© The Authors, 2025, Published by the Universidad del Zulia*Corresponding author: lvazquezc@utb.edu.ec
Keywords:
Bromatological quality
Banana
Saccharomyces cerevisiae
Animal feed
Eect of Saccharomyces cerevisiae and nitrogen compounds on the fermentation of banana
pulp (Musa spp.)
Efecto de Saccharomyces cerevisiae y compuestos nitrogenados en la fermentación de la pulpa de
banano (Musa spp.)
Efeito de Saccharomyces cerevisiae e compostos azotados na fermentação da polpa de banana (Musa
spp.)
Juan Carlos Medina Fonseca
1
Luis Humberto Vásquez Cortez
2*
Juan Carlos Gómez Villalva
1
Edwin Amado Mendoza Hidalgo
1
Álvaro Martín Pazmiño Pérez
3
Jhoan Alfredo Plua Montiel
4,5
Rev. Fac. Agron. (LUZ). 2025, 42(3): e254235
ISSN 2477-9407
DOI: https://doi.org/10.47280/RevFacAgron(LUZ).v42.n3.VI
Food technology
Associate editor: Dra. Gretty R. Ettiene Rojas
University of Zulia, Faculty of Agronomy
Bolivarian Republic of Venezuela.
1
Docente Investigador de la Facultad de Ciencias
Agropecuarias, Carrera de Medicina Veterinaria, Universidad
Técnica de Babahoyo.
2
Docente Investigador de la Facultad de Ciencias
Agropecuarias, Carrera de Agroindustria, Universidad
Técnica de Babahoyo.
3
Docente Investigador de la Universidad Técnica de
Babahoyo, Los Ríos, Ecuador.
4
Universidad de las Fuerzas Armadas-ESPE, Departamento
de Ciencias de la Vida y la Agricultura. Av. General
Rumiñahui s/n Sangolquí,Ecuador, P.O.BOX: 171-5-231B.
5
Instituto Superior Tecnológico Consulting Group Ecuador-
Esculapio. Av. 10 de agosto N35-108 e Ignacio San María.
Received: 21-04-2025
Accepted: 15-07-2025
Published: 02-08-2025
Abstract
The use of agro-industrial by-products, such as banana pulp
(Musa spp.), represents a sustainable alternative for animal
production, reducing costs and improving resource utilization. The
study aimed to evaluate the eect of Saccharomyces cerevisiae,
urea, and ammonium sulfate on the nutritional value of banana
pulp, seeking to optimize its bromatological properties to transform
it into a nutritionally viable and sustainable input. A completely
randomized experimental design with a factorial arrangement was
employed, considering two treatment levels: 1 % Saccharomyces
cerevisiae, 0.8 % urea, and 0.1 % ammonium sulfate, and 1.5 %
Saccharomyces cerevisiae, 1 % urea, and 0.2 % ammonium sulfate.
The aerobic fermentation times studied were 2, 4, and 6 hours. The
results showed that the best bromatological quality was achieved
at 6 hours with 1 % Saccharomyces cerevisiae, 0.8 % urea, and
0.1 % ammonium sulfate. However, the most economically ecient
treatment was obtained with 1.5 % Saccharomyces cerevisiae, 1
% urea, and 0.2 % ammonium sulfate in 4 hours of fermentation,
due to its lower energy consumption. These ndings highlight the
potential of banana pulp treated as a cost-eective and sustainable
input, contributing to more ecient animal production systems.
This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.
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2-6 |
Resumen
El aprovechamiento de subproductos agroindustriales, como la
pulpa de banano (Musa spp.), representa una alternativa sostenible
para la producción animal, reduciendo costos y mejorando el uso
de recursos. El estudio tuvo como objetivo evaluar el efecto de
Saccharomyces cerevisiae, urea y sulfato de amonio sobre el valor
nutricional de la pulpa de banano, buscando optimizar sus propiedades
bromatológicas para convertirla en un insumo nutricionalmente
viable y sostenible. Se empleó un diseño experimental completamente
aleatorizado con un esquema factorial, considerando dos niveles de
tratamiento: 1 % de Saccharomyces cerevisiae, 0,8 % de urea y 0,1
% de sulfato de amonio, y 1,5 % de Saccharomyces cerevisiae, 1 %
de urea y 0,2 % de sulfato de amonio. Los tiempos de fermentación
aeróbica estudiados fueron 2, 4 y 6 horas. Los resultados mostraron
que la mejor calidad bromatológica se alcanzó a las 6 horas con 1
%de Saccharomyces cerevisiae, 0,8 % de urea y 0,1 % de sulfato de
amonio. No obstante, el tratamiento más eciente económicamente
fue con 1,5 % de Saccharomyces cerevisiae, 1 % de urea y 0,2 % de
sulfato de amonio en 4 horas de fermentación, debido a su menor
consumo energético. Estos hallazgos destacan el potencial de la
pulpa de banano tratada como un insumo rentable y sostenible,
contribuyendo a sistemas de producción animal más ecientes.
