Apple bagasse characterization as a substrate for wine yeast biomass production

SEBASTIAN BRAVO; MANUEL MORALES; SILVANA DEL MÓNACO; ADRIANA CABALLERO

San Carlos de Bariloche

Jornada; International Specialized Symposium on Yeast 34; 2018

International Specialized Symposium on Yeast

In the Comahue Region, pear and apple production constitute one of the maineconomical activities. 40% of harvested apples are destined to concentrated orsqueezed juice production. In this study, apple bagasse obtained as a juice industrialwaste was characterized for its potential use as an alternative substrate to sugar canemolasse or sugar beet molasse for native wine yeasts biomass propagation. Applebagasse was characterized by batches, in reducing sugar content (RS), assimilablenitrogen (AN), humidity, pH and total polyphenols according to AOAC techniques. Atthe same time, different culture media were studied using the Experimental StatisticalDesign methodology. Growth parameters of two Patagonian wine yeasts Saccharomycescerevisiae F8 and Pichia kudriavzevii P15 were analysed with Placket-Burman designscomparing apple bagasse and cane molasses (control) as carbon source. Resultsobtained in the physicochemical analysis indicate that apple bagasse presents a highquality as a potential substrate for biomass propagation, with values similar to thosereported for the same apple variety in the region. When apple bagasse was used ascarbon source in a culture medium, results showed that this substrate constitutes animproved alternative for yeast biomass production than cane molasses, since it does notrequire nutritional supplementation to obtain maximum microorganism growth. Applebagasse generated during regional juice production is presented as a quality alternativefor yeast biomass production, with the advantage that it also solves the problem ofbagasse disposal without generating environmental liabilities, improving theprofitability of the producing companies and contributing to regional productivediversification.