Effect of the Strategy of Molasses Supplementation in Vinasse to High SCP Production and Rose Flavor Compound

Abstract

Vinasse is residue obtained from production of spirit beverages and, the presence of acids, alcohols, sugars, minerals, amino acids, peptides and nitrogen salts, make vinasse a liquid residue harmful to the environment, affecting the fauna, flora and the microbiota of the rivers and ponds. Vinasse is appropriated as microbial substrate since have a nutrients supplementation. Follow this idea, this study used molasses as supplementation in vinasse to increase bioaroma and SCP production, combining the reduction of cost fermentation. The sub-chronic effect of spent media was also evaluated to suggest the disposal way. To avoid the catabolic repression, we used the fed batch whole the fermentation process. Saccharomyces cerevisiae CCMA 0186 and CCMA 0188; Candida parapsilosis CCMA 0544; C. glabrata CCMA 0193; Meyerozyma caribbica CCMA 0198 were selected based in the previous results. C. parapsilosis CCMA 0544 highlighted for the highest biomass production (8.8 g L−1) and 2-phenylethanol (3.87 g L−1) that has rose flavor. Others volatile compounds have also and showed commercial interesting. Thus, the vinasse supplemented was adequate to target products but should be considering the difference in its proportion in medium culture. Front of the high sub-chronic effect, the spent vinasse + molasses just are used as bio-fertilizer at 10% or less concentration. Another alternative is used it in a new fermentation cycle.