Palabras clave: calidad bromatológica, banano, Saccharomyces
cerevisiae, alimentación animal.
Resumo
A utilização de subprodutos agroindustriais, como a polpa de banana
(Musa spp.), representa uma alternativa sustentável para a produção
animal, reduzindo custos e melhorando a utilização dos recursos.
O estudo teve como objetivo avaliar o efeito de Saccharomyces
cerevisiae, ureia e sulfato de amónio no valor nutricional da polpa
de banana, procurando otimizar as suas propriedades bromatológicas
para a converter num input nutricionalmente viável e sustentável.
Utilizou-se o delineamento experimental inteiramente casualizado,
em esquema fatorial, considerando dois níveis de tratamento: 1 %
de Saccharomyces cerevisiae, 0,8 % de ureia e 0,1 % de sulfato
de amónio, e 1,5 % de Saccharomyces cerevisiae, 1 % de ureia e
0,2 % de sulfato de amónio. Os tempos de fermentação aeróbia
estudados foram de 2, 4 e 6 horas. Os resultados mostraram que a
melhor qualidade bromatológica foi atingida em 6 horas com 1%
de Saccharomyces cerevisiae, 0,8 % de ureia e 0,1 % de sulfato de
amónio. No entanto, o tratamento economicamente mais eciente
foi com 1,5 % de Saccharomyces cerevisiae, 1% de ureia e 0,2 %
de sulfato de amónio em 4 horas de fermentação, devido ao seu
menor consumo energético. Estas descobertas destacam o potencial
da polpa de banana tratada como um insumo rentável e sustentável,
contribuindo para sistemas de produção animal mais eciente.
Palavras-chave: qualidade bromatológica, banana, Saccharomyces
cerevisiae, ração animal.
Introduction
The development of ecient and nutritious diets is a central
challenge in animal nutrition to optimize performance and health
(Simeanu & Razvan, 2023), highlighting the importance of researching
new food sources and applying biotechnology (Poel et al., 2020).
Banana pulp (Musa spp.) represents a potential energy source for
animal feed in tropical areas (Mohd et al., 2022) however, its low
protein content, the presence of antinutrients such as tannins, and its
rapid degradation restrict its nutritional use (Vásquez et al., 2024).
According to Salazar-López et al. (2022), the addition of
Saccharomyces cerevisiae, urea, and ammonium sulfate improves
the nutritional value of agricultural by-products (Salazar et al.,
2022). In this regard, Vera Chang et al. (2022) indicate that urea and
ammonium sulfate promote the formation of microbial protein from
the carbohydrates in banana pulp, increasing their nutritional value
through ruminal action (Vásquez et al. , 2022). In this study, the eect
of Saccharomyces cerevisiae, urea, and ammonium sulfate on the
nutritional value of banana pulp was evaluated, seeking to optimize
its bromatological properties to make it a nutritionally viable and
sustainable input.
Materials and methods
Study location
The study was carried out at the Faculty of Agricultural Sciences of
the Technical University of Babahoyo, located at kilometer 7.5 of the
Babahoyo-Montalvo Road (UTM: X: 1.7723946; Y: 79.71025931).
The area has a humid tropical climate, characterized by temperatures
ranging from 24 to 26°C, 88 % relative humidity, 1,262 mm of annual
precipitation, an altitude of 8 meters above sea level, and 990 hours
of sunshine per year.
Population studied
The behavior of brewer’s yeast under dierent fermentation times
was analyzed to evaluate its performance under various experimental
conditions.
Plant material
One hundred kilograms (100 kg) of banana pulp was used as a
representative sample to evaluate treatments based on fermentation
times and added ingredients.
Preparation and homogenization
The banana pulp samples were prepared in a single batch in order
to ensure homogeneity in both quantity and quality of the material,
which allowed maintaining consistent experimental conditions and
ensuring the reliability of the results obtained.
Chemical ingredients
Addition of urea
In the experimental treatment, 0.8 % and 1 % urea were added to
two mixtures of 100 kg of banana pulp, respectively. Urea facilitates
the breakdown of proteins in the pulp into essential amino acids,
enriching their nutritional prole. This process allows the protein and
amino acid content to be signicantly increased, thus improving the
value of the pulp as an ingredient for animal feed (Rigueira et al.,
2021).
