Fermentable Sugars Research Articles

Investigation of hydrolysis of sugarcane bagasse into glucose over solid acid HSO3-ZSM-5 zeolite for fermentation to bioethanol

ABSTRACT In the pursuit of sustainable energy sources, biomass has emerged as a promising alternative to fossil fuels due to its renewability and carbon neutrality. This current work presents the application of solid acid zeolite catalyst for biomass hydrolysis into reducing sugar for fermentation. Sulfonated ZSM-5 zeolite was prepared by grafting sulfonic acid group on the surface and/or into the pores of porous ZSM-5 zeolite and characterized by several analyses. The as-synthesized HSO3-ZSM-5 zeolite was then investigated as a solid acid catalyst for the hydrolysis of alkaline pretreated sugarcane bagasse (SB). Containing sulfonic acid groups – a very strong acid – on the surface, HSO3-ZSM-5 zeolite presented high catalytic activity and high efficiency in the hydrolysis of SB biomass. When the hydrolysis was carried out under optimal conditions, approximately 106.8 g/L of reducing sugar including of glucose, xylose, arabinose, and cellobiose was recovered. 86.65% fermentable sugars could be achieved after catalytic hydrolysis, and 48.7% of SB in total was converted to reducing sugar and others. Moreover, this solid acid catalyst can be reused impressively several times with no significant loss in catalytic activity. The sugar hydrolyzate could be used for fermentative production of bio-ethanol. Results indicated the possibility of using solid acid zeolite in the hydrolysis of lignocellulose to generate sugars that can be further applied in biofuel or chemical manufacturing.

Sustainability of bio‐based polyethylene: The influence of biomass sourcing and end‐of‐life

AbstractBio‐based polymers may present a sustainable, circular way to reduce the environmental impact of plastics because they are produced from biomass that absorbs CO2 during its growth. However, sourcing (type of biomass used and cultivation location), production, and end‐of‐life affect the environmental impact of bio‐based plastics. We assessed the effect of sourcing and end‐of‐life options on the environmental impact of bio‐based high‐density polyethylene (bio‐HDPE) in 31 sourcing scenarios and five end‐of‐life options. Our study found that careful consideration of biomass sourcing (biomass type and production location) and end‐of‐life is needed to optimize the environmental impact of bio‐based plastics. If these aspects are not considered, the environmental impact of bio‐HDPE may exceed that of its petrochemical‐based counterpart. The direct availability of fermentable sugars indicated a lower environmental impact. The production location affected the resources needed for biomass cultivation and the environmental impact of processing due to the energy mix. Recently published guidelines do not allow biogenic carbon to be accounted for during the production stage, but only upon the incineration of the plastic. Our results show that this way of attributing biogenic carbon results in an apparent disadvantage for bio‐based plastics compared to petrochemical‐based plastics. Furthermore, it disadvantaged mechanical recycling of bio‐based plastics compared to incineration, a result out of line with circular economy principles.

Growth and physiological responses of Nile tilapia, Oreochromis niloticus fed dietary fermented sugar beet bagasse and reared in biofloc system

