Fermentation Of Sugarcane Juice Research Articles

Fermented sugarcane juice-derived probiotic Levilactobacillus brevis RAMULAB54 enhances lipid metabolism and glucose homeostasis through PPAR-γ activation

The gut microbiota plays a significant role in metabolic disorders such as diabetes and obesity, with the peroxisome proliferator-activated receptor gamma (PPAR-γ) being a key regulator in adipogenesis and glucose metabolism. This study is a novel approach that explores the antihyperglycemic and antihyperlipidemic effects of Levilactobacillus brevis RAMULAB54 (LB13243), isolated from fermented sugarcane juice. LB13243 was cultured for SEM imaging, and its supernatant (LBR54) was analyzed. Organic acid interactions with PPAR-γ were evaluated via molecular docking, while cytotoxicity and adipocyte differentiation in 3T3-L1 cells were tested using MTT assays, Oil Red O staining, triglyceride quantification, and qRT-PCR. In vivo, male Wistar rats in hyperlipidemic and streptozotocin-induced hyperglycemic models were treated with LB13243 for 4 weeks, followed by analysis of food intake, body weight, serum glucose, lipids, and histopathology. LB13243 inhibited carbohydrate-hydrolyzing enzymes and showed an organic acid profile. In silico, hydroxycitric acid had similar binding to PPARγ as rosiglitazone (binding energy:−8.4 kcal/mol vs.−8.3 kcal/mol), with greater stability (RMSD: 1.2 Å vs. 1.7 Å). Pharmacokinetics indicated moderate GI absorption (20%) and low toxicity for hydroxycitric acid. LBR54 did not affect 3T3-L1 cell viability but reduced lipid accumulation by 13% and triglycerides by ≤ 44 mg/dL. qRT-PCR revealed upregulation of PPAR-γ and C/EBP-α, and downregulation of FAS, suggesting modulation of adipogenesis. In vivo, LB13243 reduced food intake, weight gain, and normalized organ weights in hyperlipidemic rats, while improving glucose levels and lipid profiles in hyperglycemic models. Histopathology showed improved tissue structure, indicating LB13243's potential to reduce hyperglycemia and hyperlipidemia by modulating lipid metabolism and inflammation. LB13243's modulation of PPAR-γ suggests it as a promising natural option for managing diabetes and hyperlipidemia. This study also highlights LB13243's distinctive capability to modulate PPAR-γ through its organic acids, particularly hydroxycitric acid, providing novel insights into its therapeutic potential.

Performance and yield estimation of sugarcane varieties for pot still cachaça production

Cachaça is an alcoholic beverage obtained through the distillation of fermented sugarcane juice. It is the sugarcane distillate most consumed in Brazil. Despite the traditional nature and economic importance of cachaça, the production chain in Brazil is not technologically homogeneous; low-yielding varieties of sugarcane with susceptibility to various diseases are common. The pot still cachaças undergo delicate distillation processes in copper pot stills using wild yeast strains for fermentation, and the most exceptional and expensive cachaças can be found on the market in Brazil. The objective of this study was to assess modern sugarcane varieties for the production of pot still cachaça and to propose a new methodology to obtain the expected yield in liters of cachaça per hectare. A randomized block experimental design was used in a 4 (sugarcane varieties) × 3 (harvest times) factorial arrangement, with five replications. At the end of three crop seasons after harvest, the yield components, soluble solids content, and expected cachaça yield were evaluated. The highest levels of soluble solids (ºBrix) were for CTC4 and RB966928. Based on data from three crop seasons, the CTC9002 variety showed the highest stalk yield per hectare (SYH). The estimated yield methodology allowed for comprehensive assessment of the main sugarcane production characteristics, providing reliability and practicality in estimating cachaça yield. Based on analysis of yield components and mean cachaça yield (liters/ha) over three crop seasons, CTC9002 is recommended for inclusion in the panel of varieties for cachaça production.

