Producción de xilitol a partir de biomasa lignocelulósica
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2024-12-03
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[ES] En este Trabajo de Fin de Grado, se investiga el aprovechamiento del sarmiento de vid, un residuo agrícola, para la producción de xilitol mediante fermentación microbiana. El proceso comienza con la caracterización y pretratamiento del sarmiento para extraer un licor hemicelulósico, que luego es detoxificado para eliminar compuestos inhibidores. Se emplean dos levaduras, Candida boidinii y Candida guillermondii para comparar rendimientos en el licor detoxificado y sin detoxificar. Los resultados indican que ambos microorganismos alcanzan su máxima producción en el licor detoxificado: C. boidinii con 8,4 g/l y C. guillermondii con 5,4 g/l. Además, C. boidinii logra un rendimiento máximo de un 52%, mientras que C. guillermondii presenta una productividad del 33%. Estos resultados demuestran que el sarmiento de vid es un sustrato interesante para la producción de xilitol.
[EN] This Thesis investigates the use of vine shoots, an agricultural residue, for xylitol production through microbial fermentation. The process begins with the characterization and pretreatment of vine shoots to extract a hemicellulosic liquor, followed by detoxification to remove inhibitory compounds. Two yeasts, Candida boidinii and Candida guillermondii, are used to compare yields in detoxified and non-detoxified liquor. The results indicate that both microorganisms achieved their highest production in the detoxified liquor: C. boidinii with 8.4 g/L and C. guillermondii with 5.4 g/L. Additionally, C. boidinii achieves a maximum yield of 52%, while C. guillermondii reaches a productivity of 33%. These findings demonstrate that vine shoots are a promising substrate for xylitol production.
[EN] This Thesis investigates the use of vine shoots, an agricultural residue, for xylitol production through microbial fermentation. The process begins with the characterization and pretreatment of vine shoots to extract a hemicellulosic liquor, followed by detoxification to remove inhibitory compounds. Two yeasts, Candida boidinii and Candida guillermondii, are used to compare yields in detoxified and non-detoxified liquor. The results indicate that both microorganisms achieved their highest production in the detoxified liquor: C. boidinii with 8.4 g/L and C. guillermondii with 5.4 g/L. Additionally, C. boidinii achieves a maximum yield of 52%, while C. guillermondii reaches a productivity of 33%. These findings demonstrate that vine shoots are a promising substrate for xylitol production.