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Nemes SA, Fărcas AC, Ranga F, Teleky BE, Călinoiu LF, Dulf FV, Vodnar DC. Enhancing phenolic and lipid compound production in oat bran via acid pretreatment and solid-state fermentation with Aspergillus niger. N Biotechnol 2024; 83:91-100. [PMID: 39053684 DOI: 10.1016/j.nbt.2024.07.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2024] [Revised: 06/10/2024] [Accepted: 07/22/2024] [Indexed: 07/27/2024]
Abstract
Oat (Avena sativa) processing generates a large amount of by-products, especially oat bran. These by-products are excellent sources of bioactive compounds such as polyphenols and essential fatty acids. Therefore, enhancing the extraction of these bioactive substances and incorporating them into the human diet is critical. This study investigates the effect of acid pretreatment on the solid-state fermentation of oat bran with Aspergillus niger, with an emphasis on the bioaccessibility of phenolic acids and lipid profile. The results showed a considerable increase in reducing sugars following acid pretreatment. On the sixth day, there was a notable increase in the total phenolic content, reaching 58.114 ± 0.09 mg GAE/g DW, and the vanillic acid level significantly rose to 77.419 ± 0.27 μg/g DW. The lipid profile study revealed changes ranging from 4.66 % in the control to 7.33 % on the sixth day of SSF. Aside from biochemical alterations, antioxidant activity measurement using the DPPH technique demonstrated the maximum scavenging activity on day 4 (83.33 %). This study highlights acid pretreatment's role in enhancing bioactive compound accessibility in solid-state fermentation and its importance for functional food development.
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Affiliation(s)
- Silvia Amalia Nemes
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, Cluj-Napoca 400372, Romania; Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, Cluj-Napoca 400372, Romania.
| | - Anca Corina Fărcas
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, Cluj-Napoca 400372, Romania; Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, Cluj-Napoca 400372, Romania.
| | - Floricuta Ranga
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, Cluj-Napoca 400372, Romania; Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, Cluj-Napoca 400372, Romania.
| | - Bernadette-Emoke Teleky
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, Cluj-Napoca 400372, Romania; Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, Cluj-Napoca 400372, Romania.
| | - Lavinia Florina Călinoiu
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, Cluj-Napoca 400372, Romania; Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, Cluj-Napoca 400372, Romania.
| | - Francisc Vasile Dulf
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, Cluj-Napoca 400372, Romania; Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, Cluj-Napoca 400372, Romania.
| | - Dan Cristian Vodnar
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, Cluj-Napoca 400372, Romania; Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, Cluj-Napoca 400372, Romania.
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Oehlenschläger K, Schepp E, Stiefelmaier J, Holtmann D, Ulber R. Simultaneous fermentation and enzymatic biocatalysis-a useful process option? BIOTECHNOLOGY FOR BIOFUELS AND BIOPRODUCTS 2024; 17:67. [PMID: 38796486 PMCID: PMC11128117 DOI: 10.1186/s13068-024-02519-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/16/2024] [Accepted: 05/16/2024] [Indexed: 05/28/2024]
Abstract
Biotransformation with enzymes and de novo syntheses with whole-cell biocatalysts each have specific advantages. These can be combined to achieve processes with optimal performance. A recent approach is to perform bioconversion processes and enzymatic catalysis simultaneously in one-pot. This is a well-established process in the biorefinery, where starchy or cellulosic material is degraded enzymatically and simultaneously used as substrate for microbial cultivations. This procedure leads to a number of advantages like saving in time but also in the needed equipment (e.g., reaction vessels). In addition, the inhibition or side-reaction of high sugar concentrations can be overcome by combining the processes. These benefits of coupling microbial conversion and enzymatic biotransformation can also be transferred to other processes for example in the sector of biofuel production or in the food industry. However, finding a compromise between the different requirements of the two processes is challenging in some cases. This article summarises the latest developments and process variations.
