1
|
Ali S, Rana QUA, Riaz F, Haq A, Sajjad W, Gauttam R, Ali M, Badshah M. Agricultural Waste Management by Production of Second-Generation Bioethanol from Sugarcane Bagasse Using Indigenous Yeast Strain. Curr Microbiol 2024; 81:161. [PMID: 38700667 DOI: 10.1007/s00284-024-03668-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2023] [Accepted: 03/17/2024] [Indexed: 05/16/2024]
Abstract
In the wake of rapid industrialization and burgeoning transportation networks, the escalating demand for fossil fuels has accelerated the depletion of finite energy reservoirs, necessitating urgent exploration of sustainable alternatives. To address this, current research is focusing on renewable fuels like second-generation bioethanol from agricultural waste such as sugarcane bagasse. This approach not only circumvents the contentious issue of food-fuel conflicts associated with biofuels but also tackles agricultural waste management. In the present study indigenous yeast strain, Clavispora lusitaniae QG1 (MN592676), was isolated from rotten grapes to ferment xylose sugars present in the hemicellulose content of sugarcane bagasse. To liberate the xylose sugars, dilute acid pretreatment was performed. The highest reducing sugars yield was 1.2% obtained at a temperature of 121 °C for 15 min, a solid-to-liquid ratio of 1:25 (% w/v), and an acid concentration of 1% dilute acid H2SO4 that was significantly higher (P < 0.001) yield obtained under similar conditions at 100 °C for 1 h. The isolated strain was statistically optimized for fermentation process by Plackett-Burman design to achieve the highest ethanol yield. Liberated xylose sugars were completely utilized by Clavispora lusitaniae QG1 (MN592676) and gave 100% ethanol yield. This study optimizes both fermentation process and pretreatment of sugarcane bagasse to maximize bioethanol yield and demonstrates the ability of isolated strain to effectively utilize xylose as a carbon source. The desirable characteristics depicted by strain Clavispora lusitaniae shows its promising utilization in management of industrial waste like sugarcane bagasse by its conversion into renewable biofuels like bioethanol.
Collapse
Affiliation(s)
- Sidra Ali
- Sustainable Bioenergy and Biorefinery Laboratory, Department of Microbiology, Quaid-I-Azam University, Islamabad, 45320, Pakistan
| | - Qurrat Ul Ain Rana
- Sustainable Bioenergy and Biorefinery Laboratory, Department of Microbiology, Quaid-I-Azam University, Islamabad, 45320, Pakistan
- Joint Genome Institute, Lawrence Berkeley National Laboratory, Berkeley, CA, 94720, USA
| | - Fatima Riaz
- Sustainable Bioenergy and Biorefinery Laboratory, Department of Microbiology, Quaid-I-Azam University, Islamabad, 45320, Pakistan
| | - Abdul Haq
- Sustainable Bioenergy and Biorefinery Laboratory, Department of Microbiology, Quaid-I-Azam University, Islamabad, 45320, Pakistan
- Peshawar Laboratories Complex, Pakistan Council of Scientific & Industrial Research, Peshawar, 25120, Pakistan
| | - Wasim Sajjad
- Key Laboratory of Cryospheric Science and Frozen Soil Engineering, Northwest Institute of Eco- Environment, and Resources, Chinese Academy of Sciences, Lanzhou, 730000, China
| | | | - Mahwish Ali
- Department of Biological Sciences, National University of Medical Sciences, Rawalpindi, Pakistan
| | - Malik Badshah
- Sustainable Bioenergy and Biorefinery Laboratory, Department of Microbiology, Quaid-I-Azam University, Islamabad, 45320, Pakistan.
