Back
 AiM  Vol.9 No.12 , December 2019
Bioethanol Production from Molasses by Yeasts with Stress-Tolerance Isolated from Aquatic Environments in Japan
Abstract: Bioethanol is a safe and renewable source of energy that continues to be a research focus, since fossil fuels have been linked to global warming and nuclear energy sources are affected by the increased safety concerns following the 2011 nuclear power plant accident in Japan. In general, bioethanol is converted from a biomass by yeast fermentation. The production efficiency of this bioethanol is not sufficiently high, and its practical use as a substitute for fossil fuels and nuclear energy is thus limited. For the industrial production of bioethanol, the yeast fermentation of biomass cultures containing high concentration sugar, NaCl, and ethanol is necessary, but this might induce phenomena in which the stresses arising in the yeasts weaken their cells during fermentation. As described herein, we isolated 1028 strains of yeasts from natural aquatic environments: Japan’s Tama River and Lake Kasumigaura. Among them, 412 strains were fermentative yeasts and 31 strains showed high fermentation ability under a 30% sorbitol + 10% ethanol condition. These strains were identified as Torulaspola delbrueckii, Wickerhamomyces anomalus, Candida glabrata, Pichia kudriavzevii, Saccharomyces cf. cerevisiae/paradoxus, and Lachancea kluyveri. The strains T. delbrueckii, W. anomalus, and C. glabrata also showed tolerance against 15% NaCl. Most importantly, S. cf. cerevisiae/paradoxus H28 and L. kluyveri F2-67 produced 57.4 g/L and 53.9 g/L ethanol from molasses (sucrose 104.0 g/L, fructose 33.4 g/L, and glucose 24.8 g/L) within 48 hrs at 25°C, respectively.
Cite this paper: Naito, Y. , Okai, M. , Ishida, M. , Takashio, M. and Urano, N. (2019) Bioethanol Production from Molasses by Yeasts with Stress-Tolerance Isolated from Aquatic Environments in Japan. Advances in Microbiology, 9, 1000-1011. doi: 10.4236/aim.2019.912065.
References

[1]   álvarez-Cao, M.E., Cerdán, M.E., González-Siso, M.I. and Becerra, M. (2019) Bioconversion of Beet Molasses to Alpha-Galactosidase and Ethanol. Frontiers in Microbiollogy, 10, 450.
https://doi.org/10.3389/fmicb.2019.00405

[2]   Arshad, M., Hussain, T., Iqbal, M. and Abbas, M. (2015) Enhanced Ethanol Production at Commercial Scale from Molasses Using High Gravity Technology by Mutant S. cerevisiae. Brazilian Journal of Microbiology, 48, 403-409.
https://doi.org/10.1016/j.bjm.2017.02.003

[3]   Ueno, R., Urano, N. and Kimura, S. (2001) Characterization of Thermotolerant, Fermentative Yeasts from Hot Spring Drainage. Fisheries Science, 67, 138-145.
https://doi.org/10.1046/j.1444-2906.2001.00210.x

[4]   Ueno, R., Urano, N., Suzuki, M. and Kimura, S. (2002) Isolation, Characterization, and Fermentative Pattern of a Novel Thermotolerant Prototheca zopfii var. hydrocarbonea Strain Producing Ethanol and CO2 from Glucose at 40°C. Archives of Microbiology, 177, 244-250.
https://doi.org/10.1007/s00203-001-0384-0

[5]   Ueno, R., Urano, N. and Kimura, S. (2002) Effect of Temperature and Cell Density on the Ethanol Fermentation by a Thermotolerant, Aquatic Yeast Strain Isolated from Hot Spring Environment. Fisheries Science, 68, 571-578.
https://doi.org/10.1046/j.1444-2906.2002.00463.x

[6]   Ueno, R., Hamada-Sato, N. and Urano, N. (2003) Fermentation of Molasses by Several Yeasts from Hot Spring Drain and Phylogeny of the Unique Isolate Producing Ethanol at 55°C. Journal of the Tokyo University of Fisheries, 90, 23-30.

[7]   Ogawa, G., Ishida, M., Usui, Y. and Urano, N. (2008) Ethanol Production from the Water Hyacinth Eichhornia crassipes by Yeast Isolated from Various Hydrospheres. African Journal of Microbiology Research, 2, 110-113.