Application of essential oils as natural antimicrobials in lactic acid bacteria contaminating fermentation for the production of organic cachaça

Sugarcane-based fermentation is an essential process for different sectors of economic importance, such as the food industry with fermented and distilled beverages. However, this process can suffer from high contamination by wild yeasts and bacteria, especially lactic acid bacteria (LAB). This makes it necessary to use decontamination strategies and search for new methods that have a low environmental impact and contribute to the production of organic products. Among the options, oregano and thyme essential oils stand out for their antibacterial compounds. The aim of this study was to use oregano and thyme essential oils as natural antimicrobials in the alcoholic fermentation of sugar cane juice. Initially, the minimum inhibitory concentration of the essential oils in the fermentation was assessed through turbidity in the sensitivity test, which allowed us to determine which concentrations of essential oils would inhibit the contaminants, 3 morphologically selected LAB strains, as well as assessing the viability of CA-11. For LAB, 3 concentrations of each essential oil were tested, ranging from 0.1 to 0.4 μl/mL, while for CA-11 it was 0.06, to 0.1 μl/mL. The results indicated a maximum total value of essential oils per ml of 0.06 μl. Based on this result, a 24-1 fractional factorial was established, with 8 conditions +3 central points, with 4 variables, oregano essential oil (0, 0.03 and 0.06 μl/ml), thyme (0, 0.03 and 0.06 μl/ml), initial soluble solids (14, 16 and 18°Brix) and initial yeast concentration (2.5, 3 and 3.5 g/l), with the temperature set at 32 °C for a period of 12 h. The results showed that the center point condition with 0.03 μl/ml of oregano EO, 0.03 μl/ml of thyme controlled the proliferation of contaminating bacteria compared to the control condition. In the experimental validation, the treatment with essential oils had a lower final population of LAB (5.95 log) than the final population of the control treatment (6.53 log), and it was also observed that the treatment with EOs had an alcohol production around 3 % higher than the treatment without antimicrobials. The experimental validation phase confirmed the synergistic action of oregano and thyme essential oils in controlling the proliferation of contaminating bacteria. In conclusion, it was possible to determine the synergistic antimicrobial action of essential oils against LAB during alcoholic fermentation based on organic sugar cane.

A green method for the authentication of sugarcane spirit and prediction of density and alcohol content based on near infrared spectroscopy and chemometric tools

Cachaça is a Brazilian beverage obtained from the fermentation of sugarcane juice (sugarcane spirit) and is considered one of the most consumed alcoholic beverages in the world with a strong economic impact on the northeastern Brazil, more specifically in the Brejo. This microregion produces sugarcane spirits with high quality associated to edaphoclimatic conditions. In this sense, analysis for sample authentication and quality control that uses solvent-free, environmentally friendly, rapid and non-destructive methods is advantageous for cachaça producers and production chain. Thus, in this work commercial cachaça samples using near-infrared spectroscopy (NIRS) were classified based on geographical origin using one-class classification Data-Driven in Soft Independent Modelling of Class Analogy (DD-SIMCA) and One-Class Partial Least Squares (OCPLS) and predicted quality parameters of alcohol content and density based on different chemometric algorithms. A total of 150 sugarcane spirits samples were purchased from the Brazilian retail market being 100 from Brejo and 50 from other regions of Brazil. The one-class chemometric classification model was obtained with DD-SIMCA using the Savitzky-Golay derivative with first derivative, 9-point window and 1st degree polynomial as preprocessing algorithm and sensibility was 96.70 % and specificity 100 % in the spectral range 7,290–11,726 cm−1. Satisfactory results were obtained in the model constructs for density and the chemometric model, iSPA-PLS algorithm with baseline offset as preprocessing, obtained root mean square errors of prediction (RMSEP) of 0.0011 mg/L and Relative Error of Prediction (REP) of 0.12 %. The chemometric model for alcohol content prediction used the iSPA-PLS algorithm with Savitzky-Golay derivative with first derivative, 9-point window and 1st degree polynomial as algorithm as preprocessing obtaining RMSEP and REP of 0.69 and 1.81 % (v/v), respectively. Both models used the spectral range from 7,290–11,726 cm−1. The results reflected the potential of vibrational spectroscopy coupled with chemometrics to build reliable models for identifying the geographical origin of cachaça samples for predicting quality parameters in cachaça samples.

