Mussatto, Solange I.

Sampaio, A.

Universidade do Minho: RepositoriUM

91Monday, April 28Poster M148 Spent coffee grounds: a potential feedstock for ethanol production A. Sampaio and S.I. Mussatto* University of Minho, Braga, Portugal solange@deb.uminho.ptSpent coffee ground (SCG) is the residual material obtained during the treatment of coffee powder with hot water or steam for the instant coffee preparation. About 6 million tons of SCG are produced per year around the world, but this material has been few explored for valuable purposes. Nowadays, great efforts have been directed to add value to the unused material wastes derived from the industrial activities in order to reduce their impact to the environment. For this reason, studies aiming to find strategies for SCG valorization have been strongly encouraged. Some studies in our laboratory demonstrated that SCG is a sugar-rich raw material, and Saccharomyces cerevisiae was found to be a yeast strain with great ability to convert these sugars to ethanol. Then, different fermentation strategies based on concentration, detoxification and/or supplementation of the SCG hydrolysate with nutrients were evaluated with the objective of maximizing the ethanol production. According to the results, SCG can be considered a suitable feedstock for use on ethanol production since the sugars present in its hemicellulosic hydrolysate can be efficiently converted to ethanol by fermentation. Concentrating the hydrolysate previous its use as fermentation medium made possible obtaining higher ethanol concentration at the end of the process, which is advantageous for the subsequent distillation step; but the ethanol yield was lower when compared with the yield obtained from non-concentrated hydrolysate. Further studies to improve the ethanol yield from concentrated SCG hydrolysate are needed to obtain a feasible industrial production of ethanol from SCG.Poster M149 Study of technical and economic feasibility of using cashew apple juice in obtaining ethanol vehicle A.D.T. Pinheiro1, M.V.P. Rocha2, T.C.D.S. Barbalho*3 and L.R.B. Goncalves2 (1)Universidade Federal Rural do Semi-Árido, Mossoró, Brazil (2)Universidade Federal do Ceará, Fortaleza, Brazil (3)Universidade Federal Rural do Semi-Árido, Mossoro, Brazil tbarbalhoeq@live.comNearly all fuel ethanol is produced by fermentation of glucose or sucrose in Brazil and corn in the United States, however, these materials will not be sufficient to meet the international demand. In this context, we highlight the cashew apple juice which have value, and its stalk, part processed to obtain juice and part transformed into agroindustrial residue. However, its use as a raw material will not only add value to waste, but also provide a new source of sugars for the production of ethanol by fermentation route. Studies show that the cashew apple juice is a good source for ethanol production, with low cost and abundance in the Brazilian Northeast. Various raw materials and methods are studied of production of ethanol, but one question remains paramount: These processes are economically viable? Based on this, it is necessary to study the economic feasibility of these new raw materials and methods.Poster M150 Use of melon (Cucumis melo L.) as a substrate to production of distilled N.C.G. Silva1, P.R.D.M. Cavalcante1, Z.M. dos Santos1, R.B. Rios2, E.M.M. Aroucha1, T.C.D.S. Barbalho*1 and A.D.T. Pinheiro2 (1)Universidade Federal Rural do Semi-Árido, Mossoro, Brazil (2)Universidade Federal Rural do Semi-Árido, Mossoró, Brazil tbarbalhoeq@live.comThe distilled beverages are obtained from the distillation of fermented fruits, sugar cane, molasses, among others. The characteristics of the end product depend on the substrate used as well as distilling, strains of yeast used and the composition of the fermentation broth. Thinking about it was studied the viability of obtaining a distillate melon through fermentations using an industrial strain (Saccharomyces cerevisiae) and one isolated from melon (Cucumis melo L.), by analyzing what the best type to be used, the optimum concentration of substrate and the composition of the fermentation broth which will ensure the best supplementation of the same, to ensure the controlled production of a higher quality beverage and with more refined flavor. The melon was chosen for use in this study due to its abundance in the region. The northeast of Brazil is the largest producer of melon this being a major contributor in the economy of the local region. As the melon has a low sugar content, it is natural that the distillate produced has a low alcohol content. Thus, an evaluation was made of the initial substrate concentration, to avoid the inhibition of inoculum by the substrate, or an stress of same, resulting products production unwanted in the fermentation. Furthermore, a supplemental assessment of the composition of fermentation broth was performed with the same the purposes of assessing the initial concentration of the substrate.

Spent coffee grounds: a potential feedstock for ethanol production

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Universidade do Minho: RepositoriUM