Produção de biossurfactantes por Bacillus em meio com caldo de cana-de-açúcar
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Biblioteca Digital de Teses e Dissertações da UFPB |
Texto Completo: | https://repositorio.ufpb.br/jspui/handle/123456789/22722 |
Resumo: | Biosurfactants are molecules with a structure similar to chemically obtained surfactants, having the ability to mix phases of different polarities forming molecular aggregates or micelles and are also suitable for various industrial applications. The limitation of industrial production and large-scale commercialization of biosurfactants is due to the high cost of the substrates used for their production, which can reach up to 30% of the total cost. Thus, the search for a cost reduction strategy becomes essential to make production less expensive. The present work aims to produce a biosurfactant in media containing substrates of regional origin as inducers, using strains of Bacillus subtilis UFPEDA 16, B. subtilis UFPEDA 86 and B. pumilus and, subsequently, evaluate the compounds obtained for their stability and viability of use. Initially, tests were carried out to select the media containing sugarcane juice and avocado oil and sugarcane juice and residual oil. The cultures were tested using the three Bacillus strains and analyzed for the index of emulsification in vegetable oil every 24h, for a total of 96h of fermentation. The three strains produced good emulsifiers, with emphasis on B. pumilus, which showed the ability to emulsify up to 66.19 ± 0.67% in 48 h the media with avocado oil and residual oil. After the selection step, the kinetic assay of the strains that showed the best results was performed. In the growth kinetics, it was observed that the addition of avocado oil favored the growth of both Bacillus strains when compared to the medium containing only sugarcane juice as a carbon source. In the analysis of the biosurfactant production, the medium containing avocado oil favored its production, being possible to reach percentages of emulsification of 51.09 ± 4.24% for the B. pumilus strain and 49.98 ± 2.10% for the strain B. subtilis UFPEDA 16, both within 24 h of fermentation. For the strain results, the highest reduction percentages were obtained in the media without the use of oil with 29.21%, in 24 h, for B. subtilis UFPEDA 16 and 28.89%, in 12h, for B. pumilus. The cutting system (semi-continuous production) in the production of biosurfactants was used aiming at a possible increase to industrial scale. The experiments were carried out in three different percentages of cuts (40, 60 and 80%) and evaluated for the capacity of bioproduct formation during the fermentation process. The highest amount of bioproduct obtained was 5.76 ± 0.56 g/L, in 48 h and at 40% cut. The highest percentage of emulsification obtained was 52.70 ± 4.50% in the first cut of 60%. In the other cuts, values of 49.22 ± 2.91% and 45.28 ± 1.39% were observed in the samples of 40% and 60%, respectively, in the period of 48h. In the stability tests, the trials carried out with cottonseed oil indicated good tolerance to the pH range from 2 to 10, different percentages of NaCl, high temperatures and the ability to maintain stable emulsions over a period of 96 h. All results obtained in the proposed means were considered satisfactory for possible application in various industrial sectors. |
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Produção de biossurfactantes por Bacillus em meio com caldo de cana-de-açúcarBiossurfactanteBacillusCaldo de cana-de-açúcarÓleo de abacateBioemulsificantesTensão superficialBiosurfactantSugar cane juiceAvocado oilBioemulsifiersSuperficial tensionCNPQ::ENGENHARIAS::ENGENHARIA QUIMICABiosurfactants are molecules with a structure similar to chemically obtained surfactants, having the ability to mix phases of different polarities forming molecular aggregates or micelles and are also suitable for various industrial applications. The limitation of industrial production and large-scale commercialization of biosurfactants is due to the high cost of the substrates used for their production, which can reach up to 30% of the total cost. Thus, the search for a cost reduction strategy becomes essential to make production less expensive. The present work aims to produce a biosurfactant in media containing substrates of regional origin as inducers, using strains of