Abstract:
Introduction: Bioethanol is a compound traditionally produced from the fermentation of fermentable sugars. Different substrates can be used for this purpose. In the production of bioethanol produced from lignocellulosic substrates, second and third generation ethanol are generated. In the production of this bioproduct, microorganisms such as Zymomonas mobilis, Clostridium thermocellum and Saccharomyces cerevisiae can be used. The latter, in turn, is the organism most used for this purpose. The production of ethanol can have different applications, such as the production of beverages, whether fermented and/or distilled, or even in the production of biofuels. In this sense, methods that optimize the production of bioethanol become relevant. Different stimulus tests have been tested in order to achieve this objective, such as the application of light. Objectives: Thus, the objective of the present work was to evaluate the effect of the application of electric currents in microamperages on Saccharomyces cerevisiae during alcoholic fermentation. Material and Methods: For this purpose, bioreactors adapted to electric currents in the culture medium and patented for alcoholic fermentation with Saccharomyces cerevisiae were built. The currents used were 1Hz and 50Hz, with intensities of 250µA, 500µA, 750µA and 990µA, on 8 experimental groups and a control group where there was no application of electrical currents. Results: Electric currents with 50Hz modulation showed an increase in ethanol production by approximately 10%, while with 1Hz current there was a reduction in ethanol production. At the frequency of 50Hz at the intensity of 990µA, the greatest difference occurred in relation to the control group. This difference was statistically significant in relation to the control, which is why the current of 50Hz and 990µA was selected and tested in 20L bioreactors and even in this case the significance was maintained. Chromatographic analyzes confirm that the tests of ethanol and glucose competences, in addition to presenting a zone with peaks that can alter organoleptic in the drinks between the control and the electrostimulant. Therefore, giving the electrofermented group the characteristics of a more balanced drink. Conclusion: It was concluded with this work that the use of electric currents can increase the production of bioethanol.
