Influence of a Biological Soaking in the Presence of Microbes on the Tensile Strength of Açaí Fibers

In order to contribute to the dissemination of lignocellulosic residues in the composite materials manufacturing, this study aimed to investigate the influence of a soaking in the presence of natural bacteria and fungi on the resistance to axial traction of açaí fibers (Euterpe oleracea Mart.). The stipulated factors and levels were the source of water, i.e., Rio Guamá, Pará Sanitation Company COSANPA and Cassava, as a catalyst and the mass concentration of water on the açaí cores, i.e., 2%, 4%, 6%. In this way, 9 different experimental conditions were performed, together with the reference condition, i.e., açaí fibers without the soaking. In all, 200 specimens were cast, with 10 of each composition. The analysis of variance results revealed that the individual factors were not significant in obtaining the axial tensile strength, providing equivalent results regardless of the concentration and type of water. However, the interaction between the factors was considered significant, showing that the best treatment for the fibers came from the use of 2% cassava scraps. The axial tensile strength was 47% greater than the axial tensile strength obtained from the reference sample. Furthermore, 59% surpassed the reference sample, showing the efficiency of the soaking in the presence of natural bacteria and fungi treatment.