Academic literature on the topic 'Sugarcane Sugar Plant polyphenols'

For centuries, sugar has been virtually the only commercialized product derived from sugarcane. Traditionally, sugarcane breeding programs focused exclusively on the increase of the sucrose content, abandoning characteristics such as biomass yield and fiber content. Recently, sugarcane gained prominence also for its potential in terms of biomass production. As a result, some sugarcane breeding programs began to look for ways to increase fiber content and biomass yield instead of sugar content. In the 1980s, Alexander created the concept of energy cane. Here we review the changes in the sugarcane breeding programs related to enhanced fiber instead of sugar content. Compare the energy generation of energy cane with other biomass crops. Also, the recent changes in the biomass and biofuels scenario, focusing on topics as 2G ethanol and the RenovaBio program, from the Brazilian Government, which will give carbon credits to biofuels. Although several studies demonstrate its potential for biomass production, energy cane is still a new technology on an experimental scale and has been struggling to reach and establish on a commercial scale. However, policies and new technologies are increasing the demand for lignocellulosic material. Therefore, this chapter connects these points and shows the potential of this new plant material for the coming years.

The yeast, Saccharomyces cerevisiae, is a fungus, one of the group of eukaryotes (organisms with membrane- enclosed organelles and nuclei in their cells) that lie on that branch of the tree of life that, as shown in Figure 18.1, includes plants and animals. Many years of debate preceded their notation as a separate branch on the tree while advocates forcing them into either plant or animal families battled. Thus, although the cell walls of yeast are strikingly similar to plants (save that yeasts utilize N-acetylglucosamine and related nitrogenous carbohydrate polymers [chitin-like] in place of polyphenols [lignin] for cross linking), it is clear that chloroplasts, common to plants, are missing. Similarly, while their organization and food disposition is similar to animals, the very presence of a cell wall, rather than a simple membrane, forces their exclusion from the family of animals. Of course, all life utilizes the same set of purine and pyrimidine bases bonded to a ribose or deoxyribose carbohydrate and amino acids. So while classifications are necessary, they may also be specious. A generic eukaryotic cell and a plant cell (seen before in Figure 7.1) are shown in Figure 18.2. Hundreds of yeasts and strains of those yeasts are available for use in the wine industry for fermenting the must obtained on crushing the grapes. Some of the yeasts are referred to as “wild” and are brought in with the grapes from the vineyard. Others, originally “wild,” have been isolated and maintained because it is held that their use adds value to the vintage. Indeed, it is here that a great deal of experience is required. Generally, the vintner has a good idea of the amount of sugar (measured as glucose) in the grapes harvested. However, different strains of yeast (some 1500 yeast species, including S. cerevisiae are a subgroup of 700,000 or so fungi), while probably processing glucose in the same way, will also process other sugars too and, in that vein, there are other issues to be faced.

Bio-derived fuels have received significant attention for their potential to reduce the consumption of petroleum-based liquid fuels, either through blending or direct use. Bio-feedstocks that employ algae, in particular heterotrophic microalgae, which convert sustainable plant sugars into renewable oils are especially attractive because the sugar that feeds this process can come from many sources — from sugarcane to corn, and even waste biomass, also known as cellulosic sugars. The microalgae grow in the dark and transforms sugar into nearly any oil type for almost any purpose anywhere, all wh