Sugar beet bagasse (SB) is a common agro-industrial waste used in animal feeds. However, its high crude fiber content makes it difficult for fish to digest. Fermentation processes can improve the nutritional value of SB by-products. The study uses Lactobacillus rhamnosus and yeast (Saccharomyces cerevisiae) to ferment SB waste for use as a soybean meal substitute in Nile tilapia fingerlings. This led to an increase in protein, lipid, ash, and nitrogen-free extracts, while the fiber content decreased. Four experimental isonitrogenous (crude protein: 249.2 g kg−1) and isocaloric (gross energy:18.25 MJ kg−1) diets were formulated as follows: a control diet with 0 % LYFSB (L. rhamnosus and yeast fermented SB), and three other diets with LYFSB replacing soybean meal (SBM) at levels of 10 % (LYFSB10 %), 20 % (LYFSB20 %), and 30 % (LYFSB30 %) based on protein content, over a 70-day period. 180 fingerlings of Nile tilapia (average initial weight of 5.19 ± 0.02 g) were placed at random in twelve circular plastic tanks (60 L capacity) with a stocking density of fifteen fish each. Nitrite and ammonia levels decreased as the replacement levels of LYFSB in tilapia diets increased, while nitrate levels showed the opposite trend. The phytoplankton community includes nine species in the biofloc system and four in tilapia gut content, with Chlorophyceae being the most common class, having the highest number in fish-fed diets (7805.67 organism/ml). The study revealed that LYFSB significantly influenced the zooplankton community, with protozoa dominating in biofloc water and rotifer in tilapia gut. LYFSB10 % and LYFSB20 % had the highest bacteria counts. Fish fed with LYFSB10 % and LYFSB20 % diets showed the highest values for specific growth rate (2.51 % day−1) and weight gain (24.92 g fish−1). These diets also exhibited increased activity levels of trypsin, lipase, and amylase enzymes. Increasing the inclusion of LYFSB in fish diets as a replacement for FM improved the intestinal and liver health of fish. The diets with LYFSB10 % and LYFSB20 % showed the highest levels of globulin, total protein, albumin, and IgM, with no significant differences between them. Fish fed LYFSB10 % had lower cholesterol and triglyceride levels. Superoxide dismutase (SOD) and catalase (CAT) activities were highest in fish fed LYFSB10 % and LYFSB20 %, while malondialdehyde (MDA) activity was lowest in the LYFSB30 % diet. The study showed that the biofloc system enhanced water quality and increased the efficiency of tilapia fed LYFSB10 % and LYFSB20 %.

Polyhydroxybutyrate production from non-recyclable fiber rejects and acid whey as mixed substrate by recombinant Escherichia coli

Producing polyhydroxybutyrate (PHB) from agro-food processing waste has the potential to mitigate the global synthetic plastic pollution crisis and reduce greenhouse gas emissions. Additionally, it offers a promising solution to the challenges associated with high feedstock and production costs. This study aims to explore the use of two such wastes, non-recyclable fiber rejects (FR) (solid waste) and acid whey (AW) (liquid waste), as cost-effective and sustainable carbon sources for PHB production. Fiber rejects contains up to 50% carbohydrates that can be hydrolyzed to fermentable sugars. The AW is composed of lactose, lactic acid, fats, proteins, and mineral salts which could be used as carbon sources for PHB. The focus of this work was a comprehensive evaluation of substrate utilization, cell growth, and PHB inclusion in recombinant E. coli during the fermentation of various blends of acid whey and hydrolysate obtained from fiber rejects. Two approaches were investigated: i) produce FR hydrolysate and mix it with AW in various ratios (1:2, 1:1, and 2:1), and ii) use acid whey to replace water during the hydrolysis of FR. Combining acid whey with the hydrolysate achieved the highest PHB yield in a shorter duration compared to using only the hydrolysate. Replacing acid whey with water during the enzymatic hydrolysis of pretreated fiber rejects and utilizing it further for fermentation resulted in the highest PHB yield of 5.2 g/L, with a 45.4% PHB inclusion rate. Additionally, the inherent lactic acid content in acid whey eliminates the need for adding acetic acid to adjust pH levels during hydrolysis, thereby saving freshwater and acid.Graphical

Efficient coproduction of manno-oligosaccharides and fermentable sugars from spent coffee grounds via aqueous ammonia pretreatment and two-step enzymatic hydrolysis

In this work, the co-production of manno-oligosaccharides (MOS) and fermentable monosaccharides from spent coffee grounds (SCG) was achieved through aqueous ammonia pretreatment and enzymatic hydrolysis. Aqueous ammonia was found to improve the conversion yields of mannan and cellulose in SCG to MOS and fermentable sugars. However, the MOS generated during the enzymatic hydrolysis of aqueous ammonia-treated SCG (AA-SCG) strongly inhibited cellulase activity, reducing the efficiency of cellulose conversion to glucose. To address this issue, a two-step hydrolysis process was implemented: mannanase was first used to hydrolyze AA-SCG, resulting in the degradation of 60% of the mannan and a yield of 52.7% MOS. After separating this hydrolysate, cellulase and mannanase were added to further hydrolyze the remaining polysaccharides. The removal of the mannanase hydrolysate alleviated MOS inhibition on cellulase, resulting in the conversion of 90.6% of cellulose in AA-SCG into glucose. Additionally, about 30% of the mannan was further degraded in the second step, achieving an overall mannan degradation rate of 89.4% and a MOS yield of 63.8%.

