A Yeast Isolated from Cashew Apple Juice and Its Ability to Produce First- and Second-Generation Ethanol

Abstract

The aim of this study was to isolate and identify an indigenous yeast from cashew apple juice (CAJ) and then use it in the production of first- and second-generation ethanol, using CAJ and the enzymatic hydrolysate of cashew apple bagasse (MCAB-OH), respectively. The isolated yeast was identified as belonging to the genus Hanseniaspora. Afterward, the effect of the medium initial pH on the production of ethanol from CAJ was evaluated in the range of 3.0 to 5.5, with its maximum ethanol production of 42 g L(-1) and Y P/S of 0.44 g g(-1) and 96 % efficiency. The effect of temperature (28-38 °C) on ethanol production was evaluated in a synthetic medium, and no difference in ethanol production in the temperature range evaluated (28-36 °C) was observed. At 32 °C, the yield, concentration, efficiency, and productivity of ethanol when using the CAJ medium were higher when compared to the results achieved for the synthetic medium. Regarding second-generation ethanol, the results showed that the yeast produced 24.37 g L(-1) of ethanol with an efficiency of 80.23 % and a productivity of 4.87 g L(-1) h(-1) at 5 h. Therefore, Hanseniaspora sp., isolated from CAJ, is a promising microorganism for the production of first- and second-generation ethanol.

Cashew nut and cashew apple: a scientific and technological monitoring worldwide review

“…The cashew apple sugar content can range from 10 to 30% (Azam-Ali and Judge 2001). Due to its high sugar content, cashew apple juice is suitable as a source of reducing sugars for fermentative and enzymatic processes aiming at the production of lactic acid, dextran and oligosaccharides (Honorato et al 2007;Silveira et al 2012) as well as the production of ethanol (Khandetod et al 2016;Arumugam and Ponnusami 2015;Talasila and Vechalapu 2015;Barros et al 2014;Deenanath et al 2012;Shenoy et al 2011;Pinheiro et al 2008).…”

Development of A Low-Alcoholic Fermented Beverage Employing Cashew Apple Juice and Non-Conventional Yeasts

“…CAJ has been previously used to produce metabolites of interest such as lactic acid, oxalic acid, dextran, mannitol, oligosaccharides, and a biosurfactant in fermentations mediated by bacteria of the genera Lactobacillus, Leuconostoc, Pseudomonas or Bacillus [3,11,[15][16][17][18]. Moreover, yeast species of the genera Saccharomyces and Hanseniaspora have been demonstrated to have the capacity of producing bioethanol when growing in this substrate [19][20][21]. Finally, CAJ has been used to produce probiotic beverages employing lactic acid bacteria [22][23][24][25][26] and alcoholic beverages using the yeasts Saccharomyces cerevisiae and S. bayanus [2,27,28].…”