Improving ethanol yields with deacetylated and two-stage pretreated corn stover and sugarcane bagasse by blending commercial xylose-fermenting and wild type Saccharomyces yeast. (June 2019)

• Record Type: Journal Article
• Authors: Wang, Zhaoqin; Dien, Bruce S.; Rausch, Kent D.; Tumbleson, M.E.; Singh, Vijay
• Is Part Of: Bioresource technology. Volume 282(2019)
• Page Start: 103
• Page End: 109
• Publication Date: 2019-06
• Subjects: Corn stover -- Sugarcane bagasse -- Deacetylation -- Bioethanol -- Mixed yeast culture -- Two-stage pretreatment; Biomass -- Periodicals; Biomass energy -- Periodicals; Bioremediation -- Periodicals; Agricultural wastes -- Periodicals; Factory and trade waste -- Periodicals; Organic wastes -- Periodicals; Bioénergie -- Périodiques; Déchets agricoles -- Périodiques; Déchets industriels -- Périodiques; Déchets organiques -- Périodiques; Déchets (Combustible) -- Périodiques; 662.88
• DOI: 10.1016/j.biortech.2019.02.123
• Languages: English
• ISSNs: 0960-8524

Abstract

Highlights: Deacetylation removed 66% of acetyl groups in corn stover and sugarcane bagasse. Glucose recovery rate was 92.2% from deacetylated and pretreated stover. Residual xylose reduced 61.3% by blending a C6 yeast with engineered C5/C6 yeast. Abstract: Corn stover and sugarcane bagasse are the most widely available agriculture processing biomass and could serve as feedstocks for production of biofuel. In this study, three different technologies are combined to develop a more efficient conversion process for each of these feedstocks. The three technologies are diluted alkaline deacetylation process, combined thermochemical and mechanical shear pretreatment, and fermentation using a combined inoculum of two commercial Saccharomyces yeast strains. The two yeast strains used were a non-GMO and GMO strain engineered for xylose fermentation. The final ethanol concentrations obtained were 35.7 g/L from deacetylated corn stover and 32.9 g/L from sugarcane bagasse. Blending the two yeast reduced residual xylose content from 1.24 g/L to 0.48 g/L and increased ethanol production by 6.5% compared to solely using the C5/C6 yeast. The optimized yeast blend also lowered the amount of C5/C6 yeast required for inoculation by 80%.