This work targets the valorization of brewer's spent grain (BSG) waste by ethanol production, providing strategies for increasing titers in the multiple process steps involved. High solid loadings and use of whole slurry from the pretreatment were evaluated, aiming to achieve high ethanol concentration and yield. As variability in BSG chemical composition presents a challenge for their valorization, six different BSGs were chemically characterized, which allowed the selection of two with high polysaccharide content. High solid loadings (up to 25%) were employed for the pretreatment of selected BSGs by autohydrolysis, an environmentally friendly process, to improve enzymatic saccharification and extract fermentable sugars as oligosaccharides and monosaccharides. As a result, high glucose concentrations (43.7 and 57.7 g L −1) and glucose yield (85.9 and 70.6%) were obtained from the saccharification of the pretreated BSG whole slurry at 20 and 25% solid loading, respectively. Whole slurries from autohydrolysis were used as substrate for ethanol production by hybrid saccharification and fermentation. Two different Saccharomyces cerevisiae strains were evaluated and high ethanol concentration (42.27 g L −1) at a high yield (94.0%) was achieved. The results attained by the combined intensification approaches qualify BSG waste as a valuable renewable resource for cost-effective ethanol production.

Elucidation of temperature tolerance mechanisms in yeast is essential for enhancing cellular robustness of strains, providing more economically and sustainable processes. We investigated the differential responses of three distinct Saccharomyces cerevisiae strains, an industrial wine strain, ADY5, a laboratory strain, CEN.PK113-7D and an industrial bioethanol strain, EthanolRed, grown at sub-and supra-optimal temperatures under chemostat conditions. We employed anaerobic conditions, mimicking the industrial processes. The proteomic profile of these strains was performed by SWATH-MS, allowing the quantification of 997 proteins, data available via ProteomeXchange (PXD016567). Our analysis demonstrated that temperature responses differ between the strains; however, we also found some common responsive proteins, revealing that the response to temperature involves general stress and specific mechanisms. Overall, sub-optimal temperature conditions involved a higher remodeling of the proteome. The proteomic data evidenced that the cold response involves strong repression of translation-related proteins as well as induction of amino acid metabolism, together with components related to protein folding and degradation while, the high temperature response mainly recruits amino acid metabolism. Our study provides a global and thorough insight into how growth temperature affects the yeast proteome, which can be a step forward in the comprehension and improvement of yeast thermotolerance.

Elucidation of temperature tolerance mechanisms in yeast is essential for enhancing cellular robustness of strains, providing more economically and sustainable processes. We investigated the differential responses of three distinct Saccharomyces cerevisiae strains, an industrial wine strain, ADY5, a laboratory strain, CEN.PK113-7D and an industrial bioethanol strain, Ethanol Red, grown at sub- and supra-optimal temperatures under chemostat conditions. We employed anaerobic conditions, mimicking the industrial processes. The proteomic profile of these strains in all conditions was performed by sequential window acquisition of all theoretical spectra-mass spectrometry (SWATH-MS), allowing the quantification of 997 proteins, data available via ProteomeXchange (PXD016567). Our analysis demonstrated that temperature responses differ between the strains; however, we also found some common responsive proteins, revealing that the response to temperature involves general stress and specific mechanisms. Overall, sub-optimal temperature conditions involved a higher remodeling of the proteome. The proteomic data evidenced that the cold response involves strong repression of translation-related proteins as well as induction of amino acid metabolism, together with components related to protein folding and degradation while, the high temperature response mainly recruits amino acid metabolism. Our study provides a global and thorough insight into how growth temperature affects the yeast proteome, which can be a step forward in the comprehension and improvement of yeast thermotolerance.

No abstract

No abstract