Phenolic compounds modulation in β-farnesene fed-batch fermentation using sugarcane syrup as feedstock

Abstract

Sugarcane syrup is the feedstock used in the industrial production of β-farnesene through Saccharomyces cerevisiae fermentation. However, it contains phenolic compounds , which may interfere with yeast performance. The aim of this work was to modulate the transfer of phenolic compounds from sugarcane syrup to the broth, throughout 13 days of β-farnesene fed-batch fermentation in 2-L bioreactors . This was accomplished by applying two mathematical calculations: a mass balance and the Weibull kinetic model. The concentrations of most phenolic compounds increased until day 3 of fermentation and then remained constant until the end of the process. However, quantities of hydroxybenzaldehyde, protocatechuic, caffeic, ferulic and p -coumaric acids, decreased after day 2. The Weibull model exhibited better fit to the data, with an R 2 of 0.85 or higher. This work provides for the first time a model describing phenolic accumulation in β-farnesene fermentation, which can be a valuable tool to apply in similar processes. • Sugarcane syrup used in industrial fermentations studied for phenolic content. • Phenols evolution during fermentation described by Weibull model and mass balance. • Yeast fermentation with possible phenolic compound degradation or metabolization. • Weibull model adjusted to experimental phenolic data in fermentation with R 2 > 0.85.