Co-Culture of Trichoderma Reesei, Talaromyces Sp. and Aspergillus Spp. Produces A Multi-Enzyme Cocktail for the Hydrolysis of Sugarcane Bagasse Pretreated with Piperonilic Acid (PIP) and Methylenedioxycinnamic Acid (MDCA)

Abstract PURPOSE: The global energy matrix is primarily based on fossil fuels and alternatives for the production of renewable energy are necessary. The second-generation ethanol (2G ethanol) is such alternative. 2G ethanol is produced through the fermentation of sugar released from the enzymatic hydrolysis of lignocellulosic biomass. However, this process is still costly. Improvements should include the use of less expensive biomass pre-treatments and enzymatic cocktails produced by the co-cultivation of filamentous fungi. METHODS: For the production of synergistic holocellulolytic enzymes, Aspergillus brasiliensis , A. fumigatus var. niveus , Trichoderma reesei and Talaromyces sp. were co-cultivated on sugarcane bagasse modified in the lignin synthesis pathway. This bagasse was pretreated with piperonilic acid (PIP) and methylenedioxycinnamic acid (MDCA). RESULTS: The enzymatic cocktail produced by the co-culture showed the highest hydrolysis efficiency. The best hydrolysis condition was at 50°C and pH 4.0. Talaromyces sp. and T. reesei demonstrated antagonism only between them. CONCLUSION: Enzymatic cocktails produced through the co-cultivation of filamentous fungi are a concrete step towards increasing yields for the 2G ethanol industry.