Ethanol production from marine algal hydrolysates using Escherichia coli KO11

Kim, Nag‐Jong; Li, Hui; Jung, Kwonsu; Chang, Ho Nam; Lee, Pyung Cheon

doi:10.1016/j.biortech.2011.04.071

Cited by 284 publications

(150 citation statements)

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“…Ten colonies, each formed on the SMA plates prepared for viable counting, were chosen at random from the triplicated trials (Total n = 30), and then transferred to the BCP plates with the % proportion of yellow-colored colonies shown as average ± SE of lactic acid bacteria. L. brevis, (Trial Nos.1, 2), L. palntarum (2,4), L. casei, (5,6), and L. rhamnosus (7) showed marked ability to be dominant in the Undaria cultures 25 .…”

Section: Fig 1 Category Of Fermented Foods Based On Raw Materialsmentioning

confidence: 99%

“…Technology for the ethanol fermentation of seaweeds began development in the 2000s 9,27 . Yeast and marine bacterium are used for ethanol fermentation 4,7,8,12 . Development of the ethanol fermentation of seaweeds will thus raise expectations for the acetic fermentation of seaweeds, because acetic acid is easily produced from ethanol by acetic acid bacteria 4 .…”

Section: Future Prospects Of Algal Fermentationmentioning

confidence: 99%

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Algal Fermentation^|^mdash;The Seed for a New Fermentation Industry of Foods and Related Products

Uchida

Miyoshi

2013

JARQ

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There have been many kinds of fermentation technology and products since ancient times. For example, fermented food items from soybean are common in the East Asian countries of China, Korea and Japan, while those from fish are common in Southeast Asian countries 5 . Despite the long history of fermentation technology, fermented food items produced from algae have yet to be developed (Fig. 1). Many studies were conducted on methane fermentation of seaweeds during the 1970s and 1980s 1, 2, 6 . However, methane fermentation is a technology for supplying energy, not for foods and food production.Macroalgae (macrophytes) can be divided into four groups: brown algae (Phaeophyta), red algae (Rhodophyta), green algae (Chlorophyta), and seagrass (Magnoliophyta). Carbohydrates are the major component of seaweeds and seagrass (ca. 50-70% on a dry basis) 11,29 , containing mostly polysaccharides to construct algal tissue. For example, brown algae contain alginate and fucoidan as major components. Red algae contain galactan (e.g. agar, carrageenan) as a major component. Green algae and seagrasses contain cellulose and hemicellulose as major components. These major algal polysaccharides are known to be unfavorable substrates for fermentation. This may be one of the reasons why algal fermentation technology has yet to be developed. However, it was recently reported that seaweed could be used as a substrate for lactic acid and ethanol fermentation, provided that the algal tissue was saccharified with cellulase enzymes. This finding opened the possibility of obtaining foods and related items from algal fermentation 17,18,19 . This manuscript reviews past studies on the lactic acid fermentation of algae 17,22 . It also refers to other kinds of algal fermentation that are now being developed, such AbstractMany kinds of fermented products are now being consumed as food and dietary items, although those produced from algae have yet to be developed. A recent observation that seaweed could be used as a substrate for lactic acid fermentation opened the possibility of obtaining such products as foods, diets and fertilizers by algal fermentation. This manuscript reviews past studies on the lactic acid fermentation of algae. Both macroalgae (seaweeds) and microalgae can be used as the materials for lactic acid fermentation, as successful fermentation has been observed regarding all the seaweed species tested to date. Saccharification by cellulase treatment is considered a significant element for inducing algal fermentation. The addition of a starter culture of lactic acid bacteria and salt also promotes successful fermentation. A wide range of Lactobacillus species can be used for inducing algal fermentation, with Lactobacillus brevis, Lactobacillus casei and Lactobacillus plantarum in particular showing a superior ability to dominate in seaweed fermentation cultures. A starter culture of halophilic lactic acid bacteria that is now being developed will make it possible to prepare algal fermented products containing a high (>10%) salt con...

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Section: Fig 1 Category Of Fermented Foods Based On Raw Materialsmentioning

confidence: 99%

Section: Future Prospects Of Algal Fermentationmentioning

confidence: 99%

Algal Fermentation^|^mdash;The Seed for a New Fermentation Industry of Foods and Related Products

Uchida

Miyoshi

2013

JARQ

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“…For comparison, lignocellulosic biomass biorefineries are typically designed to operate at~20 % solids loading [8]. & Enzyme loading: Based on previous studies [12,17,18], for the base case scenario, an enzyme loading of 20 mg/g of hydrolysable polysaccharides (i.e., laminarin and alginate) was used. Based on a previous study, an enzyme price of $10.14/kg of protein was assumed [19].…”

Section: Base Case Macroalgae-to-ethanol Biorefinery Model Specificatmentioning

confidence: 99%

An Investigation on the Economic Feasibility of Macroalgae as a Potential Feedstock for Biorefineries

et al. 2015

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Macroalgal biomass has been considered as a prospective feedstock for biofuel production as, among other benefits, it is an abundant source of renewable sugars and its growth does not require arable land, fresh water, or intense care. Successful commercial deployment of macroalgae-based biorefineries, however, depends on their economic viability at industrial scales. A key objective of this study was to carry out a detailed technoeoconomic analysis (TEA) of a macroalgae biorefinery to understand the economic potential and cost drivers of macroalgae as a feedstock for the production of biofuels and biochemicals. Ethanol was used as a representative macroalgae-derived product, given the wealth of public information available to model this option, and the analysis was extended to biomass-derived sugars in order to explore the production of other fermentation-derived chemicals. Sensitivity analysis was performed on various cost drivers, such as macroalgae price, yield, solids loading, and enzyme loading during hydrolysis. With a feedstock price of $100/MT, depending on the maturity of the other key process parameters (i.e., yield, solids loading, and enzyme loading), the minimum ethanol selling price (MESP) was observed to be in the range of $3.6-8.5/gal and reduced to $2.9-7.5/gal with macroalgae priced at $50/MT. For production of chemicals, sugar prices were in the range of ¢21-47/lb or ¢16-40/lb with macroalgae priced at $100/MT and $50/MT, respectively. Given the challenging economics of the macroalgae biorefinery, coproduction of alginate was used to show the importance of multiple revenue sources, though issues regarding market saturation continue to arise when dealing with products of disparate market sizes.

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“…Another distinctive feature for red algae is accumulating floridean starch and floridoside, which are similar to starch. But green and brown algae do not have these carbohydrates [23,24].…”

Section: Macroalgae Availability and Chemical Compositionmentioning

confidence: 99%