Efeitos da adição de linhagens de Saccharomyces cerevisiae de culturas estoques ao creme de levedura industrial durante fermentações sucessivas de melaço
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Data
2016-09-22
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Universidade Estadual Paulista (Unesp)
Resumo
A levedura mais utilizada nos processos fermentativos é a Saccharomyces cerevisiae, por apresentar uma grande eficiência de conversão dos açúcares em etanol, permitindo assim a produção de etanol combustível em larga escala, porem essas leveduras não predominam durante toda a safra, sendo substituídas por leveduras não – Saccharomyces. Durante o processo fermentativo fatores como estresse alcoólico, térmico, ácido, nutricional e osmótico causam prejuízo ao processo. Na busca por um microrganismo capaz de fermentar em condições de estresse a levedura híbrida, S. cerevisiae IQAr/45-1 (PI 0806141-6) construída no Laboratório de Unidades das Leveduras Industriais do Instituto de Química – UNESP, apresenta características de rápida fermentação e resistência ao estresse térmico. Sendo assim o objetivo principal do presente trabalho é testar a capacidade de fermentar da levedura IQAr/45-1 quando inoculada junto ao creme de levedura industrial, que contem leveduras Saccharomyces e não – Saccharomyces avaliando sua capacidade de melhorar a fermentação. Fermentações de 5 ciclos sucessivos com reuso de células foram conduzidas utilizando um fluxo de alimentação 0,39 mL/min, por 3 horas com melaço 20 % (ART) e foram realizadas a 35 °C e 40 °C, durante 10 horas, utilizando como inóculo creme de levedura industrial com adição da levedura IQAr/45-1 na proporção de 3:1. Durante a fermentação foi analisado a concentração celular, viabilidade e ART. Após as análises observou-se quando adicionado a levedura IQAr/45-1 ao creme de levedura a 40 °C houve um aumento no consumo de açúcar.
The most frequently used yeast in fermentation processes is the Saccharomyces cerevisiae, to present with high conversion efficiency of ethanol into sugar, thereby allowing the production of fuel ethanol in large scale. These yeasts cells don't remain throughout the harvesting season, being replaced by non – Saccharomyces yeasts. During fermentation, factors such as stress alcohol, heat, acid, nutritional and osmotic cause damage to the process. In search of a microorganism capable of fermenting sugar solutions under stress conditions, the hybrid yeast Saccharomyce cerevisiae IQAr-45/1(Patent deposit n° BR200806141-A2) was built the in the laboratory of industrial yeasts in the Chemistry Institute of institute of Chemistry at UNESP. The new yeast presents rapid fermentation characteristics and resistance to thermal stress. Thus, the main objective of this study is to test the ability of fermenting the yeast IQAr/45-1 to improve fermentation, when inoculated with industrial yeast cream, containing Saccharomyces yeast and non – Saccharomyces yeasts. Five successive cycles of fermentation was conducted using a feed flow 0.39 ml/min of 20% (TRS) molasses by 3 hours during 10 hours at temperatures ranging from 35 °C to 40 °C. Inoculum was constituted by industrial yeast cream containing added yeast IQAr/45-1 at proportion 3:1. Cell concentration, viability and TRS were determined. After analysis it was noted when added to yeast IQAr/45-1 to the yeast cream at 40 ° C, there is an increased sugar consumption.
The most frequently used yeast in fermentation processes is the Saccharomyces cerevisiae, to present with high conversion efficiency of ethanol into sugar, thereby allowing the production of fuel ethanol in large scale. These yeasts cells don't remain throughout the harvesting season, being replaced by non – Saccharomyces yeasts. During fermentation, factors such as stress alcohol, heat, acid, nutritional and osmotic cause damage to the process. In search of a microorganism capable of fermenting sugar solutions under stress conditions, the hybrid yeast Saccharomyce cerevisiae IQAr-45/1(Patent deposit n° BR200806141-A2) was built the in the laboratory of industrial yeasts in the Chemistry Institute of institute of Chemistry at UNESP. The new yeast presents rapid fermentation characteristics and resistance to thermal stress. Thus, the main objective of this study is to test the ability of fermenting the yeast IQAr/45-1 to improve fermentation, when inoculated with industrial yeast cream, containing Saccharomyces yeast and non – Saccharomyces yeasts. Five successive cycles of fermentation was conducted using a feed flow 0.39 ml/min of 20% (TRS) molasses by 3 hours during 10 hours at temperatures ranging from 35 °C to 40 °C. Inoculum was constituted by industrial yeast cream containing added yeast IQAr/45-1 at proportion 3:1. Cell concentration, viability and TRS were determined. After analysis it was noted when added to yeast IQAr/45-1 to the yeast cream at 40 ° C, there is an increased sugar consumption.
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Fermentação, Melaço, Microrganismo, Saccharomyce cerevisiae, Etanol