Resumo

MURCIA P, Juan Fernando; ARDILA A, Alba N  e  BARRERA-ZAPATA, Rolando. Ethanol production from pineapple rejection of Choco crops. Rev. ion [online]. 2020, vol.33, n.1, pp.47-56.  Epub 26-Jun-2020. ISSN 0120-100X.  https://doi.org/10.18273/revion.v33n1-2020005.

In this work it was studied the production of ethanol from rejected-pineapple juice (that is, fruits that do not meet the technical standards for marketing) from the department of Chocó. The raw material was characterized and used in fermentations where the effect of the use of commercial yeast, the dilution of the medium and the addition of supplements on the amount of alcohol produced at 72 h of reaction was evaluated. The sugar profile and the characterization of this pineapple variety suggests that it corresponds to a suitable substrate for obtaining alcohol without the need for additional nutrients or supplements. Ethanol production using S. cerevisiae was close to 65 gL-1 in a medium of undiluted pineapple juice, without the addition of nutrients and without temperature (between 23 and 38 °C) or pH (between 4.0 and 4.5) control. Under controlled temperature (30 °C) and pH (4.5) conditions, the time required to reach the same yields decreased considerably (less than 15 hours). These results are expected to be useful in the propose and develop of alternatives for the recovery of pineapple crop residues in the region and to reduce the negative environmental impact that they represent.

Palavras-chave : Bioethanol; Pineapple Residues; Saccharomyces Cerevisiae; Waste Valorization..

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