Avaliação da fermentação conjunta de melaço de soja e cana-de-açúcar para produção de etanol

Abstract

The concern with the use of non-renewable fuels has increasingly aroused interest in the production of ethanol from sustainable resources. The use of agro-industrial residues as substrates for alcoholic fermentation has been a source of recent research. The production process of soy flour generates a by-product rich in carbohydrates called soy molasses, which still has low utilization and when discarded it causes damage to the environment. Brazil occupies first place in the ranking of soy and sugarcane production, with these agricultural crops of great economic importance for the country. Due to the high volume of production and availability, the objective of the present work was to study, through a literature review, the viability of associating soy molasses with sugarcane, already predominantly used for bioethanol production. Based on the survey, soy molasses is a promising substrate for ethanol production, however, it is necessary to go through the hydrolysis process, which can increase production costs. Therefore, soy molasses has a high potential for ethanol production as well as, if associated with sugarcane juice, the ethanol yield is increased, however, more studies are needed to confirm the economic viability so that such methodology is used in the soy and sugarcane processing industries.