Title:
Improvement in Extrusion and Enzymatic Hydrolysis of Blue Bagasse Agave for Bioethanol Production
Author(s):
Montiel, C., Hernández-Meléndez, O., Miguel-Cruz, F., Bárzana, E.
Document(s):
Paper
Poster
Abstract:
Tequila is one of the most famous Mexican alcoholic beverages and well known all over the world. It is produced from the fermentation of fructans of Agave tequilana weber, better known as Agave Azul. This process produces more than 300,000 ton of a semisolid residue known as blue agave bagasse (BAB). Bagasse composition, on a dry weight basis, is 47% cellulose, 17% hemicellulose, and 18.4% lignin. This composition makes BAB a potential candidate for its bioconversion to ethanol. Herein, we report enhancements in the chemo-mechanical extrusion of BAB to improve not only cellulose but also hemicellulose availabilities for enzyme hydrolysis. Besides, fine-tuning of enzyme reaction conditions were assayed and a recombinant yeast strain, able to ferment both glucose and xylose, was employed. Our results showed that high temperatures and NaOH up to 3.5% were the best conditions for releasing cellulose and hemicellulose. For hydrolysis, bagasse consistencies from 20 to 40 % were tested, finding yields of 85% for xylose and 90% for glucose at 20% of consistency.
Keywords:
bioethanol, enzymatic hydrolysis, fermentation, blue agave bagasse
Topic:
Biomass Conversion Technologies for Energy Carriers, Chemicals and Materials
Subtopic:
Bio-alcohols from lignocellulosic biomass and pretreatment
Event:
27th European Biomass Conference and Exhibition
Session:
3CV.7.6
Pages:
1342 - 1345
ISBN:
978-88-89407-19-6
Paper DOI:
10.5071/27thEUBCE2019-3CV.7.6
Price:
FREE
