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A novel staggered hybrid SSF approach for efficient conversion of cellulose/hemicellulosic fractions of corncob into ethanol

机译:一种新颖的交错混合SSF方法,可将玉米芯的纤维素/半纤维素部分有效转化为乙醇

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The following study reports bioconversion of corncob into ethanol using hybrid approach for co-utilization of dilute acid hydrolysate (pentose, rich stream) and hexose rich stream obtained by enzymatic saccharification employing commercial cellulase Cellic CTec2 as well as in-house cellulase preparations derived from Malbranchea cinnamomea, Scytalidium thermophilium and a recombinant Aspergillus strain. Acid hydrolysis (1% H2SO4) of corncob at 1:15 solid liquid ratio led to removal of 80.5% of hemicellulosic fraction. The solid glucan rich fraction (63.5% glucan, 83% pentosans and 27.9% lignin) was hydrolysed at 10% substrate loading rate with different enzymes for 72 h at 50 degrees C resulting in release of 732 and 535 (mg/g substrate) total sugars by Cellic CTec2 and M. cinnamomea derived enzymes, respectively. The fermentation of enzyme hydrolysate with co-culture of Saccharomyces cerevisiae and Pichia stipitis added in sequential manner resulted in 3.42 and 2.50% (v/v) ethanol in hydrolysate obtained from commercial Cellic CTec2 and M. cinnamomea, respectively. Employing a hybrid approach, where dilute acid hydrolysate stream was added to solid residue along with enzyme Cellic CTec2 during staggered simultaneous saccharification and fermentation at substrate loading rate of 15% resulted in 252 g ethanol/kg corncob. (C) 2016 Elsevier Ltd. All rights reserved.
机译:以下研究报告了玉米淀粉通过混合方法生物转化为乙醇的过程​​,可通过利用商业纤维素酶Cellic CTec2进行酶促糖化获得的稀酸水解产物(戊糖,富流)和富含己糖的流以及从Malbranchea衍生的内部纤维素酶制剂进行联合利用肉桂,Scytalidium thermophilium和重组曲霉菌株。固形物比例为1:15的玉米芯酸水解(1%H2SO4)导致去除了80.5%的半纤维素馏分。在10°C底物负载率下,用各种酶在50°C下水解富含固体葡聚糖的馏分(63.5%的葡聚糖,83%的戊聚糖和27.9%的木质素)72小时,从而总共释放732和535(mg / g底物)。 Cellec CTec2和M.cinnamomea衍生的酶分别提取糖。依次添加酿酒酵母和毕赤酵母共培养物进行酶水解产物的发酵,分别得自商业Cellic CTec2和肉桂分枝杆菌的水解产物中的乙醇含量分别为3.42和2.50%(v / v)。采用混合方法,其中在交错同时糖化和发酵过程中,将稀酸水解物流与酶Cellic CTec2一起添加到固体残留物中,并以15%的底物上样率发酵产生252 g乙醇/ kg玉米芯。 (C)2016 Elsevier Ltd.保留所有权利。

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