Developing a novel flavoured low alcohol beer using New Zealand honeydew honey and yacon concentrate

Demand for low alcohol beer (LAB) is growing around the world as consumer attitudes towards alcohol consumption shift, with health consciousness and sober driving listed among the possible drivers. In New Zealand, LAB is defined as having no more than 1.15% alcohol by volume (ABV). In industry, physical or biological processes are used to produce no- and low- alcohol beer; however, these methods are typically inaccessible to home brewers, and literature on accessible methods is non-existent. New Zealand honeydew honey (NZHDH) and New Zealand yacon concentrate (NZYC) have recently been chemically profiled in the literature. NZHDH and NZYC contain fermentable sugars, while NZYC also contains a very high percentage of fructooligosaccharides (FOS). This paper aims to incorporate these food materials into LABs using a method accessible to home brewers. The resultant LABs had an alcohol content between 0.61 and 0.86% ABV, well under the 1.15% threshold. Results from sensory analysis showed that all beer samples were somewhat acceptable to consumers; however, penalty analysis determined that hedonic scores could be improved by making the beers more sweet, bitter, and hoppy. Correspondence analysis revealed that the beers containing NZYC were more ‘foamy’ and ‘brown’ than all other beer samples, properties most likely related to the protein content and colour of NZYC respectively. Beers containing NZYC were also found to contain FOS and/or inulins, which are non-digestible sugars and therefore hypocaloric. This study provides an accessible method to produce LAB and shows how NZYC may be incorporated into LABs to yield a functional food.

PH-controlled acetic acid pretreatment for coproduction of low degree of polymerization xylo-oligosaccharides and glucose from corncobs

Acetic acid (HAc) pretreatment has been widely used for the production of xylo-oligosaccharides (XOS), requiring harsh reaction conditions because XOS are intermediates during the xylan degradation process. This complexity makes the pretreatment process difficult to regulate. In this study, a pH-controlled HAc pretreatment using sodium hydroxide (NaOH) was proposed to enhance the yield of XOS and to reduce its degree of polymerization (DP) from corncobs (CC). By employing this method (0.3 M-2.7), 49.7 % of XOS with DP 2–6 was obtained, alongside a notable increase in the fraction of XOS with DP 2–4 (10.1 g/L). This performance significantly surpassed that of the HAc alone (0.3 M). Moreover, the glucose yield from CC via pH-controlled HAc pretreatment was as high as 93.1 % after 72-h enzymatic hydrolysis. These results suggested that the pH-controlled HAc pretreatment could be a promising strategy for the coproduction of low-DP XOS and fermentable sugars.

The role of starch digestion in the brewing of gluten-free beers

Celiac disease affects an estimated 1% of the global population, and symptoms are triggered by the consumption of gluten in sensitized individuals. Other gluten sensitivities exist but are poorly characterized or often under-diagnosed, leading a number of people to pursue a gluten-free or gluten-reduced diet even in the absence of a diagnosis. Gluten is a complex suite of proteins from the prolamin fraction of storage proteins in barley, wheat, and rye, meaning that foods or beverages that are produced from these cereals will also contain gluten. Beer is one such beverage that is traditionally produced from malted barley and is thus incompatible with a gluten-free lifestyle. The simplest option to produce a gluten-free beer would seem to be to use alternative, gluten-free, grains such as millet, sorghum, teff, rice, corn or other starchy materials. However, barley has thousands of years of development as a brewing agent behind it and these alternative ingredients cannot be incorporated into the brewing process without substantial alterations. Particularly, these ingredients generally have much lower endogenous starch degrading activity and much higher starch gelatinization temperatures as compared to barley which makes generating sufficient fermentable sugars for yeast fermentation a challenge. In this review we will further elucidate these challenges as well as the solutions that are being developed to bring beer to the gluten-free masses.

