CHARACTERIZATION OF PHENOLS AND FURFURAL AS INHIBITORS OF FERMENTATION OF MOLASSES OF FIVE MILLS OF VALLE DEL CAUCA-CO

Abstract

In order to evaluate the negative impacts on molasses fermentations, total phenols and furfural were determined in final molass samples from five sugar mills located in Valle del Cauca -CO. The results showed significant differences between phenol and furfural levels, at which the phenolic contents ranged from 0.991% m/v to 1.35% m/v. On the other hand, furfural levels ranged from 0.125% m/v to 0.193% m/v. Assays with micro fermenters indicated that the higher contents of these organic compounds reduced the CO2 formation rate as an indicator of the inhibitory effect in the fermentation carried out by the yeast Saccharomyces cerevisiae.

Keywords

• fermentation inhibitors
• furfural
• molass
• phenols