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Abstract
Objective: The feasibility of subjecting it to secondary artisanal fermentation using a native yeast was evaluated in order to improve ethanol yields and reduce production costs.
Design/methodology/approach: The physicochemical characteristics of bagasse, the amount of sugars according to °Brix, yields in batches with and without S. cerevisiae MG5, and production costs were determined.
Results: The bagasse of A. cupreata contains total sugar of °6 Brix, pH of 4.89, organic carbon of 56.76% and total fiber of 16.36%. Yields were 15 L/Ton and 12 L/Ton with and without yeast, respectively.
Limitations on study/implications: The process is very costly and not viable for secondary artisanal fermentation.
Findings/conclusions: It is important to standardize the processes for the utilization of agave sugars by small producers in order to improve the processes to increase yields and reduce economic losses, and to use other technologies for bagasse valorization.