Browsing by Author "Angulo Valencia, Anderson Yeimin"
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Item Evaluación de la capacidad fermentativa de cuatro cepas de levadura, utilizando como sustrato miel C y mezcla de mieles B y C en la destilería de un ingenio azucarero(Universidad Santiago de Cali, 2025-11-20) Angulo Valencia, Anderson Yeimin; Rojas Mora, Angelica María (Directora); Martínez Garay, Carlos Andrés (Director)Bioethanol production from sugarcane molasses faces challenges associated with substrate variability, such as increased solids, harvest mechanization, vinasse recirculation, acidity, and the presence of inhibitors, all of which affect the fermentative efficiency of industrial yeasts. This study evaluated the fermentative capacity of three yeast strains and one consortium, all isolated from the fermentation train of a sugar mill, using molasses B and C as substrates in a continuous fermentation system with vinasse addition. The molasses were characterized based on their content of fermentable sugars (glucose, fructose, and sucrose), acidity (volatile and lactic), and sludge. The yeasts were propagated in media prepared with both molasses types and then subjected to fermentation for 48 hours. Variables such as acidity, sludge content, cell viability, alcohol yield, sugar consumption, and organic acid production were assessed. The results showed that STRAIN 1 exhibited the highest fermentative efficiency in both substrates, with high viability and greater ethanol production, followed by STRAIN 2. Although molasses B provided better nutritional conditions, molasses C allowed slightly higher alcohol yields despite its higher acidity and sludge content, suggesting differential adaptation among strains. In conclusion, proper strain selection enables optimization of continuous fermentation even with lower-quality substrates like molasses C, improving the overall performance of industrial bioethanol production.