Aplicação de fungo em fermentação submersa como alternativa de biodegradação de resíduo de óleo de cozinha

Abstract

The current generation has been producing a large amount of frying oil waste, requiring its recycling for better environmental disposal. This study aimed to evaluate in three steps the fungi fat consumption denominated ESC 01, ESC 02, and ESC 03 in submerged fermentation, as well as to analyze variables associated with biodegradation. The three fungi were isolated from cooking oil waste by smearing on Czapek medium. After this process, the best fat-degrading fungus was selected in Step 1 by gravimetric analysis and in Steps 2 and 3, it was exposed to aerobic and anaerobic condition, respectively, for 6 days each. Parameters such as Surface Tension (S.T), Emulsifying Activity (kerosene, synthetic oil, used oil, new soil oil) pH, Temperature and Colony Forming Unit (CFU) were measured to check the feasibility and applicability of this fungus in biodegradation. Among the 3 different fungi, the ESC 01 (99%) was the one that best consumed the oil waste in Step 1, and in aerobic condition in Step 2, the fungus reduced on average 76% of the initial fat percentage during the time evaluated and under anaerobic condition it was observed that the fungus reduced about 30% at the same time. On the evaluated parameters, in the aerobic condition, only the pH showed strong correlation with time, as the other variables were not explained proportionally to the hours analyzed. In the anaerobic condition, the S.T, pH and E.A for kerosene showed a strong correlation with time. Therefore, regarding the degradation of fat by the ESC01 fungus, the ideal is that it is applied in a aerobic condition and for emulsification processes, ideally it should be applied in the anaerobic condition. In two stages the fungus raised the medium tension in proportion to the decrease in pH.