BRPI0803131A2 - Use of yeast biomass as substrate, supplemented or not, for production of xanthan gum biopolymer - Google Patents
Use of yeast biomass as substrate, supplemented or not, for production of xanthan gum biopolymer Download PDFInfo
- Publication number
- BRPI0803131A2 BRPI0803131A2 BRPI0803131A BRPI0803131A2 BR PI0803131 A2 BRPI0803131 A2 BR PI0803131A2 BR PI0803131 A BRPI0803131 A BR PI0803131A BR PI0803131 A2 BRPI0803131 A2 BR PI0803131A2
- Authority
- BR
- Brazil
- Prior art keywords
- production
- yeast
- supplemented
- substrate
- yeast biomass
- Prior art date
Links
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- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
USO DA BIOMASSA DE LEVEDURA COMO SUBSTRATO, SUPLEMENTADO OU NçO, PARA PRODUÇçO DE BIOPOLÍMERO TIPO GOMA XANTANA. Utilizando biomassa de levedura proveniente dos processos industriais fermentativos, ricas em carboidratos complexos e/ou simples, além de outros nutrientes, na forma de sólidos, pastas, líquidos, ou outras formas, ou o conjunto desses resíduos suplementados ou não com outros nutrientes, com cepas de Xanthomonas para a produção de bipolímeros tipo goma xantana, utilizando reatores aerados e agitados. A invenção visa obter substratos alternativos de baixo custo para o processo fermentativo para a produção de polissacarídeo tipo goma xantana, quando comparado ao processo industrial de bioconversão de sacarose ou glicose. Esta invenção envolve a otimização dos parâmetros de composição do meio de cultivo com biomassa de leveduras e das condições de fermentação tais como pH, temperatura, tempo e velocidade de agitação, e a avaliação da necessidade de fonte adicional de nitrogénio, fósforo, potássio, ou outros nutrientes, no substrato fermentativo.USE OF Yeast BIOMASS AS A SUBSTRATE, SUPPLEMENTED OR NOT, FOR PRODUCTION OF XANTANA GUM BIOPOLYMER. Using yeast biomass from industrial fermentative processes rich in complex and / or simple carbohydrates, in addition to other nutrients, in the form of solids, pastes, liquids or other forms, or a combination of these wastes supplemented or not with other nutrients, with Xanthomonas strains for the production of xanthan gum-like bipolymers using aerated and stirred reactors. The invention aims to obtain low cost alternative substrates for the fermentative process for the production of xanthan gum polysaccharide as compared to the industrial process of sucrose or glucose bioconversion. This invention involves optimizing the composition parameters of the yeast biomass culture medium and fermentation conditions such as pH, temperature, time and stirring speed, and evaluating the need for additional nitrogen, phosphorus, potassium or other nutrients in the fermentative substrate.
Description
USO DA BIOMASSA DE LEVEDURA COMO SUBSTRATO,SUPLEMENTADO OU NÃO, PARA PRODUÇÃO DE BIOPOLÍMERO TIPOUSE OF Yeast BIOMASS AS A SUBSTRATE, SUPPLEMENTED OR NOT, FOR BIOPOLYMER TYPE PRODUCTION
GOMA XANTANAXANTAN GUM
FUNDAMENTOS DA INVENÇÃOBACKGROUND OF THE INVENTION
A presente Patente de Invenção refere-se à utilização da biomassa de leveduraprovenientes da fabricação de bebidas fermentadas e de álcool como substrato noprocesso fermentativo por Xanthomonas para obtenção de polímero tipo goma xantana.As leveduras são classificadas como fungos unicelulares com reprodução vegetativa por brotamento ou fissão. Elas crescem mais rapidamente que os bolores esão mais eficientes que estes na atividade metâ^ójica, por causa de sua maior superfície.Sua distribuição é bastante ampla podendo ser encontrada, por exemplo, folhas, flores,frutos, solo, ar, lagos, rios, mares e até internamente em insetos e animais. Quanto aogênero de leveduras, têm-se o gênero Saccharomyces que compreende várias espécies, em especial a levedura Saccharomyces cerevisae, que por ser uma fonte de muitosnutrientes oriundos do malte, assegura as proteínas necessárias com todos osaminoácidos (Phaff, H. J.; Starmer, W. T. Yeasts associated with plants, insects andsoil, p. 123-180. In A. H. Rose & J. S. Harrison (eds.), The yeasts. London, AcademicPress, 508 p., 1987).The present invention relates to the use of yeast biomass from the manufacture of fermented beverages and alcohol as a substrate in the Xanthomonas fermentative process to obtain xanthan gum polymer. Yeasts are classified as unicellular fungi with vegetative reproduction by budding or fission. . They grow faster than molds and are more efficient than they in metallic activity because of their larger surface. Their distribution is quite wide and can be found, for example, leaves, flowers, fruits, soil, air, lakes, rivers. , seas and even internally on insects and animals. As for the genus of yeast, there is the genus Saccharomyces which comprises several species, especially the yeast Saccharomyces cerevisae, which, being a source of many malt-derived nutrients, ensures the necessary proteins with all amino acids (Phaff, HJ; Starmer, WT Yeasts). associated with plants, insects andsoil, pp. 123-180. In AH Rose & JS Harrison (eds.), The Yeasts, London, AcademicPress, 508 p., 1987).
