Fruit residues as biomass for bioethanol production using enzymatic hydrolysis as pretreatment

Danúbia Paula Cadore Favaretto1, Alan Rempel1, Julia Roberta Lanzini1, Ana Carolina Mattana Silva1, Tauane Lazzari1, Luiza Desengrini Barbizan1, Vandré Barbosa Brião1, Luciane Maria Colla1, Helen Treichel2
1University of Passo Fundo, Passo Fundo City, Brazil
2Federal University of the South Border – Campus Erechim, Erechim City, Brazil

Tóm tắt

The commercialization of fruits in markets generates a large amount of waste because they are perishable and have a short shelf life, so, they are discarded. This study aimed to provide a noble end to discarded fruits that have fermentable sugars. Banana, apple, mango and papaya residues were collected from supermarkets and underwent an enzymatic hydrolysis process. The ability of four pectinases, two amylases, one xylanase and one cellulase to release reducing sugars from fruit biomass before fermentation with two yeast strains (S. cerevisiae CAT-1 and S. cerevisiae Angel) for bioethanol production was investigated, obtaining a total of RS (Reducing sugar) of 268.08 mg/mL in banana residues. A fermentation with yeast S. cerevisiae CAT-1 resulted in 98% consumption of RS and the production of a total of 28.02 g/L of ethanol. Furthermore, fermentation with the yeast S. cerevisiae Angel, resulted in 97% RS consumption and 31.87 g/L ethanol production, which was the best result obtained throughout all the tests of hydrolysis, highlighting the banana residue as a promising biomass for the production of bioethanol.

Tài liệu tham khảo

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