Fermentative hydrogen production from agroindustrial lignocellulosic substrates

To achieve economically competitive biological hydrogen production, it is crucial to consider inexpensive materials such as lignocellulosic substrate residues derived from agroindustrial activities. It is possible to use (1) lignocellulosic materials without any type of pretreatment, (2) lignocellulosic materials after a pretreatment step, and (3) lignocellulosic materials hydrolysates originating from a pretreatment step followed by enzymatic hydrolysis. According to the current literature data on fermentative H2 production presented in this review, thermophilic conditions produce H2 in yields approximately 75% higher than those obtained in mesophilic conditions using untreated lignocellulosic substrates. The average H2 production from pretreated material is 3.17 ± 1.79 mmol of H2/g of substrate, which is approximately 50% higher compared with the average yield achieved using untreated materials (2.17 ± 1.84 mmol of H2/g of substrate). Biological pretreatment affords the highest average yield 4.54 ± 1.78 mmol of H2/g of substrate compared with the acid and basic pretreatment - average yields of 2.94 ± 1.85 and 2.41 ± 1.52 mmol of H2/g of substrate, respectively. The average H2 yield from hydrolysates, obtained from a pretreatment step and enzymatic hydrolysis (3.78 ± 1.92 mmol of H2/g), was lower compared with the yield of substrates pretreated by biological methods only, demonstrating that it is important to avoid the formation of inhibitors generated by chemical pretreatments. Based on this review, exploring other microorganisms and optimizing the pretreatment and hydrolysis conditions can make the use of lignocellulosic substrates a sustainable way to produce H2.

Rapid analysis for predicting the expansion of the polvilho azedo

Sour cassava starch (polvilho azedo) is a chemically and enzymatically modified starch. It is used to prepare the traditional baked goods. Because of its satisfactory expansion property, a light and alveolar structure is produced in baked food prepared with sour cassava starch, without adding any chemical or biological ferment. This study reports some easy and simple procedures for pre-estimating sour cassava starch expansion property.The correlation between the native cassava starches and the laboratory-produced sour cassava starch was analyzed. An investigation among the local bakers was carried out for inquiring into the polvilho azedo choice,and it disclosed some product brands. The polvilho azedo samples from these brands were also evaluated. Acid factor, pH, specific volume, swelling power and intrinsic viscosity characteristics were directly correlated with expansion property. The procedures for determining acid factor, pH and weight loss are easy and accessible methodologies which might be carried out at small industries and bakeries.

Caracterização da microfauna em estação de tratamento de esgotos do tipo lodos ativados: um instrumento de avaliação e controle do processo / Microfauna characterization in activated sludge wastewater treatment plant: an instrument of assessment and control of process

A microfauna presente em uma ETE por lodos ativados foi caracterizada, correlacionada com parâmetros físico-químicos e utilizada em modelos existentes de avaliação de sistemas. Durante 351 dias o lodo ativado manteve-se estável com flocos compactos, pequenos e com poucos filamentos. Os protozoários predominantes no lodo foram as tecamebas e os ciliados predadores de flocos, indicando estabilidade do sistema. Os métodos propostos em literatura, baseados no IBL, na densidade total da microfauna e na relação entre ciliados predadores de flocos e ciliados fixos, mostraram-se eficientes para o diagnóstico das condições depurativas do sistema. A análise qualitativa do lodo, englobando o tamanho, quantidade de filamentos, compactação e a identificação das espécies dominantes, foi suficiente para uma caracterização imediata das condições depurativas do sistema de tratamento.