Utilization of seawater and wastewater from shrimp production in the fermentation of papaya residues to ethanol.
Bioresour Technol
; 321: 124501, 2021 Feb.
Article
em En
| MEDLINE
| ID: mdl-33310410
Seawater (SW) and wastewater from shrimp production (WSP) were used as a solvent for the fermentation of papaya residues (Carica papaya) by Wickerhamomyces sp. UFFS-CE-3.1.2 and Saccharomyces cerevisiae CAT-1. For comparative purposes and evaluation of the effect of salinity, ultrapure water (UW) was used as control. Fermentative parameters were evaluated in Plackett-Burman planning to assess ethanol production's significant variables. Urea supplementation was the only variable not significant for the proposed process, suggesting that papaya residues contain all the nutrients needed for fermentation. The experiments conducted with the different water sources resulted in similar concentrations of ethanol. Maximum ethanol concentration was obtained after nine h of fermentation usingWickerhamomycessp. UFFS-CE-3.1.2 (27.31 ± 1.40 g L-1) and 12 h using S. cerevisiaeCAT-1 (24.53 ± 0.68 g L-1). This study demonstrated that SW and WSP could replace freshwater without affecting ethanol production. Papaya residues from the fruit and vegetable sectors can be considered a promising substrate source for ethanol production.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Carica
/
Etanol
Idioma:
En
Revista:
Bioresour Technol
Assunto da revista:
ENGENHARIA BIOMEDICA
Ano de publicação:
2021
Tipo de documento:
Article
País de afiliação:
Brasil
País de publicação:
Reino Unido