Our research projects

Photo: Manuel Gutjahr


Sugarcane biorefinery: bioconversion of bagasse into lactic acid and poly-lactate (Zuckerrohr-Bioraffinerie: Biokonversion von Bagasse in Milchsäure und Polylactat)
Sugarcane biorefinery
Coordinating Institute
Leibniz-Institut für Agrartechnik und Bioökonomie e.V. (ATB)
Universidade Estadual de Campinas (UNICAMP)
Universität Potsdam
Universidade Estadual Paulista

The R & D collaboration with Brazilian partners aims at resource-saving processes and at the production of bio-based materials for a sustainable bio-economy. The aim is to develop environmentally friendly processes for the utilization of agro-industrial wastes and by-products such as lignocellulosic residues of sugar cane industry. Research in the project focuses on methods to make carbohydrates (sugars) available for subsequent fermentation. Experimental work is carried out both in Brazil and in Germany. Tasks include enzymatic pretreatment, provision of sugars and laboratory tests for lactic acid fermentation in Brazil, and the parallel testing of bacteria already proven for other substrates as well as a scale-up of processes to pilot scale in Germany. Results will indicate whether the used plant raw materials are suitable for the subsequent implementation of biotechnology to non-food products such as bioplastics. The results should help to accelerate the development of knowledge-based bio-industries and to significantly enhance the use of renewable raw materials in the chemical industry.

Bundesministerium für Bildung und Forschung (BMBF)
Grant agreement number
Funding framework
Internationale Zusammenarbeit in Bildung und Forschung mit Brasilien.


We use cookies. Some are required to offer you the best possible content and functions while others help us to anonymously analyze access to our website. (Matomo) Privacy policy

Required required

Necessary cookies are absolutely essential for the proper functioning of the website. This category only includes cookies that ensure basic functionalities and security features of the website. These cookies do not store any personal information.

Cookie Duration Description
PHPSESSID Session Stores your current session with reference to PHP applications, ensuring that all features of the site can be displayed properly. The cookie is deleted when the browser is closed.
bakery 24 hours Stores your cookie preferences.
fe_typo_user Session Is used to identify a session ID when logging into the TYPO3 frontend.
__Secure-typo3nonce_xxx Session Security-related. For internal use by TYPO3.

With cookies in this category, we learn from visitors' behavior on our website and can make relevant information even more accessible.

Cookie Duration Description
_pk_id.xxx 13 months Matomo - User ID (for anonymous statistical analysis of visitor traffic; determines which user is being tracked)
_pk_ses.xxx 30 minutes Matomo - Session ID (for anonymous statistical analysis of visitor traffic; determines which session is being tracked)