Addition of ammonium sulfate
Zero-point one percent (0.1 %) ammonium sulfate was added to
a mixture of 100 kg of banana pulp, and 0.2 % was added to another
sample of equal mass. This compound, as a source of nitrogen,
stimulates the growth and metabolism of brewer’s yeast, enhancing
its eciency during fermentation and optimizing treatment results
(Yang et al., 2021).
Determination of fermentation times
Three fermentation times (2, 4, and 6 hours) were considered in
order to analyze the behavior of the yeast throughout the fermentation
process, allowing a detailed comparison of its performance in each
phase and an evaluation of its eciency.
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3-6 |
Grouping by fermentation time
The samples were fermented for 2, 4, and 6 hours, using mixtures
with uniform ingredients to ensure that the observed variations are
due exclusively to the fermentation time, thus guaranteeing the
validity of the results.
Quality control
An exhaustive quality control was performed to ensure the
homogeneity of the banana pulp before and after fermentation,
evaluating key physical and chemical parameters. Samples that
did not meet cleanliness and hygiene standards were discarded,
guaranteeing the reliability of the experimental results.
Fermentation technique
Concentrations of Saccharomyces cerevisiae (1 % and 1.5 %) were
incorporated into the banana pulp and stored in hermetically sealed,
sterilized 200 mL tanks. The mixture was properly homogenized, and
representative samples were taken for bromatological analysis.
Saccharication technique
An enzymatic saccharication process was applied to the
previously treated banana pulp, following the methodology used by Gu
et al., (2020) to evaluate the breakdown of structural carbohydrates,
such as starch and cellulose, in banana pulp during processing.
The saccharication technique allows the evaluation of the
breakdown of structural carbohydrates into reduced sugars,
quantifying the simple sugars released, and providing key information
about the eciency of the process.
Treatments under study
Table 1 describes the treatments studied in the eld.
Operationalization of variables
Dependent variables
Bromatological composition: protein, NDF, ADF, energy, fat,
moisture, ash, dry matter, from experimental banana pulp treatments.
Independent variable
Incorporation levels of Saccharomyces cerevisiae yeast at 1 %
and 1.5 %, urea at 0.8 % and 1 %, and ammonium sulfate at 0.1 % and
0.2 %. Aerobic fermentation times: 2, 4, and 6 hours.
Parameters to be evaluated
Bromatological parameters were evaluated using standard
methods (AOAC, 2005): Kjeldahl, for crude protein (AOAC 984.13),
Soxhlet, for ether extract (AOAC 920.39), bomb calorimetry, for
gross energy (AOAC 983.23), oven drying, to determine moisture
(AOAC 934.01), and calcination in a mue oven, for total ash
(AOAC 942.05).
Experimental design and statistical analysis
The study used a Completely Randomized Design (CRD) with six
treatments and three replications, totaling 18 experimental units. Two
main factors were evaluated: the concentration of Saccharomyces
cerevisiae (1 % and 1.5 %) and the fermentation time (2, 4, and
6 hours). An analysis of variance (ANOVA) and Tukey’s mean
comparison tests (p ≤ 0.05) were applied using IBM SPSS Statistics
24.0 software.
Table 1. Description of treatments.
Treatments Description
T1 2 hours + Banana pulp + 1 % S. cerevisiae + 0.8 % Urea + 0.1 % ammonium sulfate
T2 2 hours + Banana pulp + 1.5 % S. cerevisiae + 0.8 % Urea + 0.1 % ammonium sulfate
T3 4 hours + Banana pulp + 1 % S. cerevisiae + 0.8 % Urea + 0.1 % ammonium sulfate
T4 4 hours + Banana pulp + 1.5 % S. cerevisiae + 0.8 % Urea + 0.1 % ammonium sulfate
T5 6 hours + Banana pulp + 1 % S. cerevisiae + 0.8 % Urea + 0.1 % ammonium sulfate
T6 6 hours + Banana pulp + 1.5 % S. cerevisiae + 0.8 % Urea + 0.1 % ammonium sulfate
Results and discussion
Dry matter
Figure 1 presents the results of the dry matter content in fermented
banana pulp with dierent levels of Saccharomyces cerevisiae, urea,
and ammonium sulfate.
Figure 1. Dry matter content (%) in banana pulp (Musa spp)
fermented with dierent levels of Saccharomyces
cerevisiae, urea, and ammonium sulfate.
