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

[Display omitted] •Seawater and wastewater from shrimp production were used in ethanol production.•Wickerhamomyces sp. and S. cerevisiae CAT-1 produce ethanol in the saline system.•Freshwater can be replaced in ethanol fermentation without affecting its yield.•Papaya residue is an effective substrat...

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Bibliographic Details
Published in:Bioresource technology 2021-02, Vol.321, p.124501, Article 124501
Main Authors: Bonatto, Charline, Scapini, Thamarys, Zanivan, Jessica, Dalastra, Caroline, Bazoti, Suzana F., Alves, Sérgio, Fongaro, Gislaine, de Oliveira, Débora, Treichel, Helen
Format: Article
Language:English
Subjects:
Bioprocess
Carica
Carica papaya
Ethanol
ethanol production
Fermentation
freshwater
Fruit waste
fruits
papayas
Saccharomyces cerevisiae
Salinity
Seawater
shrimp
Solid-liquid ratio
solvents
UFFS-CE-3.1.2
urea
Vegetables
Waste Water
wastewater
Wickerhamomyces
Wickerhamomyces sp
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Summary:[Display omitted] •Seawater and wastewater from shrimp production were used in ethanol production.•Wickerhamomyces sp. and S. cerevisiae CAT-1 produce ethanol in the saline system.•Freshwater can be replaced in ethanol fermentation without affecting its yield.•Papaya residue is an effective substrate source for ethanol production. 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.
ISSN:0960-8524
1873-2976
DOI:10.1016/j.biortech.2020.124501