2.1.4. İ lkö ğ retim İ kinci Kademe Türkçe, Sosyal Bilgiler, Matematik, Fen ve Teknoloji, İ ngilizce ve Teknoloji Tasarım
2.1.4.4. Fen ve Teknoloji Dersi Ö ğ retim Programı
A levedura Saccharomyces cerevisiae é um organismo robusto quanto à sobrevivência em condições de estresses físicos e à capacidade de tolerar o etanol. O uso de altas quantidades de células (high cell density fermenta-
tions) minimiza os efeitos da evolução populacional e propicia aumentos em rendimento alcoólico em curtos períodos de tempo. Elevações na di- versidade dos contaminantes e o aparecimento de variantes fenotípicas são observados durante processos de longa duração com reutilização de células. No entanto, a dinâmica populacional deve ocorrer com uma velocidade in- ferior ao surgimento de variações populacionais não benéficas ao processo. Leveduras não Saccharomyces, vindas junto com a matéria-prima e sua pro- pagação, podem passar a constituir uma parte significativa da população de leveduras que possam ser prejudiciais ao processo. Outro fator que afeta o processo consiste no uso de volumes grandes de trabalho (large working vo-
lumes) nos biorreatores. Quanto maior o volume do biorreator, mais difícil será a manutenção de temperaturas favoráveis e a homogeneidade da sus- pensão de células. A falta de homogeneidade leva à formação de gradientes de concentração de nutrientes e de células, os quais afetam tanto a dinâmica populacional quanto os parâmetros cinéticos do processo.
Pouco se sabe sobre as interações que ocorrem entre produtos metabólicos produzidos por leveduras diferentes durante o processo de produção do bio- etanol. É fundamental conhecer quais os tipos de interações que contribuem para aumentar o nível de subprodutos que afetam de forma negativa a cinéti- ca do processo. Por outro lado, o desenvolvimento de leveduras que expres- sem genes para a secreção de agentes antibacterianos (lisozima), tolerantes a preservativos químicos (bissulfito) e a metabolitos tóxicos (álcoois, ácido acético, acetaldeído e ácido dodecanoico) são desejáveis (Pretorius, 2000).
Quanto à fermentação de hidrolisados celulósicos, é fundamental o iso- lamento e/ou desenvolvimento de leveduras capazes de secretar altas quan- tidades de celulases e que sejam tolerantes aos inibidores resultantes da hi- drólise. As enzimas devem ser tolerantes a pHs ácidos e apresentarem boa
atividade de hidrólise na faixa de temperatura de 34°C a 37°C (temperatu- ras da fermentação alcoólica). Os maiores desafios na produção do etanol celulósico consistem nos altos custos das enzimas comerciais e a necessidade de uma quantidade grande destas enzimas. Assim, pesquisas são necessárias para melhorar o processo de hidrólise enzimática, reduzir tempos de hidró- lise e minimizar a inibição por produtos da reação enzimática. Também é importante desenvolver pré-tratamentos para material celulósico que sejam rápidos, eficientes e de baixo custo (Van de Vyver et al., 2011).
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