Evaluación comparativa en la biodegradación de aceites vegetales generados en el proceso de frituras mediante el hongo Aspergillus niger y la levadura Saccharomyces cerevisiae.

Abstract

The research was carried out in the laboratory of Animal Biotechnology of the Faculty of Animal Sciences of ESPOCH. The purpose of this study was to evaluate comparatively the biodegradation of vegetable oils generated in the frying process using the fungus Aspergillus niger and the Saccharomyces cerevisiae yeast produced by conditioning and growing the two microorganisms. The agar czapek and the czapek dox liquid médium modified was used, the used oil was as the only carbon source. The incubation was performed at 32 ° C. The liquid medium was kept in constant agitation. The Saccharomyces cerevisiae colonies in agar are presented in bright white color. It existed the growth of the colonies whith Aspergillus niger, in the agar was observed white parts in the colonies, this corresponds to the heads of conidia. The degradation index of Aspergillus niger was 5.37% against the index of degradation of Saccharomyces cerevisiae that is 1.2%. The increase of biomass for the treatment with Aspergillus niger was 2.34%. The increase of biomass for the treatment applied with Saccharomyces cerevisiae that is 42.85%. The research paper concluded that Aspergillus niger is more effective in the degradation due to the degradation index that presented in 5.37% in the treatment with Aspergillus niger against the index of degradation of Saccharomyces cerevisiae is 1.2% possibly by the action of the emulsifying gel. 10 fatty acids present in the samples and with the results were that of the 10 fatty acids there is no significance level the p-value of all is greater than 0.05 so the null hypothesis is not rejected. Perform tests with microbial consortia to develop a more efficiency; treatment should be carried out for an estimated time of three months to determine if there is further degradation of the oil.