Cashew apple bagasse as a source of sugars for ethanol production by Kluyveromyces marxianus CE025.

21:52 EDT 31st August 2015 | BioPortfolio

Summary of "Cashew apple bagasse as a source of sugars for ethanol production by Kluyveromyces marxianus CE025."

The potential of cashew apple bagasse as a source of sugars for ethanol production by Kluyveromyces marxianus CE025 was evaluated in this work. This strain was preliminarily cultivated in a synthetic medium containing glucose and xylose and was able to produce ethanol and xylitol at pH 4.5. Next, cashew apple bagasse hydrolysate (CABH) was prepared by a diluted sulfuric acid pretreatment and used as fermentation media. This hydrolysate is rich in glucose, xylose, and arabinose and contains traces of formic acid and acetic acid. In batch fermentations of CABH at pH 4.5, the strain produced only ethanol. The effects of temperature on the kinetic parameters of ethanol fermentation by K. marxianus CE025 using CABH were also evaluated. Maximum specific growth rate (μ(max)), overall yields of ethanol based on glucose consumption [Formula: see text] and based on glucose + xylose consumption (Y ( P/S )), overall yield of ethanol based on biomass (Y ( P/X )), and ethanol productivity (P (E)) were determined as a function of temperature. Best results of ethanol production were achieved at 30°C, which is also quite close to the optimum temperature for the formation of biomass. The process yielded 12.36 ± 0.06 g l(-1) of ethanol with a volumetric production rate of 0.257 ± 0.002 g l(-1) h(-1) and an ethanol yield of 0.417 ± 0.003 g g(-1) glucose.


Departamento de Agrotecnologia e Ciências Sociais, Universidade Federal Rural do Semi-Árido, Av. Francisco Mota, 572, Costa e Silva, Mossoró, RN, 59.625-900, Brazil,

Journal Details

This article was published in the following journal.

Name: Journal of industrial microbiology & biotechnology
ISSN: 1476-5535


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Medical and Biotech [MESH] Definitions

A plant genus of the family ANACARDIACEAE. This is the source of the familiar cashew nuts, which are heat treated to remove the irritant toxin. Cashew nut shell liquid (frequently abbreviated as CNSL) is a major source of alkenyl phenolic compounds, especially ANACARDIC ACIDS, cardol, and cardanol.

A plant genus in the family ROSACEAE, order Rosales, subclass Rosidae. It is best known as a source of the edible fruit (apple) and is cultivated in temperate climates worldwide.

SUGARS containing an amino group. GLYCOSYLATION of other compounds with these amino sugars results in AMINOGLYCOSIDES.

Carbohydrates present in food comprising digestible sugars and starches and indigestible cellulose and other dietary fibers. The former are the major source of energy. The sugars are in beet and cane sugar, fruits, honey, sweet corn, corn syrup, milk and milk products, etc.; the starches are in cereal grains, legumes (FABACEAE), tubers, etc. (From Claudio & Lagua, Nutrition and Diet Therapy Dictionary, 3d ed, p32, p277)

A species of METHYLOBACTERIUM which can utilize acetate, ethanol, or methylamine as a sole carbon source. (From Bergey's Manual of Determinative Bacteriology, 9th ed)


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