Enhanced biomass densification pretreatment using binary chemicals for efficient lignocellulosic valorization

Many effective pretreatment methods (such as dilute acid, dilute alkali, ionic liquids, etc.) have been developed for lignocellulose upgrading, but several defaults of low working mass, high sugar loss and extra cost of solid-liquid separation and water washing hinder their large-scale application in industry. Besides, the valorization of lignin-rich residue from pretreated biomass after hydrolysis or fermentation greatly contributes to the economy and sustainability of lignocellulosic biorefinery, which is usually underestimated. This study developed a densification pretreatment with binary chemicals (densifying lignocellulosic biomass with sulfuric acid (SA) and metal salt (MS) followed by autoclave treatment ((DLCA(SA-MS)), which was conducted under mild condition (121 °C) with a biomass working mass as high as 400 kg/m3. The DLCA(SA-MS) biomass achieved over 95% sugar retention, 90% enzymatic sugar conversion and a high concentration of fermentable sugar (212.3 g/L) with superior fermentability. Furthermore, bio-adsorbent derived from DLCA(SA-MS) biomass residue was highly adsorptive and suitable for dyeing wastewater treatment, providing a feasible and eco-friendly method for lignin-rich residue valorization. These findings indicated that DLCA(SA-MS) pretreatment enables the full-component utilization of biomass and boosts the economic viability of lignocellulosic biorefinery.

Assessing the occurrence of barley starch annealing under heat, moisture and time conditions relevant for kilning: An experimental design approach

In this work, the possible occurrence of barley starch annealing under kilning conditions was investigated. Using an I-optimal response surface methodology, the impact of temperature (45–55 °C), moisture content (30–50%) and time (1–5h) on the gelatinisation behaviour of starch in green malt was studied. An increase in onset (0.5–4.3 °C) and peak temperature (0.5–2.7 °C) and a change in peak width (+0.5 to - 3.2 °C) of the starch gelatinisation endotherm showed the extent of annealing that occurred within an industrially relevant design space. Temperature was the main driver behind the observed changes, but also interaction effects between temperature, moisture content and time contributed. Combined with increasingly high starch gelatinisation temperatures in barley, the observed increases in peak gelatinisation temperature due to annealing could hamper fermentable sugar production during brewing.

Assessment of the chemical composition of buriti (Mauritia flexuosa Liliopsida) and cassava (Manihot esculenta Crantz) residues and their possible application in the bioproduction of coconut aroma (6 pentyl-α-pyrone).

This work aimed to define strategies to increase the bioproduction of 6 pentyl-α-pyrone (bioaroma). As first strategy, fermentations were carried out in the solid state, with agro-industrial residues: Mauritia flexuosa Liliopsida. and Manihot esculenta Crantz in isolation, conducting them with different nutrient solutions having Trichoderma harzianum as a fermenting fungus. Physicochemical characterizations, centesimal composition, lignocellulosic and mineral content and antimicrobial activity were required. Fermentations were conducted under different humidification conditions (water, nutrient solution without additives and nutrient solutions with glucose or sucrose) for 9days. Bioaroma was quantified by gas chromatography, assisted by solid-phase microextraction. The results showed the low production of this compound in fermentations conducted with sweet cassava (around 6ppm (w/w)). The low bioproduction with sweet cassava residues can probably be related to its starch-rich composition, homogeneous substrate, and low concentration of nutrients. Already using buriti, the absence of aroma production was detected. Probably the presence of silicon and high lignin content in buriti minimized the fungal activity, making it difficult to obtain the aroma of interest. Given the characteristics presented by the waste, a new strategy was chosen: mixing waste in a 1:1 ratio. This fermentation resulted in the production of 156.24ppm (w/w) of aroma using the nutrient solution added with glucose. This combination, therefore, promoted more favorable environment for the process, possibly due to the presence of fermentable sugars from sweet cassava and fatty acids from the buriti peel, thus proving the possibility of an increase of around 2500% in the bioproduction of coconut aroma.

