Henrique Furtoso Rodrigues
Rok vydání:	2015
Předmět:	biology business.industry Chemistry Factorial experiment Ethanol fermentation biology.organism_classification Biotechnology Butia eriospatha Butia Yeast extract Fermentation Ethanol fuel Food science Response surface methodology business
Zdroj:	Semina: Ciências Exatas e Tecnológicas. 36:3
ISSN:	1679-0375 1676-5451
Popis:	The fermentation conditions were established and an incomplete Box-Behnken factorial design was applied. The independent variables used were yeast extract, yeast and NH 4 H 2 PO 4 , and the alcohol yield obtained was optimized. The validity of the model for predictive purposes was confirmed by analysis of variance; being significant at the 5% level with a coefficient of determination (R 2 ) of 0.82 and non-significant lack of fit (p = 0.0715). The optimization indicated a formulation containing 3.0 g L -1 yeast extract, 6.0 g L -1 yeast and 0.30 g L -1 NH 4 H 2 PO 4 for an optimum ethanol yield of 77.95%. To validate the predictive equation the experiment was repeated in triplicate under optimum conditions, resulting in an average yield of 78.00%.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::c3cdd6245ae98800e252ba372b5d139a https://doi.org/10.5433/1679-0375.2015v36n1p3 Zobrazit plný text záznamu