| |
Collapse
|
2
|
Kusumawati N, Sumarlan SH, Zubaidah E, Wardani AK. Isolation of xylose-utilizing yeasts from oil palm waste for xylitol and ethanol production. BIORESOUR BIOPROCESS 2023; 10:71. [PMID: 38647966 PMCID: PMC10992423 DOI: 10.1186/s40643-023-00691-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2023] [Accepted: 09/28/2023] [Indexed: 04/25/2024] Open
Abstract
The energy crisis triggers the use of energy sources that are renewable, such as biomass made from lignocellulosic materials, to produce various chemical compounds for food ingredients and biofuel. The efficient conversion of lignocellulosic biomass into products with added value involves the activity of microorganisms, such as yeasts. For the conversion, microorganisms must be able to use various sugars in lignocellulosic biomass, including pentose sugars, especially xylose. This study aims to isolate xylose-utilizing yeasts and analyze their fermentation activity to produce xylitol and ethanol, as well as their ability to grow in liquid hydrolysate produced from pretreated lignocellulosic biomass. Nineteen yeast isolates could grow on solid and liquid media using solely xylose as a carbon source. All isolates can grow in a xylose medium with incubation at 30 °C, 37 °C, 42 °C, and 45 °C. Six isolates, namely SLI (1), SL3, SL6, SL7, R5, and OPT4B, were chosen based on their considerable growth and high xylose consumption rate in a medium with 50 g/L xylose with incubation at 30 °C for 48 h. Four isolates tested, namely SLI (1), SL6, SL7, and R5, can produce xylitol in media containing xylose carbon sources. The concentration of xylitol produced was determined using high-pressure liquid chromatography (HPLC), and the results ranged from 5.0 to 6.0 g/L. Five isolates tested, namely SLI (1), SL6, SL3, R5, and OPT4B, can produce ethanol. The ethanol content produced was determined using gas chromatography (GC), with concentrations ranging from 0.85 to 1.34 g/L. Three isolates, namely SL1(1), R5, and SL6, were able to produce xylitol and ethanol from xylose as carbon sources and were also able to grow on liquid hydrolyzate from pretreated oil palm trunk waste with the subcritical water method. The three isolates were further analyzed using the 18S rDNA sequence to identify the species and confirm their phylogenetic position. Identification based on DNA sequence analysis revealed that isolates SL1(1) and R5 were Pichia kudriavzevii, while isolate SL6 was Candida xylopsoci. The yeast strains isolated from this study could potentially be used for the bioconversion process of lignocellulosic biomass waste to produce value-added derivative products.
Collapse
Affiliation(s)
- N Kusumawati
- Department of Agroindustrial Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Jl. Veteran, Malang, 65145, Indonesia
- Department of Food Technology, Faculty of Agricultural Technology, Widya Mandala Catholic University Surabaya, Jl. Dinoyo 42-44, Surabaya, 60625, Indonesia
| | - S H Sumarlan
- Department of Agricultural Engineering, Faculty of Agricultural Technology, Universitas Brawijaya, Jl. Veteran, Malang, 65145, Indonesia
| | - E Zubaidah
- Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Jl. Veteran, Malang, 65145, Indonesia
| | - A K Wardani
- Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Jl. Veteran, Malang, 65145, Indonesia.
| |
Collapse
|
3
|
Cantadori E, Brugnoli M, Centola M, Uffredi E, Colonello A, Gullo M. Date Fruits as Raw Material for Vinegar and Non-Alcoholic Fermented Beverages. Foods 2022; 11:foods11131972. [PMID: 35804787 PMCID: PMC9265875 DOI: 10.3390/foods11131972] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2022] [Revised: 06/27/2022] [Accepted: 06/29/2022] [Indexed: 01/18/2023] Open
Abstract
Currently, foods and beverages with healthy and functional properties, especially those that claim to prevent chronic diseases, are receiving more and more interest. As a result, numerous foods and beverages have been launched onto the market. Among the products with enhanced properties, vinegar and fermented beverages have a high potential for growth. Date palm fruits are a versatile raw material rich in sugars, dietary fibers, minerals, vitamins, and phenolic compounds; thus, they are widely used for food production, including date juice, jelly, butter, and fermented beverages, such as wine and vinegar. Furthermore, their composition makes them suitable for the formulation of functional foods and beverages. Microbial transformations of date juice include alcoholic fermentation for producing wine as an end-product, or as a substrate for acetic fermentation. Lactic fermentation is also documented for transforming date juice and syrup. However, in terms of acetic acid bacteria, little evidence is available on the exploitation of date juice by acetic and gluconic fermentation for producing beverages. This review provides an overview of date fruit’s composition, the related health benefits for human health, vinegar and date-based fermented non-alcoholic beverages obtained by acetic acid bacteria fermentation.