O Brasil produz atualmente uma grande quantidade de biomassa de levedura,Brazil currently produces a large amount of yeast biomass,
principalmente como subproduto das indústrias de cerveja e das destilarias produtorasde etanol. O setor de álcool tem uma produção anual de aproximadamente 240 mil ton(Furco, A. M. A produção de biomassa de levedura em destilarias de álcool. Anais do"workshop" sobre produção de biomassa de levedura. Campinas: Instituto demainly as a by-product of the brewing industry and ethanol distilleries. The alcohol sector has an annual output of approximately 240,000 tons (Furco, A. M. Yeast biomass production in alcohol distilleries. Annals of the workshop on yeast biomass production. Campinas: Instituto de
Tecnologia de Alimentos, p. 52-58, 1996), enquanto que o setor cervejeiro contribuicom cerca de 4.000 ton/ano (Peixoto, N. Processamento de produtos de biomassa delevedura para alimentação humana: potencial, mercado interno e externo. Anais do"workshop" sobre produção de biomassa de levedura. Campinas: Instituto deTecnologia de Alimentos, p. 90-98,1996). A fermentação alcoólica gera biomassa de levedura residual de alta qualidade, que após o processo de secagem, pode ser utilizado como um valioso ingrediente naalimentação animal (Peixoto, N. Processamento de produtos de biomassa de levedurapara alimentação humana: potencial, mercado interno e externo. Anais do "workshop"sobre produção de biomassa de levedura. Campinas: Instituto de Tecnologia deFood Technology, p. 52-58, 1996), while the beer sector contributes about 4,000 tons / year (Peixoto, N. Processing of biomass products for human food: potential, domestic and foreign markets. Annals of the workshop on biomass production Campinas: Institute of Food Technology, pp. 90-98,1996). Alcoholic fermentation generates high quality residual yeast biomass, which after the drying process can be used as a valuable ingredient in animal feed (Peixoto, N. Processing of yeast biomass products for human consumption: potential, domestic and foreign markets. Proceedings of the workshop on yeast biomass production Campinas: Instituto de Tecnologia de
Alimentos, p. 90-98, 1996). A levedura inativada pela ação do calor, também é usadacomo fonte de nutrientes em alimentação animal e humana, tanto na forma de leveduraíntegra ou de derivados de levedura (Dziezak, J. Yeasts and yeast derivatives:definitions, characteristics, and processing. Chicago: Food Technology, v. 41, n. 2, p.104-121, 1987a; Dziezak, J. Yeasts and yeast derivatives: applications. Chicago: Food Technology, v. 41, n. 2, p. 122-125, 1987b; Halásy, A., Lásztity, R. Use of yeastbiomass in food production. Boca Raton: CRC Press, 312p., 1991).Foods, p. 90-98, 1996). Heat-inactivated yeast is also used as a source of nutrients in animal and human feed, either in the form of whole yeast or yeast derivatives (Dziezak, J. Yeasts and yeast derivatives: definitions, characteristics, and processing. Chicago: Food Technology, v. 41, no. 2, p.104-121, 1987a; Dziezak, J. Yeasts and yeast derivatives: applications Chicago: Food Technology, v. 41, no. 2, pp. 122-125, 1987b; Halásy, A., Lásztity, R. Use of yeastbiomass in food production (Boca Raton: CRC Press, 312p., 1991).
Portanto, nas destiladas de álcool etanolico, nas cervejarias e na produção devinhos são gerados excedentes de células de levedura que, inativadas termicamente ounão, poderão ser usadas diretamente (células íntegras de levedura) ou ser processadas para obtenção de vários derivados. As células íntegras são usadas principalmente naalimentação animal, enquanto certos derivados como o autolisado e o extrato delevedura vêm sendo utilizados de longa data na formulação de produtos para humanos,como complemento nutritivo e flavorizante. Existem estudos para o melhoramento deprodutos utilizando a levedura de cerveja. A patente PI0412657-2 trata da adição de extrato de levedura para melhorar o sabor de alimentos ou bebidas com quantidade degordura total reduzida. A invenção PI0103733-1 relata a utilização da levedura e seusderivados na encapsulação de ingredientes alimentícios na forma de uma dispersão delevedura inativa ou seus derivados ou suas misturas em um meio aquoso.Therefore, in ethanol distillates, in breweries and in proper production, yeast cell surpluses are generated which, thermally inactivated or not, can be used directly (whole yeast cells) or processed to obtain various derivatives. Whole cells are mainly used in animal feed, while certain derivatives such as autolysate and yeast extract have long been used in the formulation of human products as a nutritional and flavoring complement. There are studies for the improvement of products using beer yeast. PI0412657-2 deals with the addition of yeast extract to improve the taste of foods or beverages with reduced overall fat content. PI0103733-1 discloses the use of yeast and derivatives thereof in encapsulating food ingredients as an inactive yeast dispersion or derivatives or mixtures thereof in an aqueous medium.
O uso e a importância do uso de derivados de levedura, como ingredientes comfunção de flavorizante e complemento nutritivo dos alimentos, têm sido bastanteenfatizados na literatura (Dziezak, J. Yeasts and yeast derivatives: definitions,characteristics, and processing. Chicago: Food Technology, v. 41, n. 2, p. 104-121,1987a; Dziezak, J. Yeasts and yeast derivatives: applications. Chicago: FoodTechnology, v. 41, n. 2, p. 122-125,1987b; Camerón, D. R., Cooper, D. G., Neufeld, R.The use and importance of the use of yeast derivatives as ingredients with flavoring function and nutritional complement of foods has been greatly emphasized in the literature (Dziezak, J. Yeasts and yeast derivatives: definitions, characteristics, and processing. v. 41, no. 2, pp. 104-121,1987a; Dziezak, J. Yeasts and yeast derivatives: applications Chicago: Food Technology, v. 41, no. 2, pp. 122-125,1987b; Cameron, DR , Cooper, DG, Neufeld, R.
J. The mannoprotein of Saccharomyces cerevisiae is an effective bioemulsifier.Washington DC: Applied and Environmental Microbiology, v. 54, n. 6, p. 1420-1425, 1988; Halász, A., Lásztity, R. Use of yeast biomass in food production. BocaRaton: CRC Press, 312p., 1991; Belém, M. A. F., Lee, B. H. Production of RNAderivatives by Kluyveromyces fragilis grown on whey. London: Food Science and Technology International, v. 3, n. 6, p. 437-444, 1997; Belém, M. A. F., Lee, B. H.Production of bioingredients from Kluyveromyces marxianus grown on whey: analternative. Cleveland: Criticai Reviews in Food Science and Nutrition, v. 38, n. 7, p.565-598,1998).J. The Mannoprotein of Saccharomyces cerevisiae is an effective bioemulsifier. Washington DC: Applied and Environmental Microbiology, v. 54, no. 6, p. 1420-1425, 1988; Halász, A., Lásztity, R. Use of yeast biomass in food production. BocaRaton: CRC Press, 312p., 1991; Bethlehem, M.A.F., Lee, B.H. Production of RNAderivatives by Kluyveromyces fragilis grown on whey. London: Food Science and Technology International, v. 3, no. 6, p. 437-444, 1997; Bethlehem, M.F.F., Lee, B.H.Production of bioingredients from Kluyveromyces marxianus grown on whey: analternative. Cleveland: Critical Reviews in Food Science and Nutrition, v. 38, no. 7, p.565-598,1998).