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Affiliation(s)
- Katharina Oehlenschläger
- Institute of Bioprocess Engineering, University of Kaiserslautern-Landau, Gottlieb-Daimler-Straße 49, 67663, Kaiserslautern, Germany
| | - Emily Schepp
- Institute of Process Engineering in Life Sciences, Karlsruhe Institute of Technology, Kaiserstraße 12, 76131, Karlsruhe, Germany
| | - Judith Stiefelmaier
- Institute of Bioprocess Engineering, University of Kaiserslautern-Landau, Gottlieb-Daimler-Straße 49, 67663, Kaiserslautern, Germany
| | - Dirk Holtmann
- Institute of Process Engineering in Life Sciences, Karlsruhe Institute of Technology, Kaiserstraße 12, 76131, Karlsruhe, Germany
| | - Roland Ulber
- Institute of Bioprocess Engineering, University of Kaiserslautern-Landau, Gottlieb-Daimler-Straße 49, 67663, Kaiserslautern, Germany.
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Zhang K, Zhang TT, Guo RR, Ye Q, Zhao HL, Huang XH. The regulation of key flavor of traditional fermented food by microbial metabolism: A review. Food Chem X 2023; 19:100871. [PMID: 37780239 PMCID: PMC10534219 DOI: 10.1016/j.fochx.2023.100871] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Revised: 08/27/2023] [Accepted: 09/06/2023] [Indexed: 10/03/2023] Open
Abstract
The beneficial microorganisms in food are diverse and complex in structure. These beneficial microorganisms can produce different and unique flavors in the process of food fermentation. The unique flavor of these fermented foods is mainly produced by different raw and auxiliary materials, fermentation technology, and the accumulation of flavor substances by dominant microorganisms during fermentation. The succession and metabolic accumulation of microbial flora significantly impacts the distinctive flavor of fermented foods. The investigation of the role of microbial flora changes in the production of flavor substances during fermentation can reveal the potential connection between microbial flora succession and the formation of key flavor compounds. This paper reviewed the evolution of microbial flora structure as food fermented and the key volatile compounds that contribute to flavor in the food system and their potential relationship. Further, it was a certain guiding significance for food industrial production.
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Affiliation(s)
- Ke Zhang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- School of Food and Biological Engineering, Hefei University of Technology, Engineering Research Center of Bio-Process, Ministry of Education, Hefei 230601, Anhui, China
| | - Ting-Ting Zhang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Ren-Rong Guo
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Quan Ye
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Hui-Lin Zhao
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xu-Hui Huang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
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Zhou S, Ding N, Han R, Deng Y. Metabolic engineering and fermentation optimization strategies for producing organic acids of the tricarboxylic acid cycle by microbial cell factories. BIORESOURCE TECHNOLOGY 2023; 379:128986. [PMID: 37001700 DOI: 10.1016/j.biortech.2023.128986] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Revised: 03/26/2023] [Accepted: 03/27/2023] [Indexed: 05/03/2023]
Abstract
The organic acids of the tricarboxylic acid (TCA) pathway are important platform compounds and are widely used in many areas. The high-productivity strains and high-efficient and low-cost fermentation are required to satisfy a huge market size. The high metabolic flux of the TCA pathway endows microorganisms potential to produce high titers of these organic acids. Coupled with metabolic engineering and fermentation optimization, the titer of the organic acids has been significantly improved in recent years. Herein, we discuss and compare the recent advances in synthetic pathway engineering, cofactor engineering, transporter engineering, and fermentation optimization strategies to maximize the biosynthesis of organic acids. Such engineering strategies were mainly based on the TCA pathway and glyoxylate pathway. Furthermore, organic-acid-secretion enhancement and renewable-substrate-based fermentation are often performed to assist the biosynthesis of organic acids. Further strategies are also discussed to construct high-productivity and acid-resistant strains for industrial large-scale production.
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Affiliation(s)
- Shenghu Zhou
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China
| | - Nana Ding
- College of Food and Health, Zhejiang A&F University, Hangzhou 311300, China
| | - Runhua Han
- McKetta Department of Chemical Engineering, The University of Texas at Austin, Austin, TX, United States
| | - Yu Deng
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China.
