New yeast strains can improve ethanol production efficiency

Indian researchers have recently isolated a new yeast strain, which can produce about 15.5% more ethanol than traditional strains in the fermentation of lignocellulose such as crop straw. According to the data, there are mainly the following bottlenecks in the production of ethanol from lignocellulose such as rice and wheat straw fermented by traditional yeast strains: it is necessary to control the ambient temperature within 30 degrees Celsius to ensure the fermentation effect; yeast is only effective for some parts of CELLULOSE, which are ineffective for gum aldehyde carbohydrate, and can not be fully utilized; lignocellulose produces fur during pretreatment. Inhibitors such as aldehydes reduce fermentation performance. Nassim Gore, a researcher at the International Centre for Genetic Engineering and Biotechnology in India, reported in a new issue of the British Journal of Biofuels Technology that 500 yeast-like colonies were isolated from brewery waste, dairy waste, hot springs and other sample sources, and then the isolated strains were compared with existing yeast strains. Nowadays, a strain named NGY10 is most suitable for rice and wheat straw fermentation. Compared with the yeast strains on the market at present, the newly isolated strains are heat-resistant and can continue to ferment at 40 degrees Celsius. The fermentation performance is not affected by furfural and other inhibitors, and can ferment almost all the active ingredients in cellulose, thus increasing the yield and reducing the cost.