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Exploring Natural Fermented Foods as a Source for New Efficient Thermotolerant Yeasts for the Production of Second-Generation Bioethanol

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  • Mouna Aouine

    (Laboratory of Microbial Biotechnology and Bioactive Molecules, Faculty of Sciences and Techniques, Sidi Mohammed Ben Abdellah University, Fez 30000, Morocco
    AgroBioSciences Department, Mohammed VI Polytechnic University, Benguérir 43150, Morocco)

  • Doha Elalami

    (AgroBioSciences Department, Mohammed VI Polytechnic University, Benguérir 43150, Morocco)

  • Saad Ibnsouda Koraichi

    (Laboratory of Microbial Biotechnology and Bioactive Molecules, Faculty of Sciences and Techniques, Sidi Mohammed Ben Abdellah University, Fez 30000, Morocco)

  • Abdellatif Haggoud

    (Laboratory of Microbial Biotechnology and Bioactive Molecules, Faculty of Sciences and Techniques, Sidi Mohammed Ben Abdellah University, Fez 30000, Morocco)

  • Abdellatif Barakat

    (AgroBioSciences Department, Mohammed VI Polytechnic University, Benguérir 43150, Morocco
    UMR IATE, INRAE, Agro Institute of Montpellier, University of Montpellier, 34060 Montpellier, France)

Abstract

Considering the cost-effectiveness of bioethanol production at high temperatures, there is an enduring need to find new thermotolerant ethanologenic yeasts. In this study, a total of eighteen thermotolerant yeasts were isolated from various natural fermented products in Morocco. Ethanol production using 50 g/L glucose or 50 g/L xylose as the sole carbon source revealed potential yeasts with high productivities and volumetric ethanol productivities at high temperatures. Based on molecular identification, the selected thermotolerant fermentative isolates were affiliated with Pichia kudriavzevii , Kluyveromyces marxianus , and Kluyveromyces sp. During the simultaneous saccharification and fermentation of lignocellulosic biomass at a high temperature (42 °C), the designated yeast P. kudriavzevii YSR7 produced an ethanol concentration of 22.36 g/L, 18.2 g/L and 6.34 g/L from 100 g/L barley straw (BS), chickpea straw (CS), and olive tree pruning (OTP), respectively. It also exhibited multi-stress tolerance, such as ethanol, acetic acid, and osmotic tolerance. Therefore, the yeast P. kudriavzevii YSR7 showed promising attributes for biorefinery-scale ethanol production in the future.

Suggested Citation

  • Mouna Aouine & Doha Elalami & Saad Ibnsouda Koraichi & Abdellatif Haggoud & Abdellatif Barakat, 2022. "Exploring Natural Fermented Foods as a Source for New Efficient Thermotolerant Yeasts for the Production of Second-Generation Bioethanol," Energies, MDPI, vol. 15(14), pages 1-11, July.
    • Handle: RePEc:gam:jeners:v:15:y:2022:i:14:p:4954-:d:857181
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    References listed on IDEAS

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    1. Balat, Mustafa & Balat, Havva, 2009. "Recent trends in global production and utilization of bio-ethanol fuel," Applied Energy, Elsevier, vol. 86(11), pages 2273-2282, November.
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