Clostridium strain selection for co-culture with Bacillus subtilis for butanol production from agave hydrolysates

Oliva-Rodríguez, Alejandra G.; Quintero, Julián; Medina-Morales, Miguel A.; Morales-Martínez, Thelma K.; Garza, José A. Rodríguez-De la; Moreno-Dávila, Mayela; Aroca, Germán; Ríos-González, Leopoldo J.

doi:10.1016/j.biortech.2018.12.085

Cited by 38 publications

(18 citation statements)

References 37 publications

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“…Valorization of A. lechuguilla principal by‐product has been reported recently. Main applications derived from the guishe utilization are into the biomaterial and bioenergetic areas (Morales‐Luckie et al, ; Oliva‐Rodríguez et al, ; Ríos‐González, Morales‐Martínez, Hernández‐Enríquez, Rodríguez‐De la Garza, & Moreno‐Dávila, ; Velásquez‐Martínez, Díaz‐Díaz, Hernández‐Escobar, & Zaragoza‐Contreras, ). The present study is the first attempt for the use of the crude extract of guishe from A. lechuguilla as a feed additive for shrimps.…”

Section: Discussionmentioning

confidence: 99%

Evaluation ofAgave lechuguillaby‐product crude extract as a feed additive for juvenile shrimpLitopenaeus vannamei

et al. 2020

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Agave lechuguilla is a succulent plant species, mainly distributed in the northeast of Mexico and south of the United States of America. The main use for this plant is the fibre´s extraction (known as Tampico fibres), resulting in 15% of fibres and 85% of a by‐product waste named guishe. The lechuguilla collectors, normally incinerate the guishe, thus causing environmental contamination. Interestingly, recent studies showed that guishe contains molecules with nutritional properties, such as saponins, flavonoids and sugars. Therefore, in this work, we evaluated the effect of the crude extract of guishe as a feed additive in whiteleg shrimp diets. According to that, MS‐HPLC analysis of the extract showed the presence of saponins such as diosgenin, smilagenin, hecogenin, manogenin, tigogenin hexose, yucagenin, chlorogenin, diosgenin diglucoside and the flavonol, quercetin. After chemical analysis, the crude extract was included into an experimental diet in four levels; 0% (L0%), 0.1% (L0.1%), 0.3% (L0.3%) and 0.6% (L0.6%). Dietary incorporation of the extract was evaluated by zootechnical performance, haemolymph biochemistry, histomorphology and digestive enzyme activity of shrimps. After 5‐week feeding, the L0.3% diet showed significantly higher growth and better feed utilization among treatments. A significant increase in tubule epithelium height and tubule coverage area from hepatopancreas in shrimp under L0.3% diet compared with the control diet suggest an improvement of the health and nutritional status of the shrimp. Inclusion of L0.3% and L0.6% of the crude extract resulted in a reduction in amylase activity, without effect in glucose levels in the haemolymph. Thus, we suggest that lechuguilla guishe crude extract contains nutritional molecules that may be used as a feed additive to promote shrimp productivity.

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Section: Discussionmentioning

confidence: 99%

Evaluation ofAgave lechuguillaby‐product crude extract as a feed additive for juvenile shrimpLitopenaeus vannamei

et al. 2020

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“…Firstly, co-culturing Clostridium spp. and other microorganisms makes it possible to utilize more extensive and complex substrates including the abundant renewable resources of lignocellulosic biomass in nature such as cedar (Rabemanolontsoa et al, 2016), aspen (Xu and Tschirner, 2014), agave (Oliva-Rodríguez et al, 2019), cassava (Qi et al, 2018), miscanthus biomass (Raut et al, 2019), switchgrass (Flythe et al, 2015), salix (Pang et al, 2018b), and many types of agricultural waste such as crop straw, fruit residue, etc. Food waste (Tavabe et al, 2010) and industrial waste including biodiesel waste (crude glycerol) and yeast waste can also be used.…”

Section: Advantages Of Clostridium Co-culture Systemsmentioning

confidence: 99%

“…The fourth advantage is the improvement of system robustness. On the one hand, co-cultures with facultative anaerobic or aerobic bacteria will consume oxygen during the co-culture and provide anaerobic conditions for Clostridium (Zuroff et al, 2013;Wushke et al, 2015;Mai et al, 2016;Ebrahimi et al, 2019;Oliva-Rodríguez et al, 2019). On the other hand, metabolites that inhibit Clostridium growth may be removed by co-culture partners.…”

Section: Advantages Of Clostridium Co-culture Systemsmentioning

confidence: 99%

“…On the one hand, the Clostridium co-culture system can utilize cheaper renewable substrates. On the other hand, co-culturing Clostridium with Bacillus or other facultative anaerobic or aerobic bacteria that are able to consume oxygen, providing an anaerobic environment for Clostridium, precludes the need for expensive reductants or anaerobic operating conditions or equipment (Mai et al, 2016;Srivastava et al, 2018;Ebrahimi et al, 2019;Oliva-Rodríguez et al, 2019). And growth needs can also be met without the addition of exogenous nutrients (Mori, 1990).…”

Section: Advantages Of Clostridium Co-culture Systemsmentioning

confidence: 99%

“…Clostridium acetobutylicum, C. butyricum, and C. beijerinckii are typical solventogenic Clostridia that engage in ABE fermentation ( Table 3). In a co-culture of solventogenic Clostridia and Bacillus, Bacillus not only provides an anaerobic environment for Clostridia by removing oxygen, but also increases the hydrolysis of complex substrates to promote the production of solvents, especially butanol (Tran et al, 2010;Tran et al, 2011;Wu et al, 2016;Mai et al, 2016;Oliva-Rodríguez et al, 2019). The co-culture of C. acetobutylicum TSH1 and Bacillus cereus TSH2 produced 11.2 g/L butanol under microaerobic conditions (Wu et al, 2016).…”

Section: Solvent Productionmentioning

confidence: 99%

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Advances and Applications of Clostridium Co-culture Systems in Biotechnology

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et al. 2020

Front. Microbiol.

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Clostridium spp. are important microorganisms that can degrade complex biomasses such as lignocellulose, which is a widespread and renewable natural resource. Co-culturing Clostridium spp. and other microorganisms is considered to be a promising strategy for utilizing renewable feed stocks and has been widely used in biotechnology to produce bio-fuels and bio-solvents. In this review, we summarize recent progress on the Clostridium co-culture system, including system unique advantages, composition, products, and interaction mechanisms. In addition, biochemical regulation and genetic modifications used to improve the Clostridium co-culture system are also summarized. Finally, future prospects for Clostridium co-culture systems are discussed in light of recent progress, challenges, and trends.

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Unlocking the Secret of Bio-additive Components in Rubber Compounding in Processing Quality Nitrile Glove

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Clostridium strain selection for co-culture with Bacillus subtilis for butanol production from agave hydrolysates

Cited by 38 publications

References 37 publications

Evaluation ofAgave lechuguillaby‐product crude extract as a feed additive for juvenile shrimpLitopenaeus vannamei

Evaluation ofAgave lechuguillaby‐product crude extract as a feed additive for juvenile shrimpLitopenaeus vannamei

Advances and Applications of Clostridium Co-culture Systems in Biotechnology

Unlocking the Secret of Bio-additive Components in Rubber Compounding in Processing Quality Nitrile Glove

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