Production of bioethanol from <i>Saccharum spontaneum</i> by simultaneous saccharification and electro-fermentation using mixed culture of microbes

Dhungana, Pradip; Prajapati, Bikram; Bhatt, Puja; Regmi, Dikshya; Yadav, Mukesh; Maharjan, Sujeeta; Lamsal, Usha; Kathariya, Sanoj; Chaudhary, Pashupati; Joshi, Jarina

doi:10.1080/17597269.2022.2126083

Cited by 6 publications

(2 citation statements)

References 36 publications

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“…Faster cell growth resulting in the production of 53 g/ L ethanol was reported when external −1.5 V is applied to the electrochemical bioreactor containing 120 g/L glucose and S. cerevisiae (Kumar et al, 2018). Dhungana et al (2022) studied ethanol production from lignocellulosic materials by a fungal consortium composed of a cellulolytic A. niger and lignocellulolytic G. sessile together with S. cerevisiae via electro-fermentation, which resulted in electro-fermentation increasing ethanol production by 12% and 18% with a mixed culture of G. sessile-S. cerevisiae and G. sessile-A. niger -S. cerevisiae, respectively.…”

Section: Nanoparticle and Metal-organic Framework (Mof) Based Immobil...mentioning

confidence: 99%

The current trends of bioethanol production from cheese whey using yeasts: biological and economical perspectives

Tesfaw

2023

Front. Energy Res.

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Besides organic compounds such as lactose and proteins, cheese whey is rich in other nutrients. Damping of these valuable compounds to the environment, first, harms the environment, and second, it wastes valuable resources. Therefore, this review aims to find out the current progress on the valorization of cheese whey for ethanol production. Efficient ethanol-producing yeasts like Saccharomyces cerevisiae have no pathway to utilize lactose and, therefore, they can be co-cultured with microbes that can produce β-galactosidase. In addition, chemical, biological, and physical hydrolysis of lactose can be used to produce ethanol from cheese whey. Ethanol production from unsterilized or unpasteurized whey is very promising and this reduces the production cost significantly. This suggests that the ethanol-producing yeasts are competent against the lactic acid bacteria that are commonly found in cheese whey. Despite the presence of central metabolic genes associated with ethanol production from different sugars in some yeasts, these yeasts can’t ferment the different sugars and this is basically due to a lack of the different sugar transport systems in the yeasts. Therefore, additions of different sugars to whey to increase the sugar content for economical ethanol production are impaired by catabolite repressions. However, catabolite repression can be significantly reduced by metabolic engineering by targeting sugar transporter proteins like the major facilitator superfamily (MFS), particularly LAC, CEL2, HGT, RAG, and KHT. Therefore, this enhances ethanol production from cheese whey supplemented with a variety of sugars. Currently, nanoparticles and metal-organic frameworks coated immobilization of S. cerevisiae produced higher ethanol from lignocellulosic substrates than the classical carries such as alginates; however, studies of such immobilizing materials on Kluveromyces spp for ethanol production are very limited, and open for research. Electro-fermentation, an emerging bioprocess to control microbial fermentative metabolism, boosts ethanol production, enables the production of 14% (v/v) ethanol, and shortens the fermentation time of high sugar-containing whey. Generally, utilizing efficient yeast (possibly by adaptive evolution and genetic engineering) at optimal fermenting conditions enabled to production of economical ethanol from cheese whey that contains higher sugars (greater than 15%) at the large-scale cheese processing industries.

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Section: Nanoparticle and Metal-organic Framework (Mof) Based Immobil...mentioning

confidence: 99%

The current trends of bioethanol production from cheese whey using yeasts: biological and economical perspectives

Tesfaw

2023

Front. Energy Res.

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“…Economically, it is often used in the production of biofuels (Vaid et al 2022;Dhungana et al 2023), codigesters in biogas production (Mahardhika et al 2022), pulp production (Ferdous et al 2020), the preparation of biosorbents (Prens et al 2022;Bharadwaj et al 2023) and supercapacitors (Samantray et al 2021). Although the sugar content in this plant is lower than that in domesticated sugarcanes, this plant has other potential traits that are important for plant breeding.…”

Section: Introductionmentioning

confidence: 99%

Utility of ITS and rbcL Sequences for Resolving Intraspecific Divergence in Saccharum spontaneum L

Rajesh,

Selvavinayagam,

Dharmar

2024

Preprint

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Saccharum spontaneum L., commonly known as wild sugarcane or kans grass, is a close wild relative of sugarcane, representing the majority of terrestrial environments from the open ground to the shoreline. Due to its diverse applications as food, fodder, food ingredients, medicine, household products, pulp material, and even religious offerings, understanding the genetic relationships among populations is crucial. The present study attempted to understand the phylogenetic and evolutionary relationships of six field samples and two commercial samples from the chosen population of S. spontaneum in Tamil Nadu. The genomic material was extracted and amplified using nuclear ribosomal DNA internal transcribed spacer (nrDNA-ITS) and ribulose-1,5-bisphosphate carboxylase/oxygenase large subunit (rbcL) sequences and compared with those obtained from the NCBI database. The evolutionary history was inferred using MEGA11 software. The results showed that the presence of highly conserved sites in the rbcL region led to a close phylogenetic relationship falling under a common clade, which could be useful for molecular identification of this species. On the other hand, ITS markers were found to be useful for determining the phylogeny of S. spontaneum via both phenetic and cladistic approaches. The ITS region in this wild sugarcane has better discrimination ability despite the highly conserved sites with few rapidly evolving sites. Four of the collected specimens showed a close relationship, along with two commercial specimens, suggesting shared adaptations or a common geographic origin. Additionally, two other populations were found to have diverged from the rest of the specimens, exhibiting low genetic distance, indicating recent evolutionary divergence.

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Utility of ITS and rbcL sequences for resolving intraspecific divergence in Saccharum spontaneum L.

Rajesh,

Selvavinayagam,

Dharmar

2024

Genet Resour Crop Evol

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Production of bioethanol from Saccharum spontaneum by simultaneous saccharification and electro-fermentation using mixed culture of microbes

Cited by 6 publications

References 36 publications

The current trends of bioethanol production from cheese whey using yeasts: biological and economical perspectives

The current trends of bioethanol production from cheese whey using yeasts: biological and economical perspectives

Utility of ITS and rbcL Sequences for Resolving Intraspecific Divergence in Saccharum spontaneum L

Utility of ITS and rbcL sequences for resolving intraspecific divergence in Saccharum spontaneum L.

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