Fermentable sugars production from wheat bran and rye bran: response surface model optimization of dilute sulfuric acid hydrolysis

A novel rice hull - microalgal biorefinery for the production of natural phenolic compounds comprising of rice hull acid pretreatment and a two-stage Botryococcus braunii cultivation process

Recently, the rising demand of the industry for natural phenolic antioxidant compounds has turned to the study of microalgae as potential sources. Yet, more economic substrates for microalgal cultivation are sought to lower production costs. To this end, the present work deals with the utilization of rice hull hydrolysate (RHH) as substrate for microalgae Botryococcus braunii through a novel two-stage cultivation system. Initially, RHH was optimized to maximize the contained nutrients while minimizing its inhibitors content. The optimum point was reached under 121 °C, 60 min, 2% (v/v) H2SO4, 30% (w/v) loading. Next, B. braunii was successfully grown first heterotrophically in RHH (25%, v/v), obtaining high biomass production (6.67 g L-1) and then autotrophically to enhance phenolics accumulation. At the end, a high phenolic content of 7.44 ± 0.60 mg Gallic Acid Equivalents g-1 DW was achieved from the produced biomass, thus highlighting the potential of this novel biotechnological method.

Principal factors affecting the yield of dilute acid pretreatment of lignocellulosic biomass: A critical review

This review provides a critical analysis of the state of the art of dilute acid pretreatment applied to lignocellulosic biomass. Data from 63 publications were extracted and analysed. The majority of the papers used residence times of<30 min, temperature ranges from 100 °C to 200 °C, and acid levels between 0 % and 2 %. Yields are quantified directly after pretreatment (xylose content) or after enzymatic hydrolysis (glucose content). Statistical analyses allowed the time-temperature equivalence to be quantified for three types of biomass: they were formulated by non-linear expressions. In further works, investigating less explored areas, for example moderate temperature levels with longer residence times, is recommended. Pretreatment material (time-temperature kinetics, reactor type) and analytical methods should be standardized and better described. It becomes mandatory to promote the development of an open, findable, accessible, interoperable, and reusable data approach for pretreatments research.

The differences in carbohydrate utilization ability between six rounds of Sauce-flavor Daqu

Sauce-flavor Daqu is an important source of fermentation power in baijiu brewing. Revealing carbohydrate metabolism will help to explore the underlying reasons for the difference in fermentation performance of Daqu. In this study, metagenomic and metaproteomic technologies were performed to explore the carbohydrate metabolism network and its active functional microorganisms of Sauce-flavor Daqu. The sugar profile was analyzed using LC-MS to confirm the metabolic network. The results showed that 23 fungi and 5 bacteria were involved in carbohydrate metabolism. Starch metabolism, cellulose metabolism, and glucan metabolism were the main metabolic pathways, in which fungi especially Aspergillus were more involved than bacteria. Among these active microorganisms, Saccharomycopsis fibuligera, Aspergillus oryzae, Monascus purpureus, Byssochlamys spectabilis, Lichtheimia ramosa, Thermomyces lanuginosus, and Thermoascus aurantiacus were significant functional microorganisms with the ability to produce multiple enzymes. Lichtheimia ramosa, Lichtheimia corymbifera and Kroppenstedtia eburnea were biomarkers of Daqu in the first round, granting it a better liquefaction ability. β-amylase derived from wheat also played an important role in starch degradation, and the synergistic effect with α-amylase endowed Daqu with higher liquefaction power in the first two rounds. The results of this study are of great significance for the analysis of the mechanism of Daqu fermentation and provide a reliable theoretical basis for strengthening the fermentation performance of Daqu.

Rye Flour and Rye Bran: New Perspectives for Use

Rye (Secale cereale L.) is abundantly cultivated in countries like Europe and North America, particularly in regions where soil and climate conditions are unfavorable for the growth of other cereals. Among all the cereals generally consumed by human beings, rye grains are characterized by the presence of the highest content of fiber. They are also a rich source of many phytochemical compounds, which are mainly distributed in the outer parts of the grain. This review focuses on the current knowledge regarding the characteristics of rye bran and wholemeal rye flour, as well as their applications in the production of both food and nonfood products. Previous studies have shown that the physicochemical properties of ground rye products are determined by the type of milling technique used to grind the grains. In addition, the essential biologically active compounds found in rye grains were isolated and characterized. Subsequently, the possibility of incorporating wholemeal rye flour, rye bran, and other compounds extracted from rye bran into different industrial products is discussed.