Além de apresentar elevado teor de carboidratos (60 a 90%) e proteína (30% a70%), as leveduras de S. cerevisiae são ricas em vitaminas do complexo B (BI, B2, B6,ácido pantotênico, niacina, ácido fólico e biotina), em minerais essenciais, emicroelementos, particularmente selênio. A fibra dietética é representada porcarboidratos da parede celular, principalmente por mananas e glicanas. As glicanas e asmananas representam 30 a 45% do peso seco da parede celular de levedura de cervejaria(Macwilliam, I. C. The structure, synthesis and functions of the yeast cell wall - Areview. London: Journal of the Institute of Brewing, v. 76, n. 6, p. 524-535, 1970;Rose, A. H. Composition of the envelope layer of Saccharomyces cerevisiae in relationto floculation and ethanol tolerance. Journal of Applied Bacteriology, v. 74, p. 1105-1185, 1993; Reed, G., Nagodawithana, T.W. Yeast technology. New York: Van5 Nostrand Reinhold, 378p., 1991). Segundo o Instituto Cubano (Instituto Cubano deInvestigaciones de Los Derivados de La Cana de Azúcar. Manual de los derivados de lacana de azúcar. México: GEPLACEA/PNUD, 252p., 1988), de todas as leveduras, a dogênero Saccharomyces é a de maior valor industrial e comercial, devido ao seu alto teorde Usina.Besides being high in carbohydrates (60 to 90%) and protein (30 to 70%), S. cerevisiae yeasts are rich in B vitamins (BI, B2, B6, pantothenic acid, niacin, folic acid and biotin) in essential minerals, trace elements, particularly selenium. Dietary fiber is represented by cell wall carbohydrates, mainly mananas and glycans. Glycans and asmananas represent 30 to 45% of the dry weight of the brewer's yeast cell wall (Macwilliam, IC The Structure, Synthesis and Functions of the Yeast Cell Wall - Areview. London: Journal of the Institute of Brewing, v. 76, No. 6, pp. 524-535, 1970; Rose, AH Composition of the envelope layer of Saccharomyces cerevisiae in relation to floculation and ethanol tolerance Journal of Applied Bacteriology, v. 74, pp. 1105-1185, 1993; Nagodawithana, TW Yeast technology, New York: Van5 Nostrand Reinhold, 378p., 1991). According to the Cuban Institute (Cuban Institute for Research on Sugarcane Derivatives. Manual of Sugarcane Derivatives. Mexico: GEPLACEA / UNDP, 252p., 1988), of all yeasts, the Saccharomyces dog is the largest. industrial and commercial value due to its high Plant content.
Recentemente, tem havido uma forte tendência de explorar comercialmente asRecently there has been a strong tendency to commercially exploit the
leveduras, através do isolamento de alguns de seus principais constituintes comoenzimas (invertase, lactase) nucleotídios, proteínas (manoproteínas), polissacarídeos(glicana, manana), além de lipídios, como fosfolipídios e ergosterol (Camerón, D. R.,Cooper, D. G., Neufeld, R. J. The mannoprotein of Saccharomyces cerevisiae is an effective bioemulsifier. Washington DC: Applied and Environmental Microbiology,v. 54, n. 6, p. 1420-1425, 1988; Kollar, R., Sturdik, E., Sajbidor, J. Completefractionation of Saccharomyces cerevisiae biomass. New York: Food Biotechnology, v.6, n. 3, p. 225-237, 1992; Belém, M. A. F., Lee, B. H. Production of RNA derivativesby Kluyveromyces marxianus grown on whey. London: Food Science and Technologyyeasts, by isolating some of its main constituents such as enzymes (invertase, lactase) nucleotides, proteins (mannoproteins), polysaccharides (glycan, manana), and lipids such as phospholipids and ergosterol (Cameron, DR, Cooper, DG, Neufeld, RJ The Mannoprotein of Saccharomyces cerevisiae is an effective bioemulsifier Washington DC: Applied and Environmental Microbiology, v. 54, no. 6, pp. 1420-1425, 1988; Kollar, R., Sturdik, E., Sajbidor, J. Completefractionation of Saccharomyces cerevisiae biomass New York: Food Biotechnology, v.6, No. 3, pp 225-237, 1992; Belem, MAF, Lee, BH Production of RNA derivatives by Kluyveromyces marxianus grown on whey London: Food Science and Technology
International, v. 3, n. 6, p. 437-444, 1997; Belém, M. A. F., Lee, B. H. Production ofbioingredients from Kluyveromyces marxianus grown on whey: an alternative.Cleveland: Criticai Reviews in Food Science and Nutrition, v. 38, n. 7, p. 565-598,1998). Esses componentes, quando isolados, apresentam propriedades específicas degrande interesse na área de Ciência de Alimentos e em Nutrição. O levedo de cerveja tem funções especificas no organismo, mediadas por seus componentes para o corpohumano. A biomassa de levedura exerce uma ação antioxidante, prolongando a vida-de-prateleira de alguns sistemas alimentares, quando estocados à temperatura derefrigeração ou congelamento, particularmente em sistemas ricos em gordurasinsaturadas (Schackelford, J. R., Murray, D. G. Studies show no shelf-life loss from usual food yeasts in products. Chicago: Food Product Development, v. 14, n. 9, p. 40,1980).International, v. 3, no. 6, p. 437-444, 1997; Bethlehem, M.A.F., Lee, B.H. Production ofbioingredients from Kluyveromyces marxianus grown on whey: an alternative.Cleveland: Critical Reviews in Food Science and Nutrition, v. 38, no. 7, p. 565-598,1998). These components, when isolated, have specific properties of great interest in the area of Food Science and Nutrition. Brewer's yeast has specific functions in the body, mediated by its components to the human body. Yeast biomass exerts an antioxidant action, extending the shelf life of some food systems when stored at freezing or freezing temperatures, particularly in systems rich in unsaturated fats (Schackelford, JR, Murray, DG Studies show no shelf-life loss. from usual food yeasts in products Chicago: Food Product Development, v. 14, no. 9, p. 40,1980).