Xylitol production from passion fruit peel hydrolysate: Optimization of hydrolysis and fermentation processes

The passion fruit peel (PFP) has a high cellulose and hemicellulose content, which can be used to produce fermentable sugars. In this context, this study aims to optimize the release of xylose and the production of xylitol from PFP. The optimized conditions were 0.71 M dilute sulfuric acid and a 21.84-minute treatment, yielding 19.03 g/L of xylose (PFP-1). Different PFP hydrolysates were evaluated to improve xylitol production by the yeast Kluyveromyces marxianus ATCC 36907: PFP-2 (PFP1 treated with Ca(OH)2), PFP-3 (PFP-1 treated with Ca(OH)2 and activated carbon), PFP-4 (PFP-3 with biological elimination of glucose with S. cerevisiae, and concentrated at different xylose concentrations). The applied methods resulted in higher xylitol production (14.97 g/L), when PFP hydrolysate was detoxified with Ca(OH)2, treated with activated charcoal for 1 h, biotreated for glucose removal, and concentrated to 40 g/L of xylose.

Production and Optimization of Bioethanol from Mixed Banana and Papaya Peels Using <i>Saccharomyces Cerevisiae</i>

Mixed fruit peels (Banana (BP) and Papaya (PP) bioethanol was produced using Saccharomyces cerevisiae. The proximate and compositional analysis of BP and PP was obtained about 6.67% moisture, 5.75% ash, 82.75% volatile matter, and 5% fixed carbon and 1.1gram, 38.1%, 15.7% and 45.1% extractives, hemicellulose, lignin, and cellulose respectively from BP and 8.165% moisture, 5.5% ash, 81.25% volatile matter and 6% fixed carbon 2.08 gram, 42%, 8.6% and 47.32% extractives, hemicellulose, lignin, and cellulose respectively from PP. After Pretreat with KOH (5% w/v) optimize hydrolysis process parameters based on central composite design (CCD) to maximize fermentable sugars. The optimized hydrolysis conditions were 50:50 w/v% mixing of BP and PP, 1.75% H<sub>2</sub>SO<sub>4</sub>, and pH 5. The reducing sugar content was measured by DNS and results 11.737g/ml from fifty (50) grams of BP and PP. The maximum yield of bioethanol was 22.5% recorded after 72 hours. Fourier Transform Infrared Spectroscopy (FTIR) peaks associated with O-H, C-O, and C-H stretching and vibrations confirmed the presence of bioethanol in the product. The result confirms that the combination of BP and PP boosts bioethanol productivity than single peels.

Why does distilled liquor (Baijiu) have a yellowish color: A comprehensive analysis

Elucidating the mechanisms underlying Baijiu production is a shared aspiration among academic groups specializing in the field of Baijiu research. This study comprehensively examined the mechanisms underlying the yellowish coloration of Baijiu through a synergistic application of chromatographic, spectroscopic, and physical methodologies. Aging of Baijiu in earthenware pots involves the infiltration of mineral ions such as iron, aluminum, and calcium; however, these ions are detected at extremely low concentrations and are therefore not linked to the development of Baijiu's yellowish color. Instead, the yellowish coloration is attributed to the diverse colorants generated during the high-temperature fermentation of small-molecule sugars derived from the saccharification of grain materials. Although these colorants exist in minimal quantities and exhibit spectral absorption peaks ranging from 300 to 450 nm, their overlapping spectra collectively contribute to the light-absorbing properties of Baijiu across a broad wavelength range, ultimately accounting for its characteristic yellowish color.

