Effect of Pre-hydrolysis on Simultaneous Saccharification and Fermentation of Native Rye Starch

Strąk, Ewelina; Balcerek, Maria

doi:10.1007/s11947-020-02434-9

Cited by 18 publications

(11 citation statements)

References 51 publications

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“…Since, there would be sugar accumulation at hollow sites of the substrate generated by the enzyme, it could increase the viscosity of the medium at the specific location, resulting in osmotic stress. [ 16 ]…”

Section: Resultsmentioning

confidence: 99%

“…[ 13 ] Simultaneous saccharification and fermentation has also been successfully carried out as a time saving method for the production of ethanol from native triticale starch [ 14 ] and rye starch/mashes. [ 15,16 ] Production of polyhydroxybutyrate (PHB) from corn mash through enzymatic hydrolysis and fermentation has been used by Garcia‐Torreiro et al. [ 17 ] Ethanol production from waste wheat pizza via enzymatic hydrolysis and fermentation has been recently reported by Liu et al.…”

Section: Introductionmentioning

confidence: 99%

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Two‐Stage Enzymatic Hydrolysis for Fermentable Sugars Production from Damaged Wheat Grain Starch with Sequential Process Optimization and Reaction Kinetics

et al. 2020

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Damaged wheat grains are usually discarded following which they decompose naturally to cause environmental pollution. The potential conversion of these starchy substrates to usable fermentable sugars is the subject of this study. Wheat grains in different quantities (10–20%, w/v) are liquefied using different concentrations of α‐amylase (1−5% v/v; 12−60 U mL−1) to generate hydrolysate. The process is optimized to obtain the maximum concentration of reducing sugars. The concentration of reducing sugars obtained after 60 min of liquefaction is quantified as 85.2 mg mL−1 using 5% v/v α‐amylase and 19.4% w/v substrate in the hydrolysis media. Reaction kinetics confirm that substrate concentrations higher than 10% w/v can enhance the production of fermentable sugars. The obtained hydrolysate is subjected to saccharification using glucoamylase (1−3% v/v; 46−138 U mL−1) for the conversion of remaining oligosaccharides and α‐limit dextrins to fermentable sugars. Optimum glucoamylase concentration of 2.4% v/v in the reaction media yields 147.5 mg mL−1 fermentable sugars in 103 min. Predictive second‐order models are established for the process with good accuracy. Subsequent experiments at optimum conditions are performed for model validation.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Two‐Stage Enzymatic Hydrolysis for Fermentable Sugars Production from Damaged Wheat Grain Starch with Sequential Process Optimization and Reaction Kinetics

et al. 2020

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“…Further, the combined treatment with enzymes like glucoamylase and HCl which is very common for the saccharification process was noted to simplify the sugar products. The release of glucose molecules from the slurry of acid treated SPRF typically depends on several factors like pH, temperature, incubation period, enzyme concentration and the maximum glucose is formed through break down of α-(1-4) and α-(1-6) chemical bonds (Riaz et al 2012;Lincoln et al 2019;Strąk-Graczyk and Balcerek 2020). Moreover, the glucoamylase-maltose complex (maltose first produced after acid hydrolysis) also insists on the rate of formation of glucose with interacting the non-reducing end side of the substrate (Chiba 1997;Salimi et al 2019).…”

Section: Hydrolysis Product Analysis Through Tlcmentioning

confidence: 99%

“…The glucoamylase consists of a catalytic domain associated with a starch-binding molecule linked with O-glycosylated linker region that vigorously acts upon the partly treated starch molecules to release monomeric form of sugar and resulted in the formation of rough surface of the substrate as compared to the dextrinized sample (Sauer et al 2000;Betiku et al 2013). A similar kind of experiment was also conducted to digest the complex starch molecules by the action of acids and some significant starch hydrolyzing enzymes (Zhang et al 2010;de Souza et al 2019;Strąk-Graczyk and Balcerek 2020).…”

Section: Structural Property Of Treated Sprfmentioning

confidence: 99%

“…However, the process of optimization of various starch molecules is a critical factor. The enzyme glucoamylase which is being used on industrial scale is very sensitive and effective for saccharification due to its efficiency of changing the functional properties, viscosity and gelatinization of starch (Cripwell et al 2019;Strąk-Graczyk and Balcerek 2020). Afterward, ethanol is produced by fermentation of hydrolyzed sugar with the help of desired microorganisms like Zymomonas mobilis, Saccharomyces cerevisiae, Saccharomyces uvarum, Candida tropicalis, Candida shehatae, Pichia stipites and Clostridium species, etc.…”