Entretanto, alguns fatores limitam o uso de leveduras para o consumo humano,dentre os quais: a presença de parede celular espessa e rígida resistente à ação deenzimas digestivas e o alto conteúdo de ácidos nucléicos (Snyder, H. E. MicrobialHowever, some factors limit the use of yeast for human consumption, including: the presence of thick and rigid cell wall resistant to the action of digestive enzymes and the high content of nucleic acids (Snyder, H. E. Microbial
sources of protein. New York: Advances in Food Research, v. 18, p. 85-91, 1970;Galvez, A., Ramírez, M. J., Garcia-Garibay, M. Chemical composition of a mixture ofsingle cell protein obtained from Kluyveromyces fragilis and whey proteins. Guatemala:Archivos Latinoamericanos de Nutrición, v. 40, n. 2, p. 252-262, 1990). A ingestãode altas quantidades de ácidos nucléicos leva à acumulação de ácido úrico, que podesources of protein. New York: Advances in Food Research, v. 18, p. 85-91, 1970; Galvez, A., Ramirez, M.J., Garcia-Garibay, M. Chemical composition of a mixture of cell protein obtained from Kluyveromyces fragilis and whey proteins. Guatemala: Latin American Archives of Nutrition, v. 40, no. 2, p. 252-262, 1990). Ingestion of high amounts of nucleic acids leads to the accumulation of uric acid which may
cristalizar-se nos tecidos e órgãos, causando a formação de cálculos no tecido urinário edeposição de cálcio nos tecidos (Lyutskanov, N., Koleva, L., Stateva, L., Venkov, P.,Hadjiolov, A. Protein extracts for nutritional purposes from fragile strains ofSaccharomyces cerevisiae: reduction of nucleic acid content and applicability of theprotein extracts. Berlin: Journal of Basic Microbiology, v. 30, n. 7, p. 523-528, 1990).crystallize in tissues and organs, causing stone formation in urinary tissue and calcium deposition in tissues (Lyutskanov, N., Koleva, L., Stateva, L., Venkov, P., Hadjiolov, A. Protein extracts for nutritional purposes from fragile strains of Saccharomyces cerevisiae: reduction of nucleic acid content and applicability of the protein extracts Berlin: Journal of Basic Microbiology, v. 30, no. 7, pp. 523-528, 1990).
Foi demonstrado que isolados protéicos obtidos a partir de células de leveduras pode termelhor qualidade nutricional do que as células íntegras, porque o seu conteúdo deácidos nucléicos, a presença de componentes ativos indesejáveis e o efeito deletério daparede celular sobre a biodisponibilidade de nutrientes são atenuados (Rosales, F. H.Yeast as protein source for human nutrition. A review. Budapest: Acta Microbiology ofIt has been shown that protein isolates obtained from yeast cells may have better nutritional quality than whole cells because their nucleic acid content, the presence of undesirable active components and the deleterious effect of cell wall on nutrient bioavailability are attenuated (Rosales , FHYeast as a protein source for human nutrition A review Budapest: Acta Microbiology of
the Academy of Science of Hungary, v. 31, n. 3, p. 159-172,1984).Por estas razões, associadas ao alto volume de biomassa de levedura gerada como incremento do setor de bebidas fermentativas e principalmente do setor de produçãoálcool, é importante o desenvolvimento de métodos de processamento desta biomassa,que permitam gerar produtos alternativos de alto valor agregado.Com o objetivo de melhor avaliar o potencial alimentício da biomassa dethe Academy of Science of Hungary, v. 31, no. 3, p. For these reasons, associated with the high volume of yeast biomass generated as an increment in the fermentative beverage sector and especially in the alcohol production sector, it is important to develop methods for processing this biomass, which will allow the generation of alternative products. In order to better evaluate the biomass potential of
levedura resultante da indústria de cervejas, vinhos e de etanol, algumas pesquisasalternativas têm sido realizadas (Sgarbieri, V. C, Alvim, I. D., Vilela, E. S. D., Baldini,V. L. S., Bragagnolo, N. Produção piloto de derivados de levedura (Saccharomyces sp.)para uso como ingrediente na formulação de alimentos. Campinas: Brazilian Journalof Food Technology, v. 2, n. 5, p. 119-125, 1999). Por ser uma fonte de carbono, abiomassa de levedura resultante da produção de álcool, de cerveja, de vinho, etcsuplementada ou não, pode ser usada como macro e micronutrientes alternativos nafermentação por Xanthomonas campestris para produzir o biopolímero tipo gomaxantana com bons rendimentos. Esta possibilidade tem as vantagens adicionais deutilizar um subproduto que apresenta um baixo valor comercial, ser obtido de fontesrenováveis e gerado em grande quantidade no país e que apresenta grandes problemaspara o descarte ou utilização.Yeast resulting from the beer, wine and ethanol industry, some alternative research has been carried out (Sgarbieri, V. C, Alvim, ID, Vilela, ESD, Baldini, VLS, Bragagnolo, N. Pilot production of yeast derivatives (Saccharomyces sp. ) for use as an ingredient in food formulation Campinas: Brazilian Journalof Food Technology, v. 2, no. 5, pp. 119-125, 1999). As a source of carbon, yeast abiomass resulting from the production of alcohol, beer, wine, etc., whether supplemented or not, can be used as alternative macro and micronutrients in Xanthomonas campestris fermentation to produce the gomaxanthan biopolymer with good yields. This has the additional advantages of using a by-product that has a low commercial value, is obtained from renewable sources and is generated in large quantities in the country and presents major problems for disposal or use.
A goma xantana é um heteroexopolissacarídeo produzido por fermentaçãoaeróbica por Xanthomonas, importante do ponto de vista comercial devido a sua amplautilização nas indústrias de alimentos, farmacêutica, e petroquímica (Casas, J. A.,Santos, V. E., Garcia-Ochoa, F. Xanthan Gum Production Under Several OperationsConditions: Molecular Structure and Rheological Properties. Enzyme and MicrobialTechnology, n. 26, p. 282-291, 2000). O processo de produção do polissacarídeo gomaxantana é realizado tradicionalmente através da fermentação em meio contendo glicose e/ ou sacarose como fontes de carbono, suplementado com fontes de nitrogênio e saisminerais e outros nutrientes, geralmente por bactérias da espécie Xanthomonas campestris.Xanthan gum is a commercially important heteroexopolysaccharide produced by aerobic fermentation by Xanthomonas due to its widespread use in the food, pharmaceutical, and petrochemical industries (Casas, JA, Santos, VE, Garcia-Ochoa, F. Xanthan Gum Production Under Several Operations Conditions: Molecular Structure and Rheological Properties (Enzyme and Microbial Technology, No. 26, pp. 282-291, 2000). The production process of gomaxanthan polysaccharide is traditionally performed by fermentation in medium containing glucose and / or sucrose as carbon sources, supplemented with nitrogen sources and mineral salts and other nutrients, usually by bacteria of the species Xanthomonas campestris.
