Influence of microbial and chemical contaminants on the yield and quality of ethanol from wheat grains. (30th December 2018)

• Record Type: Journal Article
• Authors: Bartkiene, Elena; Juodeikiene, Grazina; Zadeike, Daiva; Baliukoniene, Violeta; Bakutis, Bronius; Cizeikiene, Dalia
• Is Part Of: Journal of the science of food and agriculture. Volume 99:Number 5(2019)
• Page Start: 2348
• Page End: 2355
• Publication Date: 2018-12-30
• Subjects: ethanol -- wheat grains -- Fusarium sporotrichioides -- triasulfuron -- sulfosulfuron; Food -- Periodicals; Agriculture -- Periodicals; 664
• DOI: 10.1002/jsfa.9433
• Languages: English
• ISSNs: 0022-5142

Abstract

Abstract: BACKGROUND: Higher alcohols and esters have a negative impact on ethanol quality; therefore, to analyze the influence of mycotoxins and pesticides on higher alcohols and esters formation during ethanol production from contaminated cereal grains is of outstanding importance. RESULTS: In this study, the yield of ethanol and the composition of volatile by‐products (acetaldehyde, methyl acetate, ethyl acetate, methanol, propanol, isobutanol, amyl and isoamyl alcohols) after fermentation of wheat grains artificially contaminated with Fusarium sporotrichioides and pesticides (triasulfuron and sulfosulfuron) were analyzed. Wheat grains contamination with triasulfuron significantly reduced ethanol yield and increased isobutanol and ethyl acetate content. Moreover, wheat grains infection with F. sporotrichioides significantly increased methyl acetate, ethyl acetate, isobutanol, and amyl and isoamyl alcohols content. Significant differences between pesticides and wheat variety on volatile compounds formation in ethanol has been estimated. CONCLUSION: The results showed that grains contaminated with F. sporotrichioides and pesticides significantly influenced the process of alcoholic fermentation that leads to variation of by‐products in ethanol, including higher alcohols, esters, and aldehydes. © 2018 Society of Chemical Industry