Banca de QUALIFICAÇÃO: BRUNA PALOMA RIBEIRO

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : BRUNA PALOMA RIBEIRO
DATE: 04/07/2022
TIME: 16:00
LOCAL: https://meet.google.com/mvk-xogp-djr
TITLE:

IMMOBILIZATION OF MICROORGANISMS IN CARRAGEENA SPHERES

KEY WORDS:

carrageenan sphere; immobilization of microorganisms; yeasts; fermentation.

PAGES: 49
BIG AREA: Engenharias
AREA: Engenharia Química
SUBÁREA: Processos Industriais de Engenharia Química
SUMMARY:

With the increase in food and pharmaceutical production, it became necessary to use processes that would help in some way in the reuse of products and processes. With this, we have the immobilization of microorganisms, which has the objective of maintaining the viability of the culture, without morphological, physiological or genetic changes, thus providing cellular stability. In this study, a sphere of carrageenan (1 g/100 ml) was developed by dripping it into a solution of potassium chloride (2.53 g) and immobilized with the yeast Saccharomyces pastorianus (3 g and 4, 5g) and the fermentation activity was carried out with brown and crystal sugar. It was observed that using brown sugar, there was a consumption of sugar in all experiments, being explained that in experiments 2 and 3 (free yeasts) there was a rapid consumption, due to the sugar having turned into fuel for its multiplication, source of energy and carbon for the yeast. In experiment 1 (only carrageenan beads) it was shown that carrageenan consumes and absorbs everything around it to adapt to the medium and also to strengthen the gel and in experiments 4 and 5 (immobilization of yeasts of higher and lower concentration in the carrageenan, respectively) it was observed that the yeast consumed the sugar inside the carrageenan, which can be explained by two factors: the brown sugar was from different batches of the other experiments and there was a temperature variation (26 to 31ºC), altering the good activation of the yeast (26ºC). As for crystal sugar, it was observed that experiments 2 and 3 (free yeasts) had little consumption, due to crystal sugar having less nutrients due to its chemical processes. In experiment 1 (only carrageenan spheres) it had the same behavior as brown sugar, consuming and absorbing everything around it and in experiments 4 and 5, they consumed the sugar in its entirety, which can be explained through the interactions of yeasts with salts, polysaccharides and proteins. Such results indicate cell immobilization in carrageenan beads as a promising technique for maintaining Saccharomyces pastorianus cultures.

BANKING MEMBERS:
Presidente - 1810291 - DEMIAN PATRICK FABIANO
Interno - 1811284 - EDSON ROMANO NUCCI
Externa ao Programa - 1321232 - ALESSANDRA COSTA VILACA
Externo ao Programa - 1707159 - BRENER MAGNABOSCO MARRA