Desde sua introdução em 1964, a goma xantana tem sido muito usada na indústria devido à sua viscosidade e propriedades reológicas únicas. Da produção anual de 30.000 toneladas, apenas 5.000 são usadas como fluido na indústria de petróleo. O consumo de goma xantana nos E.U.A tem crescido anualmente entre 5 a 10%, entretanto somente é viável comercialmente como grau alimentício e farmacêutico, devido principalmente ao alto custo da fonte de carbono utilizada na fermentação (Stredansky, M., Conti, E. Xanthan Production by Solid State Fermentation. ProcessSince its introduction in 1964, xanthan gum has been widely used in industry due to its viscosity and unique rheological properties. Of the annual output of 30,000 tons, only 5,000 is used as a fluid in the oil industry. Consumption of xanthan gum in the US has grown annually by 5-10%, however it is only commercially viable as a food and pharmaceutical grade, mainly due to the high cost of the carbon source used in fermentation (Stredansky, M., Conti, E. Xanthan Production by Solid State Fermentation.
Biochemistry, n. 34, p. 581-587, 1999; Yoo, S. D., Harcum, S. W. Xanthan Gum Production from Waste Sugar Beet Pulp. Bioresource Technology, n. 70, p. 105-109, 1999). Na indústria química e de petróleo, o produto é considerado estratégico por ser utilizado na lubrificação das brocas de perfuração e também na recuperação secundária de poços de petróleo, processos já utilizados na Arábia Saudita e na China e, adotadosBiochemistry, no. 34, p. 581-587, 1999; Yoo, S. D., Harcum, S. W. Xanthan Gum Production from Waste Sugar Beet Pulp. Bioresource Technology, no. 70, p. 105-109, 1999). In the chemical and petroleum industry, the product is considered strategic because it is used in the lubrication of drill bits and also in the secondary recovery of oil wells, processes already used in Saudi Arabia and China, and adopted
experimentalmente pela Petrobrás.experimentally by Petrobras.
No Brasil, a demanda pelo produto é de 3,5 mil toneladas anuais (http://www.assintecal.org.br, acessada em março 2007), e importadas da China ou dos E.U.A que utilizam glicose resultante da hidrólise do amido do milho como fonte de carbono no processo fermentativo. Ainda não se conhece uma produçãoIn Brazil, the demand for the product is 3.5 thousand tons per year (http://www.assintecal.org.br, accessed March 2007), and imported from China or the USA that use glucose resulting from the hydrolysis of starch from corn as a carbon source in the fermentation process. A production is not yet known
economicamente viável de goma xantana por fermentação de substratos alternativos. Entende-se que para viabilizar qualquer processo produtivo industrial é necessário baixar os custos da matéria prima e de produção, sem prejuízo a qualidade do produto final. Uma alternativa é a utilização de substratos baratos, que atendam as características necessárias.Devido ao mercado crescente de polissacarídeos de alto valor agregado como goma xantana, estudos estão sendo realizados com o objetivo de aproveitar os rejeitos ou subprodutos industriais no processo fermentativo, como resíduos da agroindústria de frutas (PI0701765-0; DRUZIAN, J. I., PAGLIARINI, A. P. Produção de goma xantana por fermentação do resíduo de suco de maçã. Ciência e Tecnologia de Alimentos, v. 27, p. 787-792, 2007; WOICIENCHOWSKY, A. L. Desenvolvimento de bioprocesso para a produção de goma xantana a partir de resíduos agroindustriais e de mandioca. Curitiba: Tese de Doutorado, Universidade Federal do Paraná, 2001), entretanto não existe nenhum relato cientifico ou patentário de bioconversão de biomassa de levedura em polissacarídeo tipo goma xantana.economically viable xanthan gum by fermentation of alternative substrates. It is understood that to enable any industrial production process is necessary to lower the costs of raw materials and production, without prejudice to the quality of the final product. An alternative is the use of inexpensive substrates that meet the required characteristics. Due to the growing market of high value-added polysaccharides as xanthan gum, studies are being conducted with the aim of harnessing industrial waste or by-products in the fermentation process, such as waste from fruit agroindustry (PI0701765-0; DRUZIAN, JI, PAGLIARINI, AP Production of xanthan gum by fermentation of apple juice residue. Food Science and Technology, v. 27, p 787-792, 2007; WOICIENCHOWSKY, AL Development of bioprocess for the production of xanthan gum from agroindustrial and cassava residues Curitiba: Doctoral dissertation, Federal University of Paraná, 2001), however there is no scientific or patent report of bioconversion of yeast biomass in xanthan gum polysaccharide. .
A presente invenção relata que a utilização da biomassa da biomassa de levedura resultante da produção de cerveja, de álcool, de vinho, etc, permite obter substratos fermentativos alternativos de baixo custo para produção de polissacarídeo tipo goma xantana. Além de serem resíduos ou subprodutos obtidos de fontes renováveis, possuem baixo custo por ser de difícil descarte ou utilização e gerados em grande quantidade no país, e podem constituir, quando complementados convenientemente com sais e nutrientes (geralmente uma fonte de nitrogênio e fósforo), um substrato alternativo viável para a produção de polissacarídeo tipo goma xantana por fermentação, o que abre uma nova fonte de uso desse material e uma nova fonte de renda para o setor.The present invention reports that the use of yeast biomass biomass from beer, alcohol, wine, etc. yields low cost alternative fermentative substrates for the production of xanthan gum polysaccharide. In addition to being waste or by-products obtained from renewable sources, they are inexpensive because they are difficult to discard or use and are generated in large quantities in the country and can be, when properly supplemented with salts and nutrients (usually a source of nitrogen and phosphorus), a viable alternative substrate for the production of xanthan gum polysaccharide by fermentation, which opens a new source of use of this material and a new source of income for the sector.
As patentes oriundas do Brasil, PI0406309-0, PI0302205-6, PI8200767-5, e dePatents from Brazil, PI0406309-0, PI0302205-6, PI8200767-5, and of
outros países como a PT74943 e JP11116603, são algumas das que citam a produção de goma xantana, a otimização do processo produtivo, medidas de viscosidade da goma e teor de piruvato contido, entretanto todas as citações utilizaram sacarose e glicose como fonte de carbono na obtenção da goma xantana. Todas elas apresentam a desvantagem competitiva de produzir goma xantana com um alto custo, tornandoinviável principalmente sua utilização na indústria química e principalmente de petróleo que necessita de grandes quantidades para extração terciária de óleo (EOR). Isto porque, as fontes de carbono utilizadas possuem alto valor agregado, uma vez que são comercialmente aproveitadas e destinadas à fabricação de alimentos e álcool. 5 A patente US4071406 trata da produção de polissacarídeo por XanthomonasOther countries, such as PT74943 and JP11116603, are some of those that cite xanthan gum production, production process optimization, gum viscosity measurements and contained pyruvate content, however all citations used sucrose and glucose as carbon source to obtain of xanthan gum. They all have the competitive disadvantage of producing high-cost xanthan gum, making it especially unavailable for use in the chemical industry and especially for petroleum requiring large quantities for tertiary oil extraction (EOR). This is because the carbon sources used have high added value, since they are commercially used and intended for the manufacture of food and alcohol. US4071406 deals with the production of polysaccharide by Xanthomonas.
