BIOETHANOL PRODUCTION BY NATIVE YEAST USING FRUIT RESIDUE

A great challenge of actually is the search for clean and sustainable energy sources, aiming at replacing the exclusive use of fossil fuels from non-renewable sources, without affecting food supply, especially ethanol production. In this context, this study aimed at the evaluation of residues from the processing of grape juice to the second-generation (2G) ethanol production, by means of direct fermentation with isolated yeast of fruit residue. Furthermore, it sought to compare two configurations of biomass pretreatment, aimed at greater effectiveness in the conversion of compounds of fermentable sugars. The results obtained were promising, reaching a maximum production in 24 hours of fermentation, being 32.85 ± 1.51 mg/g for the samples pretreated in a knife mill and 24.18 ± 0.99 mg/g for the samples triturated in an industrial blender. The great difficulty of the 2G ethanol production by agroindustrial residues is still low yield and high economic cost, in this context the main objective of this study is the valuation of the residue in order to minimize the environmental impacts of disposal in landfills, soil or courses and economic viability of the production of 2G ethanol from fruit residues.