EVALUATION OF THE PERFORMANCE OF THE ALCOHOLIC FERMENTATION OF THE MOLASSES IN DISTILLERY “ARQUÍMEDES COLINA ANTÚNEZ”
Keywords:
melazas; fermentación alcohólica; inoculación de levadura; eficiencia de fermentación.Abstract
In order to improve the efficiency of alcoholic fermentation at the Arquímedes Colina Antúnez distillery of Granma province, the yield of fermentation process was evaluated on a laboratory and industrial scale. Four levels of yeast inoculation rates and different doses of molasses were tested in laboratory bioreactors. The inoculum proportion of 24 % and the concentration of molasses in the wort of 100 gL-1 were the established parameters with the best efficiency indicators (89 %), using the Saccharomyces cerevisiae yeast strain. Under these conditions, the pilot-scale process in
eight fermenters with a useful volume of 138 m3 for 12 months, following the parameters: Brix, pH, temperature, alcohol content, and the concentration of reducing sugars at the end of fermentation were evaluated. The results obtained show that by applying the established conditions the alcohol production rate increased by 23 %.
References
KAUR, H.; KESHRI, R. "Production of ethanol
from sugarcane molasses". International Journal for
Research in Applied Sciences and Biotechnology.
, 7(5), 93-97. e-ISSN : 2349-8889. DOI:
https://doi.org/10.31033/ijrasb.7.5.13
PRASAD, S.; CHANDRA, V.; BHATT, R.;
DHANYA, M. "Ethanol production from sugarcane:
An overview". En: Bhatt, R., Meena, R. S., Hossain,
A. (Eds) Input Use Efficiency for Food and
Environmental Security. Springer, Singapore. 2021,
pp.
-686. ISBN: 978-981-16-5199-1. DOI:
https://doi.org/10.1007/978-981-16-5199-1_22
DA SILVA FERNANDES, F. et al. "Current
ethanol production requirements for the yeast
saccharomyces cerevisiae". International Journal of
Microbiology. 2022, 1, 1-14. Article ID 7878830.
ISSN:
-9198.
https://doi.org/10.1155/2022/7878830
DELGADO-MORA,
I.;
DOI:
GONZÁLEZ
FERNÁNDEZ, J.; DÍAZ-MARCOS, D.; MIGUEL
GUERRA-EDUARTE, J. "Evaluación de indicadores
de eficiencia en cultivares de caña de azúcar
(Saccharum spp.) de la Empresa Agroindustrial
Azucarera Ciudad Caracas". ICIDCA Sobre los
Derivados de la Caña de Azúcar. 2023, 57(2), 3-13.
e-ISSN:
-6204.
https://www.revista.icidca.azcuba.cu/wp
content/uploads/2023/09/articulo-1-1.pdf
VANDENBERGHE, L. et al. "Beyond sugar and
ethanol: The future of sugarcane biorefineries in
Brazil". Renewable and Sustainable Energy Reviews.
,
,
DOI:
https://doi.org/10.1016/j.rser.2022.112721
JAMIR, L. et al. "Composition, valorization and
therapeutical potential of molasses: a critical review".
Environmental Technology Reviews. 2021, 10(1),
-142.
DOI:
https://doi.org/10.1080/21622515.2021.1892203
GEREMEW, M. et al. "Review on the application,
health usage, and negative effects of molasses".
Journal of Dietary Supplements. 2024, 22(1),
DOI:
https://doi.org/10.1080/19476337.2024.2321984
ZOHRI, A. N. A.; SALIMAN, F. M.; IBRAHIEM,
O. M.; AZIZ, A. M. A. "Deterioration of sugarcane
molasses during storage and its effect on ethanol
fermentation efficiency in distillery factories".
Egyptian Sugar Journal. 2022, 18, 32-39. DOI:
https://doi.org/10.21608/ESUGJ.2022.125012.1004
OFICINA NACIONAL DE NORMALIZACIÓN.
Norma Cubana Determinación potenciométrica del
pH, NC 711: 2009. La Habana. 2009.
OFICINA NACIONAL DE NORMALIZACIÓN.
Norma Cubana Miel Final - Determinación de sólidos
aerométricos disueltos, NC 709:2009. La Habana.
OFICINA NACIONAL DE NORMALIZACIÓN.
Norma Cubana Miel Final - Determinación de ceniza
total, NC 709:2009. La Habana. 2009.
OFICINA NACIONAL DE NORMALIZACIÓN.
Norma Cubana Miel final - Determinación de lodos,
NC 710: 2013. La Habana. 2013.
OFICINA NACIONAL DE NORMALIZACIÓN.