utilizando soro de soja como substrato. Esse resíduo da agroindústria de grãos é gerado em grandes quantidades e ainda não possui valor comercial agregado, no entanto, o autor suplementa o soro de soja com glicose e sacarose como meio nutritivo para a produção de goma xantana, o que apresenta a desvantagem de utilizar um produto de alto custo para suplementação, que encarece o produto final.using soybean serum as substrate. This grain agroindustry residue is generated in large quantities and has no added commercial value, however, the author supplements the soybean serum with glucose and sucrose as a nutritive medium for xanthan gum production, which has the disadvantage of using a high cost supplement product that makes the final product more expensive.
A patente US5434078 aborda a produção de goma xantana por diferentes linhagens de Xanthomonas utilizando produtos residuais derivados do leite, no entanto faz o enriquecimento do meio nutritivo com um produto Sigma contendo lactose, vitaminas, proteínas, lipídios e minerais, com a desvantagem de utilizar um composto industrializado para a obtenção de biopolímeros, o que poderá encarecer o produto final além de não agregar valores ambientais.US5434078 addresses the production of xanthan gum by different Xanthomonas strains using milk-derived waste products, but enriches the nutritive medium with a Sigma product containing lactose, vitamins, proteins, lipids and minerals, with the disadvantage of using a industrialized compound to obtain biopolymers, which may increase the final product and not add environmental values.
A patente, depositada no Brasil, PI0007342-3 ressalta a produção de goma xantana por fermentação de mandioca, batata e resíduos da agroindústria cafeeira, no entanto, o hidrolisado da casca de café contém quantidades variáveis de cafeína, ácido caféico, ácidos clorogênicos e taninos, que por serem substâncias tóxicas e recalcitrantes, inibem o crescimento microbiano sendo necessário à remoção destes através de processos de separação, apresentando a desvantagem de agregar custos ao produto final.The patent, filed in Brazil, PI0007342-3 highlights the production of xanthan gum by fermenting cassava, potato and coffee agroindustry residues, however, the coffee husk hydrolyzate contains varying amounts of caffeine, caffeic acid, chlorogenic acids and tannins. , which are toxic and recalcitrant substances, inhibit microbial growth and are necessary to remove them through separation processes, presenting the disadvantage of adding costs to the final product.
A patente PI0701765-0 trata da utilização de resíduos da agroindústria de frutas, 25 que contenham carboidratos complexos (polissacarídeos: celulose, amido, fibras, etc) oucarboidratos simples (açúcares livres) como compostos majoritários, para serem utilizados no meio de cultura/substrato do processo fermentativo com Xanthomonas para produção de polímero tipo goma xantana, apresentando a desvantagem de agregar custos ao produto final.Patent PI0701765-0 deals with the use of fruit agro-industry residues, 25 containing complex carbohydrates (polysaccharides: cellulose, starch, fiber, etc.) or simple carbohydrates (free sugars) as major compounds for use in the culture medium / substrate. of the fermentation process with Xanthomonas for xanthan gum polymer production, presenting the disadvantage of adding costs to the final product.
SUMÁRIO DA INVENÇÃOSUMMARY OF THE INVENTION
Esta patente tem a vantagem de inventar uma nova utilização para a biomassa de levedura de cerveja, de vinho e de álcool, assim como de qualquer outro produto,provenientes do processamento industrial da cerveja, de vinho e de álcool ou de outras fontes, que são fontes renováveis e possuem baixo valor econômico agregado, visto que esta biomassa residual são gerados em grande quantidade no Brasil e de difícil descarte.This patent has the advantage of inventing a new use for brewer's yeast, wine and alcohol biomass, as well as any other product, coming from the industrial processing of beer, wine and alcohol or from other sources, which are renewable sources and have low economic value added, since this residual biomass is generated in large quantities in Brazil and difficult to discard.
Uma dificuldade apresentada por esta invenção é que esta biomassa, por ser proveniente de resíduo industrial com processos diferenciados entre as indústrias e devido à biodiversidade entre as diferentes espécies de matérias primas do setor, podem possuir diferenças no teor de compostos a serem bioconvertidos por Xanthomonas precisando ser mensurado caso a caso o respectivo rendimento e/ou propriedades reológicas do polissacarídeo tipo goma xantana obtido em cada caso.A difficulty presented by this invention is that this biomass, being from industrial waste with differentiated processes between industries and due to biodiversity between the different species of raw materials in the sector, may have differences in the content of compounds to be bioconverted by Xanthomonas requiring be measured on a case by case basis the respective yield and / or rheological properties of the xanthan gum polysaccharide obtained in each case.
DESCRIÇÃO DETALHADA DO PROCESSODETAILED DESCRIPTION OF THE PROCESS
A invenção consiste na utilização de resíduo industrial, da biomassa de levedura de cerveja, de vinho, de álcool, ou de qualquer outro produto, provenientes da produção de cerveja, de vinho, de álcool, ou de outras fontes, para produção de goma xantana porThe invention is the use of industrial waste, brewer's yeast biomass, wine, alcohol or any other product from the production of beer, wine, alcohol or other sources for the production of xanthan gum. per
fermentação. A invenção envolve a otimização dos parâmetros da composição do meiode cultivo e do processo fermentativo de produção da goma xantana a partir da variação da concentração de resíduo industrial, biomassa de levedura, bem como a variação de outras fontes de nutrientes (fonte de nitrogênio e fonte de fósforo) e condições de fermentação (tempo, temperatura e rotação). Conforme a invenção, as cepas de Xanthomonas utilizadas no processofermentation. The invention involves the optimization of the parameters of the composition of the culture medium and the fermentative process of xanthan gum production from the variation of the industrial residue concentration, yeast biomass, as well as the variation of other nutrient sources (nitrogen source and source). phosphorus) and fermentation conditions (time, temperature and rotation). According to the invention, Xanthomonas strains used in the process
fermentativo são capazes de produzir polímeros tipo goma xantana com características reológicas comerciais a partir da biomassa de levedura oriunda de diferentes fontes.Fermentation agents are capable of producing xanthan gum polymers with commercial rheological characteristics from yeast biomass from different sources.
