Monday, April 19, 2010
12-34

Immobilization of Saccharomyces cerevisae in cashew apple bagasse for ethanol production

Diego R. Gondim, Alexandre Pacheco, and Luciana Rocha Barros Gonçalves. Chemical Engineering, Universidade Federal do Ceará, Campus do Pici, Bloco 709, Fortaleza, CE, Fortaleza, Brazil

The use of cashew apple peduncle, a vast by available material found in Ceará that is usually wasted, combined with production of ethanol, is the focus of this work. The search for improvements in ethanol production in this work was achieved through the study of yeast immobilization on cashew apple bagasse support, (SBC). Cell immobilization has been studied by many researchers and has been an important technique because of the possible benefits and advantages. Cell immobilization improves productivity and provides a physical protection to the yeasts. Other advantages can be observed like a faster fermentation process and a less volume of reactor required.  Cashew apple bagasse is a cheap and easily accessible raw material to the application of the immobilization technique. The SBC was prepared through a treatment with a solution of HCl 3% and deslignification with NaOH 2% was also conducted. As comparison, results with free and immobilized cells by adsorption on SBC were studied. The following kinetic parameters were checked: productivity (Qp, gL-1h-1), efficiency (Ef,%), substrate / biomass yield (Yx / s, g.g-1) and substrate / product yield (Yp / s, g.g - 1). The cells were quantified using a methylene blue solution, counted with a Neubauer camera. Ethanol concentrations (about 20,63 – 23,92 g.L-1 in average value), and ethanol productivities (about 2.58 – 2.99 g.L-1h-1) in free and immobilization cell respectively were high and stable, in eight hours of fermentation.

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