Evaluation of the Effect of the Application of Electrical Current in Micromamperage During Alcoholic Fermentation by Saccharomyces Cerevisiae

Bioethanol is a compound traditionally produced from the fermentation of specific sugars. Different substrates can also be used for this purpose after transformations into such sugars. Second and third generation ethanol are generated from lignocellulosic substrates in such a fashion. This process may be carried out using microorganisms such as Zymomonas mobilis, Clostridium thermocellum and Saccharomyces cerevisiae. Ethanol production is important for the production of beverages, whether when fermented and/or distilled, or even in the production of biofuels. In this sense, methods that optimize the production of bioethanol become relevant. Different stimulus tests have been used in order to achieve this objective, such as the application of light. Objectives: Thus, the objective of the present work was to evaluate the effect of the application of electric currents in micro amperages on Saccharomyces cerevisiae during alcoholic fermentation. Material and Methods: For this purpose, bioreactors adapted to electric currents in the culture medium were built and subjected to alcoholic fermentation with Saccharomyces cerevisiae. The currents used were 1 and 50 Hz, with intensities of 250, 500, 750 and 990 μA, on 8 experimental groups and a control group where there was no application of electrical currents. Results: Electric currents with 50 Hz modulation showed an increase in ethanol production by approximately 10%, while with 1 Hz current there was a reduction in ethanol production. At the frequency of 50 Hz at the intensity of 990 μA, the greatest difference occurred in relation to the control group. This difference was statistically significant in relation to the control. Pilot productions were carried out using 50 Hz and 990 μA currents using a 20 L bioreactors. Chromatographic analyzes allowed detecting the substrates and products of the fermentation process, as well as showing zones with different peaks in the compounds responsible for organoleptic changes in beverages between the control and electro stimulated ones. Conclusion: It was concluded with this work that the use of electric currents can increase the production of bioethanol.