A cepa de Xanthomonas é mantida, por repicagem por período que pode ser de 3 a 15 dias, em tubo inclinado, em meio contendo YM ágar, incubada emThe Xanthomonas strain is maintained by subculturing for a period of 3 to 15 days, in a slanted tube, in medium containing YM agar, incubated in
temperatura entre 25 a 32°C por 12 a 48 horas.temperature at 25 to 32 ° C for 12 to 48 hours.
A produção parte inicialmente da preparação de um inóculo de células jovens (10-20h) em agitador orbital, com temperatura entre 25 e 32°C, de 24 a 48 horas e agitação entre 60 e 300 rpm, em meio líquido contendo açúcares redutores em glicose (0,5 a 2,5%), extrato de malte (0,1 a 1,0%), extrato de levedura (0,1 a 1,0%) e peptonaThe production starts initially from the preparation of a young cell inoculum (10-20h) in an orbital shaker, with temperature between 25 and 32 ° C, 24 to 48 hours and agitation between 60 and 300 rpm, in liquid medium containing reducing sugars in glucose (0.5 to 2.5%), malt extract (0.1 to 1.0%), yeast extract (0.1 to 1.0%) and peptone
bacteriológica (0,1 a 1,5%), direcionado ao aumento do número de células de Xanthomonas.(0.1 to 1.5%), aimed at increasing the number of Xanthomonas cells.
Os meios de produção utilizados como substratos no processo fermentativo, direcionado para a produção de biopolímero, são compostos por biomassa de levedura. O crescimento microbiano é diretamente influenciado pela fonte de nitrogênio empregada no processo fermentativo. Algumas fontes de nitrogênio podem ser empregadas como, por exemplo, sais de amônio orgânico e inorgânico, cloreto ou sulfato de amônio, peptona, extrato de malte, uréia, extrato de levedura, levedura de cerveja ou álcool (Saccharomyces cerevisiae) que podem ser usadas separadamente ou associadas. Esta invenção prefere que seja usada como fonte de nitrogênio no processo de produção de polímeros tipo goma xantana, nitrato de potássio ou uréia.A produção de polímeros tipo goma xantana, em fermentação líquida, se dá pela transferência da solução de inóculo para o meio de produção, na proporção de 5 a 25% em volume. O meio fermentativo de produção do biopolímero utilizado é composto basicamente de 0,5 a 10% de biomassa de levedura; puro e/ou impuro; em pó ou outras formas, com pH ajustado entre 3,0 e 11,0 que podem ou não ser complementados com fonte de nitrogênio (0,0 a 2,5%) e fonte de potássio (0,0 a 1,5%), inoculados e incubados entre 25 e 32°C em agitador orbital com rotação entre 60 e 1500 rpm, durante 48 a 144 horas.The production media used as substrates in the fermentation process, directed to the production of biopolymer, are composed of yeast biomass. Microbial growth is directly influenced by the nitrogen source employed in the fermentation process. Some nitrogen sources may be employed such as organic and inorganic ammonium salts, ammonium chloride or sulfate, peptone, malt extract, urea, yeast extract, brewer's yeast or alcohol (Saccharomyces cerevisiae) which may be used. separately or associated. This invention prefers to be used as a nitrogen source in the production process of xanthan, potassium nitrate or urea gum polymers. The production of xanthan gum polymers in liquid fermentation is by the transfer of the inoculum solution to the medium. 5 to 25% by volume. The fermentative production medium of the biopolymer used is basically composed of 0.5 to 10% of yeast biomass; pure and / or impure; in powder or other forms, with a pH adjusted to between 3.0 and 11.0, which may or may not be supplemented with nitrogen source (0.0 to 2.5%) and potassium source (0.0 to 1.5%). ), inoculated and incubated at 25 to 32 ° C in an orbital shaker with rotation between 60 and 1500 rpm for 48 to 144 hours.
Os polímeros tipo goma xantana são solúveis em água e elevam substancialmente a viscosidade do meio. A separação das células de Xanthomonas do polímero sintetizado pode ser realizada se necessária por centrifugação (3000 a 18000 rpm, -5 a 30°C, por 5 a 80 minutos). A extração do polímero do caldo de fermentação é feita com solventes orgânicos, preferencialmente por precipitação do polímero com volume apropriado de álcool etílico (1:1 a 1:6 v/v). A goma precipitada pode ser removida por filtração, secada por diferentes técnicas e triturada para obtenção de um pó granulado. O álcool utilizado no processo para precipitar a goma xantana produzida, pode ser recuperado por destilação.The xanthan gum polymers are water soluble and substantially increase the viscosity of the medium. Separation of Xanthomonas cells from the synthesized polymer can be performed if necessary by centrifugation (3000 to 18000 rpm, -5 to 30 ° C for 5 to 80 minutes). The polymer is extracted from the fermentation broth with organic solvents, preferably by precipitation of the polymer with an appropriate volume of ethyl alcohol (1: 1 to 1: 6 v / v). The precipitated gum may be removed by filtration, dried by different techniques and ground to a granular powder. The alcohol used in the process to precipitate the produced xanthan gum may be recovered by distillation.
EXEMPLO 1EXAMPLE 1
Como referência demonstrativa e não restritiva, foi utilizada biomassa de levedura de cerveja inativada da marca "mãe terra" obtida em supermercados da cidade de Salvador-Bahia e a biomassa de levedura de álcool doada pela Agroindústria do Vale do São Francisco S.A (Agrovale), empresa produtora de açúcar e álcool, situada na região do sub-médio São Francisco, emJuazeiro-Bahia. As cepas de Xanthomonas utilizadasforam doadas da Coleção de Culturas de Fitobactérias do Instituto Biológico - IBSBF, Campinas-SP.As a demonstrative and non-restrictive reference, we used inactivated beer yeast biomass from the "mother earth" brand obtained in supermarkets in the city of Salvador-Bahia and the alcohol yeast biomass donated by the São Francisco Valley Agribusiness (Agrovale), sugar and alcohol company, located in the sub-medium São Francisco region, in Juazeiro-Bahia. The Xanthomonas strains used were donated from the Phytobacterial Cultures Collection of the Biological Institute - IBSBF, Campinas-SP.
