Produção de carotenóides, empregando diferentes leveduras produtoras de carotenóides, utilizando o bagaço de mandioca como substrato de fermentação submersa

• Ano de defesa: 2013
• Autor(a) principal: Kroetz, Cristiane Aparecida Marcos
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Positivo; Brasil; Pós-Graduação; Programa de Pós-Graduação em Biotecnologia Industrial; UP
• Palavras-chave em Português: Biotecnologia; Leveduras; Fermentação; Mandioca - Subprodutos; CNPQ::CIENCIAS BIOLOGICAS::BIOLOGIA GERAL
• Link de acesso: https://repositorio.cruzeirodosul.edu.br/handle/123456789/2572

Cassava bagasse seen as waste during the production of flour by cassava starch manufacturers, have large amounts of organic matter, with high rates of carbohydrates, a fact that allows its use as a byproduct applied to purposes other than the formation of residues. Yeasts Sporidiobolus pararoseus, Sporidiobolus salmonicolor, Rhodotorula graminis, Rhodotorula glutinis and Sporobolomyces ruberrimus are microorganisms producing carotenoids, which can be applied in the production of pigment when subjected to an ideal source of nutrients such as substrate cashew juice, cane molasses sugar cane, among others previously cited in literature. This study evaluated the spread of the five cell strains mentioned above, amid the substrate supplemented from the acidic hydrolysis of cassava bagasse aimed at producing carotenoids and subsequent reduction of environmental impacts. Cassava bagasse was subjected to acid hydrolysis, the hydrolyzate was concentrated to 25g/L-1 "glucose" being supplemented with 0.1 g/L-1 Mg SO4. 7H2O, 2.0 g/L-1 of K2HPO4, 2.0 g/L-1 of KH2PO4 g/L-1 ; 3.57 g/L-1 yeast extract to be used as a substrate in cell propagation of the five strains studied here under the same growth conditions. During the process of submerged fermentation, made in a laboratory scale (Erlenmeyer flasks incubated in Shaker) studies were performed about the growth kinetics of each of five yeasts, by means of the analysis of reducing sugars by the DNS method, cell count in Neubauer chamber and mass variation technique by dry weight. From the data obtained in the fermentation processes were determined: Specifies the maximum growth rate (μmax), biomass doubling time (td), Productivity (P), and the estimated quantification of torularhodin carotenoids, α-carotene and β-carotene. In the kinetics of growth: yeast Sporobolomyces ruberrimus had the highest value of μmax; Sporidiobolus pararoseus had the highest td and P. In the estimates of carotenoids in total: yeast Sporidiobolus pararoseus was the largest producer of β-carotene (hexane), torularhodin and α-carotene (petroleum ether) while the yeast Rhodotorula graminis was the largest producer of β-carotene (petroleum ether ). The results were 0.0134 h -1 ; 69.3 h -1 , 1.37 g/L.h; 89.064 µg/g; 55.793 µg/g; 43.347 µg/g and 51.408µg/g, respectively. As both strains were developed satisfactorily in the substrate prepared with the cassava hydrolyzate from bagasse, it is suggested that new research are developed for the production of carotenoids using the crushed cassava as a byproduct of this type of cell spreading, which brings about the reduction of environmental impacts.