The statistical analysis showed a highly signicant model (p
< 0.0001), with relevant eects of the factors time, pulp, and their
interaction (time × pulp) on this variable. The model t was excellent
(R² = 0.99; CV = 0.78 %), and Tukey’s test showed signicant
dierences (p< 0.05) between fermentation times. In the formulation
with 1 % S. cerevisiae, 0.8 % urea, and 0.1 % ammonium sulfate, the
highest dry matter content was observed at 2 h (22.81 %), followed
by a slight decrease at 4 h (22.66 %) and a more marked reduction
at 6 h (20.90 %). These variations can be attributed to the enzymatic
activity of the yeast, which temporarily alters the pulp’s structure and
its water-retention capacity, thus aecting the solids concentration.
The signicant interaction suggests that the proper combination of
fermentation time and formulation can optimize the nutritional prole
of the fermented product.
The dry matter content showed moderate variations depending
on the fermentation time and the formulation. A higher content was
observed at 2 h, a decrease at 4 h, and a new increase at 6 h. These
changes are attributed to the enzymatic activity of Saccharomyces
cerevisiae, which temporarily altered the pulp’s structure and its
water-retention capacity, thereby aecting the solids concentration.
Suárez et al.( 2016), described similar uctuations during fermentation
processes, attributing them to physical changes associated with
contraction and expansion under microbial activity.
Protein
A signicant eect (p < 0.0001) of time, formulation, and their
interaction on protein content was evidenced (gure 2).
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The analysis of variance indicated a signicant model (p <
0.0001), with the eects of the factors time (p < 0.0001) and pulp (p
= 0.0333) on ash content.
The time*pulp interaction was not signicant (p = 0.4021),
suggesting that the eect of the formulation does not vary with
fermentation time. Tukey’s test showed signicant dierences
between the three times (2, 4, and 6 hours) and between the pulp
formulations.
Basically, the ash content increased as a function of fermentation
time, remaining within the acceptable ranges for animal feed (<10 %
for poultry and <12 % for livestock), regardless of the composition
used, in which the highest value was presented in the treatment 6
hours + banana pulp + 1.5 % Saccharomyces cerevisiae + 0.8 % urea
+ 0.1 % ammonium sulfate, with a value of 5.88 %, while the opposite
occurred in the treatment 2 hours + banana pulp + 1 % Saccharomyces
cerevisiae + 0.8 % urea + 0.1 % ammonium sulfate, in which a low
value of 4.77 % was observed.
Ash content showed a signicant increase with fermentation time
(p < 0.0001), without signicant interaction with the formulation (p
= 0.4021), which indicated that the accumulation of minerals had an
eect given by the fermentation time directly associated with time.
This increase can be attributed to the degradation of organic matter by
Saccharomyces cerevisiae, which concentrated the minerals present
in the substrate. Similar results were reported in the study conducted
by Kong et al. (2019), who observed increases in the mineral fraction
of agro-industrial by-products after fermentation with yeasts.
This behavior was consistent with the results obtained by Souza
et al. (2025), who reported an increase in lipid content during the
fermentation of agro-industrial by-products, with a maximum
point at 6 hours. This pattern was attributed to the intensication
of the lipolytic activity of S. cerevisiae, capable of mobilizing and
transforming structural and residual lipids present in the plant matrix
as the fermentation process progresses.
From a practical perspective, these results indicated that proper
formulation selection and fermentation time could optimize fat
content, an important attribute for the energy and functional value of
the nal product. At the theoretical level, the study provided evidence
on the direct relationship between microbial lipid metabolism and
fermentation conditions applied to fruit matrices.
Ashes
Figure 4 presents the results obtained from the ash content
(%) in banana pulp (Musa spp) fermented with dierent levels of
Saccharomyces cerevisiae, urea, and ammonium sulfate.
Figure 2. Protein content (%) in banana pulp (Musa spp)
fermented with dierent levels of Saccharomyces
cerevisiae, urea, and ammonium sulfate.
The highest concentration was obtained at 6 h with the formulation
containing the lowest additive load, this being a value of 31 %, while
the most concentrated registered the lowest value at 2 h, resulting in
24.88 % protein. These results underscore the importance of adjusting
both factors to optimize protein synthesis. The increase in protein is
related to the highest metabolic activity and nitrogen assimilation
by S. cerevisiae in prolonged fermentations. Fernandez et al.(2021),
reported similar ndings in fruit matrices enriched with yeast and
nitrogen, highlighting the potential of the process to valorize agro-
industrial by-products and deepen the understanding of protein
metabolism in tropical fruits.