Antidiabetic Activity of Potential Probiotics Limosilactobacillus spp., Levilactobacillus spp., and Lacticaseibacillus spp. Isolated from Fermented Sugarcane Juice: A Comprehensive In Vitro and In Silico Study.

Probiotics are regarded as a potential source of functional foods for improving the microbiota in human gut. When consumed, these bacteria can control the metabolism of biomolecules, which has numerous positive effects on health. Our objective was to identify a probiotic putative Lactobacillus spp. from fermented sugarcane juice that can prevent α-glucosidase and α-amylase from hydrolyzing carbohydrates. Isolates from fermented sugarcane juice were subjected to biochemical, molecular characterization (16S rRNA) and assessed for probiotic traits. Cell-free supernatant (CS) and extract (CE) and also intact cells (IC) were examined for the inhibitory effect on α-glucosidase and α-amylase. CS of the strain showed the highest inhibition and was subjected to a liquid chromatography-mass spectrometry (LCMS) analysis to determine the organic acid profile. The in silico approach was employed to assess organic acid stability and comprehend enzyme inhibitors' impact. Nine isolates were retained for further investigation based on the preliminary biochemical evaluation. Limosilactobacillus spp., Levilactobacillus spp., and Lacticaseibacillus spp. were identified based on similarity > 95% in homology search (NCBI database). The strains had a higher survival rate (>98%) than gastric and intestinal fluids, also a high capacity for adhesion (hydrophobicity > 56%; aggregation > 80%; HT-29 cells > 54%; buccal epithelial cells > 54%). The hemolytic assay indicated that the isolates could be considered safe. The isolates' derivatives inhibited enzymes to varying degrees, with α-glucosidase inhibition ranging from 21 to 85% and α-amylase inhibition from 18 to 75%, respectively. The CS of RAMULAB54 was profiled for organic acid that showed the abundance of hydroxycitric acid, citric acid, and lactic acid indicating their role in the observed inhibitory effects. The in silico approach has led us to understand that hydroxycitric acid has the ability to inhibit both the enzymes (α-glucosidase and α-amylase) effectively. Inhibiting these enzymes helps moderate postprandial hyperglycemia and regulates blood glucose levels. Due to their promising antidiabetic potential, these isolates can be used to enhance intestinal health.

Product standardization of classically mentioned Hair dye and its In-vitro experimental study

There are large number of Palityahara Lepas (application-based solution for canities) mentioned in Ayurveda, however till date no published research work has been conducted which can prove effectiveness of these formulations. In fact, there is no pure ayurvedic formulation present in the market. Therefore, this study has been taken to analyse the effectiveness of one of the classically mentioned Palityahar Lepa – “Ayorajadi Lepa”. Total 45 samples were prepared with different permutations and combinations in the- form of ingredients and in method of preparation. In the efficacy study, samples prepared with 5 μm pure electrolytic iron and black mud, gave the best efficacy of a brown shade. Fermented sugarcane juice in place of fresh Juice, gives even better shade. As the most effective out of the 45 prepared formulation, also gives a considerable brown shade after 10 applications and there are a lot of hassles associated with the applications therefore this formulation at this stage, cannot be considered as a successful solution for grey hair.

Nutritional value of cane broth and nutraceutical potential of Caná – cane broth´s fermented drink

Brazil is the world's largest producer of sugarcane and its juice is used mainly for the production of sugar, fuel alcohol and industrial cachaça. To a lesser extent, thousands of producers cultivate sugarcane on a rural scale, for the production of alembic cachaça, brown sugar, rapadura and molasses. In recent years, however, these producers have been looking for options that, in addition to expanding the range of products, allow them to add more value to their properties and sugarcane fields. In this context, the feasibility of producing fermented sugarcane juice as a final drink, similar to grape wine, has been considered. The market potential of this beverage has been markedly expanded as a result of recent research, which proved the presence of phytoactive substances in sugarcane juice, such as apigenin, luteolin and asterin, among others. Continuing these works - which have already made it possible to scientifically support millenary practices related to the use of sugarcane juice in Ayuvedic medicine - is very important, both to reinforce the appreciation of sugarcane juice in the human diet and to enable the classification of the fermented sugarcane juice as a beverage with functional activity, following the example of the recognition already won by wines that come from the fermentation of grape juice. To contribute in this direction, an update is presented in the scope of the chemical composition of the sugarcane juice, highlighting the main phytoactives already characterized.

