Potencial Tecnológico dos Resíduos de uma indústria cervejeira para produção de adubo orgânico tipo Bokashi: uma revisão

Abstract

The brewing industry is one of the largest sectors in the Brazilian economy, moving billions of reais a year and employing thousands of people throughout its production chain. Beer is a widespread alcoholic beverage accepted by the adult public and its production generates a large amount of both solid and liquid waste. Among the solid residues produced in the manufacture of beer, malt bagasse, yeasts, hops among others can be mentioned. However, malt bagasse is gradually being treated as waste and is being used as a by-product for the production of animal feed (cattle and swine). Yeast and hops still do not have adequate technological reuse, being currently discarded by the brewing industries. Techniques such as composting become an economical and sustainable solution for the appropriate technological use of the yeast and discarded hops. There is an organic fertilizer production technique called Bokashi. This technique uses the effectiveness of microorganisms in fermenting substrates such as bran to produce an organic fertilizer with beneficial properties, including increased productivity, plant quality and protection against pests and diseases. Thus, a bibliographic survey was carried out to evaluate the technological potential of waste from the brewing industry for the production of Bokashi-type organic fertilizer.