Utilization of seawater and wastewater from shrimp production in the fermentation of papaya residues to ethanol

Charline Bonatto; Thamarys Scapini; Jessica Zanivan; Caroline Dalastra; Suzana F Bazoti; Sérgio Alves Jr; Gislaine Fongaro; Débora de Oliveira; Helen Treichel

doi:10.1016/j.biortech.2020.124501

Utilization of seawater and wastewater from shrimp production in the fermentation of papaya residues to ethanol

Bioresour Technol. 2021 Feb:321:124501. doi: 10.1016/j.biortech.2020.124501. Epub 2020 Dec 7.

Authors

Charline Bonatto¹, Thamarys Scapini², Jessica Zanivan², Caroline Dalastra², Suzana F Bazoti², Sérgio Alves Jr³, Gislaine Fongaro⁴, Débora de Oliveira⁵, Helen Treichel⁶

Affiliations

¹ Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, Brazil; Laboratory of Microbiology and Bioprocesses, Federal University of Fronteira Sul, Erechim, Brazil.
² Laboratory of Microbiology and Bioprocesses, Federal University of Fronteira Sul, Erechim, Brazil.
³ Laboratory of Biochemistry and Genetics, Federal University of Fronteira Sul, Chapecó, Brazil.
⁴ Departament of Microbiology, Immunology and Parasitology, Federal University of Santa Catarina, Florianópolis, Brazil.
⁵ Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, Brazil.
⁶ Laboratory of Microbiology and Bioprocesses, Federal University of Fronteira Sul, Erechim, Brazil. Electronic address: helen.treichel@uffs.edu.br.

PMID: 33310410
DOI: 10.1016/j.biortech.2020.124501

Abstract

Seawater (SW) and wastewater from shrimp production (WSP) were used as a solvent for the fermentation of papaya residues (Carica papaya) by Wickerhamomyces sp. UFFS-CE-3.1.2 and Saccharomyces cerevisiae CAT-1. For comparative purposes and evaluation of the effect of salinity, ultrapure water (UW) was used as control. Fermentative parameters were evaluated in Plackett-Burman planning to assess ethanol production's significant variables. Urea supplementation was the only variable not significant for the proposed process, suggesting that papaya residues contain all the nutrients needed for fermentation. The experiments conducted with the different water sources resulted in similar concentrations of ethanol. Maximum ethanol concentration was obtained after nine h of fermentation usingWickerhamomycessp. UFFS-CE-3.1.2 (27.31 ± 1.40 g L^-1) and 12 h using S. cerevisiaeCAT-1 (24.53 ± 0.68 g L^-1). This study demonstrated that SW and WSP could replace freshwater without affecting ethanol production. Papaya residues from the fruit and vegetable sectors can be considered a promising substrate source for ethanol production.

Keywords: Bioprocess; Fruit waste; Salinity; Solid-liquid ratio; UFFS-CE-3.1.2; Wickerhamomyces sp..

MeSH terms

Carica*
Ethanol*
Fermentation
Seawater
Vegetables
Wastewater

Substances

Waste Water
Ethanol