Suchergebnisse

Sojina melasa nusproizvod je proizvodnje proteinskih koncentrata iz sojine sačme, koja uglavnom sadržava šećere, i to saharozu kao glavni sastojak. U Brazilu se sojina melasa koristi za ishranu stoke ili se odbacuje, iako se u nekim industrijama koristi za proizvodnju etanola. Svrha ovog istraživanja bila je procijeniti parametre neophodne za dobivanje octene kiseline iz sojine melase te okarakterizirati proizvedeni ocat. Za određivanje najpovoljnijih parametara octenog vrenja, alkoholnim vrenjem sojine melase je tijekom osam faza proizvodnje dobiven ocat, i to u pet faza adaptacije i tri faze proizvodnje. Prosječna kiselost proizvoda bila je 50,60 g/L, prinos octene kiseline 65,01 %, ukupni prinos octene kiseline u podlozi 92,76 % i iskorištenje 0,033 g/(L·h). Ocat dobiven iz sojine melase imao je kiselost od 5,07 % (m/V), rezidualni udjel etanola 0,17 % (m/V), šećera 7,89 % (m/V), suhog ekstrakta 14,67 % (m/V), pepela 2,27 % (m/V) i gustoću od 1,023 g/cm3. Udjeli ukupnih fenola i izoflavona smanjili su se nakon alkoholnog i octenog vrenja. Nadalje, u proizvodu su bila pristuna samo tri oblika izoflavona: daidzein, glicitin i genistin. Iz dobivenih rezultata zaključeno je da se iz svake tone sojine melase može proizvesti 3460 L octa, s koncentracijom octene kiseline od 40 g/L, koja je prema propisima u Brazilu minimalni preduvjet za stavljanje octa u promet. Ovo istraživanje potvrđuje da je sojina melasa sirovina koja se može uspješno koristiti u proizvodnji octa. ; Soybean molasses is a by-product from the production of protein concentrate from soybean meal that predominantly contains sugars, with sucrose as the major component. In Brazil, soybean molasses is used for animal feed or it is discarded, although some industries use it to produce ethanol. This study aims to evaluate the parameters required for the acetic acid fermentation of soybean molasses, and characterise the resultant vinegar. To study the most suitable parameters for the acetic acid fermentation, vinegar was produced from the alcoholic fermentation of soybean molasses through eight fermentation cycles: five for adaptation and three for production. The average acidity of the acetic acid fermentation product was 50.60 g/L, with an acetic acid fermentation yield, total yield of acetic acid in broth and productivity 65.01 %, 92.76 % and 0.033 g/(L·h), respectively. The vinegar produced from soybean molasses had an acidity of 5.07 % (m/V), residual ethanol content 0.17 % (m/V), sugars 7.86 % (m/V), dry extract 14.67 % (m/V), ash 2.27 % (m/V) and a density of 1.023 g/cm3. The contents of total phenolics and isoflavone decreased after the alcohol and acetic acid fermentations. Moreover, the isoflavone profile of the fermented product comprised only three forms: daidzein, glycitin and genistin. According to our results, 3460 L of vinegar can be produced for every tonne of soy molasses, with an acetic acid concentration of 40 g/L, the minimum required by the legislation on vinegar production. Thus, these findings demonstrate that soy molasses represents a useful raw material for the production of vinegar.