Obtención de una bebida alcohólica a partir de la fermentación de azúcares derivados de la hidrólisis enzimática del almidón de arroz (Oryza sativa L.).

Abstract

In the present work, various concentrations of the α-amylase enzyme applied to rice starch (Oryzae sativa) were used in order to determine the concentration of this enzyme that is capable of generating a quantity of reducing sugars that, when fermented with Saccharomyces cerevisiae, can manage to obtain an alcoholic beverage. This experiment was carried out in the microbiology laboratory of the Faculty of Technical Education for Development, of the Catholic University of Santiago de Guayaquil. 5 formulations and one in negative were designed, of which the experimentation was carried out in triplicate. The α-amylase enzyme concentrations were 25, 30, 35, 40 and 45 mg, applied to 25 g of rice starch, subsequently, the samples were subjected to hydrolysis for 2 hours at a temperature of 90 °C and stirring at 150 rpm, once the thermal agitation was concluded, the enzyme was inactivated with the application of 2 N HCl to lower the pH, then raised with sodium acetate buffer, proceeding to bring it to a temperature of -20 °C. For the determination of sugars, the Fehling test was used, where it was evidenced that the sample inoculated with 45 mg of α-amylase enzyme obtained the highest amount of reducing sugars. The samples were fermented with Saccharomyces cerevisiae, the result was that the samples applied with 40 and 45 mg presented an alcohol percentage greater than 8%. The benefit cost of production per liter of alcoholic beverage was USD 0.74.