Journal
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
Volume 34, Issue 10, Pages -Publisher
SPRINGER
DOI: 10.1007/s11274-018-2535-3
Keywords
Tequila vinasse; Cachaca vinasse; Biological treatment; Yeasts; Volatile compounds
Categories
Funding
- FAPEMIG (Foundation for Research Support of the State of Minas Gerais)
- CAPES (Commission for the Improvement of Higher Education Personnel)
- CNPq (National Council for Scientific and Technological Development)
- [PEI-CONACYT-220215]
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Vinasse is a waste obtained from the production of beverages, such as tequila and cachaca. The presence of acids, alcohols, sugars, minerals, amino acids, peptides, and nitrogen salts make vinasse a hazardous liquid waste to the environment, affecting the fauna, flora, and microbiota of rivers and lagoons. This study used biological treatment concomitant to volatile compound production. The yeasts used in the study were Saccharomyces cerevisiae (CCMA 0187 and CCMA 0188), Candida parapsilosis (CCMA 0544), and Pichia anomala (CCMA 0193). A higher percentage reduction in chemical and biochemical oxygen demand was observed in the tequila vinasse than in the cachaca vinasse. However, a higher production of volatile compounds was observed in the cachaca vinasse. C. parapsilosis CCMA 0544 produced the highest concentration of 2-phenylethanol (162mgL(-1)). These results indicated that the environmental damage of vinasse can be reduced by treating vinasse with yeasts, and this treatment produces aroma compounds. This biological treatment has high economic potential, especially for the tequila industry.
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