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Yeast for Pentose Fermentation: Isolation, Screening, Performance, Manipulation, and Prospects

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Advances of Basic Science for Second Generation Bioethanol from Sugarcane

Abstract

The global demand for energy has led the research and the investments to use plant biomass to convert the sugars contained in this material into ethanol. The characteristics of the substrate and process have a strong impact on the choice of microorganisms to be used for fermentation of the sugars. In the most of feedstocks for ethanol production, the sugars containing five carbons (pentoses) are abundant. Naturally occurring yeasts that can use pentoses as carbon source have been isolated from the environment, and among them, Pichia stipitis is one of the most important species. However, some important characteristics needed in ethanol industry are high resistance to inhibiting compounds and high fermentation performance and, until this moment, none a single strain that gather these features has not been found naturally. Techniques of evolutionary engineering and genetic manipulation have been applied to introduce and select the required traits for pentose fermentation in Saccharomyces cerevisiae, the most employed yeast industrially. This chapter discusses the context of the microorganisms, especially the yeast group, in the fermentation of hemicellulosic substrates for bioethanol production regarding isolation, screening, performance, limitations, prospects, and state of the art, trying to contribute to the improvement of the global process of ethanol production.

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Acknowledgments

The authors wish to thank CNPq (Conselho Nacional de Desenvolvimento Científico e Tecnológico) and FAPESP (Fundação de Amparo à Pesquisa do Estado de São Paulo) for the financial support to INCT (Instituto Nacional de Ciência e Tecnologia do Bioetanol).

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Authors and Affiliations

  1. Department of Tecnologia Agroindustrial e Socio-Economia Rural, Centro de Ciencias Agrarias, Universidade Federal de São Carlos, Via Anhanguera, Km 174, 13600-970, Araras, SP, Brazil

    Sandra Regina Ceccato-Antonini, Carolina Brito Codato & Reinaldo Gaspar Bastos

  2. Centro de Estudos Ambientais, Universidade Estadual Paulista Julio de Mesquita Filho, Avenida 24-A, 1515, 13506-900, Rio Claro, SP, Brazil

    Cristina Martini & Sâmia Maria Tauk-Tornisielo

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  1. Sandra Regina Ceccato-Antonini
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  2. Carolina Brito Codato
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  3. Cristina Martini
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  4. Reinaldo Gaspar Bastos
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  5. Sâmia Maria Tauk-Tornisielo
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Correspondence to Sandra Regina Ceccato-Antonini .

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  1. Department of Botany, Laboratory of Plant Physiological Ecology (LAFIECO), Institute of Biosciences, University of São Paulo, São Paulo, Brazil

    Marcos S. Buckeridge

  2. Department of Botany, Laboratory of Plant Physiological Ecology (LAFIECO), Institute of Biosciences, University of São Paulo, São Paulo, Brazil

    Amanda P. De Souza

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Ceccato-Antonini, S.R., Codato, C.B., Martini, C., Bastos, R.G., Tauk-Tornisielo, S.M. (2017). Yeast for Pentose Fermentation: Isolation, Screening, Performance, Manipulation, and Prospects. In: Buckeridge, M., De Souza, A. (eds) Advances of Basic Science for Second Generation Bioethanol from Sugarcane. Springer, Cham. https://doi.org/10.1007/978-3-319-49826-3_8

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