Alcoholic fermentation of Saccharomyces cerevisiae, Pichia stipitis and Zymomonas mobilis in the presence of inhibitory compounds and seawater

dc.contributor.authorSantos, Everaldo Silvino dos
dc.contributor.authorGonçalves, Fabiano Avelino
dc.contributor.authorMacedo, Gorete Ribeiro de
dc.date.accessioned2021-05-13T16:43:03Z
dc.date.available2021-05-13T16:43:03Z
dc.date.issued2015-03-11
dc.description.resumoProduction of cellulosic ethanol and holocellulosic ethanol from vegetable or microbial biomass starts with a hydrolysate containing compounds which may produce negative effects in the enzymatic hydrolysis and fermentation stages due to the need of pretreatment of the materials. In this way, the simultaneous presence of hydroxymethylfurfural (HMF), furfural, acetic acid, levulinic acid, and formic acid in different concentrations was tested in the fermentation using Saccharomyces cerevisiae, Pichia stipitis, and Zymomonas mobilis. The substitution of freshwater by seawater in the culture medium was also analyzed. Thus, inhibitory effects were stronger in the fermentation using P. stipitis, followed by Z. mobilis and S. cerevisiae. Formic acid and acetic acid presented more significant effects among the inhibitory compounds, followed by HMF, furfural and levulinic acid. Fermentation performed in culture medium with seawater showed promising results, especially in the ethanol yield using S. cerevisiae (0.50 g ethanol/g glucose) and Z. mobilis (0.49 g ethanol/g glucose). Whereas the production of cellulosic ethanol and holocellulosic ethanol are in early stages of development on an industrial scale, and that the availability and use of freshwater may cause socio‐environmental problems for expansion of ethanol production, the use of seawater appears as an alternative to mitigate this problempt_BR
dc.identifier.citationGONÇALVES, F.A.; SANTOS, E.S. dos; MACEDO, G.R.. Alcoholic fermentation of Saccharomyces cerevisiae , Pichia stipitis and Zymomonas mobilis in the presence of inhibitory compounds and seawater. Journal of Basic Microbiology, v. 54, p. n/a-n/a, 2015. Disponível em: https://onlinelibrary.wiley.com/doi/full/10.1002/jobm.201400589 Acesso em: 06 abr. 2021. https://doi.org/10.1002/jobm.201400589pt_BR
dc.identifier.doi10.1002/jobm.201400589
dc.identifier.issn0233-111X
dc.identifier.issn1521-4028
dc.identifier.urihttps://repositorio.ufrn.br/handle/123456789/32515
dc.languageenpt_BR
dc.publisherJournal of Basic Microbiologypt_BR
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 Brazil*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/br/*
dc.subjectCellulosic ethanolpt_BR
dc.subjectHolocellulosic ethanolpt_BR
dc.subjectFermentationpt_BR
dc.subjectInhibitorspt_BR
dc.subjectSeawaterpt_BR
dc.titleAlcoholic fermentation of Saccharomyces cerevisiae, Pichia stipitis and Zymomonas mobilis in the presence of inhibitory compounds and seawaterpt_BR
dc.typearticlept_BR

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