Effect of d-limonene on the Fermentation of Citrus Peel Waste

Abstract

Approximately 10 million tons of oranges are processed in the US each year, producingapproximately 5 million tons of citrus peel waste consisting of peel, seeds and segment membranes.Conversion of citrus peel waste into more valuable products, such as fuel ethanol, would greatly benefitthe citrus industry. One of the problems in fermenting sugars in citrus processing waste is the presenceof peel oil, which predominantly consists of the antimicrobial terpene d-limonene. This study assessedthe tolerance of Saccharomyces cerevisiae to limonene during fermentation of hydrolyzed citrus peelwaste. Orange peel waste from a commercial facility was hydrolyzed by commercial pectinase, cellulase,and beta-glucosidae enzymes in 250 ml bottles. Peel oil containing 95% limonene was added back todeoiled citrus waste to give test citrus peel waste with limonene concentrations ranging from 0.08-0.43%(v/w). The peel was hydrolyzed, S. cerevisiae added to the bottles, and the bottles rotated at 10-12 rpmfor 24 h at 37 C under anaerobic conditions. Limonene concentration was measured before and afterfermentation and ethanol concentration was measured after fermentation. Ethanol production wasinhibited when initial limonene concentration was greater than 0.28% and when limonene concentrationafter fermentation was greater than 0.12%. Between 38% and 60% of the limonene present beforefermentation was removed during fermentation.