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Physiology of lactic acid bacteria contaminating alcoholic fermentation in the presence of lignocellulosic inhibitors

Grant number: 19/13826-0
Support type:Scholarships in Brazil - Master
Effective date (Start): March 01, 2020
Effective date (End): April 30, 2021
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Engineering
Principal researcher:Thiago Olitta Basso
Grantee:Thamiris Guerra Giacon
Home Institution: Escola Politécnica (EP). Universidade de São Paulo (USP). São Paulo , SP, Brazil

Abstract

The burning of fossil fuels is responsible for 73% of the emission of CO2 in the atmosphere, intensifying the greenhouse effect and global warming. The production of biofuels from lignocellulosic (LC) waste can supply the energy matrix in the near future. However, the fermentation of LC hydrolysates encompasses many scientific and technological challenges. Pretreatment processes generate a variety of molecules (furan derivatives, phenolic compounds and organic acids) that act as inhibitors of microbial metabolism, and thus reduce the efficiency of fermentation. In this context, this research proposal aims to investigate the effect of lignocellulosic inhibitors on lactic acid bacteria, normally present in industrial fermentation processes. Therefore, a quantitative and well defined physiological characterization, in the presence of lignocellulosic inhibitors, will be performed. Ultimately, we intend to understand how different strains of contaminating bacteria respond to lignocellulosic inhibitors. (AU)