Beyond <i>Saccharomyces</i>: Exploring the Bioethanol Potential of <i>Wickerhamomyces anomalus</i> and <i>Diutina rugosa</i> in Xylose and Glucose Co-Fermentation

Beyond <i>Saccharomyces</i>: Exploring the Bioethanol Potential of <i>Wickerhamomyces anomalus</i> and <i>Diutina rugosa</i> in Xylose and Glucose Co-Fermentation

Efficient co-fermentation of glucose and xylose remains a critical hurdle in second-generation bioethanol production. In this study, we evaluated two non-<i>Saccharomyces</i> yeasts—<i>Wickerhamomyces anomalus</i> UEMG-LF-Y2 and <i>Diutina rugosa</i> UEMG-LF-Y4—un...

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Bibliographic Details
Main Authors: Arthur Gasetta Batista, Marcus Vinicius Astolfo da Costa, Marita Vedovelli Cardozo, Sarah Regina Vargas, Marita Gimenez Pereira, Vinícius de Abreu D’Ávila, Janerson José Coelho, Caio Roberto Soares Bragança
Format: Article
Language:English
Published: MDPI AG 2025-04-01
Series:Fermentation
Subjects:
non-<i>Saccharomyces</i> yeasts
catabolite repression
co-fermentation
lignocellulosic ethanol
Online Access:https://www.mdpi.com/2311-5637/11/4/204
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