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Książek EE, Janczar-Smuga M, Pietkiewicz JJ, Walaszczyk E. Optimization of Medium Constituents for the Production of Citric Acid from Waste Glycerol Using the Central Composite Rotatable Design of Experiments. Molecules 2023; 28:molecules28073268. [PMID: 37050031 PMCID: PMC10096785 DOI: 10.3390/molecules28073268] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Revised: 03/30/2023] [Accepted: 04/04/2023] [Indexed: 04/08/2023] Open
Abstract
Citric acid is currently produced by submerged fermentation of sucrose with the aid of Aspergillus niger mold. Its strains are characterized by a high yield of citric acid biosynthesis and no toxic by-products. Currently, new substrates are sought for production of citric acid by submerged fermentation. Waste materials such as glycerol or pomace could be used as carbon sources in the biosynthesis of citric acid. Due to the complexity of the metabolic state in fungus, there is an obvious need to optimize the important medium constituents to enhance the accumulation of desired product. Potential optimization approach is a statistical method, such as the central composite rotatable design (CCRD). The aim of this study was to increase the yield of citric acid biosynthesis by Aspergillus niger PD-66 in media with waste glycerol as the carbon source. A mathematical method was used to optimize the culture medium composition for the biosynthesis of citric acid. In order to maximize the efficiency of the biosynthesis of citric acid the central composite, rotatable design was used. Waste glycerol and ammonium nitrate were identified as significant variables which highly influenced the final concentration of citric acid (Y1), volumetric rate of citric acid biosynthesis (Y2), and yield of citric acid biosynthesis (Y3). These variables were subsequently optimized using a central composite rotatable design. Optimal values of input variables were determined using the method of the utility function. The highest utility value of 0.88 was obtained by the following optimal set of conditions: waste glycerol—114.14 g∙L−1and NH4NO3—2.85 g∙L−1.
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Affiliation(s)
- Ewelina Ewa Książek
- Department of Agroengineering and Quality Analysis, Faculty of Production Engineering, Wroclaw University of Economics and Business, Komandorska 118–120, 53-345 Wrocław, Poland
| | - Małgorzata Janczar-Smuga
- Department of Food Technology and Nutrition, Faculty of Production Engineering, Wroclaw University of Economics and Business, Komandorska 118–120, 53-345 Wrocław, Poland
| | - Jerzy Jan Pietkiewicz
- Department of Human Nutrition, Faculty of Health and Physical Culture Sciences, Witelon Collegium State University, Sejmowa 5A, 59-220 Legnica, Poland
| | - Ewa Walaszczyk
- Department of Process Management, Faculty of Production Engineering, Wroclaw University of Economics and Business, Komandorska 118–120, 53-345 Wrocław, Poland
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Hu W, Zhou L, Chen JH. Conversion sweet sorghum biomass to produce value-added products. BIOTECHNOLOGY FOR BIOFUELS AND BIOPRODUCTS 2022; 15:72. [PMID: 35765054 PMCID: PMC9241265 DOI: 10.1186/s13068-022-02170-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/06/2022] [Accepted: 06/20/2022] [Indexed: 11/10/2022]
Abstract
Currently, most biotechnological products are produced from sugar- or starch-containing crops via microbial conversion, but accelerating the conflict with food supply. Thus, it has become increasingly interesting for industrial biotechnology to seek alternative non-food feedstock, such as sweet sorghum. Value-added chemical production from sweet sorghum not only alleviates dependency and conflict for traditional starch feedstocks (especially corn), but also improves efficient utilization of semi-arid agricultural land resources, especially for China. Sweet sorghum is rich in components, such as fermentable carbohydrates, insoluble lignocellulosic parts and bioactive compounds, making it more likely to produce value-added chemicals. Thus, this review highlights detailed bioconversion methods and its applications for the production of value-added products from sweet sorghum biomass. Moreover, strategies and new perspectives on improving the production economics of sweet sorghum biomass utilization are also discussed, aiming to develop a competitive sweet sorghum-based economy.
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Affiliation(s)
- Wei Hu
- Department of Biophysics, Institute of Modern Physics, Chinese Academy of Sciences, 509 Nanchang Road, Lanzhou, 730000, People's Republic of China.
