Effect of salt on growth and ethanol production of ethanologenic yeasts – A preliminary investigation

Seawater can reduce the freshwater footprint in bioethanol industries by replacing it in several bioprocessing steps in bioethanol production. However, the yeasts must be salt tolerant and be able to produce ethanol in seawater. In the present study, the salt tolerance capacity of two ethanologenic yeasts was checked in YPD and YPX media in the presence and absence of salt by comparing their growth and fermentation ability to produce ethanol. P. stiptis NCIM 3498 performed better regarding ethanol production when compared to S. cerevisiae NCIM 3570. The presence of salt did not impact the glucose and xylose fermentation by the yeasts.