残留酿酒酵母作为园艺秧苗的生物肥料:实现工农业可持续发展

Mercedes Fabiana Vargas, M. Mestre, Cristina Vergara, Paola Maturano, Diego Petrignani, V. Pesce, Fabio Vazquez
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引用次数: 0

摘要

食品工业会产生大量的有机废物,这些废物往往在整个系统中得不到充分利用。精酿啤酒生产在全球范围内迅速扩张,其副产品(如废谷物、残渣和酵母)也是废物流的一部分。许多精酿啤酒行业将酵母残渣直接排放到公共水体中。近年来,酵母因其促进植物生长和促进农业可持续发展的潜力而备受关注。本研究的重点是分析在精酿啤酒发酵过程结束时收集的酿酒酵母的特性。在无菌基质中,以四种浓度(105、106、107 和 108 cells mL-1)进行了生物量表征,并评估了酵母对莴苣和番茄种子及幼苗的影响。28 天后,分析了植株高度、叶片数量、地上部分和根部的鲜重和干重以及叶绿素含量。与商业有机肥相比,在无菌基质中对番茄幼苗施用最有效的浓度(107 个细胞 mL-1)。21 天后,对生长参数进行了评估。研究表明,将酵母菌剂量提高到 108 cells mL-1 会对种子萌发和幼苗生长产生积极影响。值得注意的是,107 个细胞 mL-1 的剂量被证明可以有效地应用于幼苗,作为有机肥料和商业产品的替代品。这种综合方法展示了酵母在可持续农业中的潜力,利用食品工业的副产品提高作物性能,减轻环境污染。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Residual brewer’s Saccharomyces cerevisiae yeasts as biofertilizers in horticultural seedlings: towards a sustainable industry and agriculture
The food industry generates substantial amounts of organic waste often underutilized within the system. Craft beer production, experiencing global rapid expansion, contributes to this waste stream with byproducts such as spent grain, trub, and yeast. Many craft beer industries discharge yeast residue directly into public water bodies. In recent years, yeasts have garnered attention for their potential to enhance plant growth and contribute to sustainable agriculture. This study focuses on characterizing Saccharomyces cerevisiae yeast collected at the end of the craft beer fermentation process. Biomass characterization was conducted, and the yeast’s effect on lettuce and tomato seeds and seedlings was evaluated at four concentrations (105, 106, 107, and 108 cells mL−1) in sterile substrate. After 28 days, plant height, leaf number, fresh and dry weights of both aboveground and root parts, as well as chlorophyll content, were analyzed. The most effective concentration (107 cells mL−1) was applied to tomato seedlings in sterile substrate, compared with a commercial organic fertilizer. After 21 days, growth parameters were assessed. The study demonstrated that increasing yeast doses up to 108 cells mL−1 positively affects seed germination and seedling development. Notably, a dose of 107 cells mL−1 proved effective for application in seedlings as an organic amendment and substitute for commercial products. This integrated approach showcases the potential of yeasts in sustainable agriculture, utilizing byproducts from the food industry to enhance crop performance and mitigate environmental pollution.
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