Volume 29, Issue 4 p. 87-94
RESEARCH ARTICLE

Enzymatic hydrolysis behavior on malt bagasse for fermentative sugar disposal in thermostatic and ultrasonic bath

Wagner Artifon

Wagner Artifon

Laboratory of Microbiology and Bioprocess, Environmental Science and Technology Department, Federal University of Fronteira Sul – Campus Erechim, Erechim, RS, Brazil

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Caroline Dalastra

Caroline Dalastra

Laboratory of Microbiology and Bioprocess, Environmental Science and Technology Department, Federal University of Fronteira Sul – Campus Erechim, Erechim, RS, Brazil

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Simone Kubeneck

Simone Kubeneck

Laboratory of Microbiology and Bioprocess, Environmental Science and Technology Department, Federal University of Fronteira Sul – Campus Erechim, Erechim, RS, Brazil

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Natalia Klanovicz

Natalia Klanovicz

Laboratory of Microbiology and Bioprocess, Environmental Science and Technology Department, Federal University of Fronteira Sul – Campus Erechim, Erechim, RS, Brazil

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Siane Camila Luzzi

Siane Camila Luzzi

Laboratory of Microbiology and Bioprocess, Environmental Science and Technology Department, Federal University of Fronteira Sul – Campus Erechim, Erechim, RS, Brazil

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Marcio A. Mazutti

Marcio A. Mazutti

Department of Chemical Engineering, Federal University of Santa Maria, Santa Maria, RS, Brazil

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Wagner L. Priamo

Wagner L. Priamo

Department of Food Engineering, IFRS – Campus Erechim, Erechim, RS, Brazil

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João Paulo Bender

João Paulo Bender

Federal University of Fronteira Sul – Campus Chapecó, Chapecó, SC, Brazil

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Sérgio L. Alves Jr.

Sérgio L. Alves Jr.

Federal University of Fronteira Sul – Campus Chapecó, Chapecó, SC, Brazil

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Gislaine Fongaro

Gislaine 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

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Helen Treichel

Corresponding 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

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First published: 14 August 2020
Citations: 1

Abstract

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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