Synergistic Effects of Azospirillum brasilense and Nitrogen Doses on Wheat Flour Characteristics and Yields of Reducing Sugars Obtained by Subcritical Water Hydrolysis from Bran

Giovani L. Zabot (), Luciano O. Martins, Carolina E. Demaman Oro, Maicon S. N. dos Santos, João H. Wancura, Renan Pfeifenberg, Tainah da R. Machado, Leonardo Rusch, Larissa Friedrich, Rafaela M. Assunção, Ricardo B. da Rosa, João M. L. Bittencourt, Alberto E. Knies, Francini B. da Silva and Marcus V. Tres ()
Additional contact information
Giovani L. Zabot: Laboratory of Agroindustrial Processes Engineering (LAPE), Federal University of Santa Maria (UFSM), Taufik Germano Rd, 3013, Cachoeira do Sul 96503-205, Brazil
Luciano O. Martins: Campus of Cachoeira do Sul, State University of Rio Grande do Sul (UERGS), Sete de Setembro St, 1040, Cachoeira do Sul 96508-010, Brazil
Carolina E. Demaman Oro: Laboratory of Agroindustrial Processes Engineering (LAPE), Federal University of Santa Maria (UFSM), Taufik Germano Rd, 3013, Cachoeira do Sul 96503-205, Brazil
Maicon S. N. dos Santos: Laboratory of Agroindustrial Processes Engineering (LAPE), Federal University of Santa Maria (UFSM), Taufik Germano Rd, 3013, Cachoeira do Sul 96503-205, Brazil
João H. Wancura: Laboratory of Agroindustrial Processes Engineering (LAPE), Federal University of Santa Maria (UFSM), Taufik Germano Rd, 3013, Cachoeira do Sul 96503-205, Brazil
Renan Pfeifenberg: Laboratory of Agroindustrial Processes Engineering (LAPE), Federal University of Santa Maria (UFSM), Taufik Germano Rd, 3013, Cachoeira do Sul 96503-205, Brazil
Tainah da R. Machado: Laboratory of Agroindustrial Processes Engineering (LAPE), Federal University of Santa Maria (UFSM), Taufik Germano Rd, 3013, Cachoeira do Sul 96503-205, Brazil
Leonardo Rusch: Laboratory of Agroindustrial Processes Engineering (LAPE), Federal University of Santa Maria (UFSM), Taufik Germano Rd, 3013, Cachoeira do Sul 96503-205, Brazil
Larissa Friedrich: Laboratory of Agroindustrial Processes Engineering (LAPE), Federal University of Santa Maria (UFSM), Taufik Germano Rd, 3013, Cachoeira do Sul 96503-205, Brazil
Rafaela M. Assunção: Laboratory of Agroindustrial Processes Engineering (LAPE), Federal University of Santa Maria (UFSM), Taufik Germano Rd, 3013, Cachoeira do Sul 96503-205, Brazil
Ricardo B. da Rosa: Laboratory of Agroindustrial Processes Engineering (LAPE), Federal University of Santa Maria (UFSM), Taufik Germano Rd, 3013, Cachoeira do Sul 96503-205, Brazil
João M. L. Bittencourt: Laboratory of Agroindustrial Processes Engineering (LAPE), Federal University of Santa Maria (UFSM), Taufik Germano Rd, 3013, Cachoeira do Sul 96503-205, Brazil
Alberto E. Knies: Campus of Cachoeira do Sul, State University of Rio Grande do Sul (UERGS), Sete de Setembro St, 1040, Cachoeira do Sul 96508-010, Brazil
Francini B. da Silva: Moinho Tres Ltda, Pinhal 98345-000, Brazil
Marcus V. Tres: Laboratory of Agroindustrial Processes Engineering (LAPE), Federal University of Santa Maria (UFSM), Taufik Germano Rd, 3013, Cachoeira do Sul 96503-205, Brazil

Sustainability, 2024, vol. 16, issue 13, 1-12

Abstract: The synergistic interactions between nitrogen doses and microbial inoculation in crops indicate the potential for integrated nutrient management strategies in plant cultivation. Therefore, this study investigated the interactive effects of nitrogen doses and Azospirillum brasilense inoculation on wheat flour characteristics in terms of the falling number and color parameters and yields of reducing sugars obtained by subcritical water hydrolysis (SWH) from wheat bran. The strip-plot experimental design, bifactorial with three replications, was applied. Factor A was three wheat cultivars: ORS Agile (AGI), ORS Feroz (FER), and TSZ Dominadore (DOM). Factor D was five nitrogen doses in the topdressing: 0, 20, 40, 60, and 80 kg ha −1 . The lowest value of falling number of 332 s was achieved with flour from FER cultivar using a nitrogen dose of 80 kg ha −1 with A. brasilense inoculation. The SWH produced yields of reducing sugars (Y RS ) from wheat bran of up to 6.74 ± 0.18 g (100 g of wheat bran) −1 for the cultivar DOM when using a nitrogen dose of 60 kg ha −1 associated with A. brasilense inoculation. In this cultivation condition, the falling number was 408 s and the color parameters were L* of 92.49, a* of −0.26, and b* of 11.91. In the other conditions, the Y RS ranged from 2.93 ± 0.63 to 6.52 ± 0.04 g (100 g of wheat bran) −1 . Both flour and bran are nutritional products with high application potential, and this study indicated SWH as a promising technique to dissociate the lignocellulosic complex of wheat bran without using hazardous solvents.

Keywords: agricultural by-products; bacterial inoculation; subcritical water hydrolysis; sustainable agriculture; wheat bran (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2024
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