Paper: Enzymatic saccharification of sugarcane bagasse pretreated with microwave and glycerol (33rd Symposium on Biotechnology for Fuels and Chemicals (May 2-5, 2011))

Tuesday, May 3, 2011

M. M. S. Moretti¹, Daniela A. Bocchini-Martins II², Maria A. Villena III³, R. Da Silva¹, M. Boscolo⁴ and E. Gomes¹, (1)Biochemistry and Applied Microbiology Laboratory, São Paulo State University, Sao Jose do Rio Preto, Brazil, (2)Department of Biochemistry and Chemical Technology, São Paulo State University, Araraquara, Brazil, (3)Department of Analytical Chemistry and Technology of Foods, Universidad de Castilla-La Mancha, Ciudad Real, Spain, (4)Chemistry and Environmental Science, São Paulo State University, Sao Jose do Rio Preto, Brazil

Ethanol production process generates large volume of sugarcane bagasse (280 kg per 1 ton of sugar cane). This residue has been evaluated in recent years as source of fermentable sugars for second generation ethanol production, due to its high carbohydrate content. The present work evaluated the use of microwave and glycerol as sugarcane bagasse pretreatment with the aim of improving enzymatic saccharification. The sugarcane bagasse (10 g) pretreatment with microwave and glycerol (30 mL), for 5 min, at 180 ºC, released 0.09 and 0.74% of reducing sugars and phenolic compounds, respectively. For treated and untreated bagasse saccharification, 47 units of CMCase from Myceliophthora sp M.7.7 were used. Saccharification was performed during 24h, at 55 ºC and it was obtained 3.6% and 2% of reducing sugar from treated and untreated bagasse, respectively. HPAEC-PAD analysis revealed the presence of arabinose, galactose, glucose, xylose, xylobiose and celobiose in hydrolyates.

Key words: Myceliophothora sp, sugarcane bagasse, microwave, glycerol, enzymatic saccharification

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