EXEMPLO 2EXAMPLE 2
Como referência demonstrativa e não restritiva, as cepas dos microrganismos usados na produção de polímeros tipo goma xantana, para não perder sua viabilidade, foram conservadas por repicagem a cada 3 a 15 dias, em tubos contendo meio de cultura sólida YM ágar, incubados em temperatura entre 25 a 32°C por 24 a 48 horas. Para a propagação celular foi produzida inicialmente uma solução inóculo de células das cepas com idade de 24 a 48 horas em meio YM líquido (sem ágar) e colocado em agitador orbital na temperatura de 28 ± 2°C e agitação de 60 e 1000 rpm.As a demonstrative and non-restrictive reference, strains of microorganisms used in the production of xanthan gum polymers, in order not to lose their viability, were preserved by subculturing every 3 to 15 days in tubes containing YM agar solid culture medium incubated at room temperature. at 25 to 32 ° C for 24 to 48 hours. For cell propagation, an inoculum solution of 24- to 48-hour strains of cells was initially produced in liquid YM medium (without agar) and placed on orbital shaker at 28 ± 2 ° C and agitation at 60 and 1000 rpm.
EXEMPLO 3EXAMPLE 3
Como referência demonstrativa e não restritiva, uma solução aquosa contendo 0,5 a 10% da biomassa de levedura sólida na forma de pó, para cada uma das biomassas de leveduras testadas independentemente, obtidos de acordo com EXEMPLO 1, são transferidas para um frasco erlenmeyer de 250 mL e submetidos à agitação para obtenção da máxima dissolução e/ou absorção de água.As a non-restrictive demonstrative reference, an aqueous solution containing 0.5 to 10% of the solid yeast biomass in powder form for each independently tested yeast biomass obtained according to EXAMPLE 1 is transferred to an Erlenmeyer flask. 250 mL and shaken for maximum dissolution and / or absorption of water.
EXEMPLO 4EXAMPLE 4
Como referência demonstrativa e não restritiva 50 a 120 mL do homogeneizado produzido de acordo com o EXEMPLO 3, são distribuídos em frascos erlenmeyer de 250mL e adicionado 0,0 a 2,5% de uréia (fonte de nitrogênio) e 0,0 a 1,5% de K2HPO4 (fonte de potássio e fósforo). O pH do meio pode ser ajustado variando de 3,0 a 11,0 dependendo da composição de cada meio e das características genéticas de cada cepa.Os frascos são então esterilizados em autoclave a 100 a 140°C por 15 a 50 min. Após resfriar a solução, os frascos são inoculados com volume de 5-25 mL de células de Xanthomonas preparada conforme o EXEMPLO 2, e fermentados a 28 ± 2°C durante 48 a 144 horas, em condições de agitação 200 a 1000 rpm. A goma xantana produzida é 5 precipitada com 1:1 a 1:6 (v/v) de álcool etílico comercial e seco em estufa (30 ± 2°C) por 24 a 72 horas até peso constante. Utilizando a biomassa de levedura de cerveja obteve-se de 9,37 a 15,09 g/L de polissacarídeo tipo goma xantana e, utilizando a levedura de álcool obteve-se 1,34 a 4,34g/L de polissacarídeo tipo goma xantana, dependendo da cepa de Xanthomonas utilizada, da composição do meio (quantidade de levedura e suplementação) e das condições de fermentação. Estes valores foram de 1 a 50 vezes maiores que os obtidos para produção de goma xantana a partir de sacarose como fonte de carbono no meio fermentativo, nas mesmas condições de produção. Os biopolímeros produzidos apresentaram coloração de pardo a escura, mostrando que os pigmentos coloridos extraídos da biomassa de leveduras usadas precipitam junto com a goma xantana, produzindo um polímero de características especiais, de baixo custo visto que a biomassa residual utilizada é de baixo valor comercial.As a non-restrictive demonstrative reference 50 to 120 mL of the homogenate produced according to EXAMPLE 3 are distributed in 250mL erlenmeyer flasks and 0.0 to 2.5% urea (nitrogen source) and 0.0 to 1 are added. , 5% K2HPO4 (source of potassium and phosphorus). The pH of the medium can be adjusted from 3.0 to 11.0 depending on the composition of each medium and the genetic characteristics of each strain. The vials are then autoclaved at 100 to 140 ° C for 15 to 50 min. After cooling the solution, the flasks are inoculated with 5-25 ml volume of Xanthomonas cells prepared according to EXAMPLE 2, and fermented at 28 ± 2 ° C for 48 to 144 hours under stirring conditions 200 to 1000 rpm. The xanthan gum produced is precipitated with 1: 1 to 1: 6 (v / v) commercial oven-dried (30 ± 2 ° C) ethyl alcohol for 24 to 72 hours to constant weight. Using the brewer's yeast biomass, 9.37 to 15.09 g / l of xanthan gum polysaccharide were obtained and, using alcohol yeast, 1.34 to 4.34 g / l of xanthan gum polysaccharide were obtained. , depending on the strain of Xanthomonas used, the composition of the medium (amount of yeast and supplementation) and the fermentation conditions. These values were from 1 to 50 times higher than those obtained for xanthan gum production from sucrose as a carbon source in the fermentative medium under the same production conditions. The biopolymers produced were brown to dark in color, showing that the colored pigments extracted from the used yeast biomass precipitate together with the xanthan gum, producing a low cost polymer with special characteristics since the residual biomass used is of low commercial value.
EXEMPLO 5EXAMPLE 5
Como referência demonstrativa e não restritiva, a viscosidade aparente máxima das 20 gomas obtidas, dependendo das cepas de Xanthomonas utilizadas, da composição do meio e das condições de fermentação, variou de 4,12 a 45,34 mPa.s, para o biopolímero obtido a partir da biomassa de levedura de cerveja ou de álcool; e de 9,20 a 67,68 mPa.s quando obtido pela bioconversão da sacarose pura, ambas numa concentração de 0,5% de goma, taxa de cisalhamento de 25s_1 a 25°C.As a non-restrictive demonstrative reference, the maximum apparent viscosity of the 20 gums obtained, depending on the Xanthomonas strains used, the medium composition and the fermentation conditions, ranged from 4.12 to 45.34 mPa.s for the obtained biopolymer. from brewer's yeast biomass or alcohol; and from 9.20 to 67.68 mPa.s when obtained by bioconversion of pure sucrose, both at a concentration of 0.5% gum, shear rate 25s_1 at 25 ° C.
Claims (6)
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| BRPI0803131 BRPI0803131A2 (en) | 2008-05-20 | 2008-05-20 | Use of yeast biomass as substrate, supplemented or not, for production of xanthan gum biopolymer |
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| BRPI0803131 BRPI0803131A2 (en) | 2008-05-20 | 2008-05-20 | Use of yeast biomass as substrate, supplemented or not, for production of xanthan gum biopolymer |
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