Influence of microbial and chemical contaminants on the yield and quality of ethanol from wheat grains

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...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 2019-03, Vol.99 (5), p.2348-2355
Main Authors: Bartkiene, Elena, Juodeikiene, Grazina, Zadeike, Daiva, Baliukoniene, Violeta, Bakutis, Bronius, Cizeikiene, Dalia
Format: Article
Language:English
Subjects:
Acetaldehyde
Acetic acid
Alcohol
Alcohols
Aldehydes
Chemical composition
Chemical pollution
Contaminants
Contamination
Crop yield
Esters
Ethanol
Ethyl acetate
Fermentation
Fusarium sporotrichioides
Grain
Isobutanol
Methyl acetate
Microbial contamination
Microorganisms
Mycotoxins
Organic chemistry
Pesticides
Propanol
sulfosulfuron
Triasulfuron
Volatile compounds
Wheat
wheat grains
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Summary: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
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.9433