Six Harvests of Bioethanol: Performance of the Native Yeast Isolated from the Process

C. Steckelberg, P.R. Kitaka

Bioethanol Native Yeast, alcoholic fermentation, performance

Brazil holds a prominent position in bioethanol production, ranking as the world's second-largest producer. In 2024, the country achieved a record production of 36.83 billion liters, with significant growth in corn-based ethanol. Ethanol's competitiveness improved, with its price parity with gasoline reaching 65.3%, boosting domestic consumption.

The sector has benefited from public policies such as the RenovaBio program and the Future Fuel initiative, promoting a low-carbon economy. However, one of the challenges in ethanol production is the selection of yeast strains used in fermentation. Yeasts play a crucial role in the process, and introducing selected strains can enhance efficiency. Studies, however, indicate that these strains may gradually be replaced by native yeasts from the industrial environment.

A promising alternative is the selection of native strains adapted to process conditions, ensuring greater persistence throughout harvest seasons. Research conducted by Steckelberg revealed that using native yeasts isolated from the industrial process offers advantages over commercial strains, as they are better suited to the fermentation environment. The study tracked six consecutive harvests at a bioethanol production facility, analyzing the permanence and dominance of these yeasts.

Given this landscape, ethanol production in Brazil continues to advance, driven by new technologies and strategies to optimize fermentation, ensuring greater efficiency and sustainability for this biofuel.

https://doi.org/10.31871/WJRR.20.5.32