Collapse
Affiliation(s)
- Elsa Cantadori
- Department of Life Sciences, University of Modena and Reggio Emilia, 42123 Reggio Emilia, Italy; (E.C.); (M.B.); (M.C.)
- Ponti SpA, 28074 Ghemme, Italy; (E.U.); (A.C.)
| | - Marcello Brugnoli
- Department of Life Sciences, University of Modena and Reggio Emilia, 42123 Reggio Emilia, Italy; (E.C.); (M.B.); (M.C.)
| | - Marina Centola
- Department of Life Sciences, University of Modena and Reggio Emilia, 42123 Reggio Emilia, Italy; (E.C.); (M.B.); (M.C.)
| | | | | | - Maria Gullo
- Department of Life Sciences, University of Modena and Reggio Emilia, 42123 Reggio Emilia, Italy; (E.C.); (M.B.); (M.C.)
- Correspondence:
| |
Collapse
|
4
|
Miah R, Siddiqa A, Chakraborty U, Tuli JF, Barman NK, Uddin A, Aziz T, Sharif N, Dey SK, Yamada M, Talukder AA. Development of high temperature simultaneous saccharification and fermentation by thermosensitive Saccharomyces cerevisiae and Bacillus amyloliquefaciens. Sci Rep 2022; 12:3630. [PMID: 35256663 PMCID: PMC8901927 DOI: 10.1038/s41598-022-07589-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2021] [Accepted: 01/27/2022] [Indexed: 11/09/2022] Open
Abstract
Scarcity of energy and pollution are two major challenges that have become a threat to all living things worldwide. Bioethanol is a renewable, ecological-friendly clean energy that may be utilized to address these issues. This study aimed to develop simultaneous saccharification and fermentation (SSF) process through high temperature-substrate adaptation and co-cultivation of S. cerevisiae with other potential amylolytic strains. In this study, we adapted our previously screened thermosensitive Saccharomyces cerevisiae Dj-3 strain up-to 42 °C and also screened three potential thermotolerant amylolytic strains based on their starch utilization capability. We performed SSF fermentation at high temperature by adapted Dj-3 and amylolytic strains using 10.0% starch feedstock. Interestingly, we observed significant ethanol concentration [3.86% (v/v)] from high temperature simultaneous saccharification and fermentation (HSSF) of adapted Bacillus amyloliquefaciens (C-7) and Dj-3. We attribute the significant ethanol concentration from starch of this HSSF process to C-7’s high levels of glucoamylase activity (4.01 U/ml/min) after adaptation in starch (up-to 42 °C) as well as Dj-3's strong glucose fermentation capacity and also their ethanol stress tolerance capability. This study suggests the significant feasibility of our HSSF process.
Collapse
Affiliation(s)
- Roni Miah
- Department of Microbiology, Jahangirnagar University, Dhaka, 1342, Bangladesh.,Department of Biological Chemistry, Yamaguchi University, Yamaguchi, 755, Japan
| | - Ayesha Siddiqa
- Department of Microbiology, Jahangirnagar University, Dhaka, 1342, Bangladesh.,Department of Biological Chemistry, Yamaguchi University, Yamaguchi, 755, Japan
| | | | | | - Noyon Kumar Barman
- Department of Microbiology, Jahangirnagar University, Dhaka, 1342, Bangladesh
| | - Aukhil Uddin
- Department of Microbiology, Jahangirnagar University, Dhaka, 1342, Bangladesh
| | - Tareque Aziz
- Department of Microbiology, Jahangirnagar University, Dhaka, 1342, Bangladesh
| | - Nadim Sharif
- Department of Microbiology, Jahangirnagar University, Dhaka, 1342, Bangladesh
| | - Shuvra Kanti Dey
- Department of Microbiology, Jahangirnagar University, Dhaka, 1342, Bangladesh
| | - Mamoru Yamada
- Department of Biological Chemistry, Yamaguchi University, Yamaguchi, 755, Japan
| | - Ali Azam Talukder
- Department of Microbiology, Jahangirnagar University, Dhaka, 1342, Bangladesh. .,Department of Biological Chemistry, Yamaguchi University, Yamaguchi, 755, Japan.
| |
Collapse
|