Fermentação semissólida no enriquecimento proteico de resíduo de maracujá pós-ensilado sob diferentes concentrações de leveduras

Abstract

Passion fruit production in Brazil stands out as the largest on the world, with the Northeast region ccounting for approximately 70% of the volume produced nationally. The passion fruit peel makes up most of the fruit, although there are varieties with thinner peels. It has been observed that only 1/3 of the fruit is composed of pulp, taking advantage of the food, pharmaceutical, cosmetics or simply for consumption in natura. The remaining 2/3 are often discarded as waste. This residue, mainly composed of fruit peel, presents nutritional characteristics that allow its use for animal feeding by ruminants, besides having a pleasant aroma and being highly palatable. Due to their rapid deterioration by microorganisms, more information about storage and dietary inclusion forms are required for use in times of forage shortage. The technology of bioconversion through semi-solid fermentation, associated to the storage of this residue in the form of silage, can act in the improvement of its nutritional characteristics and storage at low cost. In this context, the present experiment had the objective of evaluating the protein enrichment of passion fruit agroindustrial residue after 60 days of ensiling, inoculated by different concentrations of yeasts in a semi-solid fermentation system. The experiment was carried out in the Laboratory of Microbiology of the Federal Institute of Alagoas - Campus Satuba, in a completely randomized design (DIC). The treatments consisted of four yeast concentrations (0, 2, 4 and 6% of Saccharomyces cerevisiae) inoculated with the passion fruit residue (after being silage for 60 days and comminuted), four fermentation intervals (0, 24, 48 and 72 hours) and six replicates. Samples were collected every 24 hours to determine the following variables: yeast growth, dry matter, crude protein, protein increase, NDF, FDA, mineral material and ethereal extract. Data were submitted to analysis of variance, by F-test and subsequent regression analysis, in cases of significance at 5% probability. Statistical software Sisvar, version 5.0 was used. The concentration of 6% of yeasts provided greater influence in the protein enrichment of the post-ensiled passion fruit residue in a shorter period of semisolid fermentation. Keywords: agroindustrial residues, passion fruit, semi-solid fermentation, protein bioconversion.