THE SALT CONTENT IS NOT A LIMITATION FOR ENSILING SARGASSUM COLLECTED IN THE MEXICAN CARIBBEAN
EL CONTENIDO DE SALES NO ES UNA LIMITANTE PARA ENSILAR EL SARGAZO RECOLECTADO EN EL CARIBE MEXICANO
Autor(es): F. Méndez-González, B. Hernández-Zarco y E. Favela-Torres
Fuente: Mexican Journal of Technology and Engineering, Vol. 2, No. 1, pp. 44-52.
DOI: https://doi.org/10.61767/mjte.002.1.4452
Abstract
Since 2011, sargassum has been infesting the coasts of the Mexican Caribbean, affecting the environment, human health, and economic activities. However, sargassum can be used via different processes to obtain alginates, fucoidans, biofuels, agricultural fertilizers, and livestock feed. Nevertheless, the quantity and composition of the sargassum that reaches the coasts of the Mexican Caribbean present a high seasonal variation, which hinders its industrial exploitation. Therefore, to ensure a supply of sargassum susceptible to industrial processing, the pretreatment conditions for its conservation through ensiling were determined. Among them, inoculum addition, sargassum desalination, and the incorporation of additives were evaluated. In sargassum without pretreatment, inoculum addition cannot effectively lower the pH in the silo. In contrast, glucose addition (~261 mg/gdm) in washed sargassum enriched with nutrient solution allows a pH decrease up to ~4.8, reaching an average glucose bioconversion to lactic acid above 68 %. Similar results were obtained when ensiling sargassum without washing, reaching the maximum decrease in pH after 10 d. In addition, low contents of acetic acid (< 20 mg/gdm) and ethanol (< 8 mg/gdm) were registered in these silos, indicating a low activity of other microorganisms. Therefore, adequate sargassum silage requires the addition of inoculant, glucose, and nutrient.
Keywords: Lactobacillus casei, lactic fermentation, silage additives, sargassum management, solid-state fermentation.
Resumen
Desde el 2011, el sargazo infesta las costas del Caribe Mexicano, afectando al medio ambiente, la salud humana y la economía. Sin embargo, el sargazo puede ser aprovechado para la obtención de alginatos, fucoidanos, biocombustibles, fertilizantes y alimento pecuario. No obstante, la cantidad y composición del sargazo que arriba a la costa presenta alta variación estacional; lo cual, dificulta su explotación industrial. Por lo tanto, para asegurar el suministro de sargazo susceptible de procesarse industrialmente, se determinaron las condiciones de pretratamiento para su conservación por ensilaje. Entre ellas, se evaluó la desalinización e incorporación de aditivos. La adición de inóculo no fue efectiva para disminuir el pH del sargazo sin pretratamiento. En contraste, adicionando glucosa (~261 mg/gms) al sargazo lavado y enriquecido con nutrientes, se disminuye el pH hasta ~4.8, alcanzando una bioconversión de glucosa a ácido láctico superior al 68 %. Resultados similares se obtuvieron ensilando sargazo sin lavar, alcanzando una máxima disminución de pH después de 10 d. Además, en ambos se registró bajo contenido de ácido acético (< 20 mg/gms) y etanol (< 8 mg/gms), indicando baja actividad de otros microorganismos. Por lo tanto, para ensilar el sargazo se requiere la adición de inóculo, glucosa y nutrientes.
Palabras clave: Lactobacillus casei, fermentación láctica, aditivos de ensilaje, manejo del sargazo, fermentación en estado sólido.
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