<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2223-4861</journal-id>
<journal-title><![CDATA[Centro Azúcar]]></journal-title>
<abbrev-journal-title><![CDATA[cen. az.]]></abbrev-journal-title>
<issn>2223-4861</issn>
<publisher>
<publisher-name><![CDATA[Editorial Feijóo]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2223-48612023000300035</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[ANÁLISIS PRELIMINAR DE LA FERMENTACIÓN ALCOHÓLICA UTILIZANDO MEZCLAS DE JUGO DE LOS FILTROS, MIEL FINAL Y MELADURA]]></article-title>
<article-title xml:lang="en"><![CDATA[PRELIMINARY ANALISYS OF ALCOHOLIC FERMENTATION USING FILTER JUICE, MOLASSES AND SYRUP MIXTURE]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Lamas Pérez]]></surname>
<given-names><![CDATA[Yodalys]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[de Armas Martínez]]></surname>
<given-names><![CDATA[Ana Celia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Albernas Carvajal]]></surname>
<given-names><![CDATA[Yailet]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[González Suárez]]></surname>
<given-names><![CDATA[Erenio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Empresa Azucarera &#8220;Heriberto Duquesne&#8221;  ]]></institution>
<addr-line><![CDATA[Remedios Villa Clara]]></addr-line>
<country>Cuba</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Central &#8220;Marta Abreu&#8221; de Las Villas Facultad de Química y Farmacia Departamento de Ingeniería Química]]></institution>
<addr-line><![CDATA[Santa Clara Villa Clara]]></addr-line>
<country>Cuba</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>09</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>09</month>
<year>2023</year>
</pub-date>
<volume>50</volume>
<numero>3</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_arttext&amp;pid=S2223-48612023000300035&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_abstract&amp;pid=S2223-48612023000300035&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_pdf&amp;pid=S2223-48612023000300035&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN  Introducción: La mayor parte del alcohol etílico que se produce es a partir de fuentes azucaradas, miel final, pero esta es cada día más cotizada debido al incremento de las producciones biotecnológicas, por lo que se impone el estudio de otras fuentes de sustratos azucarados y/o sus mezclas.  Objetivo: Realizar un estudio preliminar en la etapa de fermentación alcohólica del empleo de mezcla de jugo de los filtros, miel final y meladura.  Materiales y Métodos: Se realizó un diseño de experimentos tipo enrejado simple, realizando la preparación de medios de cultivos, unos como base y el resto son combinaciones de ellos. Se tiene en cuenta hasta un 100% de azúcares reductores totales (ART) de los sustratos. La variable de respuesta es el porciento alcohólico.  Resultados y Discusión: Los mostos fermentados tienen por ciento entre 5,22 y 5,50. El mayor se alcanzó en los experimentos cuatro y cinco, donde se utilizaron los sustratos miel final y meladura, 5,48 y 5,50 % respectivamente. Mientras que, al emplear el jugo de los filtros (experimentos uno, dos y tres) se obtuvieron los niveles más bajos de concentración alcohólica en el medio, valores que difieren a los alcanzados en otros estudios fermentativos.  Conclusiones: El empleo de la meladura en la fermentación permite un mejor aprovechamiento de la caña que no se debe destinar a la producción de azúcar, dada su baja calidad. En el estudio se alcanza el mayor porciento alcohólico cuando se emplea esta corriente como sustrato.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT  Introduction: Most of the ethyl alcohol produced is from sugar sources, molasses, but this is becoming more and more sought after due to the increase in biotechnological productions, so it is necessary to study other sources of sugar substrates and/or their mixtures.  Objective: To carry out a preliminary study in the alcoholic fermentation stage of the use of filter juice mixture, molasses and syrup.  Materials and Methods: A simple trellis-type design of experiments was carried out, performing the preparation of culture media, some as a base and the rest are combinations of them. Up to 100% of sugars in total reducing agents (ART) of the substrates are taken into account. The response variable is alcoholic percentage.  Results and Discussion: The fermented musts had percentages between 5.22 and 5.50. The highest was reached in experiments four and five, where the substrates molasses and syrup were used, 5.48 and 5.50 % respectively. On the other hand, when using the juice from the filters (experiments one, two and three), the lowest levels of alcoholic concentration in the medium were obtained, values that differ from those reached in other fermentation studies.  Conclusions: The use of syrup in fermentation allows a better utilization of cane that should not be destined for sugar production, given its low quality. In the study, the highest alcoholic percentage is reached when this stream is used as substrate.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[diseño de experimentos]]></kwd>
<kwd lng="es"><![CDATA[etanol]]></kwd>
<kwd lng="es"><![CDATA[mezcla]]></kwd>
<kwd lng="es"><![CDATA[sustrato]]></kwd>
<kwd lng="en"><![CDATA[experiments design]]></kwd>
<kwd lng="en"><![CDATA[ethanol]]></kwd>
<kwd lng="en"><![CDATA[mixture]]></kwd>
<kwd lng="en"><![CDATA[substrate]]></kwd>
</kwd-group>
</article-meta>
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