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Ethanol Production by Fermentation Using Immobilized Cells of Saccharomyces cerevisiae in Cashew Apple Bagasse

Abstract

In this work, cashew apple bagasse (CAB) was used for Saccharomyces cerevisiae immobilization. The support was prepared through a treatment with a solution of 3% HCl, and delignification with 2% NaOH was also conducted. Optical micrographs showed that high populations of yeast cells adhered to pre-treated CAB surface. Ten consecutive fermentations of cashew apple juice for ethanol production were carried out using immobilized yeasts. High ethanol productivity was observed from the third fermentation assay until the tenth fermentation. Ethanol concentrations (about 19.82–37.83 g L−1 in average value) and ethanol productivities (about 3.30–6.31 g L−1 h−1) were high and stable, and residual sugar concentrations were low in almost all fermentations (around 3.00 g L−1) with conversions ranging from 44.80% to 96.50%, showing efficiency (85.30–98.52%) and operational stability of the biocatalyst for ethanol fermentation. Results showed that cashew apple bagasse is an efficient support for cell immobilization aiming at ethanol production.

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Acknowledgments

The authors acknowledge BNB, CNPq, CAPES, and ANP (from Brazil) for the financial support that made this work possible.

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Correspondence to Luciana Rocha Barros Gonçalves.

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Pacheco, A.M., Gondim, D.R. & Gonçalves, L.R.B. Ethanol Production by Fermentation Using Immobilized Cells of Saccharomyces cerevisiae in Cashew Apple Bagasse. Appl Biochem Biotechnol 161, 209–217 (2010). https://doi.org/10.1007/s12010-009-8781-y

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  • DOI: https://doi.org/10.1007/s12010-009-8781-y

Keywords

  • Cashew apple
  • Ethanol
  • Saccharomyces cerevisiae
  • Cell immobilization
  • Alcoholic fermentation