Non-conventional yeast strains: Unexploited resources for effective commercialization of second generation bioethanol.

Autor: Ndubuisi IA; Department of Microbiology, University of Nigeria Nsukka, Nigeria., Amadi CO; Department of Microbiology, University of Nigeria Nsukka, Nigeria., Nwagu TN; Department of Microbiology, University of Nigeria Nsukka, Nigeria., Murata Y; Biological Resources and Post-Harvest Division, Japan International Research Center for Agricultural Sciences, 1-1 Ohwashi, Tsukuba, Ibaraki 305-8686, Japan., Ogbonna JC; Department of Microbiology, University of Nigeria Nsukka, Nigeria. Electronic address: james.ogbonna@unn.edu.ng.
Jazyk: angličtina
Zdroj: Biotechnology advances [Biotechnol Adv] 2023 Mar-Apr; Vol. 63, pp. 108100. Date of Electronic Publication: 2023 Jan 17.
DOI: 10.1016/j.biotechadv.2023.108100
Abstrakt: The conventional yeast (Saccharomyces cerevisiae) is the most studied yeast and has been used in many important industrial productions, especially in bioethanol production from first generation feedstock (sugar and starchy biomass). However, for reduced cost and to avoid competition with food, second generation bioethanol, which is produced from lignocellulosic feedstock, is now being investigated. Production of second generation bioethanol involves pre-treatment and hydrolysis of lignocellulosic biomass to sugar monomers containing, amongst others, d-glucose and D-xylose. Intrinsically, S. cerevisiae strains lack the ability to ferment pentose sugars and genetic engineering of S. cerevisiae to inculcate the ability to ferment pentose sugars is ongoing to develop recombinant strains with the required stability and robustness for commercial second generation bioethanol production. Furthermore, pre-treatment of these lignocellulosic wastes leads to the release of inhibitory compounds which adversely affect the growth and fermentation by S. cerevisae. S. cerevisiae also lacks the ability to grow at high temperatures which favour Simultaneous Saccharification and Fermentation of substrates to bioethanol. There is, therefore, a need for robust yeast species which can co-ferment hexose and pentose sugars and can tolerate high temperatures and the inhibitory substances produced during pre-treatment and hydrolysis of lignocellulosic materials. Non-conventional yeast strains are potential solutions to these problems due to their abilities to ferment both hexose and pentose sugars, and tolerate high temperature and stress conditions encountered during ethanol production from lignocellulosic hydrolysate. This review highlights the limitations of the conventional yeast species and the potentials of non-conventional yeast strains in commercialization of second generation bioethanol.
Competing Interests: Declaration of Competing Interests The authors declare that they have no conflict of interest.
(Copyright © 2023 Elsevier Inc. All rights reserved.)
Databáze: MEDLINE
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