Optimization of Microwave-Assisted Inorganic Salt Pretreatment for Production of Fermentable Sugars from Spent Coffee Ground

Spent coffee ground (SCG) is a solid waste that is generated in the coffee brewing process for coffee beverage production. SCG hold a great potential in reducing sugar production as it consists of high amount of carbohydrates. However, SCG is a lignocellulosic biomass (LCB) which requires pretreatment to degrade the lignocellulosic structure and enhance enzyme accessibility during saccharification process. Hence, this research aims to study the performance of microwave-assisted inorganic salt pretreatment for generation of reducing sugars. Different concentrations of NaCl was applied to determine their effects on reducing sugar produced as well as pH, and solid recovery. Pretreatment with 3% NaCl was found to yield the highest reducing sugar concentration of 43.56 mg/mL, hence it was selected for the subsequent optimization study. Process optimization was designed by using the Response Surface Methodology approach (RSM) with Central Composite Design (CCD), based on three pretreatment parameters; solid to liquid ratio (1:50 - 8:50), microwave power (300W – 800W) and irradiation time (1-10 minutes). The optimized conditions were achieved at solid to liquid of 8:50, microwave power of 800 watt and irradiation time of 10 minutes for a maximum response of 40.89 mg/mL. Moreover, it was observed that microwave-assisted NaCl pretreatment had significantly caused surface morphological changes of the SCG and the removal of functional groups in lignin, resulted in increment of the crystallinity value. In conclusion, microwave pretreatment is a promising green technology for fermentable sugar production from SCG.

Saccharomyces cerevisiae for lignocellulosic ethanol production: a look at key attributes and genome shuffling.

These days, bioethanol research is looking at using non-edible plant materials, called lignocellulosic feedstocks, because they are cheap, plentiful, and renewable. However, these materials are complex and require pretreatment to release fermentable sugars. Saccharomyces cerevisiae, the industrial workhorse for bioethanol production, thrives in sugary environments and can handle high levels of ethanol. However, during lignocellulose fermentation, S. cerevisiae faces challenges like high sugar and ethanol concentrations, elevated temperatures, and even some toxic substances present in the pretreated feedstocks. Also, S. cerevisiae struggles to efficiently convert all the sugars (hexose and pentose) present in lignocellulosic hydrolysates. That's why scientists are exploring the natural variations within Saccharomyces strains and even figuring out ways to improve them. This review highlights why Saccharomyces cerevisiae remains a crucial player for large-scale bioethanol production from lignocellulose and discusses the potential of genome shuffling to create even more efficient yeast strains.

A Comprehensive Review of Xanthan Gum-Based Oral Drug Delivery Systems.

Xanthan gum (XG) is an exopolysaccharide synthesized by the aerobic fermentation of simple sugars using Xanthomonas bacteria. It comprises a cellulosic backbone with a trisaccharide side chain connected to alternative glucose residues in the main backbone through α (1→3) linkage. XG dissolves readily in cold and hot water to produce a viscous solution that behaves like a pseudoplastic fluid. It shows excellent resistance to enzymatic degradation and great stability throughout a broad temperature, pH, or salt concentration range. Additionally, XG is nontoxic, biocompatible, and biodegradable, making it a suitable carrier for drug delivery. Furthermore, the carboxylic functions of pyruvate and glucuronic acid offer a considerable opportunity for chemical modification to meet the desired criteria for a specific application. Therefore, XG or its derivatives in conjunction with other polymers have frequently been studied as matrices for tablets, nanoparticles, microparticles, and hydrogels. This review primarily focuses on the applications of XG in various oral delivery systems over the past decade, including sustained-release formulations, gastroretentive dosage forms, and colon-targeted drug delivery. Source, production methods, and physicochemical properties relevant to drug delivery applications of XG have also been discussed.

Enhanced enzymatic hydrolysis of corn stover by γ-valerolactone pretreatment and the characteristics of enzymatic residues

Efficient pretreatment methods are crucial for the generation of fermentable sugars from the renewable lignocellulose. In this study, γ-valerolactone (GVL), a biomass-derived green solvent, was used to fractionate corn stover (CS). The impact of different additives on the enzymatic hydrolysis and pretreatment of CS within the GVL/water system was carefully investigated. The results demonstrate that the use of H2SO4-assisted GVL/H2O (80:20, w/w) pretreatment at mild conditions successfully facilitates the depolymerization of CS, thereby improving the cellulase accessibility. Furthermore, by increasing the GVL pretreatment temperature to 160 °C with 100 mM H2SO4 addition, the pretreated CS led to nearly 100 % of hydrolysis yield at 2 % (w/v) solid load. Finally, the thermogravimetric analysis (TGA) was performed to evaluate the thermal decomposition characteristics of untreated CS and enzymatic residues based on the H2SO4-assisted GVL/H2O pretreatment. The results indicate that the enzymatic residues had two depolymerization stages from 200 °C to 500 °C with a final residual mass of 22.73 %, which was higher than that of untreated CS (20.56 %). Overall, this study provides an efficient lignocellulose pretreatment for fermentable sugars production and valorization of enzymatic residues.

