Use of Native Yeast Strain (Saccharomyces cerevisiae) as Inoculum in Bioethanol Fermentation

C. Steckelberg, P.R. Kitaka

Bioethanol, Yeast, Saccharomyces sensu stricto, alcoholic fermentation.

For several years, Brazilian distilleries have used native yeasts selected from their own processes as starter cultures for bioethanol production in the beginning of the crop season. This study aimed to monitor the stability of native yeasts selected for their good fermentation ability in the previous season and used as inoculum in the two following seasons. The data presented here refer to three different distilleries and two distinct crop seasons. The findings demonstrated the permanence of native yeasts throughout the crop season, indicating that native strains remained dominant during most of the time, thereby providing great stability to bioethanol production. These results show that, even in the presence of other yeasts originated from raw materials, native yeasts predominate in fermentation tanks at all times during the crop season.

https://doi.org/10.31871/WJRR.14.6.8