The influence of presaccharification, fermentation temperature and yeast strain on ethanol production from sugarcane bagasse
| Autor: | Wendel Batista da Silveira, Marina Quádrio Raposo Branco Rodrigues, Patrícia dos Santos Costa, Daniela A. Costa, Aline B.P. Abrantes, Flávia M. L. Passos, Carlos J. A. de Souza, Luciano Gomes Fietto, Ancély F. dos Santos, Mariana Lopes |
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| Jazyk: | angličtina |
| Rok vydání: | 2012 |
| Předmět: |
Enzyme complex
Time Factors Environmental Engineering Bioengineering Sugarcane bagasse Saccharomyces cerevisiae Ethanol fermentation Kluyveromyces Kluyveromyces marxianus Yeasts Botany Ethanol fuel Food science Cellulose Waste Management and Disposal biology Ethanol Renewable Energy Sustainability and the Environment Chemistry Hydrolysis Temperature food and beverages General Medicine biology.organism_classification Yeast Thermotolerant yeast Saccharum Glucose Cellulosic ethanol Fermentation Carbohydrate Metabolism Bagasse Simultaneous saccharification and fermentation Biotechnology |
| Zdroj: | LOCUS Repositório Institucional da UFV Universidade Federal de Viçosa (UFV) instacron:UFV |
| Popis: | não consta número Ethanol can be produced from cellulosic biomass in a process known as simultaneous saccharification and fermentation (SSF). The presence of yeast together with the cellulolytic enzyme complex reduces the accumulation of sugars within the reactor, increasing the ethanol yield and saccharification rate. This paper reports the isolation of Saccharomyces cerevisiae LBM-1, a strain capable of growth at 42 °C. In addition, S. cerevisiae LBM-1 and Kluyveromyces marxianus UFV-3 were able to ferment sugar cane bagasse in SSF processes at 37 and 42 °C. Higher ethanol yields were observed when fermentation was initiated after presaccharification at 50 °C than at 37 or 42 °C. Furthermore, the volumetric productivity of fermentation increased with presaccharification time, from 0.43 g/L/h at 0 h to 1.79 g/L/h after 72 h of presaccharification. The results suggest that the use of thermotolerant yeasts and a presaccharification stage are key toincreasing yields in this process. |
| Databáze: | OpenAIRE |
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