Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXVII, Issue 1
Written by Wahauwouele Hermann COULIBALY, Tano Marie-Ange Sakia MIAN, Fatoumata CAMARA, Grah Avit Maxwell BEUGRÉ, Camelia Filofteia DIGUȚĂ, Florentina MATEI
Due to its significant contribution to lowering the use of crude oil and environmental pollution, bioethanol has been selected as the biofuel that is used the most frequently worldwide. The bioethanol was produced by fermentation carried out by microorganisms, particularly yeasts. Thus, yeasts resistance to ethanol remained a criterion important in bioethanol production. In this context, this study, the ability of Saccharomyces strain (Saccharomyces cerevisiae) and non-Saccharomyces strains (Debaryomyces hansenii, Rhodotorula mucilaginosa, and Pichia kudriavzevii) to produce bioethanol by sorghum wort fermentation following distillation was investigated. The results revealed that, globally, all yeast strains studied exhibited a similar fermentation behavior. The difference between yeast strains was observed in the alcoholic degrees of distillates. The alcoholic degree of distillates ranged between 7.01±0.007 and 7.38±0.063% (v/v) where the highest concentration has been observed with Rhodotorula mucilaginosa. More, statistical analysis showed a significant difference (P<0.05) between Rhodotorula mucilaginosa and other species and mixed culture. Among the strains studied, Rhodotorula mucilaginosa specie seemed the suitable strain to produce bioethanol.
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