Techno-economic and environmental assessment of polylactic acid production integrated with the sugarcane value chain

In the global pursuit of sustainable production and cleaner consumption strategies, bio-based plastics have been increasingly developed, produced, and used in the field of renewable materials. This study performs techno-economic and environmental assessments of polylactic acid (PLA) produced via lactic acid from sugarcane juice fermentation in integration with a typical Brazilian ethanol distillery. PLA presents net negative GHG emissions: −0.25 kg CO 2 eq./kg PLA from cradle to factory gate. It shows lower environmental scores than traditional fossil-based plastics in global warming and fossil resource scarcity categories. However, it reveals the highest impacts in terrestrial acidification and land occupation due to sugarcane cultivation. PLA from this study also presents a smaller global warming potential in comparison to other PLA cited in the literature since the energy demand from all industrial stages is supplied by sugarcane bagasse and straw combustion. Production cost is estimated at US$ 1.41/kg PLA in a venture that reaches an Internal Rate of Return of 29.4 %. PLA's minimum selling price of US$ 1.58/kg is lower than the stipulated US$ 2.66/kg market price. The attractive environmental results coupled with this competitive economic performance show that the proposed route can contribute to sustainable production within the plastics sector.

Effect of Lactic Acid Bacteria on Bacterial Community Structure and Characteristics of Sugarcane Juice.

Fermentation technology is of great significance for food preservation; through fermentation, while extending the shelf life of food, it can also improve the sensory quality of food and increase its nutritional value. Compared with natural fermentation, the use of specific microorganisms for fermentation can be used to determine the direction of fermentation. Therefore, in order to better explore the effect of bacterial community structure on the quality of sugarcane juice naturally fermented and inoculated with different lactic acid bacteria in the fermentation process, the most suitable method for sugarcane juice fermentation was found, which provided a theoretical basis for the safe production of fermented sugarcane juice. In this experiment, the sugarcane juice was treated differently and divided into four groups: natural fermentation, fermentation with Lactobacillus HNK10, fermentation with Lactococcus HNK21, and HNK10 + HNK21 compound fermentation. The changes in bacterial community structure of different treatments of sugarcane juice during fermentation were analyzed by high-throughput sequencing technology, and the quality change of different treatments of sugarcane juice during fermentation was analyzed by high-performance liquid chromatography, and the change in its bacteriostatic ability was explored. The results showed that after the sugarcane juice treated with Lactobacillus HNK10 was fermented at 37 °C for 48 h, the final fermented sugarcane juice had a large abundance of lactic acid bacteria and high-quality and strong antibacterial activity. Conclusions: changes in the bacterial community structure during the fermentation of sugarcane juice affect the formation of organic acids and the change of bacteriostatic ability and directly determine the quality and shelf life of fermented sugarcane juice.

Removal of copper ions from alembic cachaça using agro-industrial residues as biosorbents

Cachaça is a typical Brazilian distilled beverage made from fermented sugarcane juice. The copper levels in alembic cachaça are of great concern among producers, and the removal of this contaminant is important for the quality of the product. The present study aimed to remove copper ions from alembic cachaça by adsorption. Sugarcane bagasse, okara, Moringa oleifera Lam., three different types of zeolites, and two types of commercial charcoal were tested as biosorbents. The heat-treated sugarcane bagasse removed 100% of the copper present in a cachaça sample, while other low-cost natural adsorbents had close to 50% removal as was observed for M. oleifera seeds and okara. All adsorbents had porous and fibrous structures, favorable to adsorption. A kinetic study showed that a pseudo-second-order model was appropriate, with equilibrium times of 15 h for heat-treated sugarcane bagasse, okara, and M. oleifera seeds used as adsorbents. The Langmuir model better fitted the experimental data, indicating monolayer adsorption. The maximum adsorption capacity was 17.00, 0.77, and 5.33 mg of Cu g−1 for the heat-treated sugarcane bagasse, M. oleifera seeds, and okara, respectively. The results presented here are promising indicating three agro-industrial residues were favorable to the adsorption of copper ions from alembic cachaça.