Bacillus subtilis UFPEDA 16, B. subtilis UFPEDA 86 and B. pumilus and, subsequently, evaluate the compounds obtained for their stability and viability of use. Initially, tests were carried out to select the media containing sugarcane juice and avocado oil and sugarcane juice and residual oil. The cultures were tested using the three Bacillus strains and analyzed for the index of emulsification in vegetable oil every 24h, for a total of 96h of fermentation. The three strains produced good emulsifiers, with emphasis on B. pumilus, which showed the ability to emulsify up to 66.19 ± 0.67% in 48 h the media with avocado oil and residual oil. After the selection step, the kinetic assay of the strains that showed the best results was performed. In the growth kinetics, it was observed that the addition of avocado oil favored the growth of both Bacillus strains when compared to the medium containing only sugarcane juice as a carbon source. In the analysis of the biosurfactant production, the medium containing avocado oil favored its production, being possible to reach percentages of emulsification of 51.09 ± 4.24% for the B. pumilus strain and 49.98 ± 2.10% for the strain B. subtilis UFPEDA 16, both within 24 h of fermentation. For the strain results, the highest reduction percentages were obtained in the media without the use of oil with 29.21%, in 24 h, for B. subtilis UFPEDA 16 and 28.89%, in 12h, for B. pumilus. The cutting system (semi-continuous production) in the production of biosurfactants was used aiming at a possible increase to industrial scale. The experiments were carried out in three different percentages of cuts (40, 60 and 80%) and evaluated for the capacity of bioproduct formation during the fermentation process. The highest amount of bioproduct obtained was 5.76 ± 0.56 g/L, in 48 h and at 40% cut. The highest percentage of emulsification obtained was 52.70 ± 4.50% in the first cut of 60%. In the other cuts, values of 49.22 ± 2.91% and 45.28 ± 1.39% were observed in the samples of 40% and 60%, respectively, in the period of 48h. In the stability tests, the trials carried out with cottonseed oil indicated good tolerance to the pH range from 2 to 10, different percentages of NaCl, high temperatures and the ability to maintain stable emulsions over a period of 96 h. All results obtained in the proposed means were considered satisfactory for possible application in various industrial sectors.Fundação de Apoio à Pesquisa do Estado da Paraíba - FAPESQOs biossurfactantes são moléculas de estrutura análoga aos surfactantes obtidos por via química, possuem a capacidade de misturar fases de polaridades distintas formando agregados moleculares ou micelas e são adequados para diversas aplicações industriais. A limitação da produção industrial e a comercialização em grande escala dos biossurfactantes é devido aos elevados custos dos substratos utilizados para sua produção, podendo chegar até 30% do custo total. O presente trabalho teve por objetivo produzir biossurfactantes em meios contendo substratos de origem regional como indutores utilizando cepas de Bacillus subtilis UFPEDA 16, B. subtilis UFPEDA 86 e B. pumilus e, posteriormente, avaliar os compostos obtidos quanto a sua estabilidade em termos de temperatura, pH e salinidade. Inicialmente foram realizados testes para avaliar a produção em meios contendo caldo de cana e óleo de abacate ou óleo de soja residual. Os experimentos foram realizados utilizando as três cepas de Bacillus e analisadas quanto ao índice de emulsificação em óleo vegetal a cada 24h, totalizando 96h de cultivo. As três cepas produziram bons emulsificantes, com destaque para Bacillus pumilus que mostrou capacidade de emulsionar até 66,19±0,67% em 48h de cultivo. Após a etapa de seleção foi realizado o ensaio cinético das cepas que apresentaram melhores resultados. Na cinética de crescimento foi observado quea adiçãodo óleo de abacate favoreceu mais o crescimento de ambas as cepas de Bacillus quando comparado ao meio contendo apenas caldo de cana como fonte de carbono. Na análise da produção de biossurfactante, o meio contendo óleo de abacate favoreceu uma maior produção do biossurfactante utilizando a cepa B. pumilus apresentando um alto percentual de emulsificação de 51,09±4,24% e B. subtillis UFPEDA 16 com 49,98±2,10% com 24h de fermentação. Para os resultados de tensão, os maiores percentuais de redução foram obtidos nos meios sem a utilização do óleo com 29,21% em 24h para B. subtilis. 