Resíduo do beneficiamento da soja: uma alternativa para suplementação nutricional de meio de cultivo para crescimento de microrganismo probiótico

Abstract

Probiotics are microorganisms that act directly on the balance of the intestinal microbiota benefiting those who consume it. They may be ingested by food or in the form of lyophilized medicament. The search for renewable and low-cost raw materials to obtain different inputs is increasing in recent times, mainly due to the fact that it allows the reduction cost in the formulation of inputs with high added value, such as probiotics. Currently, Brazil is the second largest producer of soybeans in the world, obtaining a large quantity of lignocellulosic materials, considered as by-products that came from the harvest and processing, as is the case of the soy industry, which produces a rich material in bark, straw and pod. This material has been used for the production animal food, but due to present a lot of nutrients, mainly as a source of vitamins and minerals presents high potential to be used in the formulation of culture medium for microorganisms. In that sense, it was verified the effect of different concentrations of the extract of these materials in order to supplement the traditional sources of nitrogen used during the cultivation of probiotic biomass of the yeast Saccharomyces boulardii. The extract was obtained by heat treatment with water being autoclaved at 111 ° C for 15min. The total nitrogen analysis was done by the Kjeldahl method and presented a concentration of 43.7 mg / L of nitrogen in the soybean extract residue (200 g / L) used in the present work. Cultures were carried out in different proportions of commercial medium and extract, and the cultures were carried out under agitation for 48 hours, 30 ° C and 200rpm. By Dunnett 5% and Turkey 5% statistical analyzes it was concluded that the use of a higher amount of soybean residue extract in the culture medium does not reduce cell formation significantly, so it is possible to reduce the cost of production of the probiotic without varying the productivity. As this work has an innovative character, as well as initial results, these have shown to be promising, demonstrating the potential of the residue extract from the soybean processing to optimize the culture medium for probiotic production.