Use of thermophilic bacteria to utilize sugarcane bagasse: Efficient cellulase production, saccharification, and hydrolysate applications

Sugarcane bagasse (SB) a renewable and abundant source of rich fermentable sugars has been reported extensively to produce microbial enzymes and other valuable products. However, most of the SB-based processes require its pretreatment which is an additional step incurring time and cost. In this study, fermentation of SB by bacterial strains without any pretreatment was carried out to obtain crude cellulase preparation. Enzyme mediated saccharification of SB was carried out and the hydrolysate was analyzed for the presence of reducing sugars and free radical scavenging activity. It was found that 65.86, 42.03 and 88.8 IU mL−1 endoglucanase was produced by Brevibacillus borstelensis UE10, Neobacillus sedimentimangrovi UE25 and B. borstelensis UE27, respectively by fermenting SB. Crude cellulase preparation of UE10, UE25, and UE27 was used to saccharify SB which resulted in 1.14, 1.47, and 1.58 mg mL−1 reducing sugars and 1.08, 0.57, and 1.5 mg mL−1 glucose, respectively. Moreover, the hydrolysate also had radical scavenging activity indicating about its possible application in animal feed. The maximum (35.71 %) amount of bioethanol was produced when UE25 fermented the hydrolysate of SB. The strains UE10 and UE27 produced 31.16 and 27.77 % bioethanol, respectively. Furthermore, Fourier transform infrared spectroscopy, scanning electron microscopy and gravimetric analysis showed the impact of cellulase on structure of SB. Hence, this work expands the understanding of the potential of thermophilic bacterial strains to utilize agricultural waste for the synthesis of valuable products.

Comparative Analysis of Ligninolytic Potential among Pleurotus ostreatus and Fusarium sp. with a Special Focus on Versatile Peroxidase

Lignocellulosic biomass is contemplated to be an inexpensive and copious feedstock that can be used for numerous industrial applications. However, lignin forms the lignin sheath and provides a physical barrier to enzymatic hydrolysis. In addition, lignin physically blocks cellulase, preventing it from being combined with the substrate in a process known as non-productive binding. Therefore, the depletion of lignin is a crucial method for obtaining fermentable sugars from the lignocellulosic biomass. Different white-rot fungi secrete different sets of lignin-mineralizing enzymes and each fungus secretes one or more of the three enzymes essential for lignin degradation. Among efficient redox enzymes, versatile peroxidase is extensively studied for its ability to degrade aromatics without the need for a mediator or polyvalent catalytic site. However, the presence of versatile peroxidase in F. spp. has not been studied. This study was planned with the objective of screening and comparing the production of versatile peroxidase enzymes from F. spp. and a standard culture of Pleurotus ostreatus MTCC-142. These fungal strains were first screened on solid media containing tannic acid, malachite green, or bromocresol green. The potency index for the tannic acid, malachite green, and bromocresol green on the 16th day of incubation was reported to be 1.28, 1.07, 1.09, and 1.10, respectively. Versatile peroxidase production patterns were investigated under solid state fermentation conditions for a period of 25 days at different temperatures ranging from 10 to 35 °C. The highest versatile peroxidase activity (592 UL−1) in F. sp. was observed at 30 °C after the 7th day of incubation. The molecular confirmation showed the presence of the vp gene in F. sp. along with Pleurotus ostreatus MTCC-142. The results determined that F. sp. possesses a versatile peroxidase enzyme and is able to degrade lignin efficiently, and thus it could be utilized as an alternative to other ligninolytic enzyme-producing fungi.