Effect of metabolic inhibitors on the alcoholic fermentation: tolerant yeasts
Abstract
RESUMEN
El objetivo de este trabajo fue evaluar el efecto de diferentes inhibidores metabólicos sobre la fermentación alcohólica por dos cepas de Saccharomyces cerevisiae: 7VA y AWRI796. Estos inhibidores se producen durante la hidrólisis de materiales lignocelulósicos para la producción de bioetanol. La levadura 7VA mostró una alta tolerancia a estos inhibidores, sin afectar su producción de etanol. Además, se observaron efectos sobre la producción de glicerina y acetaldehído con o-vainillina y ácido trans-cinámico.
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ABSTRACT
The aim of this work was to evaluate the effect of different metabolic inhibitors on alcoholic fermentation by two strains of Saccharomyces cerevisiae: 7VA and AWRI796. These inhibitors are produced during the hydrolysis of lignocellulose materials for bioethanol production. The yeast 7VA showed high tolerance to these inhibitors, without affecting its ethanol production. In addition, effects on the production of glycerin and acetaldehyde were observed with o-vanillin and trans-cinnamic acid.
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Bibliographic citation
Vejarano, R., Gil, C. & Morata, A. (2020). Effect of metabolic inhibitors on the alcoholic fermentation: tolerant yeasts. Proceedings of the LACCEI International Multi-conference for Engineering, Education and Technology, (171). https://doi.org/10.18687/LACCEI2018.1.1.171
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