Section: Introductionmentioning

confidence: 99%

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Optimization of saccharification prospective from starch of sweet potato roots through acid-enzyme hydrolysis: structural, chemical and elemental profiling

et al. 2021

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The sweet potato root, a potent source of starch which is being considered as an efficient alternative for fuel ethanol production in recent times. The starchy substrate needs to be subsequently dextrinized and saccharified so as to enhance the utilization of its carbohydrates for ethanol production. In the present investigation, acid-enzyme process was conducted for the dextrinization and saccharification of sweet potato root flour (SPRF). The best optimized condition for dextrinization was achieved with an incubation period of 60 min, temperature 100 ºC and 1M HCl. However, for saccharification, the best result was obtained with an incubation of 18 h, pH 4, temperature 65 ºC and 1000 U concentration of Palkodex®. After the dextrinization process, maximum concentrations of total sugar and hydroxymethylfurfural (HMF) [380.44 ± 3.17 g/kg and 13.28 ± 0.25 mg/g, respectively] were released. Nevertheless, after saccharification, 658.80 ± 7.83 g/kg of total sugar was obtained which was about 73% more than that of dextrinization. After successful dextrinization and saccharification, the structural, chemical and elemental analysis were investigated using techniques such as scanning electron microscopy (SEM), Fourier-transforms infrared spectroscopy (FTIR) and energy-dispersive X-ray fluorescence spectrophotometer (EDXRF), respectively. Effective hydrolysis was demonstrated in thin layer chromatography (TLC) where the HCl was able to generate monomeric sugar such as glucose and maltose. On the other hand, only glucose is synthesized on the mutual effect of HCl and Palkodex®. The SEM findings indicate that the rough structure of both dextrinized and saccharified sample was gained due to the vigorous effect of both acid and enzyme subsequently. The saccharified SPRF when subjected to fermentation with Saccharomyces cerevisiae and Zymomonas mobilis separately, it was observed that Z. mobilis produced more stretching vibration of –OH than S. cerevisiae, which evidenced the better production of bioethanol. Additionally, evaluation of the influence of S. cerevisiae and Z. mobilis through elemental analysis revealed upsurge in the concentrations of S, Cl, Ca, Mn, Fe and Zn and decline in the concentrations of P, K and Cu in the fermented residue of S. cerevisiae and Z. mobilis, however, Z. mobilis showed little more variation than that of S. cerevisiae.

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Bioethanol production from sorghum grain with Zymomonas mobilis: increasing the yield and quality of raw distillates

et al. 2023

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BACKGROUND The present study aimed to demonstrate the superiority of bioethanol yield and its quality from sorghum using the granular starch degrading enzyme Stargen™ 002 over simultaneous saccharification and fermentation, and separate hydrolysis and fermentation using Zymomonas mobilis CCM 3881 and Ethanol Red® yeast. RESULTS Bacteria were found to produce ethanol at higher yield than the yeast in all fermentations. The highest ethanol yield was obtained with Z. mobilis during 48 h of simultaneous saccharification and fermentation (83.85% theoretical yield) and fermentation with Stargen™ 002 (81.27% theoretical yield). Pre‐liquefaction in fermentation with Stargen™ 002 did not improve ethanol yields for both Z. mobilis and Saccharomyces cerevisiae. Chromatographic analysis showed twice less total volatile compounds in distillates obtained after bacterial (3.29–5.54 g L−1) than after yeast (7.84–9.75 g L−1) fermentations. Distillates obtained after bacterial fermentation were characterized by high level of aldehydes (up to 65% of total volatiles) and distillates obtained after yeast fermentation of higher alcohols (up to 95% of total volatiles). The process of fermentation using granular starch hydrolyzing enzyme cocktail Stargen™ 002 resulted in low amounts of all volatile compounds in distillates obtained after bacterial fermentation, but the highest amounts in distillates obtained after yeast fermentation. CONCLUSION The present study emphasizes the great potential of bioethanol production from sorghum with Z. mobilis using granular starch hydrolyzing enzyme Stargen™ 002, which leads to reduced water and energy consumption, especially when energy sources are strongly related to global climate change. © 2023 Society of Chemical Industry.

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Effect of Pre-hydrolysis on Simultaneous Saccharification and Fermentation of Native Rye Starch

Cited by 18 publications

References 51 publications

Two‐Stage Enzymatic Hydrolysis for Fermentable Sugars Production from Damaged Wheat Grain Starch with Sequential Process Optimization and Reaction Kinetics

Two‐Stage Enzymatic Hydrolysis for Fermentable Sugars Production from Damaged Wheat Grain Starch with Sequential Process Optimization and Reaction Kinetics

Optimization of saccharification prospective from starch of sweet potato roots through acid-enzyme hydrolysis: structural, chemical and elemental profiling

Bioethanol production from sorghum grain with Zymomonas mobilis: increasing the yield and quality of raw distillates

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