Brosimum Alicastrum as a Novel Starch Source for Bioethanol Production

Introduction The continued depletion of fossil fuels and the need to reduce greenhouse gas emissions to mitigate global warming have generated an increasing worldwide interest in alternative energy sources [1,2]. The flour obtained from Ramon seeds is 75% carbohydrate, of which, 63% is starch, indicating its potential as a raw material for the bioethanol production, given that, nowadays, this seed is rarely used for human consumption among the population of the Yucatan Peninsula [8]. Since this source of starch has not been studied previously for bioethanol production, it is important to isolate native strains from the biomass that naturally ferment the tree fruits, allowing better adaptation to the fermentation process, thus reducing time and production costs of second-generation ethanol, and increasing yield [9,10]. In a previous study about Ramon’s mycobiota, different species of native yeasts were isolated and characterized; the species Candida tropicalis was able to produce ethanol from starch [11]. [...]this Candida species strain could be a good candidate for the fermentation of Ramon’s must in the place of commercial strains as Saccharomyces cerevisiae. [...]one of the main advantages of Ramon starch is that, unlike corn, it does not compete with the basic diet of the Mexican population. [...]as Ramon is a perennial species, it contributes to carbon capture and helps to reduce the negative effects of climate change.