- University of Chinese Academy of Sciences, Beijing, People's Republic of China.
| | - Libin Zhou
- Department of Biophysics, Institute of Modern Physics, Chinese Academy of Sciences, 509 Nanchang Road, Lanzhou, 730000, People's Republic of China
- University of Chinese Academy of Sciences, Beijing, People's Republic of China
| | - Ji-Hong Chen
- Department of Biophysics, Institute of Modern Physics, Chinese Academy of Sciences, 509 Nanchang Road, Lanzhou, 730000, People's Republic of China.
- University of Chinese Academy of Sciences, Beijing, People's Republic of China.
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7
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Abstract
The industrial relevance of organic acids is high; because of their chemical properties, they can be used as building blocks as well as single-molecule agents with a huge annual market. Organic acid chemical platforms can derive from fossil sources by petrochemical refining processes, but most of them also represent natural metabolites produced by many cells. They are the products, by-products or co-products of many primary metabolic processes of microbial cells. Thanks to the potential of microbial cell factories and to the development of industrial biotechnology, from the last decades of the previous century, the microbial-based production of these molecules has started to approach the market. This was possible because of a joint effort of microbial biotechnologists and biochemical and process engineers that boosted natural production up to the titer, yield and productivity needed to be industrially competitive. More recently, the possibility to utilize renewable residual biomasses as feedstock not only for biofuels, but also for organic acids production is further augmenting the sustainability of their production, in a logic of circular bioeconomy. In this review, we briefly present the latest updates regarding the production of some industrially relevant organic acids (citric fumaric, itaconic, lactic and succinic acid), discussing the challenges and possible future developments of successful production.
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Liu J, Sun Z, Wang F, Zhu D, Ge J, Su H. Facile Solvent-Free Preparation of Biobased Rigid Polyurethane Foam from Raw Citric Acid Fermentation Waste. Ind Eng Chem Res 2020. [DOI: 10.1021/acs.iecr.0c00946] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Jixiang Liu
- State Key Laboratory of Chemical Resource Engineering, Beijing University of Chemical Technology, Beijing 100029, P. R. China
| | - Zhaonan Sun
- State Key Laboratory of Chemical Resource Engineering, Beijing University of Chemical Technology, Beijing 100029, P. R. China
| | - Fenghuan Wang
- Key Laboratory of Cleaner Production and Integrated Resource Utilization of China National Light Industry, Beijing Technology and Business University, Beijing 100048, P. R. China
| | - Daihui Zhu
- State Key Laboratory of Chemical Resource Engineering, Beijing University of Chemical Technology, Beijing 100029, P. R. China
| | - Jiye Ge
- State Key Laboratory of Chemical Resource Engineering, Beijing University of Chemical Technology, Beijing 100029, P. R. China
| | - Haijia Su
- State Key Laboratory of Chemical Resource Engineering, Beijing University of Chemical Technology, Beijing 100029, P. R. China
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De Buck V, Polanska M, Van Impe J. Modeling Biowaste Biorefineries: A Review. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2020. [DOI: 10.3389/fsufs.2020.00011] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
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Carsanba E, Papanikolaou S, Fickers P, Erten H. Screening various Yarrowia lipolytica strains for citric acid production. Yeast 2019; 36:319-327. [PMID: 30945772 DOI: 10.1002/yea.3389] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2018] [Revised: 03/19/2019] [Accepted: 03/28/2019] [Indexed: 12/15/2022] Open
Abstract
Citric acid (CA) productivity by Yarrowia lipolytica dependents on strain type, carbon source, carbon to nitrogen (C/N) molar ratio as well as physicochemical conditions (pH, temperature, oxygen transfer rate, etc.). In the current study, 10 different Y. lipolytica strains were first challenged in shake-flask culture for CA production in a glucose-based media under nitrogen-limited conditions. For the most promising one, strain K57, CA productivity was monitored during culture in batch bioreactor for three initial C/N molar ratio (167, 367, and 567 Cmol/Nmol). The highest CA yield (0.77 g/g glucose), titre (72.3 g/L CA), and productivity (0.04 g/g.h) were found for C/N ratio of 367. However, the highest growth rate was obtained for an initial C/N ratio of 167. From these results, Y. lipolytica strain K57 could be considered to produce CA at higher titre on glucose-based medium in batch bioreactor than others Y. lipolytica strain reported in the literature.
