Solid-State Fermentation (SSF) versus Submerged Fermentation (SmF) for the Recovery of Cellulases from Coffee Husks: A Life Cycle Assessment (LCA) Based Comparison

Catalán, Eva; Sánchez, Antoni

doi:10.3390/en13112685

Cited by 31 publications

(9 citation statements)

References 48 publications

(88 reference statements)

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“…The enzymes are extracted from the fermented solid by in situ recovery of aqueous solutions in SSF bioreactors or other bioreactors. The downstream process consists of the obtention of crude extract with a filtration step to remove the fermented solid, ultrafiltration to remove the microorganism, and concentration of the product and lyophilization to obtain the enzyme as a dry solid [40].…”

Section: Application Of Lignocellulosic Enzymes Produced By Ssfmentioning

confidence: 99%

Recent advances in production of lignocellulolytic enzymes by solid-state fermentation of agro-industrial wastes

Leite

Sousa

Fernandes

et al. 2021

Current Opinion in Green and Sustainable Chemistry

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Agricultural, forestry, and food industries produce large amounts of lignocellulosic wastes every year. Land disposal of these residues without proper treatment leads to environmental pollution and negative health effects. The recent advances in valorization of agro-industrial wastes by the production of lignocellulolytic enzymes under solid-state fermentation (SSF) are reviewed. SSF is a promising technology to produce lignocellulolytic enzymes. However, the large-scale feasibility is the main challenge of SSF being the control of operational parameters and adequate reactor design the first locks. The current and future trends of SSF bioreactors for lignocellulolytic enzyme production are summarized. SSF allows the production of lignocellulolytic enzymes with high stability at different temperatures and pH, improving their applicability in different industrial settings.

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Section: Application Of Lignocellulosic Enzymes Produced By Ssfmentioning

confidence: 99%

Recent advances in production of lignocellulolytic enzymes by solid-state fermentation of agro-industrial wastes

Leite

Sousa

Fernandes

et al. 2021

Current Opinion in Green and Sustainable Chemistry

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“…The ReCiPe 2016 includes 18 impact categories of midpoints (problem-oriented) and 3 impact categories of endpoints (harm-oriented) from three viewpoints for a global scale: individualism (I), hierarchical (H) and egalitarianism (€). These midpoint impact categories are aggregated into three endpoint categories at the endpoint level: impact on human health, biodiversity and resource scarcity [ 26 ].…”

Section: Methodsmentioning

confidence: 99%

Life Cycle, PESTLE and Multi-Criteria Decision Analysis of Membrane Contactor-Based Nitrogen Recovery Process

2023

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Nitrogen is one of the most critical nutrients in the biosphere, and it is an essential nutrient for plant growth. Nitrogen exists in the atmosphere vastly as a gaseous form, but only reactive nitrogen is usable for plants. It is a valuable resource and worth recovering in the wastewater sector. The aim of this work was to prepare a comprehensive environmental analysis of a novel membrane contactor-based process, which is capable of highly efficient nitrogen removal from wastewater. Life cycle assessment (LCA), PESTLE and multi-criteria decision analysis (MCDA) were applied to evaluate the process. The EF 3.0 method, preferred by the European Commission, IMPACT World+, ReCiPe 2016 and IPCC 2021 GWP100 methods were used with six different energy resources—electricity high voltage, solar, nuclear, heat and power and wind energy. The functional unit of 1 m3 of water product was considered as output and “gate-to-gate” analysis was examined. The results of our study show that renewable energy resources cause a significantly lower environmental load than traditional energy resources. TOPSIS score was used to evaluate the alternatives in the case of MCDA. For the EU region, the most advantageous option was found to be wind energy onshore with a score of 0.76, and the following, nuclear, was 0.70.

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“…Natural, solid-state, and liquid fermentations are the three major processes of fermentation. These fermentation processes can further be categorised by the biochemical principle of action propelling it into an alcoholic, lactic acid, acetic acid, or butyric fermentation [ 18 , 19 , 20 ]. The natural submerged or spontaneous fermentation is the most preferred method for processing maize, millet, and sorghum into pap in homes [ 21 ].…”

Section: Introductionmentioning

confidence: 99%

Structural Transformation and Creativity Induced by Biological Agents during Fermentation of Edible Nuts from Terminalia catappa

et al. 2021

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Terminalia catappa L. (tropical almond) is a nutritious fruit found mainly in the tropics. This study is aimed to establish the naturally biotransformed molecules and identify the probiotic agents facilitating the fermentation. The aqueous extracts from both the unfermented and fermented T. catappa nuts were subjected to gas chromatography/mass spectrometry (GC/MS) analysis. Syringol (6.03%), glutamine (1.71%), methyl laurate (1.79%), methyl palmitate (1.53%), palmitic acid (5.20%), palmitoleic acid (2.80%), and methyl oleate (2.97%) were detected in the unfermented nuts of the T. catappa. Additionally, two of these natural compounds (palmitic acid (4.19%) and palmitoleic acid (1.48%)) survived the fermentation process to emerge in the fermented seeds. The other natural compounds were biotransformed into 2,3-butanediol (1.81%), butyric acid (16.20%), propane-1,3-diol (19.66%), neoheptanol (2.89%), 2-piperidinone (6.63%), palmitoleic acid (1.18%), formamide, n-(p-hydroxyphenethyl)- (2.80%), and cis-vaccenic acid (1.69%) that newly emerged in the fermented seeds. The phytochemical compounds are likely carbon sources for the organisms facilitating the biotransformed molecules and product production. Four (4) potential probiotic bacteria strains, namely, Probt B1a, Probt B2a, Probt B4a, and Probt B4b, were isolated from the fermented nut. Enterococcus faecum, and Enterococcus faecalis were the organisms identified as driving the fermentation of the seeds. All strains were gram-positive, catalase-negative, and non-hemolytic, which suggests their harmless nature. N-(p-hydroxyphenethyl)-) was associated with fermentation for the first time, and neoheptanol was discovered as the main alcoholic molecule formed during the fermentation of the seeds. This fermentation is a handy tool for bio-transforming compounds in raw food sources into compounds with nutritious and therapeutic potentials.

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Solid-State Fermentation (SSF) versus Submerged Fermentation (SmF) for the Recovery of Cellulases from Coffee Husks: A Life Cycle Assessment (LCA) Based Comparison

Cited by 31 publications

References 48 publications

Recent advances in production of lignocellulolytic enzymes by solid-state fermentation of agro-industrial wastes

Recent advances in production of lignocellulolytic enzymes by solid-state fermentation of agro-industrial wastes

Life Cycle, PESTLE and Multi-Criteria Decision Analysis of Membrane Contactor-Based Nitrogen Recovery Process

Structural Transformation and Creativity Induced by Biological Agents during Fermentation of Edible Nuts from Terminalia catappa

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