Potential Use of Native Yeasts to Produce Bioethanol and Other Byproducts from Black Sugarcane, an Alternative to Increment the Subsistence Farming in Northern Ecuador

The high consumption of energy, mainly in the automotive sector, is supplied by fossil fuels, which, when combusted, generate polluting gases leading to the great problem of climate change. This has led society to seek alternatives. Bioethanol is a biofuel that can be obtained from the fermentation of different raw materials rich in sucrose such as sugarcane, which can be mixed with gasoline and used to reduce polluting emissions. The following investigation focused on studying the efficiency of three selected native yeasts in the fermentation of black sugarcane POJ 27-14 variety juice to produce bioethanol and other byproducts of biotechnological interest. A comparison between the size of the inoculum of three selected native yeasts (Lev6, Lev9, and Lev30) and two reference commercial controls in the fermentation process was performed. The phylogenetic classification was carried out based on the analysis of the internal transcribed spacer 1 sequence, 5.8S ribosomal RNA, and internal transcribed spacer 2. Lev6 and Lev30 were classified as Saccharomyces cerevisiae, while Lev9 was Candida intermedia, with 99% nucleotide sequence identity. The results showed that the optimal growth temperature was 30 °C with constant agitation (200 rpm) for biomass production. The Lev30 strain presented the highest yield in the production of biomass from sugarcane juice fermentation, while the Lev6 strain presented the highest yield in ethanol production. Additionally, among native yeasts, Lev6 registered the highest ethanol concentration (Q) and volumetric productivity (Qp) values of 0.61 (g/L/h) and 43.92 g/L, respectively, which were comparable with the control yeasts. The gas chromatography coupled to mass spectrometry (GC-MS) indicated the presence of ethanol in all samples (98% to 99% relative percentages) along with some therapeutic substances such as (2-aziridinylethyl) amine and tetraacetyl-d-xylonic nitrile with greater efficiency than commercial controls from the alcoholic fermentation of black sugarcane juice.

Kinetic modeling of ethanol production by batch fermentation of sugarcane juice using immobilized yeast

Kinetic modeling of ethanol production by batch fermentation of sugarcane juice using immobilized yeast

Kinetic modeling of ethanol production by batch fermentation of sugarcane juice using immobilized yeast

Ethanol production via the batch fermentation of sugarcane juice using immobilized yeast has been studied. The influence of glucose concentration, ethanol concentration, and cell concentration (biomass) on the process rate throughout the period of fermentation has been investigated. Initial cell concentration was found to be 4.60 g/L saccharomyces cerevisiae. Biomass, ethanol and glucose concentrations were measured at different time interval during fermentation. The experimental data obtained were fitted using a variety of models for yeast growth. The logistic model gave the best fitting and was the basis for the development of the overall kinetic model. For ethanol formation, different model based on the logistic model for yeast growth were used to fit the experimental data and the leudeking – piret model was adopted because of its good fit. The leudeking – piret model was also adopted for substrate consumption. The estimated values of the kinetic parameters in the developed model were μm=0.04216hr-1, Xm = 6.2652g/L, α = 24.87149g/g.hr, Yx/s = 0.18292g/g and m = 0.008171g/g.hr. Therefore, a model based on the logistic equation of yeast growth, growth associated production of ethanol, and consumption of glucose for biomass and maintenance was found to accurately fit the production of ethanol from sugarcane.

Production and prebiotic properties of oligofructans from sugarcane juice fermentation by Bacillus subtilis TISTR 001.

