ISSN: 2578-4994
Authors: Obono F, Bomba FA, Metsebo J*, Goka C and Goudoum A
The distillery molasses vinasse is an organo-mineral effluent which we have sought to recycle in fermentation to optimizing the fermentation and reducing its environmental impact. The vinasse produced by the NODISCAM distillery is directly discharged into the receiving environment at a daily flow rate of 120m3. The results of physicochemical analyzes show that it is acidic with a pH of 4.2; a temperature of 85.5oC at its outlet from the distillation columns. The conductivity, TDS, TA and degree Brix obtained are respectively 17349μS/cm, 8.37mg/l, 0.2oGL and 9oB; the interpretations of these parameters conclude that the vinasse is recyclable in fermentation. The five culture and fermentation tests carried out with yeast inoculum (0.1g, 0.2g, 0.3g and 0.4g) show that, for test 1 (yeast culture on vinasse) the vinasse is nutritional supplement for saccharomyces cerevisiae. Test 2 shows that the addition of a source of sugar to the previous test makes it possible to obtain an optimal yeast population necessary for fermentation, mainly for samples E6(0.3g) and E7, E8 (0.4g). Test 3 ,4 and 5 on the optimization of inputs: acid, DAP and urea show, for their part, that the addition of 0.9ml sulfuric acid during culture has the effect of prolonging the latency time of yeast the results of optimization of DAP (0.2g) without acid show that there is maximum consumption of sugar 18oB (E8) the yeast population and the rate of alcohol have values greater than or equal to the standard for all samples, a viability rate of 80,33% for sample E8 and alcohol rate after fermentation of 8oGL. Test 5 on optimization of urea show that the amount added does not really influence the results of previous test because urea is provided in part by DAP and there for optimal at 0.2g of DAP. Finally, we will say that, with recycling of the vinasse in fermentation, we optimize the fermentation in acid, DAP, urea and consequently we reduce the environmental impact of the vinasse.
Keywords: Optimization; Fermentation; Valorization; Vinasse; Process
