Steam pretreatment and fermentation of the straw material "Paja Brava" using simultaneous saccharification and co-fermentation.

Cristhian Carrasco, Henrique Baudel, Mauricio Penarrieta, Carlos Solano, Leslie Tejeda, Christian Roslander, Mats Galbe, Gunnar Lidén

Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskriftPeer review

25 !!Citations (SciVal)


Pretreatment, enzymatic hydrolysis and simultaneous saccharification and fermentation (SSF) of the South American straw material Paja Brava were investigated. Suitable process conditions for an SO(2)-catalyzed steam pretreatment of the material were determined and assessed by enzymatic digestibility of obtained fiber slurries for 72h at a water insoluble solids (WIS) content of 2%. The best pretreatment conditions obtained (200°C, 5min holding time and 2.5% SO(2)) gave an overall glucose yield following enzymatic hydrolysis of more than 90%, and a xylose yield of about 70%. Simultaneous saccharification and co-fermentation of glucose and xylose (SSCF) of the pretreated material using the xylose-fermenting strain Saccharomyces cerevisiae TMB3400 was examined at WIS contents between 5% and 10%. In agreement with previous studies on other materials, the overall ethanol yield and also the xylose conversion decreased somewhat with increasing WIS content in the SSCF. In batch SSCF, the xylose conversion obtained was almost 100% at 5% WIS content, but decreased to 69% at 10% WIS. The highest ethanol concentration obtained for a WIS content of 10% was about 40g/L, corresponding to a yield of 0.41g/g in a fed-batch SSCF. The Paja Brava material has previously been found difficult to hydrolyze in a dilute-acid process. However, the SSCF results obtained here show that similar sugar yields and fermentation performance can be expected from Paja Brava as from materials such as wheat straw, corn stover or sugarcane bagasse.
Sidor (från-till)167-174
TidskriftJournal of Bioscience and Bioengineering
StatusPublished - 2011

Bibliografisk information

The information about affiliations in this record was updated in December 2015.
The record was previously connected to the following departments: Food Technology (011001017), Organic chemistry (S/LTH) (011001240), Pure and Applied Biochemistry (LTH) (011001005), Chemical Engineering (011001014)

Ämnesklassifikation (UKÄ)

  • Kemiteknik
  • Livsmedelsteknik
  • Biokemi och molekylärbiologi
  • Organisk kemi


Utforska forskningsämnen för ”Steam pretreatment and fermentation of the straw material "Paja Brava" using simultaneous saccharification and co-fermentation.”. Tillsammans bildar de ett unikt fingeravtryck.

Citera det här