Yeast with antibacterial activity for the Brazilian bioethanol production process based on sugar cane

• Grant number: 24/03851-6
• Support Opportunities: Research Grants - Innovative Research in Small Business - PIPE
• Start date: May 01, 2025
• End date: January 31, 2026
• Field of knowledge: Biological Sciences - Microbiology - Biology and Physiology of Microorganisms
• Principal Investigator: Thalita Peixoto Basso
• Grantee: Thalita Peixoto Basso
• Company: ZIMOTEC BIOPROCESSOS S/S
• CNAE: Pesquisa e desenvolvimento experimental em ciências físicas e naturais ; Atividades profissionais, científicas e técnicas não especificadas anteriormente ; Atividades de ensino não especificadas anteriormente
• City: Piracicaba
• Pesquisadores principais: Luiz Carlos Basso
• Associated researchers: Antonio Sampaio Baptista ; Thiago Olitta Basso

Abstract

Bacterial contamination of fermentation in the industrial bioethanol production process in Brazil can be considered one of the most important factors limiting productivity. Despite the use of antibacterials and other sanitation measures that burden production, contamination persists due to the impossibility of complete asepsis in the huge facilities. The present project seeks a yeast with antibacterial activity to reduce input costs (antibiotics, biocides, antifoam and dispersants) and increase ethanol yield in a more economical, sustainable and environmentally friendly way. The intended antibacterial activity will be based on the insertion of a metabolic attribute in the yeast for a more efficient consumption of fructose, the most abundant sugar during alcoholic fermentation, when using sugar cane must (molasses). Although industrial must, contains low levels of fructose (1-2%), contact between must and yeast (inoculum) at the beginning of the vats feeding phase, promotes rapid enzymatic hydrolysis of sucrose into glucose and fructose. . The yeast's high affinity for glucose, compared to fructose, ends up leading to a sudden increase in fructose levels during fermentation, which we believe stimulates the growth of heterofermentative lactobacillus, which further penalize the yeast and the industrial process itself. In this Phase 1 of the PIPE Project, proof of concept is sought to confirm whether a reduction in fructose levels during fermentation, simulating the industrial process with cell recycling, would be capable of reducing contamination levels with the aforementioned lactobacillus. If this premise was confirmed, a possible Phase 2 will proceed, where different genetic transformation strategies will be suggested, conducted and evaluated. Resources are requested for a PE-III Grant, consumables and equipment essential for carrying out tests. The expected result would be the development of a yeast that can reduce bacterial contamination in a more economical, sustainable and environmentally friendly way. The intended product would serve a large market eager for improvements and innovations, the ethanol sector, thus boosting the company's future business. (AU)