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Fruit preservation with bioethanol obtained from the fermentation of brewer’s spent grain with Saccharomyces carlsbergensis
Preservación de frutas con bioetanol obtenido a partir de la fermentación de cascarilla de cebada cervecera con Saccharomyces carlsbergensis
DOI:
https://doi.org/10.15446/rfnam.v73n3.85316Keywords:
Agro-wastes, Bioethanol, Fermentation, Fruit rottenness (en)Agro-residuos, Bioetanol, Fermentación, Podredumbre de frutos (es)
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Brewer’s Spent Grain (BSG) is renewable lignocellulosic biomass generated from the beer brewing process. It serves as a substrate for various biotechnological applications. BSG was used as the main substrate for bioethanol production with Saccharomyces carlsbergensis in submerged fermentation. Saccharification and fermentation studies were performed for the production of bioethanol. A sterilized fermenter was loaded with 50 g L-1 of BSG at 29±2 °C and an agitation speed of 180 rpm. pH was adjusted to 6.0 before the addition of 500 mL of yeast culture for 7 days under submerged and optimized conditions. The fermented product was concentrated using a rotary evaporator at 66±1 °C, and ethanol was qualitatively determined by the dichromate method. Bioethanol yield was 22%, with a specific gravity of 0.8 at 28 °C. Fourier-Transform Infrared Spectroscopy (FTIR) confirmed the presence of -CH3 stretch, -OHstretch and -CH2stretch in bioethanol. For the preservative test, Staphylococcus spp., Erwinia spp., Lactobacillus spp., Bacillus spp., Xanthomonas spp., Pseudomonas spp., Micrococcus spp. and Corynebacterium spp. were the bacteria isolated from fruits examined from different regions of Osun State. The genera of fungi isolated were Aspergillus, Colletotrichum, Penicillium, Fusarium, Alternaria, Rhizopus, Candida, Saccharomyces, Geotrichium and Pichia. Bioethanol produced from BSG inhibited the growth of microorganisms with zones of inhibition range from 7.0 mm to 11.5 mm, and thus, selected fruits were preserved. Hence, the fermentation technology of agro-industrial wastes with microorganisms can be adopted to convert waste biomass to useful resources.
Cascarilla de cebada cervecera (CCC) es una biomasa lignocelulósica renovable generada a partir del proceso de elaboración de la cerveza, que sirve como sustrato para diversas aplicaciones biotecnológicas. Se usó CCC como sustrato principal para la producción de bioetanol con Saccharomyces carlsbergensis en fermentación sumergida. Se realizaron estudios de sacarificación y fermentación para la producción de bioetanol, el fermentador esterilizado se cargó con 50 g L-1 de CCC a 29±2 °C y una velocidad de agitación de 180 rpm. El pH se ajustó a 6,0 antes de la adición de 500 mL de cultivo de levadura durante 7 días en condiciones sumergidas y optimizadas. El producto fermentado se concentró usando un evaporador rotatorio a 66±1 °C y el etanol se determinó cualitativamente por el método de dicromato. El rendimiento de bioetanol fue del 22% con un peso específico de 0,8 a 28 °C. La Espectroscopía Infrarroja por Transformada de Fourier (FTIR) confirmó la presencia de CH3, OH y CH2 en el bioetanol. Para el ensayo de preservación, Staphylococcus spp., Erwinia spp., Lactobacillus spp., Bacillus sp., Xanthomonas spp., Pseudomonas spp., Micrococcus spp. y Corynebacterium spp. fueron bacterias aisladas de frutas examinadas de diferentes regiones del estado de Osun. Los géneros de hongos aislados fueron Aspergillus, Colletotrichum, Penicillium, Fusarium, Alternaria, Rhizopus, Candida, Saccharomyces, Geotrichium y Pichia. El bioetanol producido a partir de CCC inhibió el crecimiento de microorganismos con zonas de inhibición comprendidas entre 7,0 mm y 11,5 mm conservando las frutas seleccionadas. Por lo tanto, se puede adoptar la tecnología de fermentación de desechos agroindustriales con microorganismos para convertir la biomasa residual en recursos útiles.
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