The sugar cane bagasse correspond to 27-30% of plant dry weight and is a waste very available in Brazil considering 600 ton of sugar cane produced in the last year. This material is used as electric energy source, but high quantity is disposable in the industry. The obtainment of reducing sugar from this material is an approach for improvement of the ethanol production. Techniques involving themochemical, chemical and biochemical method for saccharification of sugar cane bagasse have been proposed. However themochemical and chemical methods could release toxic compounds that are inhibitory for yeasts metabolize, resulting in low yield of ethanol production in subsequent fermentative process. The biochemical techniques using fibrolytic enzymes such as cellulose and xilanases have been are used and present advantage as specificity and not produce side compounds. However the low efficiency of the enzymes on sugar cane bagasse hydrolysis suggests that new studies are necessary to understanding of mechanisms that will possibility the increase in the reducing sugar obtainment from enzymatic hydrolysis of sugar cane bagasse. This is the focus of this work which is based to in the pre-treatment of bagasse by physical and physic-chemical methods for disruption of plant wall cell of the bagasse to facility the enzyme activity on cellulose and hemicellulose polymers. Besides, we propose the microscopic studies of the treated material searching for the understanding of the recalcitrance of bagasse to enzyme hydrolysis. Selection, identification of fungi producer of celullases, xilanases and ligninases with high activity on bagasse, isolation and characterization of the gene and development of bioreactor for enzyme production on solid state fermentation are also objectives of this work. (AU)
Articles published in Agência FAPESP Newsletter about the research grant:
CASCIATORI, FERNANDA PERPETUA;
LAURENTINO, CARMEM LUCIA;
LEAL DA COSTA, KAREN KRISTHINE;
CASCIATORI, PRISCILA APARECIDA;
THOMEO, JOAO CLAUDIO.
HYGROSCOPIC PROPERTIES OF ORANGE PULP AND PEEL.
JOURNAL OF FOOD PROCESS ENGINEERING,
Web of Science Citations: 6.