Efeito da radiação de microondas sobre Lactobacillus fermentum; linhagens: CCT4143; CCT4144; CCT4145; CCT4146 e FT038B
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Data
2005-03
Autores
Valsechi, Octávio Antônio [UNESP]
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Universidade Estadual Paulista (Unesp)
Resumo
A agroindustria sucroalcooleira do Brasil corresponde a 2,2% do Produto Interno Bruto (PIB) nacional e representa uma parcela significativa da economia, com tendencia ao crescimento em funcao da grande procura mundial por energias renovaveis a partir de biomassas. Um dos pontos a ser explorado visando o aumento geral das eficiencias industriais na obtencao de etanol e o controle das contaminacoes microbianas, especialmente as bacterias produtoras de acido latico (BAL). Esta pesquisa procurou aplicar uma metodologia que propiciasse um controle de tais microrganismos. Utilizaram-se as linhagens CCT4143; CCT4144; CCT4145; CCT4146 e FT038B de Lactobacillus fermentum que foram submetidas ao aquecimento gerado por radiacoes eletromagneticas (microondas) e aquecimento convencional. Verificou-se que ocorreu a eliminacao total de L. fermentum quando irradiadas com microondas (2450MHZ) em 9 segundos quando a temperatura atinge 58,3oC; ao passo que quando submetidas ao aquecimento convencional nesta mesma temperatura a diminuicao foi de 80% apos 10 minutos. O experimento foi acompanhado por contagem das unidades formadoras de colonias (UFC/mL) em meio MRS; quantificacao de acido latico mediante analise enzimatica e absorbancia por espectrofotometria com luz visivel (É=550nm), em meio MRS e mosto de caldo de cana-de-acucar. Concluiu-se que a eliminacao de L. fermentum mediante a aplicacao de calor e mais rapida e eficiente quando se utiliza irradiacao de microondas em detrimento ao aquecimento convencional.
Brazilian sugar and alcohol industry corresponds to 2,2% of Gross Domestic Products (GDP) and represents a significant part of the countryfs economy, with tending to grow due to the world-wide demand for recyclable biomass energies. One of the topics to be explored focusing on the general increase of the industrial efficiencies in ethanol productions, is the microbial contaminations control, principally lactic acid bacteria (LAB). This research tried to apply a methodology that attempted to control this microorganism. Strains CCT4143; CCT4144; CCT4145; CCT4146 and FT038B of Lactobacillus fermentum were submitted to heat generated by electromagnetic radiations (microwaves) as well as conventional heating. The cells of L. fermentum were quantified by gpour plateh methods in MRS medium. The lactic acid concentration was evaluated by enzymatic method and the biomass concentration by spectofotometry (É=550nm) in both MRS medium and sugar cane most. It was verified that total elimination of L. fermentum occurred when radiated with microwaves (2450MHZ) for 9 seconds at 58,3oC. Whereas when submitted to conventional heating at the same temperature, the reduction of the cells was only 80% after 10 minutes. Thus, it can be concluded that the control of L. fermentum by microwaves was faster and more efficient than the conventional heating treatment.
Brazilian sugar and alcohol industry corresponds to 2,2% of Gross Domestic Products (GDP) and represents a significant part of the countryfs economy, with tending to grow due to the world-wide demand for recyclable biomass energies. One of the topics to be explored focusing on the general increase of the industrial efficiencies in ethanol productions, is the microbial contaminations control, principally lactic acid bacteria (LAB). This research tried to apply a methodology that attempted to control this microorganism. Strains CCT4143; CCT4144; CCT4145; CCT4146 and FT038B of Lactobacillus fermentum were submitted to heat generated by electromagnetic radiations (microwaves) as well as conventional heating. The cells of L. fermentum were quantified by gpour plateh methods in MRS medium. The lactic acid concentration was evaluated by enzymatic method and the biomass concentration by spectofotometry (É=550nm) in both MRS medium and sugar cane most. It was verified that total elimination of L. fermentum occurred when radiated with microwaves (2450MHZ) for 9 seconds at 58,3oC. Whereas when submitted to conventional heating at the same temperature, the reduction of the cells was only 80% after 10 minutes. Thus, it can be concluded that the control of L. fermentum by microwaves was faster and more efficient than the conventional heating treatment.
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Palavras-chave
Microorganismos, Cana-de-açúcar, Bacterias, Ácido lático
Como citar
VALSECHI, Octávio Antônio. Efeito da radiação de microondas sobre Lactobacillus fermentum; linhagens: CCT4143; CCT4144; CCT4145; CCT4146 e FT038B. 2005. xi, 101 f. Tese (doutorado) - Universidade Estadual Paulista, Instituto de Biociências de Rio Claro, 2005.