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Assessment of the Glucose's effects on beta-glucosidase produced by the fungus Myceliophthora thermophila M.7.7 and the addition of glucose isomerase on this inhibition during the saccharification of sugar cane bagasse

Grant number: 12/18769-6
Support type:Scholarships in Brazil - Scientific Initiation
Effective date (Start): November 01, 2012
Effective date (End): October 31, 2013
Field of knowledge:Biological Sciences - Microbiology
Principal Investigator:Eleni Gomes
Grantee:Emily Colferai Bonfá
Home Institution: Instituto de Biociências, Letras e Ciências Exatas (IBILCE). Universidade Estadual Paulista (UNESP). Campus de São José do Rio Preto. São José do Rio Preto , SP, Brazil
Associated research grant:10/12624-0 - Application of physical-chemical and enzymatic methods in the saccharification of sugar cane bagasse: studies on microorganisms, fermentative processes and hydrolyses methods, AP.TEM


In Brazil, ethanol is produced from the juice of sugar cane, a raw material that offers higher efficiency and lower cost of commercial production. However, with the growing demand of ethanol fuel, it is estimated that ethanol production will soon not be enough to meet the country's home market. With the pressing need to increase production without considerable modification in the sugar cane fields, industrial wastes are seen as a target raw material to ethanol production, considering the large volume of material generated, and the potential for fermentable production of sugars by hydrolysis. But several economic and technical difficulties are found during the conversion of biomass into fermentable sugars, including the efficiency limitations in enzymatic saccharification process. One of those obstacles is the inhibition of beta-glucosidase by the sugar present in the midst of hydrolysis, whichprejudice the sequentialprocess for other hydrolytic enzymes in cellulolytic complex. The objective of this project is to study the mechanism of glucose's inhibition oncrude beta-glucosidase, produced by the thermophilic fungus Myceliophthora thermophila M.7.7. using solid state fermentation.Also, the studies will aim the evaluation of glucose isomerase's effect added in reaction, to verify if the conversion of D-glucose to D-fructose results on decreaseof inhibitory effect caused by glucose.