Condução de fermentação etanólica contínua com o uso de antibiótico

Abstract

Ethanol production is a process where the sugars are converted into cellular energy, producing ethanol, CO2 and heat. In the process, there needs to be bacterial control to provide better production conditions. This control is performed mainly by the sulfuric acid, and the use of increasingly frequent antibiotics. This study evaluated the results of continuous ethanol fermentation driving only with the use of antibiotics in the treatment of yeast. From the 2010/2011 harvest, the fermentation process of Sumaúma Industry was analyzed for the operating condition of fermentation, cell viability, costs with the use of antibiotics and the yield (Liters of ethanol consumed per tonne of molasses). The analysis of fermentation was performed by analytical data and evaluating the operating condition of the process. Because it is a continuous fermentation where aseptic conditions are limited, the operating condition of fermentation in the study, with two independent lines of vats, enabled better control of possible sources of contamination, and pH stability and acidity, since that alternated between the lines where required. Already fermentative analysis revealed a percentage of high cell viability, provided by the specific action of antibiotics on bacteria, not affecting the metabolism of yeast. With better microbiological conditions of cells and aseptic process, yield, ethanol produced by honey consumed, remained within acceptable standards for fermentation of molasses. It was also found costs antibiotics, which showed lower values when implanted intermittent dosing, once the process is continuous and yeast recycle. However, it was found that it is possible to conduct continuous ethanol fermentation with the use of antibiotics only as an antibacterial agent.