Oligofructans are potential biological substances that due to their distinctive properties have a positive health-promoting effect. This research aimed to produce oligofructans using sugarcane juice fermentation with Bacillus subtilis TISTR 001 and to study the prebiotic properties in vitro. The results showed that the maximum total oligofructans in the form of free fructose was 2.57% (w/v) at the 84th hour of fermentation with 0.17g/g reducing sugar and a production yield of 0.031g/L/h and maximum levansucrase activity of 1.57 × 106U/mL at that time. The oligofructans contained in the fermented juice had potential functional ingredients that exhibited prebiotic properties that could resist the digestion of enzymes in the gastrointestinal tract under in vitro conditions with digestion of only 6.92%. In addition, the fermented juice promoted the growth of prebiotics, especially Bifidobacterium bifidum TISTR 2129 and inhibited the growth of pathogens using both single culturing and co-culturing with probiotics.

Complete genome sequence and analysis of a Saccharomyces cerevisiae strain used for sugarcane spirit production.

Distillation of fermented sugarcane juice produces both rum and cachaça, significant sources of revenue in Brazil and elsewhere. In this study, we provide a genomic analysis of a Saccharomyces cerevisiae strain isolated from a cachaça distillery in Brazil. We determined the complete genome sequence of a strain with high flocculation capacity, high tolerance to ethanol, osmotic and heat shock stress and high fermentation rates and compared the sequence with that of the reference S288c genome as well as those of two other cachaça strains. Single-nucleotide polymorphism analysis identified alterations in genes involved in nitrogen and organic compound metabolism, integrity of organelles and ion homeostasis. The strain exhibited fragmentation of several flocculation genes relative to the reference genome, as well as loss of a stop codon in the FLO8 gene, which encodes a transcription factor required for FLO gene expression. The strain contained no genes not present in the reference genome strain but did lack several genes, including asparaginase genes, maltose utilization loci, and several genes from the tandem array of the DUP240 family. The three cachaça strains lacked different sets of genes, but the asparaginase genes and several of the DUP240 genes were common deficiencies. This study provides new insights regarding the selective pressure of sugarcane fermentation on the genome of yeast strains and offers additional genetic resources for modern synthetic biology and genome editing tools.

Vinasse Waste from Sugarcane-Based Bioethanol Production Plants Kills Moniliophthora Perniciosa, the Causative Agent of Cacao Witches' Broom Disease

Bioethanol production based on sugarcane juice fermentation yields vinasse, a dark, dense liquid waste high in potassium. In Brazil, one of the world’s biggest bioethanol producer, vinasse is used for fertirrigation of the sugar-cane fields, replacing mineral soil amendments. Nevertheless, the production largely exceeds this application, prompting exacerbated usage, unduly long-term storage and even illegal dumping. Vinasse thus progressively became an environmental hazard, damaging soils and superficial and ground waters, adding a negative burden to a supposedly green-fuel industry. The solution resides in decreasing production yields and/or using it for yet other economically interesting applications. This work focuses on the latter. Vinasses from three bioethanol plants from Brazil were tested for their ability to contain the proliferation of Moniliophthora perniciosa, the aggressive filamentous fungus responsible for cacao Witches’ Broom Disease (WBD). This disease caused a severe economic fall-out in South American cacao producing regions, particularly seriously in Brazil. Immersing or spraying the mycelium with vinasse either kills the fungus or impedes its proliferation at varying time/dosage. Identically testing another genetically unrelated phytopathogen, showed this effect is not that of a generalized biocide/fungicide. Results suggest that vinasse could be used to contain/revert the prevalence of cacao’s WBD to manageable levels. Vinasse would thus shift from industrial waste with disposal-associated costs, to being a tool for the agronomic sustainability and revival of the South American regional cacao-dependent socio-economies.

Descriptive screening and lexicon development of non‐aged artisanal cachaça sensorial profile using principal component analysis and Kohonen artificial neural networks

