Polyhydroxybutyrate (PHB) accumulation by a mangrove isolated cyanobacteria Limnothrix planktonica using fruit waste

Mishra, Prateeksha; Panda, Bhabatarini

doi:10.1016/j.ijbiomac.2023.126503

Cited by 4 publications

(1 citation statement)

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“…Another innovative approach for this waste involves its conversion into bioplastics. A recent study explored this scenario using a cyanobacterial culture, demonstrating that citrus waste hydrolysates could serve as an alternative culture medium for polyhydroxybutirate (PHB) accumulation (Mishra and Panda, 2023). Arabino-oligosaccharides, glucose-rich hydrolysate, and polylactic acid (PLA) have also been successfully obtained from different fractions of citrus waste (tangerine peel) (Jang et al, 2022).…”

Section: Besides Pectin: Hemicellulose and Cellulose Explorationmentioning

confidence: 99%

Transforming orange waste with yeasts: bioprocess prospects

Minussi,

Santos,

Scapini

et al. 2024

Rev. Bras. Ciênc. Ambient.

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It is mandatory to make the circular economy a reality, developing ways of transforming waste into valuable products. In this context, investigating the biotechnological potential of different residues is most welcome. This review analyzes how orange waste can be used as biorefinery feedstock to produce different bioproducts using yeasts as the major biocatalysts. In addition to the current orange market, its pectin-rich biomass is described in detail, aiming to elucidate how yeast cells can convert it into ethanol, xylitol, polyphenols, and organic acids (some of them, volatile compounds). Genetic, metabolic, and evolutionary engineering are also analyzed as biotechnological tools to improve the existing processes. Finally, this review also addresses the potential employment of fruit-dwelling yeasts in biorefining pectin-rich biomasses such as orange wastes. All the data presented herein lead to the conclusion that these residues could already be used for noble purposes.

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Section: Besides Pectin: Hemicellulose and Cellulose Explorationmentioning

confidence: 99%