Journal of Food Processing & Technology

Production of bioethanol with novel two-step fermentation system using high temperature tolerance Schizosaccharomyces japonicus and Pichia stipitis from saccharified Pennisetum purpureum

2^nd International Conference and Exhibition on Food Technology, Bioprocess & Cell Culture

October 28-30, 2013 Kansas City Marriott Country Club Plaza, USA

Sho Shindo, Takanori Nishida and Shuichi Mihashi

Posters: J Food Process Technol

Abstract:

Lignocellulosic biomass sources have the potential to act feedstock for the sustainable production of organic liquid fuels. Although the discovery of xylose-fermenting yeasts has enhanced interest in the microbial conversion of renewable lignocellulosic resources to bioethanol, various problems occurred in the development of an efficient fermentation. The main problem is that these yeast strains exhibit low ethanol-tolerance and low ethanol productivities from xylose, compared to those obtained from D-glucose with other microorganism. We reported the novel two-step fermentation system using Schizosaccharomyces japonicus and Pichia stipitis from a mixture of glucose and xylose. In first step, mixture of glucose and xylose was fermented by S. japonicus at 42 ?C. In this step, bioethanol production from glucose and volatilization of bioethanol occurred simultaneously. In second step, the treated broth was fermented by P. stipitis and xylose was converted to bioethanol. In this study, the production of bioethanol using novel two-step fermentation system from Pennisetum purpureumm was investigated. Saccharified-liquid was obtained by anmonia-pretreatement and cellulase treatment method and this saccharified-liquid contained 6.0% of glucose and 4.0% of xylose. When ethanol production was done using novel two step fermentation system from this liquid, 90% of ethanol yield was achieved.

Biography :

Sho Shindo is a chief researcher in Akita Research Institute of Food and Brewing. He graduated from Tsukuba University in 1988 with M.S. in applied biochemistry, and joined Sapporo Breweries Ltd. He has acquired his Ph.D. in 1995 from Tsukuba University. He has studied the physiology of immobilized yeast cells and developed the method of bioethanol production from cellulosic biomass.