Uso do planejamento experimental para enriquecimento proteico do resíduo úmido de cervejaria na fermentação em meio sólido
The brewing industry is a major generator of waste from the main waste generated is the beer residues, this work treated as wet brewery residue (RUC). This residue has excellent nutritional characteristics and potential to be applied in animal nutrition generating a value-added product and reducing...
| Autor principal: | Tierling, Bruna Caramori Schuh |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2021
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/24424 |
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| Resumo: |
The brewing industry is a major generator of waste from the main waste generated is the beer residues, this work treated as wet brewery residue (RUC). This residue has excellent nutritional characteristics and potential to be applied in animal nutrition generating a value-added product and reducing environmental impact, however, such nutritional characteristics of the RUC vary according to each industry production strategy often it is necessary the application of fermentative processes for its protein enrichment. The use of an appropriate experimental design allows us to evaluate in detail the appropriate conditions for each process, with reduced spending in terms of analysis and time allotted to them. That way, this study aimed to use an experimental design DCCR (central composite design) 22 with 3 central points and 4 axial points, totalizing 11 trials for evaluation of variables agitation and temperature in the fermentation process. The yeast Saccharomyces cerevisiae was used at 3% concentration in the fermentation trials contributing to obtain protein enrichment values up to 3 times (on a wet basis) greater than the protein content of the unprocessed RUC (4.97%). The test highest yield was observed the conditions of 44º C and 150 rpm at 28 hours fermentation with 15.56% crude protein value, conferring on a dry basis the value of 22.88% crude protein. While the temperature variable proved totally influential in the fermentation process due to its strict dependence on microbial growth, the agitation was not significant in the range studied. At the end of the fermentation process the wet brewery residue still has 32% moisture, which enables the application of a drying process. It is concluded that the wet brewery residue has the potential to be used in animal nutrition, however, demand studies on their nutritional characteristics, which vary according to each industry, as well as, knowledge about the nutritional requirements of each species of animal. |
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