Secretome analysis as a tool to elucidate bacterial contamination influence during second-generation ethanol production in a Melle-Boinot process

Author(s)

Collograi, Karen Cristina ^[1] ; Pereira, Isabela de Oliveira ^[2] ; Neitzel, Thiago ^{[3, 4]} ; Martinez-Jimenez, Fernan David ^{[1, 3]} ; da Costa, Aline Carvalho ^[1] ; Ienczak, Jaciane Lutz ^[2]

Affiliation

^[1] State Univ Campinas UNICAMP, Sch Chem Engn, 500 Albert Einstein Av, BR-13083852 Campinas, SP - Brazil

^[2] Santa Catarina Fed Univ, Chem Engn & Food Engn Dept, CP 476, BR-88040900 Florianopolis, SC - Brazil

^[3] Natl Ctr Res Energy & Mat CNPEM, Brazilian Biorenewables Natl Lab LNBR, 10000 Giuseppe Maximo Scolfaro St, BR-13083970 Campinas, SP - Brazil

^[4] State Univ Campinas UNICAMP, Ph Program Bioenergy Fac Food Engn, 80 Monteiro Lobato St, BR-13083872 Campinas, SP - Brazil

• Document type: Journal article
• Source: FEMS Yeast Research; v. 21, n. 3 MAY 2021.
• Web of Science Citations: 0

Abstract

Melle-boinot fermentation process can be used to increase the ethanol productivity in second-generation ethanol process (2G). However, bacterial contamination can result in decreased ethanol production and sugars consumption. The available literature on microbial contamination in the 2G at the secretome level, microbial interactions and their impacts on ethanol production are scarce. In this context, the cultivation of Spathaspora passalidarum was studied in pure and co-culture with Lactobacillus fermentum under conditions that mimic the Melle-boinot process. Glucose consumption and ethanol production by S. passalidarum were not affected by bacterial contamination. Xylose consumption was higher in pure culture (11.54 2.62, 16.23 +/- 1.76 and 6.50 +/- 1.68 g) than in co-culture fermentation (11.89 +/- 0.38, 7.29 +/- 0.49 and 5.54 +/- 2.63 g) in cycle 2. The protein profile of the fermented broth was similar in pure and co-culture fermentation. The low effect of L. fermentum on fermentation and protein profile may be associated with the inhibition of the bacteria by the low nutrient fermentation broth, with centrifugation and/or with sulfuric acid washing. Thereby, considering that research on microbial contamination in the 2G fermentation process is very limited, particularly at the omics level, these findings may contribute to the lignocellulosic biomass fermentation industry. (AU)

• FAPESP's process: 17/04997-0 - Scheffersomyces stipitis and Spathaspora passalidarum wild type yeast assessment for second generation bioethanol production from bagasse sugarcarne hydrolyzates containing xylose and glucose
• Grantee: Jaciane Lutz Ienczak
• Support Opportunities: Regular Research Grants