Analysis of the alcoholic fermentation of glucose and xylose using Pachysolen tannophilus

Abstract

Glucose and xylose, the highest components of the lignocellulosic material, are the raw material used for the production of ethanol by means of fermentation. This paper carries out a design of experiments aimed at studying the fermentative capacity of the Pachysolen tannophilus yeast, based on the specialized literature review about obtaining ethanol from glucose, xylose, and mixtures of both. Strains of microorganisms and common operating conditions are studied for this purpose. The fermentation is carried out using the yeast in its natural form which is capable of fermenting sugars from 5 carbon atoms such as the xylose, during a 24-hour study period. Several relationships are used for the analysis of mixtures of sugars such as: 25% xylose /75% glucose, 50% xylose / 50% glucose and 75% xylose/25% glucose, with an initial concentration of 20 g/ l sugar, a 150 rpm rate of stirring and a 30 Ú C temperature. The sampling time lasted 48 hours. High Performance Liquid Chromatography (HPLC) was used for the analysis of samples. At 48 hours from starting the test it was obtained a concentration of 4.5 g/L for 50% xylose / 50% glucose mixtures of sugars.