Optimization of Bioethanol Production from Cocoa Mucilage (Theobroma cacao) Using a Commercial and a Genetically Modified Strain of Saccharomyces cerevisiae

HistoryThis study aimed to produce ethanol through the alcoholic fermentation of cocoa mucilage (Theobroma cacao), an agroindustrial by-product rich in fermentable sugars.This agroindustrial residue, commonly discarded during the harvesting process, has a high content of fermentable sugars, making it a potential source for bioethanol production.Physicochemical characterization confirmed its suitability as a substrate, with 17.0°Brix, 83.43% moisture, and 2.15g L⁻¹ reducing sugars.Fermentation trials were conducted for five days at 15, 25, and 30 °C using a commercial Saccharomyces cerevisiae strain (Instaferm®) and a genetically modified strain (Fermivin® 7013).Ethanol production ranged from 39.53 to 71.91g L⁻¹ across treatments, with the highest yield obtained at 25°C using the commercial strain (T2), achieving more than 80% sugar conversion.These results demonstrate that cocoa mucilage is an efficient natural substrate for bioethanol production and identify 25°C and commercial S. cerevisiae as optimal conditions for maximizing fermentative efficiency.Overall, the study reinforces the potential of cocoa mucilage valorization as a sustainable strategy to reduce agro-industrial waste and promote circular bioeconomy practices.