For bioethanol production brewers yeast is used. But which commercial yeast is preferred for higher productivity?
Thank you
Since brewers yeast can not ferment C5 sugars and if saccharified liquor is of cellulosic biomass, in that case, yeasts like Pichia stipitis are recommended along with Saccharomyces cerevisiae for enhanced ethanol yield. Other than this, some commercial strains of ethanologenic recombinant yeasts available in reputed collection centres are also of high interest for improved productivity
Pichia stipitis for pentoses and Saccharomyces cerevisiae for hexoses would be beneficial. However, the recent trend has been focused on enzyme cocktails and thermotolerant yeast which is genetically hybrid. You can follow this paper for hydrolysis Article Pretreatment of finger millet straw (Eleusine coracana) for ...
and for recent advancements you can follow this paper:Article Recent advances in bioethanol production from Lignocellulosic biomass
Yoram Gerchman Starch is the feedstock. I tried fermenting the starch after hydrolysis with commercially available brewers yeast but the productivity is very less
Some things to consider:
What commercial yeast?
How effective was the hydrolysis? Did you measure glucose release?
Could it be there was too much sugar? High gravity (high sugar) fermentMarion is not trivial.
Did you add a nitrogen source, e.g. yeast extract?
If you describe your experiments in more details we can try and help more…
Tricky question. commercial yeasts which can use pentose sugars into bioethanol aren’t really available. Pichia strains or Sheffersomyces, Wickerhamomyces, Candida strains can all use xylose but they tend to convert into biomass. For the the use sugars, then strains like ethanol red, Lal7, are very efficient. There are a lot of Saccharomyces polyploidy strains in the various collections, the vast majority of those are very efficient converters of sugars into ethanol.
Hope that helps?
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