16 e 28,89% em 12h para B. pumilus. O sistema de cortes (produção semi-continua) na produção de biossurfactantes foi utilizado visando um possível aumento para escala industrial. Os experimentos foram conduzidos em três diferentes percentuais de cortes de 40%, 60% e 80% avaliados quanto a capacidade de formação do bioproduto ao longo do processo fermentativo. A quantidade de bioproduto obtida apresentou em 48h valor máximo de 5,76±0,56 g/L no corte de 40%. O maior percentual de emulsificação obtido foi de 52,70±4,50% no primeiro corte de 60%, nos demais cortes observa-se valores semelhantes de 49,22±2,91% e 45,28±1,39% nas amostras de 40% e 60%, respectivamente, no tempo de 48h. Nos ensaios de estabilidade os testes realizados com óleo de algodão indicaram boa tolerância a faixa de pH 2 a 10, 0,5 a 10% de salinidade, temperaturas de 40 a 100º C e capacidade de manter emulsões estáveis durante o tempo de 96h. Todos os resultados obtidos nos meios propostos foram considerados satisfatórios para possível aplicação nos diversos setores industriais.Universidade Federal da ParaíbaBrasilEngenharia QuímicaPrograma de Pós-Graduação em Engenharia QuímicaUFPBSantos, Sharline Florentino de Melohttp://lattes.cnpq.br/4846443214585734Sousa, Carlos Alberto Bispo dehttp://lattes.cnpq.br/3520218765174601Oliveira, Carolina Zanini2022-04-19T21:11:42Z2021-09-222022-04-19T21:11:42Z2021-07-28info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesishttps://repositorio.ufpb.br/jspui/handle/123456789/22722porAttribution-NoDerivs 3.0 Brazilhttp://creativecommons.org/licenses/by-nd/3.0/br/info:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações da UFPBinstname:Universidade Federal da Paraíba (UFPB)instacron:UFPB2022-04-20T11:20:46Zoai:repositorio.ufpb.br:123456789/22722Biblioteca Digital de Teses e Dissertaçõeshttps://repositorio.ufpb.br/PUBhttp://tede.biblioteca.ufpb.br:8080/oai/requestdiretoria@ufpb.br|| diretoria@ufpb.bropendoar:2022-04-20T11:20:46Biblioteca Digital de Teses e Dissertações da UFPB - Universidade Federal da Paraíba (UFPB)false |
dc.title.none.fl_str_mv |
Produção de biossurfactantes por Bacillus em meio com caldo de cana-de-açúcar |
title |
Produção de biossurfactantes por Bacillus em meio com caldo de cana-de-açúcar |
spellingShingle |
Produção de biossurfactantes por Bacillus em meio com caldo de cana-de-açúcar Oliveira, Carolina Zanini Biossurfactante Bacillus Caldo de cana-de-açúcar Óleo de abacate Bioemulsificantes Tensão superficial Biosurfactant Sugar cane juice Avocado oil Bioemulsifiers Superficial tension CNPQ::ENGENHARIAS::ENGENHARIA QUIMICA |
title_short |
Produção de biossurfactantes por Bacillus em meio com caldo de cana-de-açúcar |
title_full |
Produção de biossurfactantes por Bacillus em meio com caldo de cana-de-açúcar |
title_fullStr |
Produção de biossurfactantes por Bacillus em meio com caldo de cana-de-açúcar |
title_full_unstemmed |
Produção de biossurfactantes por Bacillus em meio com caldo de cana-de-açúcar |
title_sort |
Produção de biossurfactantes por Bacillus em meio com caldo de cana-de-açúcar |
author |
Oliveira, Carolina Zanini |
author_facet |
Oliveira, Carolina Zanini |
author_role |
author |
dc.contributor.none.fl_str_mv |
Santos, Sharline Florentino de Melo http://lattes.cnpq.br/4846443214585734 Sousa, Carlos Alberto Bispo de http://lattes.cnpq.br/3520218765174601 |
dc.contributor.author.fl_str_mv |
Oliveira, Carolina Zanini |
dc.subject.por.fl_str_mv |
Biossurfactante Bacillus Caldo de cana-de-açúcar Óleo de abacate Bioemulsificantes Tensão superficial Biosurfactant Sugar cane juice Avocado oil Bioemulsifiers Superficial tension CNPQ::ENGENHARIAS::ENGENHARIA QUIMICA |
topic |
Biossurfactante Bacillus Caldo de cana-de-açúcar Óleo de abacate Bioemulsificantes Tensão superficial Biosurfactant Sugar cane juice Avocado oil Bioemulsifiers Superficial tension CNPQ::ENGENHARIAS::ENGENHARIA QUIMICA |
description |
