Evaluación de la cinética fermentativa y viabilidad celular de SACCHAROMYCES CEREVISIAE durante la fermentación alcohólica del bagazo de cerveza artesanal para la obtención de bioetanol

Abstract

Brewer’s spent grain is an agro-industrial byproduct generated in large quantities, characterized by a high content of fermentable carbohydrates and significant potential for biotechnological valorization. In this context, the objective of this study was to evaluate the fermentative kinetics and cell viability of Saccharomyces cerevisiae during the alcoholic fermentation of artisanal brewer’s spent grain for bioethanol production. The brewer’s spent grain was subjected to a pretreatment and hydrolysis process to release fermentable sugars, which were subsequently used as substrate in controlled anaerobic fermentations. Fermentative parameters such as sugar consumption, ethanol production, and metabolic activity were monitored throughout the process. Yeast viability was assessed using staining techniques and comparative analysis with positive and negative controls. The results allowed the characterization of the fermentative behavior of S. cerevisiae using an alternative substrate, demonstrating adequate cellular adaptation and efficient conversion of available sugars into ethanol. In addition, a direct relationship between cell viability and fermentative efficiency was observed during the fermentation process. In conclusion, artisanal brewer’s spent grain represents a viable raw material for bioethanol production, contributing to the sustainable use of agro-industrial residues and the development of circular economy strategies