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    A low-cost brewery waste as a carbon source in bio-surfactant production

    Year: 2021

    Journal: Bioprocess. Biosyst. Eng., Volume 44, NOV, page 2269–2276

    Authors: Nazareth, Talita Correa; Zanutto, Conrado Planas; Maass, Danielle; Ulson de Souza, Antonio Augusto; Ulson de Souza, Selene Maria de Arruda Guelli

    Organizations: Amazonas Research Foundation (FAPEAM); infrastructure of Laboratory of Mass Transfer (LABMASSA) of Federal University of Santa Catarina (UFSC); SAo Paulo Research Foundation (FAPESP) [2019/07659-4]

    Keywords: Bio-surfactant; Surfactin; Brewery waste; Full factorial design; Desirability function

    This work aims to produce bio-surfactant using a brewery waste (trub) as a strategy to reduce production costs related to the substrate, as well as to provide an eco-friendly destination for this residue. Trub is obtained during the boiling of the wort, being mainly composed of proteins and reducing sugars. To evaluate important process parameters on bio-surfactant production, a full factorial design (2(4)) was elaborated, having agitation rate and concentrations of trub, yeast extract, and peptone as independent variables. The highest bio-surfactant concentration achieved was 100.76 mg L-1, where FTIR and Maldi-ToF-MS confirmed functional groups characteristic of peptides and isomers of surfactin in the bio-surfactant extract. Trub, agitation and yeast extract showed statistically significant effects on the response variable (surface tension), where an increase in the agitation rate and in the concentration of yeast extract demonstrated a positive impact on the production of bio-surfactant.
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