Enzymatic hydrolysis behavior on malt bagasse for fermentative sugar disposal in thermostatic and ultrasonic bath
Wagner Artifon
Laboratory of Microbiology and Bioprocess, Environmental Science and Technology Department, Federal University of Fronteira Sul – Campus Erechim, Erechim, RS, Brazil
Search for more papers by this authorCaroline Dalastra
Laboratory of Microbiology and Bioprocess, Environmental Science and Technology Department, Federal University of Fronteira Sul – Campus Erechim, Erechim, RS, Brazil
Search for more papers by this authorSimone Kubeneck
Laboratory of Microbiology and Bioprocess, Environmental Science and Technology Department, Federal University of Fronteira Sul – Campus Erechim, Erechim, RS, Brazil
Search for more papers by this authorNatalia Klanovicz
Laboratory of Microbiology and Bioprocess, Environmental Science and Technology Department, Federal University of Fronteira Sul – Campus Erechim, Erechim, RS, Brazil
Search for more papers by this authorSiane Camila Luzzi
Laboratory of Microbiology and Bioprocess, Environmental Science and Technology Department, Federal University of Fronteira Sul – Campus Erechim, Erechim, RS, Brazil
Search for more papers by this authorMarcio A. Mazutti
Department of Chemical Engineering, Federal University of Santa Maria, Santa Maria, RS, Brazil
Search for more papers by this authorWagner L. Priamo
Department of Food Engineering, IFRS – Campus Erechim, Erechim, RS, Brazil
Search for more papers by this authorJoão Paulo Bender
Federal University of Fronteira Sul – Campus Chapecó, Chapecó, SC, Brazil
Search for more papers by this authorSérgio L. Alves Jr.
Federal University of Fronteira Sul – Campus Chapecó, Chapecó, SC, Brazil
Search for more papers by this authorGislaine Fongaro
Laboratory of Microbiology and Bioprocess, Environmental Science and Technology Department, Federal University of Fronteira Sul – Campus Erechim, Erechim, RS, Brazil
Departament of Microbiology, Immunology, and Parasitology, Federal University of Santa Catarina, Florianópolis, SC, Brazil
Search for more papers by this authorCorresponding Author
Helen Treichel
Laboratory of Microbiology and Bioprocess, Environmental Science and Technology Department, Federal University of Fronteira Sul – Campus Erechim, Erechim, RS, Brazil
Correspondence
Laboratory of Microbiology and Bioprocess, Environmental Science and Technology Department, Federal University of Fronteira Sul – Campus Erechim, RS 135, Km 72, 99700-970, Erechim, RS, Brazil.
Email: helentreichel@gmail.com
Search for more papers by this authorWagner Artifon
Laboratory of Microbiology and Bioprocess, Environmental Science and Technology Department, Federal University of Fronteira Sul – Campus Erechim, Erechim, RS, Brazil
Search for more papers by this authorCaroline Dalastra
Laboratory of Microbiology and Bioprocess, Environmental Science and Technology Department, Federal University of Fronteira Sul – Campus Erechim, Erechim, RS, Brazil
Search for more papers by this authorSimone Kubeneck
Laboratory of Microbiology and Bioprocess, Environmental Science and Technology Department, Federal University of Fronteira Sul – Campus Erechim, Erechim, RS, Brazil
Search for more papers by this authorNatalia Klanovicz
Laboratory of Microbiology and Bioprocess, Environmental Science and Technology Department, Federal University of Fronteira Sul – Campus Erechim, Erechim, RS, Brazil
Search for more papers by this authorSiane Camila Luzzi
Laboratory of Microbiology and Bioprocess, Environmental Science and Technology Department, Federal University of Fronteira Sul – Campus Erechim, Erechim, RS, Brazil
Search for more papers by this authorMarcio A. Mazutti
Department of Chemical Engineering, Federal University of Santa Maria, Santa Maria, RS, Brazil
Search for more papers by this authorWagner L. Priamo
Department of Food Engineering, IFRS – Campus Erechim, Erechim, RS, Brazil
Search for more papers by this authorJoão Paulo Bender
Federal University of Fronteira Sul – Campus Chapecó, Chapecó, SC, Brazil
Search for more papers by this authorSérgio L. Alves Jr.
Federal University of Fronteira Sul – Campus Chapecó, Chapecó, SC, Brazil
Search for more papers by this authorGislaine Fongaro
Laboratory of Microbiology and Bioprocess, Environmental Science and Technology Department, Federal University of Fronteira Sul – Campus Erechim, Erechim, RS, Brazil
Departament of Microbiology, Immunology, and Parasitology, Federal University of Santa Catarina, Florianópolis, SC, Brazil
Search for more papers by this authorCorresponding Author
Helen Treichel
Laboratory of Microbiology and Bioprocess, Environmental Science and Technology Department, Federal University of Fronteira Sul – Campus Erechim, Erechim, RS, Brazil
Correspondence
Laboratory of Microbiology and Bioprocess, Environmental Science and Technology Department, Federal University of Fronteira Sul – Campus Erechim, RS 135, Km 72, 99700-970, Erechim, RS, Brazil.
Email: helentreichel@gmail.com
Search for more papers by this authorAbstract
This study evaluated the effect of enzymatic hydrolysis on malt bagasse for fermentative sugar extraction in thermostatic and ultrasonic bath. The enzymatic reaction was performed using cellulase, α-amylase, and amyloglucosidase (in separate and combined) on malt bagasse to analyze the hydrolysis effect. For this, a central composite rotational design was applied to evaluate the effect of solid:liquid (malt bagasse w/v) versus enzymatic concentration, considering cellulase, α-amylase, and amyloglucosidase enzymes in mix solution, on fermentable sugars liberation. Then the kinetic fermentative sugars liberation was evaluated in a hydrolysis reaction using cellulase, α-amylase, and amyloglucosidase (in separate and combined) after exposure in thermostatic and ultrasonic bath. From enzymatic mix, the maximum total reducing sugar (TRS) yield was 408.8 and 219.9 mg·g−1 in thermostatic and in ultrasound bath, respectively. Kinetic studies showed a TRS variation of 6 to 7 g·L−1 for all enzymes. Amyloglucosidase was more promising in assimilation of malt bagasse, responsible for 43% of sugar releasing. Briefly, a low-cost procedure using thermostatic bath improved the hydrolysis reaction. The results from the experiments present a new application where malt bagasse can be employed showing the potential of this brewing industry residue in fomenting processes, as bioethanol production.
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