Ethanol from rice byproduct using amylases secreted by Rhizopus microsporus var. oligosporus. Enzyme partial purification and characterization

Ranke, Fabiane Fernanda de Barros; Shinya, Thaís; Figueiredo, Franciane Cristina de; Núñez, Eutímio Gustavo Fernández; Cabral, Hamilton; Neto, Pedro de Oliva

doi:10.1016/j.jenvman.2020.110591

Cited by 17 publications

(6 citation statements)

References 38 publications

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“…Moreover, enzyme extracts have the advantage of short degradation time and they do not require the use of live microorganisms. Especially, the extraction procedure is easy to operate, and a similar extraction approach has been described by de Barros et al 41 All these factors are conducive to application in heavy oil reservoirs with poor growth of oxygen‐consuming microorganisms in situ .…”

Section: Resultsmentioning

confidence: 99%

Biodegradation of heavy oil by fungal extracellular enzymes fromAspergillusspp. shows potential to enhance oil recovery

et al. 2021

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Microbial enhanced oil recovery makes a substantial contribution to the recovery of heavy oils; however, most methods use bacteria, with less attention paid to the potential of fungi. In this study, we investigated the efficiency of fungal extracellular enzymes in biotransformation of heavy oil fractions into light compounds. Two Aspergillus isolates (A. terreus and A. nidulans) with the ability to biodegrade heavy oil were isolated from bitumen. The extracellular enzymes from these Aspergillus isolates exhibited dehydrogenase and catechol 2,3‐dioxygenase activities. The biodegradation of heavy oil was coupled with abundant production of gases, mainly CO2 and H2. Gas chromatography analysis revealed a redistribution of n‐alkanes in heavy oil after treatment with crude enzyme extracts, which resulted in an increase in individual n‐alkanes. The viscosity of heavy oil was decreased considerably by enzymatic degradation. These results demonstrate the potential of fungal extracellular enzymes from Aspergillus spp. for applications in enhanced heavy oil recovery.

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Section: Resultsmentioning

confidence: 99%

Biodegradation of heavy oil by fungal extracellular enzymes fromAspergillusspp. shows potential to enhance oil recovery

et al. 2021

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“…R. microspores , R. delemar , and R. oryzae were dominant in the TB group or the TBS group. R. microspores , R. delemar , and R. oryzae are rich in GHs, and they can make use of polysaccharides of the plant as carbon sources [ 23 , 24 , 25 ]. The results supported that R. microspores , R. delemar , and R. oryzae were likely to be candidate pathogens in top-gray chalky grains of hybrid rice seeds.…”

Section: Discussionmentioning

confidence: 99%

Metagenomic Sequencing to Analyze Composition and Function of Top-Gray Chalky Grain Microorganisms from Hybrid Rice Seeds

You

Yuan

et al. 2023

Plants

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The top-gray chalkiness of hybrid rice (Oryza sativa L.) seeds is a typical phenomenon in hybrid rice seeds. The chalky part of the grain is infected and is the inoculum to infect the normal seeds during storage and soaking. These seed-associated microorganisms were cultivated and sequenced using metagenomics shotgun sequencing to obtain more comprehensive information on the seed-associated microorganisms in this experiment. The results showed that fungi could grow well on the rice flour medium, similar to the ingredients of rice seed endosperms. After the assembly of metagenomic data, a gene catalog was established, comprising 250,918 genes. Function analysis showed that glycoside hydrolases were the dominant enzymes, and the genus Rhizopus accounted for the dominant microorganisms. The fungal species R. microspores, R. delemar, and R. oryzae were likely to be the candidate pathogens in the top-gray chalky grains of hybrid rice seeds. These results will provide a reference for improving hybrid rice processing after harvest.

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“…Therefore, it could be foreseen that appropriate decrease of temperature and starch content or increase the moisture content of Jiupei in QZCF Baijiu fermentation might increase the relative abundance of Pediococcus to accumulate the acids, resulting in the improvement of esters production and Baijiu quality. Rhizopus can produce a large amount of amylase, which converts starch into fermentable sugar and provides carbon source for the growth and metabolism of the other microorganisms, promoting the Baijiu fermentation (de Barros Ranke et al, 2020). In QZCF Baijiu production, Rhizopus existed in the whole process and was only negatively correlated with temperature.…”

Section: Conflicts Of Interestmentioning

confidence: 99%

Dynamic changes of microbial community structure and flavor compounds formation during Qingzhi compound-flavor Baijiu fermentation

Zhao

Jiang

et al. 2023

Food Sci. Technol

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A Qingzhi compound-flavor Baijiu (QZCF Baijiu) was developed and the physiochemical factors and microbial community structure in Jiupei (fermented grains) during Baijiu fermentation were revealed. Physiochemical factors of ethanol, moisture and acidity significantly increased in the fermentation, while starch and reducing sugar decreased. The results of high-throughput sequencing showed that Weissella, Pediococcus, Bacillus, Pantoea, Streptococcus, Sphingobacterium, Saccharomyces, Rhizopus, Issatchenkia and Wickerhamomyces were the dominant microorganisms in Jiupei. Moreover, correlation analysis between the physicochemical factors, the dominant microorganisms and the important flavor compounds in QZCF Baijiu production highlighted that the changes of physiochemical factors would lead to the corresponding changes of core microbiota and important flavor substances. Physiochemical factors of starch, reducing sugar and temperature could significantly affect the microbial community structure at the early stage of fermentation, while the influences of ethanol content and acidity became greater at the later stage, resulting in the differences of flavor compounds in Jiupei. Therefore, the growth and metabolism of microbial communities could be regulated by purposefully adjusting the physiochemical factors, thereby improving the flavor and quality of Baijiu. This work enriched the flavor types of Baijiu and provided a reference for the Baijiu-making industries to manage their production process.

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Ethanol from rice byproduct using amylases secreted by Rhizopus microsporus var. oligosporus. Enzyme partial purification and characterization

Cited by 17 publications

References 38 publications

Biodegradation of heavy oil by fungal extracellular enzymes fromAspergillusspp. shows potential to enhance oil recovery

Biodegradation of heavy oil by fungal extracellular enzymes fromAspergillusspp. shows potential to enhance oil recovery

Metagenomic Sequencing to Analyze Composition and Function of Top-Gray Chalky Grain Microorganisms from Hybrid Rice Seeds

Dynamic changes of microbial community structure and flavor compounds formation during Qingzhi compound-flavor Baijiu fermentation

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