Comparison of the efficiency of alcoholic fermentation between natural sugarcane yeasts and commercial yeast.

• Grant number: 25/07937-5
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: August 01, 2025
• End date: December 31, 2025
• Field of knowledge: Biological Sciences - Microbiology - Applied Microbiology
• Principal Investigator: Anderson Ferreira da Cunha
• Grantee: Gabriele Santos Martins
• Host Institution: Centro de Ciências Biológicas e da Saúde (CCBS). Universidade Federal de São Carlos (UFSCAR). São Carlos , SP, Brazil

Abstract

The study of microorganism interactions, particularly fungi, with agricultural crops such as sugarcane holds great potential to revolutionize agro-industrial production. In environments like the sugarcane fields of São Paulo, microbial diversity can be harnessed to develop more effective and sustainable management practices. Understanding these relationships may lead to significant increases in the productivity and quality of sugarcane and its derivatives, such as ethanol. Endophytic microorganisms, particularly yeasts, play crucial roles in fermentative processes, directly impacting the efficiency of bioethanol and cachaça production. These yeasts may exhibit specific adaptations to different sugarcane varieties, resulting in distinct fermentative capacities. The identification and application of more efficient yeast strains have the potential to optimize fermentation, enhancing yields and reducing the formation of undesirable byproducts. In this project, the objective is to isolate and characterize endophytic yeasts associated with sugarcane, evaluating their fermentative potential. The identification of these new strains may contribute to the development of more efficient and tailored fermentation processes according to each sugarcane variety, making the production of bioethanol and other derivatives more competitive, efficient, and sustainable