Fat
Figure 3 shows the results obtained for the fat content (%)
in banana pulp (Musa spp) fermented with dierent levels of S
cerevisiae, urea, and ammonium sulfate.
Signicant eects (p < 0.05) of the factors time, pulp, and their
interaction on fat content (ether extract) were observed. Tukey’s
test indicated signicant dierences between 6 and 4 hours, but not
between 4 and 2 hours. Regarding the pulp factor, the formulation with
1 % Saccharomyces cerevisiae, 0.8 % urea, and 0.1 % ammonium
sulfate had the highest fat content, being 2.84 % at 6 hours, while
in the formulation of 1.5 %, the highest fat content was 5.88 % at
6 hours. These results conrm that both the fermentation time and
the composition of the pulp signicantly aect this parameter,
highlighting this formulation as the most eective.
Figure 3. Fat content (%) in banana pulp (Musa spp) fermented
with dierent levels of Saccharomyces cerevisiae, urea,
and ammonium sulfate.
Figure 4. Ash content (%) in banana pulp (Musa spp) fermented
with dierent levels of Saccharomyces cerevisiae, urea,
and ammonium sulfate.
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Fiber
The results obtained from the ber content (%) in banana pulp
(Musa spp) fermented with dierent levels of Saccharomyces
cerevisiae, urea, and ammonium sulfate are shown in gure 5.
Figure 5. Fiber content (%) in banana pulp (Musa spp) fermented
with dierent levels of Saccharomyces cerevisiae, urea,
and ammonium sulfate.
The statistical analysis showed that the general model is not
signicant (p = 0.9936), indicating that the factors evaluated (time,
pulp, and their interaction) do not have a relevant eect on ber
content. No signicant dierences were observed between time levels
(2, 4, and 6 hours) or between pulp formulations. In addition, the
time-pulp interaction also showed no signicant eects. Although the
data show low variability (CV = 5.84 %), the model lacks explanatory
power regarding the response variable.
This result could be explained by the low degradability of the
brous fraction under moderate fermentation conditions, especially
when using yeasts such as Saccharomyces cerevisiae, which
lack enzymes capable of hydrolyzing cellulose or hemicellulose.
Instead, these yeasts preferentially metabolize simple sugars as
monosaccharides and disaccharides. This phenomenon was also
reported by Mutsokoti et al. (2017), who found little modication of
crude ber in residues fermented with non-cellulolytic yeasts.
Nitrogen-free extract
The results of the analysis of the nitrogen-free extract (NFE)
presented in gure 6 showed an eect between the fermentation
time and the composition of the pulp on the sugar and carbohydrate
content (p < 0.0001).
Figure 6. Nitrogen-free extract (%) content in banana pulp (Musa
spp) fermented with dierent levels of Saccharomyces
cerevisiae, urea, and ammonium sulfate.
Although a progressive decrease in NFE was observed with
increasing time, no signicant dierences were found between the 2-,
4-, and 6-hour intervals. Regarding composition, the formulation with
1 % Saccharomyces cerevisiae, 0.8 % urea, and 0.1 % ammonium
sulfate presented signicantly higher NFE values (p = 0.0032)
compared to the formulation with higher additive concentrations,
reaching 64.17 %. The time*pulp interaction was also signicant,
highlighting a higher retention of sugars in the rst formulation,
especially at 2 and 4 hours, although with an overall reduction at 6
hours.
Previous studies have shown that the decrease in carbohydrate
content during fermentation is a recurrent phenomenon in fruit
matrices, due to the use of sugars as a primary source of energy for
microbial growth. (Briz et al., 2016), reported similar reductions in
soluble sugars during fermentation of tropical fruits, explaining that
this decline is related to the rapid glycolytic activity of Saccharomyces
cerevisiae, which converts glucose and fructose into biomass, ethanol,
and CO₂ under limited aerobic conditions.
Conclusions
Based on the objectives set and the results obtained in this research,
it is concluded that the aerobic fermentation of banana pulp with the
incorporation of Saccharomyces cerevisiae, urea, and ammonium
sulfate produced signicant improvements in its bromatological
characteristics.
The treatment composed of 1 % Saccharomyces cerevisiae, 0.8
% urea, and 0.1 % ammonium sulfate at 6 hours of fermentation,
proved to be optimal according to the bromatological and statistical
analyses carried out. This treatment provided an adequate balance
between nutritional quality and the eciency of the fermentation
process, clearly surpassing other formulations evaluated, where
its use is recommended at animal production scale, highlighting
the importance of using an agro-industrial banana by-product as a
sustainable and protable input.
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