AbstractCachaça is a distilled spirit made from sugarcane, exclusively produced in Brazil, and appreciated worldwide. This paper seeks to evaluate the sensory characteristics of 24 nonaged artisanal cachaça samples from Salinas (Minas Gerais, Brazil) through descriptive analysis, as well as chemometrically treat the obtained data based on principal components analysis (PCA) and Kohonen's neural network. The attributes (23) were divided between aroma (11) and flavor (12). PCA does not show good differentiation of nonaged cachaça samples. On the other hand, by using Kohonen's neural network it was possible to group samples according to their aroma and flavor characteristics in 9 and 10 distinct groups, respectively. A reduced number of descriptors could be used to describe the flavor of cachaça samples (alcohol, acidic, sweet, bitter, citric, tar, and burning), as significant correlations (R > 0.70, p < .05) exist among them with fruity, bagasse, fermented sugarcane juice, and astringent descriptors. This diminution on descriptors numbers could be able to reduce the workload of the judging panel with no losses to the sample' sensory characterization. The use of Kohonen's network chemometric treatment for treat sensory data showed to be a better alternative that PCA approach in this study.Practical applicationsThe growth in production and the appreciation of cachaça in the domestic and foreign markets have directed the production of the drink in Brazil with a focus on its quality and added value, seeking to obtain international recognition and increase exports. In this sense, the lexicon development and sensory characterization of samples from Salinas‐MG is very important to compare with commercial and artisanal samples from other regions in future studies. This work created a sensory profile for samples from this region, which despite its national and international popularity, does not exist yet. Finally, this is the first study that describes a lexicon development and sensory characterization of cachaças from Salinas‐MG and describes data with artificial neural networks, a potential approach for further studies.

Novel distilled spirits obtained from combinations of fermented sugarcane juice and malted barley wort

Novel distilled spirits obtained from combinations of fermented sugarcane juice and malted barley wort

A digital capture movie-based robotized Flow-batch luminometer for in-line magnetic nanoparticle solid phase extraction and chemiluminescent measurement

The advantages of chemiluminescence, digitally captured movies, magnetic solid-phase extraction (MSPE) and a robotized Flow-batch system were united to develop a new automated luminometer. This digital movie-based robotized Flow-batch luminometer was successfully applied for in-line MSPE, and sensitive, selective determination of Cu2+ in Cachaça (a distilled spirit made from fermented sugarcane juice). Magnetic Fe3O4@Al2O3 nanoparticles immobilized with 1-(2-pyridylazo)-2-naphthol and sodium dodecyl sulfate were employed as magnetic adsorbents. The catalytic effect of Cu2+ on luminol oxidation using H2O2 in alkaline medium was employed to generate the chemiluminescent signals, which were measured via digital movies. The method presented satisfactory analytical features when compared with previous studies, yielding: LOD = 7 μg L−1, recovery rates = 94.8–106.5%, RSD < 1.7% (n = 3) and sample throughput = 11 h − 1. The proposed luminometer provides a synergistic union of MSPE, chemiluminescence, digital movies, and robotized Flow-batch system, and envisions further applications in determining various analytes in diverse complex samples.

Hydrogen production from sugarcane juice in expanded granular sludge bed reactors under mesophilic conditions: The role of homoacetogenesis and lactic acid production

The influence of hydraulic retention time (HRT) (24 to 1 h) on hydrogen production during sugarcane juice fermentation was evaluated in three expanded granular sludge bed (EGSB) reactors under mesophilic conditions (30 ± 1 °C). The sugarcane juice concentrations were 5, 10 and 15 g L−1 in EGSB-5, EGSB-10 and EGSB-15, respectively. Maximum hydrogen production rates were observed under low HRTs, namely, 1 h in EGSB-5 (6.96 l d−1L−1); 1 h in EGSB-10 (19.14 l d−1L−1); and 2 h in EGSB-15 (52.40 l d−1L−1). The main metabolites detected in EGSB-5 and EGSB-10 were acetic (35.0–59.0 %), butyric (10.0–44.0 %) and propionic (8.0–23.0 %) acids. Lactic acid and ethanol were the main metabolites detected in EGSB-15, together comprising more than 53.0% of all metabolite products at HRTs of 24 to 8 h. The maximum hydrogen yields were 0.21, 0.54 and 0.73 mol H2 mol-1 hexose for EGSB-5, EGSB-10 and EGSB-15, respectively. These values can be attributed to homoacetogenesis, with maximum acetic acid values of 59.0%, 50.0% and 25.0% for EGSB-5, EGSB-10 and EGSB-15, respectively.