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<p>Aluminum (Al<sup>3</sup>⁺) toxicity represents a significant constraint in sugarcane-based ethanol production, particularly in acidic soils where aluminum bioavailability increases and may contaminate fermentation media, negatively affecting yeast physiology and fermentation performance. This study evaluated the physiological effects of aluminum (25&#xa0;mg&#xa0;L<sup>1</sup>) on anaerobic growth of <i>Saccharomyces cerevisiae</i> PE-2 in yeast-extract dextrose (YED) medium and investigated the potential of sugarcane vinasse (0%, 15%, and 30% v/v) to mitigate aluminum toxicity. Aluminum exposure significantly reduced yeast growth, biomass production, cell viability, budding rate, intracellular trehalose and glycogen levels, and ethanol yield, indicating metabolic disruption and oxidative stress. Vinasse supplementation attenuated these effects in a concentration-dependent manner. At 15% and 30% vinasse, yeast growth, viability (up to ~ 98%), budding activity, reserve carbohydrate levels, and ethanol production were largely restored to values comparable to aluminum-free controls. These findings suggest that vinasse components may complex or chelate Al<sup>3</sup>⁺ ions while simultaneously supplying nutrients that enhance cellular resilience and metabolic recovery. This strategy also supports circular bioeconomy principles by valorizing vinasse, a major by-product of the sugar–ethanol industry, as a functional fermentation additive. Sustainability and methodological performance were assessed using the White Analytical Chemistry framework. The analytical workflow achieved RAPI and BAGI scores of 80 and 70, respectively, and a moderate ComplexGAPI classification, resulting in an RGB12 Whiteness index of 74. Integration of these results into the Need–Quality–Sustainability framework yielded an NQS index of 68.4%, indicating a moderate-to-good analytical and technological strategy for improving fermentation resilience.</p>

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Vinasse Improves Biomass Quality and Aluminum Tolerance in Saccharomyces cerevisiae PE-2

  • 期刊论文

  • 发表日期：

    2026年3月25日

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  • Samuel Mariano-da-Silva,
  • Marieli Rossato,
  • Rafael Dal Bosco Ducatti,
  • André Luiz Radünz,
  • Vanderlei Smaniotto,
  • Pedro Henrique Hofstatter Forster,
  • Siumar Pedro Tironi

摘要

Aluminum (Al3⁺) toxicity represents a significant constraint in sugarcane-based ethanol production, particularly in acidic soils where aluminum bioavailability increases and may contaminate fermentation media, negatively affecting yeast physiology and fermentation performance. This study evaluated the physiological effects of aluminum (25 mg L1) on anaerobic growth of Saccharomyces cerevisiae PE-2 in yeast-extract dextrose (YED) medium and investigated the potential of sugarcane vinasse (0%, 15%, and 30% v/v) to mitigate aluminum toxicity. Aluminum exposure significantly reduced yeast growth, biomass production, cell viability, budding rate, intracellular trehalose and glycogen levels, and ethanol yield, indicating metabolic disruption and oxidative stress. Vinasse supplementation attenuated these effects in a concentration-dependent manner. At 15% and 30% vinasse, yeast growth, viability (up to ~ 98%), budding activity, reserve carbohydrate levels, and ethanol production were largely restored to values comparable to aluminum-free controls. These findings suggest that vinasse components may complex or chelate Al3⁺ ions while simultaneously supplying nutrients that enhance cellular resilience and metabolic recovery. This strategy also supports circular bioeconomy principles by valorizing vinasse, a major by-product of the sugar–ethanol industry, as a functional fermentation additive. Sustainability and methodological performance were assessed using the White Analytical Chemistry framework. The analytical workflow achieved RAPI and BAGI scores of 80 and 70, respectively, and a moderate ComplexGAPI classification, resulting in an RGB12 Whiteness index of 74. Integration of these results into the Need–Quality–Sustainability framework yielded an NQS index of 68.4%, indicating a moderate-to-good analytical and technological strategy for improving fermentation resilience.