Bioethanol production from rice straw by a sequential use of Saccharomyces cerevisiae and Pichia stipitis with heat inactivation of Saccharomyces cerevisiae cells prior to xylose fermentation
Section snippets
Microorganisms
Saccharomyces cerevisiae NBRC 0224 and Pichia stipitis NBRC 10063 were obtained from the culture collection of NITE Biological Resource Center (NBRC, Chiba, Japan). S. cerevisiae was stored on YPM-G plates at 4°C, which were composed of YPM (per liter: Bacto peptone 5 g, Bacto yeast extract 3 g, Bacto malt extract 3 g, CaCl2 200 mg, KH2PO4 2.5 g, MgSO4·7H2O 500 mg, (NH4)2SO4 1 g), 10 g/l of glucose, and 20 g/l of Bacto agar. For pre-culture, S. cerevisiae was grown in YPM-G (YPM with 10 g/l of glucose)
Determination of the time for inactivation of S. cerevisiae
The time for inactivation of S. cerevisiae at 50°C was investigated in a SSF process (Fig. 1). Three to 11 h of heating was employed after 24 h of fermentation by S. cerevisiae. In first 24 h, the glucose produced by hydrolysis was quickly and thoroughly fermented to ethanol (Fig. 1). After heating at 50°C, gradual accumulation of glucose appeared. On the contrary, glucose did not accumulated in the control process without heating process. Therefore, the accumulation of glucose implied that the
ACKNOWLEDGEMENTS
This work was supported by a grant from the Ministry of Agriculture, Forestry, and Fisheries of Japan (Rural Biomass Research Project, BEC-BA220).
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