R M Cadete1,2, M A Melo-Cheab1, K J Dussán2,3, R C L B Rodrigues2, S S da Silva2, F C O Gomes4, C A Rosa1. 1. Departamento de Microbiologia, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil. 2. Departamento de Biotecnologia, Escola de Engenharia de Lorena, Universidade de São Paulo, Lorena, SP, Brazil. 3. Departamento de Bioquímica e Química Tecnológica, Instituto de Química, Universidade Estadual Paulista, Araraquara, SP, Brazil. 4. Departamento de Química, Centro Federal de Educação Tecnológica de Minas Gerais, Belo Horizonte, MG, Brazil.
Abstract
AIMS: This study aimed to evaluate new d-xylose-fermenting yeasts from Brazilian ecosystems for the production of second-generation ethanol. METHODS AND RESULTS: d-xylose-fermenting yeasts isolated from rotting wood and wood-boring insects were identified as the species Scheffersomyces parashehatae, Scheffersomyces illinoinensis, Spathaspora arborariae and Wickerhamomyces rabaulensis. Among the yeasts tested, those of Sc. parashehatae exhibited the highest ethanol production when cultivated on complex medium (Yp/set = 0·437 g g-1 ). Sheffersomyces illinoinensis and Sp. arborariae showed similar ethanol production in this assay (Yp/set up to 0·295 g g-1 ). In contrast, in sugarcane bagasse hemicellulosic hydrolysate, Sc. parashehatae and Sc. illinoinensis exhibited similar ethanol production (Yp/set up to 0·254 g g-1 ), whereas Sp. arborariae showed the lowest results (peak Yp/set = 0·160 g g-1 ). Wickerhamomyces rabaulensis exhibited a remarkable xylitol production (Yp/sxyl = 0·681 g g-1 ), but producing low levels of ethanol (Yp/set = 0·042 g g-1 ). CONCLUSIONS: The novel d-xylose-fermenting yeasts showed promising metabolic characteristics for use in fermentation processes for second-generation ethanol production, highlighting the importance of bioprospecting research of micro-organisms for biotechnological applications. SIGNIFICANCE AND IMPACT OF THE STUDY: This study widens the scope for future researches that may examine the native yeasts presented, as limited studies have investigated these species previously.
AIMS: This study aimed to evaluate new d-xylose-fermenting yeasts from Brazilian ecosystems for the production of second-generation ethanol. METHODS AND RESULTS: d-xylose-fermenting yeasts isolated from rotting wood and wood-boring insects were identified as the species Scheffersomyces parashehatae, Scheffersomyces illinoinensis, Spathaspora arborariae and Wickerhamomyces rabaulensis. Among the yeasts tested, those of Sc. parashehatae exhibited the highest ethanol production when cultivated on complex medium (Yp/set = 0·437 g g-1 ). Sheffersomyces illinoinensis and Sp. arborariae showed similar ethanol production in this assay (Yp/set up to 0·295 g g-1 ). In contrast, in sugarcane bagasse hemicellulosic hydrolysate, Sc. parashehatae and Sc. illinoinensis exhibited similar ethanol production (Yp/set up to 0·254 g g-1 ), whereas Sp. arborariae showed the lowest results (peak Yp/set = 0·160 g g-1 ). Wickerhamomyces rabaulensis exhibited a remarkable xylitol production (Yp/sxyl = 0·681 g g-1 ), but producing low levels of ethanol (Yp/set = 0·042 g g-1 ). CONCLUSIONS: The novel d-xylose-fermenting yeasts showed promising metabolic characteristics for use in fermentation processes for second-generation ethanol production, highlighting the importance of bioprospecting research of micro-organisms for biotechnological applications. SIGNIFICANCE AND IMPACT OF THE STUDY: This study widens the scope for future researches that may examine the native yeasts presented, as limited studies have investigated these species previously.
Authors: Viviani Tadioto; Letícia M Milani; Évelyn T Barrilli; Cristina W Baptista; Letícia Bohn; Aline Dresch; Ricardo Harakava; Odinei Fogolari; Guilherme M Mibielli; João P Bender; Helen Treichel; Boris U Stambuk; Caroline Müller; Sérgio L Alves Journal: World J Microbiol Biotechnol Date: 2022-01-06 Impact factor: 3.312