10 11 This review introduces a new approach of completely marine based 12 bioethanol production by analyzing and evaluating the recent trends in 13 bioethanol fermentations using algae, marine microorganisms and the 14 replacement of freshwater with seawater. Both macroalgae and microalgae 15 have been successfully used for bioethanol production. Marine yeasts showed 16 excellent tolerance to salt and inhibitors, and fit for seawater fermentation. 17The combination of marine biomass, marine microorganism and seawater has 18 a potential for a greener bioethanol production. 19 20
Keywords 21Seaweed; pretreatment and enzymatic hydrolysis; bioenergy; yeast 22 23 24
Food waste is a global challenge from collection to disposal. The problem associated with food waste is on the increase ranging from its discharged, lost, degradation and contamination. Food wastage can be effectively managed through proper storage, purchasing what is needed and giving excess to those in need. The most effective means of managing food waste is through effective sorting at source and recycling for industrial processes for the production of valueadded products, thereby reducing the options of incineration and landfilling. Research has been carried out on food waste for the production of energy and other value-added products. This review aims to provide a brief overview of food waste from the farm gate, retailer, household and the impact of the pandemic in the increase of food waste. The potential strategies of effectively management of food waste both in developed and developing countries are discussed.
Sorghum bran, a starch rich food processing waste, was investigated for the production of glucoamylase in submerged fungal fermentation using Aspergillus awamori. The fermentation parameters, such as cultivation time, substrate concentration, pH, temperature, nitrogen source, mineral source and the medium loading ratio were investigated. The glucoamylase activity was improved from 1.90 U/mL in an initial test, to 19.3 U/mL at 10% (w/v) substrate concentration, pH 6.0, medium loading ratio of 200 mL in 500 mL shaking flask, with the addition of 2.5 g/L yeast extract and essential minerals. Fermentation using 2 L bioreactors under the optimum conditions resulted in a glucoamylase activity of 23.5 U/mL at 72 h, while further increase in sorghum bran concentration to 12.5% (w/v) gave an improved gluco-amylase activity of 37.6 U/mL at 115 h. The crude glucoamylase solution was used for the enzymatic hydrolysis of the sorghum bran. A sorghum bran hydrolysis carried out at 200 rpm, 55 °C for 48 h at a substrate loading ratio of 80 g/L resulted in 11.7 g/L glucose, similar to the results obtained using commercial glucoamylase. Large-scale sorghum bran hydrolysis in 2 L bioreactors using crude glucoamylase solution resulted in a glucose concentration of 38.7 g/L from 200 g/L sorghum bran, corresponding to 94.1% of the theoretical hydrolysis yield.
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