Bioethanol production under multiple stress condition by a new acid and temperature tolerant Saccharomyces cerevisiae strain LC 269108 isolated from rotten fruits

[Display omitted] •First report on use of spoilt yam tubers as feedstock for ethanol production.•Isolation of both acid and temperature tolerant Saccharomyces cerevisiae strain.•High ethanol productivity under a multiple stress fermentation condition.•High potential for reduced cost of cooling and r...

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Published in:Process biochemistry (1991) 2018-04, Vol.67, p.105-112
Main Authors: Nwuche, Charles O., Murata, Yoshinori, Nweze, Julius E., Ndubuisi, Ifeanyi A., Ohmae, Hide, Saito, Masayoshi, Ogbonna, James C.
Format: Article
Language:English
Subjects:
Acetic acid
Acid tolerance
Acidification
Bacteria
Biodiesel fuels
Biofuels
Carbon compounds
Dioscorea rotundata
Ethanol
Fermentation
Fruits
Fungi
Gas evolution
High temperature
Microbial contamination
Microorganisms
Pulp
Saccharification
Saccharomyces cerevisiae
Simultaneous saccharification and fermentation
Substrates
Sugar
Temperature effects
Temperature tolerance
Thermotolerance
Tubers
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Summary:[Display omitted] •First report on use of spoilt yam tubers as feedstock for ethanol production.•Isolation of both acid and temperature tolerant Saccharomyces cerevisiae strain.•High ethanol productivity under a multiple stress fermentation condition.•High potential for reduced cost of cooling and reduce the risk of contamination. Milled pulp flour from spoilt Dioscorea rotundata tubers was investigated as potential feedstock for bioethanol production using a new isolate of Saccharomyces cerevisiae strain LC 269108 displaying both thermotolerant and acid-tolerant properties. Fermentation was implemented by simultaneous saccharification and fermentation (SSF) for 60 h at pH 5.5 and temperatures of 30 °C and 40 °C. The results showed that the isolate metabolized a narrow range of carbon compounds, showed capacity to ferment many sugars (with gas evolution) and exhibited tolerance to acidification (up to 70 mM of acetic acid) under high temperature conditions. The time course of fermentation showed that the peak ethanol concentrations were 7.15 ± 0.08% at 30 °C and 7.29 ± 0.53% at 40 °C after 12 h and 48 h, respectively. In batches spiked with 50 mM acetic acid, the final ethanol concentration decreased to 6.30 ± 0.10% at 30 °C and to 5.50 ± 0.26% at 40 °C. No significant difference (P > .05) was found between the concentrations of ethanol produced at 30 °C and 40 °C. However, the ethanol concentration obtained from a culture containing 50 mM acetic acid was significantly lower (P 
ISSN:1359-5113
1873-3298
DOI:10.1016/j.procbio.2018.01.016