Biosurfactants are molecules with a structure similar to chemically obtained surfactants, having the ability to mix phases of different polarities forming molecular aggregates or micelles and are also suitable for various industrial applications. The limitation of industrial production and large-scale commercialization of biosurfactants is due to the high cost of the substrates used for their production, which can reach up to 30% of the total cost. Thus, the search for a cost reduction strategy becomes essential to make production less expensive. The present work aims to produce a biosurfactant in media containing substrates of regional origin as inducers, using strains of Bacillus subtilis UFPEDA 16, B. subtilis UFPEDA 86 and B. pumilus and, subsequently, evaluate the compounds obtained for their stability and viability of use. Initially, tests were carried out to select the media containing sugarcane juice and avocado oil and sugarcane juice and residual oil. The cultures were tested using the three Bacillus strains and analyzed for the index of emulsification in vegetable oil every 24h, for a total of 96h of fermentation. The three strains produced good emulsifiers, with emphasis on B. pumilus, which showed the ability to emulsify up to 66.19 ± 0.67% in 48 h the media with avocado oil and residual oil. After the selection step, the kinetic assay of the strains that showed the best results was performed. In the growth kinetics, it was observed that the addition of avocado oil favored the growth of both Bacillus strains when compared to the medium containing only sugarcane juice as a carbon source. In the analysis of the biosurfactant production, the medium containing avocado oil favored its production, being possible to reach percentages of emulsification of 51.09 ± 4.24% for the B. pumilus strain and 49.98 ± 2.10% for the strain B. subtilis UFPEDA 16, both within 24 h of fermentation. For the strain results, the highest reduction percentages were obtained in the media without the use of oil with 29.21%, in 24 h, for B. subtilis UFPEDA 16 and 28.89%, in 12h, for B. pumilus. The cutting system (semi-continuous production) in the production of biosurfactants was used aiming at a possible increase to industrial scale. The experiments were carried out in three different percentages of cuts (40, 60 and 80%) and evaluated for the capacity of bioproduct formation during the fermentation process. The highest amount of bioproduct obtained was 5.76 ± 0.56 g/L, in 48 h and at 40% cut. The highest percentage of emulsification obtained was 52.70 ± 4.50% in the first cut of 60%. In the other cuts, values of 49.22 ± 2.91% and 45.28 ± 1.39% were observed in the samples of 40% and 60%, respectively, in the period of 48h. In the stability tests, the trials carried out with cottonseed oil indicated good tolerance to the pH range from 2 to 10, different percentages of NaCl, high temperatures and the ability to maintain stable emulsions over a period of 96 h. All results obtained in the proposed means were considered satisfactory for possible application in various industrial sectors. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-09-22 2021-07-28 2022-04-19T21:11:42Z 2022-04-19T21:11:42Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://repositorio.ufpb.br/jspui/handle/123456789/22722 |
url |
https://repositorio.ufpb.br/jspui/handle/123456789/22722 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.rights.driver.fl_str_mv |
Attribution-NoDerivs 3.0 Brazil http://creativecommons.org/licenses/by-nd/3.0/br/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Attribution-NoDerivs 3.0 Brazil http://creativecommons.org/licenses/by-nd/3.0/br/ |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
Universidade Federal da Paraíba Brasil Engenharia Química Programa de Pós-Graduação em Engenharia Química UFPB |
publisher.none.fl_str_mv |
Universidade Federal da Paraíba Brasil Engenharia Química Programa de Pós-Graduação em Engenharia Química UFPB |
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reponame:Biblioteca Digital de Teses e Dissertações da UFPB instname:Universidade Federal da Paraíba (UFPB) instacron:UFPB |
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Universidade Federal da Paraíba (UFPB) |
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UFPB |
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UFPB |
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Biblioteca Digital de Teses e Dissertações da UFPB |
collection |
Biblioteca Digital de Teses e Dissertações da UFPB |
repository.name.fl_str_mv |
Biblioteca Digital de Teses e Dissertações da UFPB - Universidade Federal da Paraíba (UFPB) |
repository.mail.fl_str_mv |
diretoria@ufpb.br|| diretoria@ufpb.br |
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1801842992179314688 |