Title:
Use of Native Yeast Strain (Saccharomyces Cerevisae) as Inoculum in Bioethanol Fermentation
Author(s):
Steckelberg, C.
Document(s):
Paper
Poster
Abstract:
The use of selected yeasts as inoculum has been recommended as a strategy to enhance fermentation efficiency. However, a recent study found that selected yeast strains added as fermentation starters might be replaced by native strains. As demonstrated by Steckelberg, the probability of a selected strain persisting in a fermentation tank throughout the crop season is extremely low. An alternative found by industries is to isolate the most welladapted native strains and use them to initiate the next fermentation cycle. Selection depends on several characteristics of the fermentation process. It is important to consider not only ethanol yields but also characteristics that enhance cell survival under stress conditions. Dominance (abundance of one strain over others) and persistence (presence of yeast strains over time) are influenced by factors such as cell population kinetics, specific growth rate, and stress resistance. Monitoring the population dynamics of yeast strains in alcoholic fermentation processes can provide valuable information for their optimization.
Keywords:
bioethanol, ethanol, fermentation
Topic:
Biomass Conversion to Intermediate Bioenergy Carriers and Sustainable Biofuels
Subtopic:
Bio-alcohols from sugars, starch and lignocellulosic biomass
Event:
31st European Biomass Conference and Exhibition
Session:
5AV.2.17
Pages:
901 - 904
ISBN:
978-88-89407-23-3
Paper DOI:
10.5071/31stEUBCE2023-5AV.2.17
Price:
FREE
