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Researchers from the Natural Resources and Renewable Energy Unit of the Yucatan Scientific Research Center (CICY) , have developed a new technique to produce bioethanol by fermenting breadnuts.
The doctoral student at the CICY Renewable Energy Postgraduate Course , Edgar Olguín Maciel , explained that this project seeks to optimize the production of bioethanol from a renewable source of biomass: The breadnut ( Brosimum alicastrum ).
He carried out his research under the advice of Dr. Alfonso Larqué Saavedra and Raúl Tapia Tussell , researchers from the Natural Resources and Renewable Energy units of the CICY, respectively.
He also explained that two scientific alternatives for obtaining bioethanol have been developed in the laboratory: The first technique is for conventional production and consists of using commercial enzymes and a native yeast, isolated from the breadnut.
The second method is a consolidated bioprocess (CBP) , through which an organism is capable of producing enzymes and, at the same time, has the ability to ferment the sugars released through hydrolysis to produce bioethanol.
Olguín Maciel explained that, in the conventional process, commercial enzymes are used for the hydrolysis of starch, followed by a fermentation process that uses a native yeast strain.
While in the consolidated bioprocess, the breadnut flour is inoculated with a fungus capable of producing an enzymatic battery that unfolds the starch into free sugars and, simultaneously, the organism ferments the sugars to produce bioethanol.
It also generates additional value-added products during this process, which is why researchers have already patented both processes for the protection of the scientific development.
He stressed that the breadnut represented a large area of opportunity since its seeds have great nutritional value for humans and can be used for the production of fuel. Furthermore, its leaves can be used to make tea and its foliage has a high protein content for livestock.
The breadnut tree can perfectly grow under stressful conditions such as drought or high temperatures typical of Yucatán. After five or six years of life, the tree can be harvested annually for up to 100 years.
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