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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2025-04-01
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| author | 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 |
| author_facet | 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 |
| author_sort | Arthur Gasetta Batista |
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| description | 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—under mixed-sugar conditions. <i>D. rugosa</i> exhibited superior xylose metabolism and ethanol productivity, achieving a maximum volumetric productivity (Q<sub>P</sub>) of 0.55 g/L·h in a medium containing 20 g/L glucose and 40 g/L xylose. Its highest ethanol yield (Y<sub>P/S</sub>) reached 0.45 g EtOH/g sugar, comparable to results from engineered <i>Saccharomyces cerevisiae</i> strains. By contrast, <i>W. anomalus</i> displayed lower ethanol yields (0.24–0.34 g/g) and greater sensitivity to catabolite repression induced by 2-deoxyglucose (2-DG). Xylose consumption by <i>D. rugosa</i> exceeded 80% in high-xylose media, while <i>W. anomalus</i> left residual xylose under all tested conditions. A strong inverse correlation (r < −0.98) between ethanol accumulation and xylose uptake was observed, especially for <i>W. anomalus</i>, indicating ethanol-induced inhibition as a key challenge. These findings highlight the potential of <i>D. rugosa</i> as a robust non-<i>Saccharomyces</i> platform for lignocellulosic bioethanol processes, whereas <i>W. anomalus</i> may benefit from further metabolic or process optimizations. Future research should address ethanol tolerance, inhibitory byproducts, and large-scale feasibility to fully exploit these strains for second-generation bioethanol production. |
| format | Article |
| id | doaj-art-730a440eebc54c5d96a65a5186acab29 |
| institution | OA Journals |
| issn | 2311-5637 |
| language | English |
| publishDate | 2025-04-01 |
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| spelling | doaj-art-730a440eebc54c5d96a65a5186acab292025-08-20T02:28:28ZengMDPI AGFermentation2311-56372025-04-0111420410.3390/fermentation11040204Beyond <i>Saccharomyces</i>: Exploring the Bioethanol Potential of <i>Wickerhamomyces anomalus</i> and <i>Diutina rugosa</i> in Xylose and Glucose Co-FermentationArthur Gasetta Batista0Marcus Vinicius Astolfo da Costa1Marita Vedovelli Cardozo2Sarah Regina Vargas3Marita Gimenez Pereira4Vinícius de Abreu D’Ávila5Janerson José Coelho6Caio Roberto Soares Bragança7Laboratory of Microorganism Physiology, Department of Biomedical Sciences and Health, UEMG, Rua Sabará, 164, Centro, Passos 37900-004, MG, BrazilLaboratory of Microorganism Physiology, Department of Biomedical Sciences and Health, UEMG, Rua Sabará, 164, Centro, Passos 37900-004, MG, BrazilLaboratory of Microorganism Physiology, Department of Biomedical Sciences and Health, UEMG, Rua Sabará, 164, Centro, Passos 37900-004, MG, BrazilLaboratory of Applied Biotechnology, Department of Biomedical Sciences and Health, UEMG, Rua Sabará, 164, Centro, Passos 37900-004, MG, BrazilLaboratory of Applied Biotechnology, Department of Biomedical Sciences and Health, UEMG, Rua Sabará, 164, Centro, Passos 37900-004, MG, BrazilInsect Biofactory, Department of Agricultural and Earth Sciences, UEMG, Rua Sabará, 164, Centro, Passos 37900-004, MG, BrazilDepartment of Biological Sciences, Universidade Regional do Cariri (URCA), Rua Cel. Antônio Luíz, 1161, Crato 63105-000, CE, BrazilLaboratory of Microorganism Physiology, Department of Biomedical Sciences and Health, UEMG, Rua Sabará, 164, Centro, Passos 37900-004, MG, BrazilEfficient 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—under mixed-sugar conditions. <i>D. rugosa</i> exhibited superior xylose metabolism and ethanol productivity, achieving a maximum volumetric productivity (Q<sub>P</sub>) of 0.55 g/L·h in a medium containing 20 g/L glucose and 40 g/L xylose. Its highest ethanol yield (Y<sub>P/S</sub>) reached 0.45 g EtOH/g sugar, comparable to results from engineered <i>Saccharomyces cerevisiae</i> strains. By contrast, <i>W. anomalus</i> displayed lower ethanol yields (0.24–0.34 g/g) and greater sensitivity to catabolite repression induced by 2-deoxyglucose (2-DG). Xylose consumption by <i>D. rugosa</i> exceeded 80% in high-xylose media, while <i>W. anomalus</i> left residual xylose under all tested conditions. A strong inverse correlation (r < −0.98) between ethanol accumulation and xylose uptake was observed, especially for <i>W. anomalus</i>, indicating ethanol-induced inhibition as a key challenge. These findings highlight the potential of <i>D. rugosa</i> as a robust non-<i>Saccharomyces</i> platform for lignocellulosic bioethanol processes, whereas <i>W. anomalus</i> may benefit from further metabolic or process optimizations. Future research should address ethanol tolerance, inhibitory byproducts, and large-scale feasibility to fully exploit these strains for second-generation bioethanol production.https://www.mdpi.com/2311-5637/11/4/204non-<i>Saccharomyces</i> yeastscatabolite repressionco-fermentationlignocellulosic ethanol |
| spellingShingle | 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 Beyond <i>Saccharomyces</i>: Exploring the Bioethanol Potential of <i>Wickerhamomyces anomalus</i> and <i>Diutina rugosa</i> in Xylose and Glucose Co-Fermentation Fermentation non-<i>Saccharomyces</i> yeasts catabolite repression co-fermentation lignocellulosic ethanol |
| title | Beyond <i>Saccharomyces</i>: Exploring the Bioethanol Potential of <i>Wickerhamomyces anomalus</i> and <i>Diutina rugosa</i> in Xylose and Glucose Co-Fermentation |
| title_full | Beyond <i>Saccharomyces</i>: Exploring the Bioethanol Potential of <i>Wickerhamomyces anomalus</i> and <i>Diutina rugosa</i> in Xylose and Glucose Co-Fermentation |
| title_fullStr | Beyond <i>Saccharomyces</i>: Exploring the Bioethanol Potential of <i>Wickerhamomyces anomalus</i> and <i>Diutina rugosa</i> in Xylose and Glucose Co-Fermentation |
| title_full_unstemmed | Beyond <i>Saccharomyces</i>: Exploring the Bioethanol Potential of <i>Wickerhamomyces anomalus</i> and <i>Diutina rugosa</i> in Xylose and Glucose Co-Fermentation |
| title_short | Beyond <i>Saccharomyces</i>: Exploring the Bioethanol Potential of <i>Wickerhamomyces anomalus</i> and <i>Diutina rugosa</i> in Xylose and Glucose Co-Fermentation |
| title_sort | beyond i saccharomyces i exploring the bioethanol potential of i wickerhamomyces anomalus i and i diutina rugosa i in xylose and glucose co fermentation |
| topic | non-<i>Saccharomyces</i> yeasts catabolite repression co-fermentation lignocellulosic ethanol |
| url | https://www.mdpi.com/2311-5637/11/4/204 |
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