Second generation bioethanol production from household food wastes via a newly isolated yeast strain of Wickerhamomyces anomalus

The aim of the present study, was to investigate the efficiency of second generation bioethanol production from the pre-dried and shredded organic fraction of household food waste (food residue biomass, FORBI) using the newly isolated yeast Wickerhamomyces anomalus X19. W. anomalus is a physiologically versatile yeast strain, capable of growing on a wide range of carbon sources, under low pH, high osmotic pressure and anaerobic conditions. Due to those characteristics W. anomalus exibits high stress tolerance and can be exploited as biocatalyst for various biotechnological applications. In the frame of the present study, separatete hydrolysis and fermentation (SHF) as well as simultaneous saccharification and fermentation (SSF) experiments were conducted at batch mode. Different loadings of cellulolytic enzymes as well as different mixtures of cellulolytic with amylolytic enzymatic blends were tested in order to enhance the substrate saccharification and conversion efficiency, leading to promising ethanol yields and productivities.