Technological Advances in Ethanol Production: The Role of Sugarcane, Corn and Yeast Lineages

Abstract

Energy crops have a high potential as a raw material to meet the high demand for energy. The most promising crops are sugarcane and corn, which have a high potential for biotransformation. In this context, the study aims to evaluate the panorama of sugarcane and corn production in Brazil, to verify the states that stand out in the production of ethanol from these cultures, as well as to evaluate the characteristics of the main strains of Saccharomyces cerevisiae used in the fermentation to produce ethanol. The methodology used was bibliographical research in the model of scientometrics. The results show that Brazil is an important producer of sugarcane and corn. Ethanol production is driven by the states of São Paulo and Goiás with sugarcane ethanol, while Mato Grosso is the largest producer of corn ethanol. The yeasts that are used in these processes have differences mainly in relation to the tolerance of stress factors temperature and prolonged fermentation time, in addition to high concentrations of ethanol present in the fermentation medium. The search development of selected and genetically modified strains of Saccharomyces cerevisiae strains related to the that are more resistant to the intrinsic factors of the process, both in sugarcane and corn, can ensure the efficiency and sustainability of the process