The Production of Second-generation Bioethanol from Lignocellulosic Biomass using Two Strains of Sacharomyces cerevisiae
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Date
2022
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Abstract
Concerns about first generation bioethanol's impact on the food chain and biodiversity have shifted
research to second generation (2G) bioethanol technologies. The 2G-bioethanol is made from
lignocellulosic biomass, which is more sustainable and does not harm food security or the
environment. This production process uses non-food crops, food crop residues, wood or food
wastes, such as wood chips, skins, or pulp from fruit pressing. The present study examines the
bioethanol production potential of three lignocellulosic biomass residues: corn cob, corn husk, and
corn stem, as well as their physiochemical and mineral composition before and after fermentation.
Before fermentation, the corn waste samples were hydrolyzed into sugar monomer and the
hydrolysate was fermented separately to produce bioethanol for five days at 282o
C using two
Saccharomyces cerevisiae strains: typed yeast ATCC 3585 and Baker's yeast ATCC
204508/S288c. At one-day intervals, the pH, simple sugar and ethanol production were measured.
ANOVA was used to find significant differences between the investigated organisms. The results
showed that Saccharomyces cerevisiae ATCC 35858 produces more ethanol than the other strain
(20.25±0.63). Corn cob also produced more ethanol than stem and husk. During fermentation, the
typed yeasts outperformed the Baker's yeast in pH, reducing sugar, and specific gravity. Average
dry yeast cell mass (ADM) of Saccharomyces cerevisiae ATCC 35858 and Saccharomyces
cerevisiae ATCC 204508/S288c were 1.82±0.07 and 1.98±0.03, respectively. According to proximate composition, fermentation lost over 50% of the corn waste's nutrients (ash), while
recovering over 50% of the minerals (nitrogen, phosphorus, and potassium). The ability of the two
Saccharomyces cerevisiae strains to produce bioethanol was not significantly different at p value ≤
0.05.