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Affiliation(s)
- Erdem Carsanba
- Faculty of Agriculture, Food Engineering Department, Cukurova University, Adana, Turkey.,Altinozu Agricultural Sciences Vocational School, Mustafa Kemal University, Antakya, Turkey
| | - Seraphim Papanikolaou
- Department of Food Science& Human Nutrition, Agricultural University of Athens, Athens, Greece
| | - Patrick Fickers
- Gembloux Agro-Bio Tech Microbial Processes and Interactions (MiPI), University of Liège, Gembloux, Belgium
| | - Huseyin Erten
- Faculty of Agriculture, Food Engineering Department, Cukurova University, Adana, Turkey
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Hu W, Li WJ, Yang HQ, Chen JH. Current strategies and future prospects for enhancing microbial production of citric acid. Appl Microbiol Biotechnol 2018; 103:201-209. [PMID: 30421107 DOI: 10.1007/s00253-018-9491-6] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2018] [Accepted: 10/27/2018] [Indexed: 10/27/2022]
Abstract
Aspergillus niger and Yarrowia lipolytica are highly important in citric acid (CA) production. To further minimize the cost of CA bio-production using A. niger and Y. lipolytica, some strategies (e.g., metabolic engineering, efficient mutagenesis, and optimal fermentation strategies) were developed to enhance CA production and low-cost carbon sources were also utilized to decrease CA bio-production cost. In this review, we summarize the recent significant progresses in CA bio-production, including metabolic engineering, efficient mutagenesis and screening methods, optimal fermentation strategies, and use of low-cost carbon sources, and future prospects in this field are also discussed, which could help in the development of CA production industry.
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Affiliation(s)
- Wei Hu
- Institute of Modern Physics, Chinese Academy of Sciences, 509 Nanchang Road, Lanzhou, 730000, Gansu, China
| | - Wen-Jian Li
- Institute of Modern Physics, Chinese Academy of Sciences, 509 Nanchang Road, Lanzhou, 730000, Gansu, China
| | - Hai-Quan Yang
- The Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, Jiangsu, China.
| | - Ji-Hong Chen
- Institute of Modern Physics, Chinese Academy of Sciences, 509 Nanchang Road, Lanzhou, 730000, Gansu, China.
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Hou W, Zhang M, Bao J. Cascade hydrolysis and fermentation of corn stover for production of high titer gluconic and xylonic acids. BIORESOURCE TECHNOLOGY 2018; 264:395-399. [PMID: 29958773 DOI: 10.1016/j.biortech.2018.06.025] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/04/2018] [Revised: 06/08/2018] [Accepted: 06/10/2018] [Indexed: 06/08/2023]
Abstract
Simultaneous saccharification and fermentation (SSF) is an efficient fermentation operation in lignocellulose biorefining. However, SSF may not be applicable when the pH values of hydrolysis and fermentation do not match, or the strong intermediate inhibitors on cellulase activity are generated. This study proposed a cascade hydrolysis and fermentation (CHF) process for cellulosic gluconic acid fermentation to overcome the inhibition of the intermediate glucono-γ-lactone on cellulase activity. The pretreated and detoxified corn stover feedstock was enzymatically hydrolyzed into hydrolysate slurry, then gluconic acid and xylonic acid fermentations were directly conducted by inoculating Gluconobacter oxydans strain without solid/liquid separation. The sugar loss and energy consumption were effectively avoided by moving the solid/liquid separation into the fermentation stage. The experiments and the techno-economic analysis show that the CHF is simple and cost effective fermentation operation when SSF is not applicable.
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Affiliation(s)
- Weiliang Hou
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, 130 Meilong Road, Shanghai 200237, China
| | - Maofen Zhang
- Jilin Fuel Alcohol Co., PetroChina Corporation, Jilin Economic Development Zone, Jilin 132101, China
| | - Jie Bao
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, 130 Meilong Road, Shanghai 200237, China.
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