Evaluación de la producción de etanol mediante la aplicación del efecto crabtree.

Abstract

This research aimed to evaluate ethanol production by applying the crabtree effect, with the use of three substrates, sugar beet (Beta vulgaris subsp. Vulgaris var. Altisscaña), sugar cane (Saccharum officinarum) and corn (Zea mays), with the use of brewer's yeast (Saccharomyces cerevisiae) as a metabolite-producing microorganism and taking into account the influence of temperature, time and quality of the substrate for the process of obtaining ethanol. The research was a bibliographic review of reliable information sources from digital books, theses and research papers as a basic support for the development of this research. It could be established that temperature has a direct effect on the amount of the produced ethanol at it has been shown by studies that indicated that the optimum temperature is 20-35 degrees Celsius. Regarding the time of ethanol production there is not a constant since it varies according to the different studies carried out, as well as, the microorganism, substrate, and temperature, while the brix and pH degrees are closely related to the quality of the substrate, where it is recognized that the sugarcane - molasses has 46% total sugars, sugar beet has 13-22% sucrose, corn has 67.7% starch and 1.22% total sugars; banana contains 57% starch and 34% total sugars, so it was concluded that the more fermentable sugars are present in the substrate, the greater amount of ethanol will be too. The sugar cane was the best substrate to obtain ethanol with 54.85 g/l , then corn with 47.94 g/l , and finally banana with 74 g/l .