Industrial yeast strains competence in mixed culture with wild flocculent yeast

Santos, Camila Oliveira dos; Silva, Maria Carolina Santos; Castiglioni, Gabriel Luis

doi:10.1016/j.bcab.2021.102144

Cited by 3 publications

(1 citation statement)

References 16 publications

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“…Yeast recovery consists of separating the cells from the fermented must by centrifugation and subjecting them to sulfuric acid. The conditions for recovery also generate a stressful environment, thus requiring the need of selected strains that can resist to such conditions (Bassi et al, 2018;Santos et al, 2021). In summary, the characteristics of the fermentation process directly influence the biological features of the yeasts that can persist in industrial fermentation for bioethanol production.…”

Section: Ethanol Fermentationmentioning

confidence: 99%

Microbial contamination in the ethanol and cachaça fermentation process: impacts and applications

Oliveira

Kamimura

2023

Food Sci. Technol (Campinas)

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Brazil is a major powerhouse in the production of sugarcane. Consequently, several supply chains use it as a raw material, such as the food sector, mainly in the production of sugar and beverages, such as cachaça, and the biofuels sector, with the production of ethanol, an important product for the Brazilian economy. The production of cachaça and ethanol share an important stage known as fermentation, a fundamental process that defines the quality and yield of the alcoholic fermentation product, which is achieved using Saccharomyces cerevisiae. Different industrial strains have been selected to promote alcoholic fermentation efficiently and with high productivity. However, it is possible that microorganisms from various stages of the production chain reach the fermentation phase, compromising it. Contaminants can vary from different genera of yeasts, including Dekkera and Pichia, to bacteria, mainly belonging to the Lactobacillaceae family, which produce lactic acid. Contaminating microorganisms affect the fermentation stage and, as a consequence, the quality of the produced cachaça or the production efficiency of ethanol. Recent studies have shown that these contaminants, in addition to resulting in negative aspects of sugarcane fermentation, can also present interesting physiological characteristics that can be applied in bioprocesses in other productive sectors or to improve fermentation strains.

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Section: Ethanol Fermentationmentioning

confidence: 99%

Microbial contamination in the ethanol and cachaça fermentation process: impacts and applications

Oliveira

Kamimura

2023

Food Sci. Technol (Campinas)

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Bubble column bioreactor design and evaluation for bioethanol production using simultaneous saccharification and fermentation strategy from hydrothermally pretreated lignocellulosic biomass

González-Gloria

Rodríguez-Jasso

Saxena

et al. 2022

Biochemical Engineering Journal

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Biochemical and Biorefinery Platform for Second-Generation Bioethanol: Fermentative Strategies and Microorganisms

González-Gloria,

Tomás-Pejó,

Amaya-Delgado

et al. 2024

Fermentation

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Bioethanol is the most commonly used biofuel. It is an alternative to replace fossil fuels in renewable energy; it can be produced from lignocellulosic feedstock using a biotechnological process. Their participation of microorganisms is crucial in the bioconversion process of fermentation for ethanol production and can involve bacteria, fungi, and yeasts. However, when working within bioethanol processes from lignocellulose feedstock, microorganisms face some challenges, such as high temperature, high solids content, and the ability to ferment sugars for high ethanol concentration. Such challenges will depend on operative strategies, such as simultaneous saccharification and fermentation, separate hydrolysis and fermentation, semi-simultaneous saccharification and fermentation, and consolidated bioprocessing; these are the most common configurations. This review presents different trends of the microbial role, biochemical application, and fermentation operative strategies for bioethanol production of the second generation.

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Industrial yeast strains competence in mixed culture with wild flocculent yeast

Cited by 3 publications

References 16 publications

Microbial contamination in the ethanol and cachaça fermentation process: impacts and applications

Microbial contamination in the ethanol and cachaça fermentation process: impacts and applications

Bubble column bioreactor design and evaluation for bioethanol production using simultaneous saccharification and fermentation strategy from hydrothermally pretreated lignocellulosic biomass

Biochemical and Biorefinery Platform for Second-Generation Bioethanol: Fermentative Strategies and Microorganisms

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