Produção biotecnológica de extrato de xilitol a partir de hidrolisado de folhas de macambira (Bromélia laciniosa).

Abstract

The Brazilian northeast is composed of an abundant biological diversity, much of its biological patrimony can not be found anywhere else on the planet. There are countless species of plants adapted to conditions of water stress inherent in the semiarid region. Among these plants, the macambira (Bromelia laciniosa) is a species that is used as animal feed in times of drought; it has cellulose (28.03%), hemicellulose (37.24%) and lignin (5.42%) in its composition. Hemicellulose can be converted into xylose by acid hydrolysis and subsequently to xylitol by fermentation using the yeast Candida guilliermondii. In order to evaluate the production of xylitol using macambira sheets, it was performed a kinetic monitoring of the hydrolysis of macambira sheets by varying the acid concentration 1, 3 and 5% (v / v) and temperatures of 100, 120 and 140 °C. The condition of higher xylose extraction was with a concentration of 3% and a temperature of 120 ° C. For analysis of chemical composition, it was found that there was an increase in the percentage of cellulose and lignin from 28.03% to 44.48% and 5.42% to 23.13%, respectively, confirming that the cellulose and lignin were more exposed and hemicellulose was hydrolyzed by acid. This fact was confirmed by morphological and thermal analysis. In order to evaluate the fermentation of the hydrolyzate liquor obtained in optimum conditions, the fermentation was conducted using Candida guilliermondii CCT1516 and the concentration of xylose approximately 13.8 g / L at the beginning of the fermentation. After 60 hours of fermentation this value fell to zero, the concentration of xylitol produced at the end of fermentation was 5.4 g / L with an efficiency of xylose to xylitol conversion equal to 42.8%, and volumetric productivity of 0.09 g/Lh. The fact of xylitol to xylose conversion had not been efficient may be due to the presence of acetic acid in the hydrolyzate since it can inhibit cell growth and consequently the formation of xylitol. The kinetic parameters evaluated are still low and the fermentation procedure still needs to be optimized to obtain better yields and productivity.