[8]   Takagi, T., Uchida, M., Matsushima, R., Ishida, M. and Urano, N. (2012) Efficient Bioethanol Production from Water Hyacinth Eichhornia crassipes by Both Preparation of the Saccharified Solution and Selection of Fermenting Yeasts. Fisheries Science, 78, 905-910.
https://doi.org/10.1007/s12562-012-0516-2

[9]   Obara, N., Ishida, M., Hamada-Sato, N. and Urano, N. (2012) Efficient Bioethanol Production from Paper Shredder Scrap by a Marine Derived Saccharomyces cerevisiae C-19. Studies Science & Technology, 1, 49-54.

[10]   Uchida, M., Miyoshi, T., Kaneniwa, M., Ishihara, K., Nakashimada, Y. and Urano, N. (2014) Production of 16.5% v/v Ethanol from Seagrass Seeds. Journal of Bioscience and Bioengineering, 118, 646-650.
https://doi.org/10.1016/j.jbiosc.2014.05.017

[11]   Obara, N., Okai, M., Ishida, M. and Urano, N. (2015) Bioethanol Production from Mixed Biomass (Waste of Undaria pinnatifida Processing and Paper Shredding) by Fermentation with Marine-Derived Saccharomyces cerevisiae. Fisheries Science, 81, 771-776.
https://doi.org/10.1007/s12562-015-0877-4

[12]   Takagi, T., Uchida, M., Matsushima, R., Komada, H., Takeda, T., Ishida, M. and Urano, N. (2015) Comparison of Ethanol Productivity among Yeast Strains Using Three Different Seaweeds. Fisheries Science, 81, 763-770.
https://doi.org/10.1007/s12562-015-0875-6

[13]   Okai, M., Betsuno, A., Shirao, A., Obara, N., Suzuki, K., Takei, T., Takashio, M., Ishida, M. and Urano, N. (2017) Citeromyces matritensis M37 Is a Salt Tolerant Yeast That Produces Ethanol from Salted Algae. Canadian Journal of Microbiology, 63, 20-26.
https://doi.org/10.1139/cjm-2016-0259

[14]   Urano, N., Shirao, A., Okai, M. and Ishida, M. (2017) High Ethanol Production by Marine-Derived Yeasts—Saccharomyces cerevisiae under Stress Pressures. Advances in Microbiology, 7, 348-357.
https://doi.org/10.4236/aim.2017.75029

[15]   Atiyeh, H. and Duvnjak, Z. (2008) Production of Fructose and Ethanol from Sugar Beet Molasses Using Saccharomyces cerevisiae ATCC 36858. Biotechnology Progress, 18, 234-239.
https://doi.org/10.1021/bp010164z

[16]   Urano, N., Shirao, A., Naito, Y., Okai, M., Ishida, M. and Takashio, M. (2019) Molecular Phylogeny and Phenotypic Characterization of Yeasts with a Broad Range of pH Tolerance Isolated from Natural Aquatic Environments. Advances in Microbiology, 9, 56-73.
https://doi.org/10.4236/aim.2019.91005

[17]   Bialkova, A. and Subic, J. (2006) Biology of the Pathogenic Yeast Candia glabrata. Folia Microbiologica, 51, 3-20.
https://doi.org/10.1007/BF02931443

[18]   Van Breda, V., Jolly, N. and van Wyk, J. (2012) Characterization of Commercial and Natural Torulaspora delbrueckii Wine Yeast Strains. International Journal of Food Microbiology, 163, 80-88.
https://doi.org/10.1016/j.ijfoodmicro.2013.02.011

[19]   Padilla, B., Gil, J.V. and Manzanares, P. (2018) Challenges of the Non-Conventional Yeast Wickerhamomyces anomalus in Winemaking. Fermentation, 4, 68.
https://doi.org/10.3390/fermentation4030068

[20]   Passoth, V., Fredlund, E., Druvefors, U.A. and Schnurer, J. (2006) Biotechnology, Physiology and Genetics of the Yeast Pichia anomala. FEMS Yeast Research, 6, 3-13.
https://doi.org/10.1111/j.1567-1364.2005.00004.x

[21]   Albertin, W., Chasseriaud, L., Comte, G., Panfili, A., Delcamp, A., Salin, F., Marullo, P. and Bely, M. (2014) Winemaking and Bioprocesses Strongly Shaped the Genetic Diversity of the Ubiquitous Yeast Torulaspora delburueckii. PLoS ONE, 9, e94246.
https://doi.org/10.1371/journal.pone.0094246

 
 
Top