Norma Cubana Miel final - Determinación de
azúcares reductores totales por el método de Lane y
Eynon a volumen constante, NC 710: 2009. La
Habana. 2009.
OFICINA NACIONAL DE NORMALIZACIÓN.
Norma Cubana Bebidas alcohólicas - Determinación
del grado alcohólico en alcoholes, bebidas alcohólicas
destiladas,
vinos,
licores,
bebidas
alcohólicas
preparadas, cócteles y extractos hidroalcohólicos, NC
: 2007. La Habana. 2007.
OTERO-RAMBLA, M. et al. "Producción de
bioetanol a partir de mezclas de jugos-melazas de
caña de azúcar". ICIDCA Sobre los Derivados de la
Caña de Azúcar . 2009, XLIII(1), 17-22. e-ISSN:
-6204.
https://www.redalyc.org/pdf/2231/223120657003.pdf
LAMAS PÉREZ, Y.; DE ARMAS MARTÍNEZ,
A.; ALBERNAS CARVAJAL, Y.; GONZÁLEZ
SUÁREZ, E. "Análisis preliminar de la fermentación
alcohólica utilizando mezclas de jugos de filtros, miel
final y meladura". Revista Centro Azúcar. 2023,
(3),
e1035.
e-ISSN:
-4861.
http://scielo.sld.cu/scielo.php?script=sci_arttext&pid=
S2223-48612023000300035
VAMVAKAS, S. S.; KAPOLOS, J. "Factors
afecting yeast ethanol tolerance and fermentation
eficiency". World Journal of Microbiology and
Biotechnology. 2020, 36, 114. e-ISSN: 1573-0972.
DOI: https://doi.org/10.1007/s11274-020-02881-8
VAN-AALST. A. et al. “Pathway engineering
strategies for improved product yield in yeast-based
industrial ethanol production”. Synthetic and Systems
Biotechnology. 2022, 7(1), 554-566. e-ISSN: 2405
X.
DOI:
https://doi.org/10.1016/j.synbio.2021.12.010
MICHIELSEN, S.; VERCELLI, G.; CORDERO,
O.; BACHMANN, H. “Spatially structured microbial
consortia and their role in food fermentations”.
Current Opinion in Biotechnology. 2024, 87, 103102.
e-ISSN:
-0429.
https://doi.org/10.1016/j.copbio.2024.103102
RAVIKUMAR, G. et al. "A review on ethanol
tolerance mechanisms in yeast: Current knowledge in
biotechnological applications and future directions".
Process Biochemistry. 2024, 138, 1-13. DOI:
https://doi.org/10.1016/j.procbio.2023.12.024
MARRIAGA, N. "Indicadores de desempeño de la
destilación de bioetanol". Dyna. 2009, 159, 85-92. e
ISSN: 2346-2183. DOI, https://www.redalyc.org/articulo.oa?id=49611945010
PEREIRA, R. A; et al. "A new methodology to
calculate the ethanol fermentation efficiency at bench
and industrial scales". Industrial and Engineering Chemistry Research. 2018, 57(48), 16182-16191.
DOI: https://doi.org/10.1021/acs.iecr.8b03943
LIN, N.; XU, Y.; YU, X. “Overview of yeast
environmental stress response pathways and the
development
of
tolerant
yeasts”.
Systems
Microbiology and Biomanufacturing. 2022, 2, 232
e-ISSN:
-7663
https://doi.org/10.1007/s43393-021-00058-4
MAICAS, S. "The Role of Yeasts in Fermentation
Processes". Microorganisms. 2020, 8(8), 1142. ISSN:
-2607.
DOI:
https://doi.org/10.3390/microorganisms8081142
RUSSELL, I.; STEWART, G. "Distilling yeast
and fermentation". En: Russell, I; Stewart, G. G. y
Kellershohn, J. (Eds). Whisky and Other Spirits:
Technology, Production and Marketing. Third
Edition. Academic Press, 2021, pp. 213-236. ISBN:
-0-12-822076-4
DOI:
https://doi.org/10.1016/B978-0-12-822076-4.00030-9
ALCÁNTARA, G. U. et al. "Brazilian “Flex
Mills”: Ethanol from Sugarcane Molasses and Corn
Mash". BioEnergy Research. 2020, 13(1), 229-236. e
ISSN: 1939-1242. https://doi.org/10.1007/s12155-019-10052-3
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2025 Yans Guardia-Puebla , Dileynis Suárez-Salazar, Lázaro E. Valdés-Izaguirre, Robinson Hermosilla-Espinosa, Quirino Arias-Cedeño
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
This journal provides immediate open access to its content, based on the principle that offering the public free access to research helps a greater global exchange of knowledge. Each author is responsible for the content of each of their articles.
