Monitoramento da microbiota e dos parâmetros físico-químicos em vinhoto / Monitoring of microbiota and physicochemical parameters in vinasse

AUTOR(ES)
DATA DE PUBLICAÇÃO

2009

RESUMO

The agro-industrial activities are responsible for generating large amounts of liquid waste. In the production of cachaça, the production of vinasse is about 4 times higher than the production of the spirit. Usually, tanks for deposition of vinasse are constructed by the producers to receive the residue from the manufacturing process. The main aim of this work was to assess the self-purification of vinasse by micro-organisms capable of growing naturally on the substrate, and also evaluate the physical-chemical and toxicological changes and the environmental impact caused by vinasse. It was used vinasse stored in environmental conditions similar to those found in cachaça industries and applied four different types of physical-chemical and microbiological treatments. The bacteria isolated were grouped according to Gram stain, motility, sporulation and cell morphology. The great majority of the bacterial isolates were rods Gram-positive. Among the fungi it was identified 15 yeast and 04 filamentous fungi species. It was observed a reduction of 94.8% in the toxicity of vinasse stored after 12 months of storage, and reduction of 98.6% in the treated vinasse. The reduction of the microbial population was approximately of 7 log cycles. The IV treatment (slow and tumultuous fermentation, chemical floc formation, decreased corrosiveness, disinfection and bleaching) was the most effective treatment in reducing the physical and chemical parameters. It could be observed that the storage process was not sufficient to promote self-purification of vinasse after 6 months; the vinasse residue must not be dropped in rivers or soils. In this context, the vinasse should undergo treatment aimed to reduce its potentially impacting the environment. Improvements are needed in the stages of treatment IV.

ASSUNTO(S)

identificação de leveduras identificação de bactérias poluição microbiologia ambiental microbiologia agricola microbiota

ACESSO AO ARTIGO

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