Avaliação do uso do antibiótico natural e convencional durante o processo da fermentação alcoólica

Abstract

Ethanol (C2H5OH) is an organic substance obtained by the fermentation of sugars, standing out as a sustainable alternative due to its lower pollution compared to petroleum-derived fuels. In addition to being used as a fuel, ethanol has applications in the pharmaceutical industry, in alcoholic beverages and as an antidote. Its production involves alcoholic fermentation by anaerobic microorganisms, resulting in ethanol, carbon dioxide and energy. The efficiency of ethanol production is directly linked to adequate fermentation control, including factors such as sugar concentration, temperature, pH and prevention of bacterial contamination. The present study aims to compare the use of natural antibiotics (red propolis and propolis residue) and conventional antibiotics (terramycin) in alcohol production. 3 L of sugarcane juice was used, and in the juice treated with natural antibiotics, 25g/L of propolis and propolis residue were added, while in the juice treated with conventional antibiotics (terramycin) concentrations of 2g/L, 4g/L were used. and 8g/L. The results indicated that both the broth treated with propolis and the broth with 8g/L of terramycin were the most effective in terms of controlling acidity, maintaining the ideal pH, alcoholic contente. Therefore, the broth with 8g of terramycin and the broth with propolis obtained the best yield values with 93.34% and 68.60% respectively.These results suggest that the use of natural antibiotics, such as propolis, can be a viable and sustainable alternative for ethanol production, providing both economic and environmental benefits.