Fermentation Strategies to Minimize Product Inhibition in Bioethanol Production
Pp. 148-173 (26)
Luciana Porto de Souza Vandenberghe, Nelson Libardi Junior, Cristine Rodrigues, Joyce Gueiros Wanderley Siqueira and Carlos Ricardo Soccol
Bioethanol is the most used biofuel worldwide. Its use contributes to the
reduction of fossil fuel consumption and environmental pollution. It is mainly produced
from sucrose, which is available in alternative media. Yeast, mainly Saccharomyces
cerevisiae, are the most employed microorganisms for ethanol production. These
strains usually present high productivity, high ethanol tolerance, and the ability to
ferment different sugars that are included in the composition of the highly utilized
feedstock. Nevertheless, there are some barriers to yeast fermentation to overcome.
They are linked to inhibitors of ethanol production, including high temperature, high
ethanol concentration, and the ability to ferment pentose sugars. The efficiency and
productivity of ethanol can be enhanced by the use of genetically modified yeast
strains, including hybrid and recombinant. Other possibilities of limiting bioethanol
processing inhibition are metabolic engineering of the medium and yeast cell
immobilization. This chapter highlights some aspects that involve fermentation
strategies to minimize bioethanol inhibition during its production.
Biofuel, Bioethanol, Ethanol, Fermentation, Genetic modified,
Hybrid, Inhibition, Metabolic engineering, Pentoses, Recombinant strains,
Saccharomyces cerevisiae, Sucrose, Yeast.
Biotechnology and Bioprocess Engineering Department, Federal University of Parana, Curitiba- PR, Brazil