Enriquecimento proteico de resíduo de umbu-cajá empregando fermentação semissólida

Abstract

Resumo: Objetivou-se estudar o processo de enriquecimento proteico do bagaço do umbu-cajá com a utilização da levedura Saccharomyces cerevisiae, por meio de fermentação semissólida. O resíduo foi proveniente de uma fábrica de polpas localizada no município de Pombal, Paraíba a fermentação foi realizada em biorreatores de bandejas dispostos em estufa de circulação de ar a 37 °C durante 72 horas. O maior teor de proteína bruta alcançado nos resíduos foi de 5,5% às 48 horas de fermentação. O emprego da levedura (Saccharomyces cerevisiae) na fermentação semissólida do resíduo de umbu-cajá viabiliza a obtenção de um concentrado proteico, que poderá posteriormente ser utilizado como fonte alternativa de alto potencial proteico, em ração animal.Palavras-chave: Proteína; Saccharomyces cerevisia; Aproveitamento. Abstract:The objective of this study was to study the protein enrichment process of the umbu-cajá bagasse with the use of Saccharomyces cerevisiae yeast by means of semi-solid fermentation. The residue was from a pulp mill located in the Pombal municipality, Paraíba state. The fermentation was carried out in bioreactors of trays placed in an air circulation oven at 37 °C for 72 hours. The highest crude protein content in the residues was 5.5% at 48 hours of fermentation. The use of yeast (Saccharomyces cerevisiae) in the semi-solid fermentation of the ubu-cajá residue makes it possible to obtain a protein concentrate, which can later be used as an alternative source of high protein potential in animal ration.

Protein enrichment of jackfruit peel waste through solid-state fermentation

“…In rectangular plastic bioreactors, yeast was inoculated to the substrate, in proportions corresponding to 1, 3 and 5% of the total substrate content with subsequent homogenization. The choice of these values was based on literature data referring to protein enrichment of different substrates (Peliezer et al, 2007;Alexandre et al, 2013;Araújo et al, 2017;Silva et al, 2017).…”

“…This protein increase in the jackfruit peel waste allows its utilization in protein supplements used in animal feed, since the recommended crude protein content for food used as protein supplementation for the diet of several animals is above 14%, according to with the NRC (1998). Silva et al (2017) conducted the study of protein enrichment of umbu-cajá bagasse (Spondias spp.) and obtained 5.5% protein with 48 h of fermentation, by using 2% of yeast and temperature of 37 °C, in an open-air oven for a period of 72 h. This value corresponded to a protein increase of approximately 4.0 times higher, in relation to the protein value of the substrate in natura.…”

“…According to Silva et al (2017), the decrease in the values of soluble solids after enrichment was expected, since the fermentative process used provides substrate sugars for protein increase. These same authors, studying the protein enrichment process of the umbu-cajá bagasse using S. cerevisiae, through solid-state fermentation, observed a reduction in the soluble solids content in the enriched material during fermentation time, from 0.9% at time 0, to 0.5% at 72 hours.…”