Aproveitamento de subprodutos oleoquímicos para produção de ácidos orgânicos a partir de Aspergillus niger.

Abstract

This work has propurse to study the use of cake tung and castor for the production of organic acids with emphasis on citric acid Fermentation by Solid Phase. To this end, we evaluated the conditions of production (growth), income and raw materials involved in bioprocesses. Firstly was performed to standardize the conditions of FFS pie tung and castor oil, with and without residual fat and different concentrations of glycerol, such as 0, 10, 20 and 40% using the fungus A. niger. This fungus was inoculated into the pie and their development was monitored for seven consecutive days. To monitor the production of citric acid analyzes were performed by high performance liquid chromatography (HPLC) and Infrared Spectroscopy in the region to observe possible changes during the fermentation process. It was also performed to monitor the growth of fungi by colorimetric method and lipase activity by potentiometric method. Both the pie with and without fat fungus got potential, but it was observed that both the castor bean as in tung, with fat, the fungus got better development. In castor bean and tung with fat at a concentration of 20% glycerol, were found in the highest yield 35% citric acid and 34% (m / m) respectively. The highest lipase activity in both pie tung as in castor oil was found in medium without fat and 40% glycerin to evaluate the system for citric acid production was performed using chemometric analysis for Partial Least Squares Regression (PLS) and it was established that there is a correlation between data obtained by HPLC and spectroscopy and it was concluded that the model can be used to predict the production of citric acid under the conditions tested. Thus, the fungus in combination with the different conditions under which it was subjected to substrates derivatives oleochemical processes (and glycerin pie) showed potential for citric acid production.