Utilização do metabissulfito de potássio no processo de fermentação etanólica para controle de leveduras e bactérias contaminantes
Resumo
One of the main concerns in the ethanol-producing industries is the
growth control of undesirable microorganisms that can cause decrease in the
fermentative yield. Among non-Saccharomyces yeasts which can contaminate the
fermentation process, the genus Dekkera is the most important because it is able to
grow in fermentation conditions and be adapted to the substrates. Regarding the
bacteria, Lactobacillus is the most representative genus. In the wine industry, several
antimicrobial agents are utilized to control the undesirable yeast and bacteria
populations, among them the sulphur dioxide (SO2) which is used in the form of
sulphite salts. However, the microbial control by this substance is not known yet in the
sugar and alcohol industries, in which the acid treatment of the cells and antibiotics are
largely utilized to control the growth of bacteria. In this context, this work aimed to verify
the effect of the addition of potassium metabisulphite (PMB) in two steps of the
fermentative process for fuel alcohol production: to the raw sugarcane juice and to the
acid treatment of the cells. In the first step, PMB concentration and exposure time to
the antimicrobial were determined to cause decrease in the number of native yeast
and bacteria in the sugarcane juice. Secondly, the minimum inhibitory concentration of
PMB was determined to control the growth of Dekkera bruxellensis, an important yeast
contaminant of the alcoholic fermentation, when added to the acid treatment of the
cells, both in pure culture and in co-culture with Saccharomyces cerevisiae and
Lactobacillus fermentum. The effect of this treatment on the fermentative parameters
was also analysed. The PMB was effective to control the growth of native yeast and
bacteria in the sugarcane juice at the concentration of 800 mg/L with exposure time
that varied from 3 to 6 hours, resulting in a maximal reduction of one log cycle for
yeasts and from 1.5 to 1.9 log cycles for bacteria. When added to the acid treatment
of the cells (pH 2.0), a reduction of approximately one log cycle of D. bruxellensis was
verified from the concentration of 225 mg/L of PMB. However, in co-culture with S.
cerevisiae and L. fermentum, this concentration also resulted in the decrease of S.
cerevisiae cell number, with negative effect on ethanol production. In a cell-recycled
batch fermentation, the combination of acid treatment and 150 mg/L of PMB caused a
substantial decrease in S. cerevisiae viability as well in the growth of both
contaminants, with reduction in the ethanol production and fermentative efficiency.
Although the potassium metabisulphite is effective in the context of wine fermentation,
it was not appropriate to the fuel ethanol production especially due to the peculiar
characteristics of the substrate and the conditions in which the fermentation is carried
out.