RESUMO O problema tratado é a contaminação da água da Lagoa Yarinacocha por metais pesados e o uso inadequado de resíduos agrícolas. Foi fabricado carvão ativado a partir de cascas de cacau (Theobroma cacao L.) e foi determinado seu efeito adsorvente na remoção de metais poluentes das águas da Lagoa Yarinacocha. A metodologia da superfície de resposta foi aplicada com experimentos fatoriais 33 e 32, com três repetições para otimizar a obtenção do adsorvente e medir sua eficácia na remoção de metais. A modelagem do processo de pirólise, resultou em 17,27 g de carvão ativado a partir de 295,72 g de cascas de cápsulas secas, ótimo com os seguintes parâmetros ótimos: 150 °C como temperatura de ativação, 450 °C como temperatura de carbonização, e 2,5 horas como tempo de modificação. Isto resultou na remoção efetiva de metais poluentes (alumínio: 91,43%, cobre: 75%, ferro: 58,33% e zinco: 58,33%), de amostras de água demonstrando que é possível fabricar carvão ativado a partir de cascas de casca de cacau, com um potencial adsorvente para remover metais das águas da Lagoa Yarinacocha.

ABSTRACT The problem addressed is the contamination of the Yarinacocha Lagoon water by heavy metals and poor use of agricultural residues. It was manufactured activated carbon from cocoa (Theobroma cacao L.) pod husks and determined its adsorbent effect in removing polluting metals from the waters of the Yarinacocha Lagoon. The response surface methodology was applied with factorial designs 33 and 32, with three replicates to optimize obtaining the adsorbent and measure its effectiveness in metal removal. The modeling of the pyrolysis process resulted in 17.27 g of activated carbon from 295.72 g of dry pod husks, optimal with the following optimal parameters: 150 °C as activation temperature, 450 °C as carbonization temperature, and 2.5 hours as modification time. This resulted in effective removal of pollutant metals (aluminum: 91.43%, copper: 75%, iron: 58.33% and zinc: 58.33%), from waters samples demonstrating that it is possible to manufacture activated carbon from cocoa pod husks, with an adsorbent potential to remove metals from the waters of the Yarinacocha Lagoon.

Se ha estudiado la influencia de la aireación en la actividad fermentativa de Kloeckera apiculata RIVE 9-2-1 con el objetivo de evaluar la producción de metabolitos de la fermentación. Para ello, la cepa se cultivó en frascos Erlenmeyer conteniendo jugo de manzana esterilizado y sin aroma, y los compuestos químicos producidos durante la fermentación en cultivo agitado (200 min-1) y estático (sin agitación) se determinaron. Los resultados mostraron que la agitación del medio de cultivo incrementa la producción de alcoholes superiores (hasta 591,0 mg/L) comparado al cultivo estático, mientras que por el contrario, la producción de ácido acético, etil acetato y glicerol (260,0 ± 11,0 mg/L, 196,0 ± 10,0 mg/L y 2,6 ± 0,2 g/L) resultaron ser mayores que en cultivo agitado (222,0 ± 8,0 mg/L, 96,0 ± 4,5 mg/L y 1,8 ± 0,2 g/L) respectivamente. Cultivos bacth realizados en biorreactor con un flujo de aire de 25 L/h reportaron una tasa de crecimiento (µ) de 0,17 h-1, producción de etanol (12,5 ± 2,0 g/L) y otros compuestos típicamente producidos durante la fermentación alcohólica. La concentración de oxígeno disuelto en el medio de fermentación afecta su metabolismo así, cantidades insuficientes de oxígeno provocaría un metabolismo respirofermentativo. Los mejores resultados en términos de calidad organoléptica de la bebida fermentada en lo referente al aroma, sabor y olor se obtuvieron en la fermentación en cultivo estático. El control de la aireación del medio de fermentación puede ser usado para controlar la síntesis de compuestos químicos de impacto sensorial en la producción de bebidas fermentadas.

The influence of aireation on the fermentative activity of Kloeckera apiculata RIVE 9-2-1 was studied in order to evaluate the production of metabolites of the fermentation. To achieve this, the strain was cultured in Erlenmeyer flasks containing sterilized and aroma removed apple juice, and the chemical compounds produced during fermentation in shaken (200 min-1) and static (without agitation) cultivation were determined. The results showed that the agitation of the culture medium increases production of higher alcohols (till 591.0 mg/L) compared to static cultivation, whereas on the contrary, the production of acetic acid, ethyl acetate and glycerol (260.0 ± 11.0 mg/L, 196.0 ± 10.0 mg/L y 2.6±0.2 g/L) were higher compared to shaken cultivation (222.0 ± 8.0 mg/L, 96.0 ± 4.5 mg/L and 1.8 ± 0.2 g/L) respectively. Batch cultivations carried out in bioreactor with air flux of 25 l/h reported a growth rate (µ) of 0.17 h-1, production of ethanol (12.5 ± 2.0 g/L) and other compounds typically produced during alcoholic fermentation. The concentration of dissolved oxygen in the fermentation medium affects its metabolism thus; insufficient amounts of oxygen would provoke a respirofermentative metabolism. The best results in terms of organoleptic quality of the fermented beverage regarding to aroma, taste and flavour was obtained when fermented in static cultivation. The control of aeration during fermentation can be used to control the synthesis of chemical compounds of sensory impact in the production of fermented beverages.