Biorefinery concept of simultaneous saccharification and co-fermentation: Challenges and improvements

Sharma, Sumit; Nair, Abhinav

doi:10.1016/j.cep.2021.108634

Cited by 19 publications

(7 citation statements)

References 119 publications

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“…The SSF process has no free water or low concentrations of it inside the reactor. SSF is paired with simultaneous saccharification, where enzymes are added to solid pretreated biomass to release the sugars inside it [114]. The enzymes act on the surface and then go down to the bottom of the biomass, hydrolyzing it.…”

Section: Different Setups and Optimal Conditions Of The Fermentation ...mentioning

confidence: 99%

“…However, optimizing this process can be challenging since the cellulase complex and fermenting microorganisms have different parameters where they work best. High efficiency thermo-tolerant strains must be used to achieve both enzyme and strain optimum parameters [114].…”

Section: Different Setups and Optimal Conditions Of The Fermentation ...mentioning

confidence: 99%

“…The medium without ethanol is then inoculated with PFMs to ferment five-carbon sugars. By adding both hexose-and pentose-fermenting microorganisms, ethanol production increases and substrates are better leveraged, which speeds up the process and results in fewer reactors used for saccharification and both fermentations [114].…”

Section: Different Setups and Optimal Conditions Of The Fermentation ...mentioning

confidence: 99%

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Perspectives and Progress in Bioethanol Processing and Social Economic Impacts

Yaverino-Gutiérrez,

Wong,

Ibarra-Muñoz

et al. 2024

Sustainability

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The liquid biofuel bioethanol is widely produced worldwide via fermenting sugars extracted from a variety of raw materials, including lignocellulose biomass, one of the world’s most abundant renewable resources. Due to its recalcitrant character, lignocellulose is usually pretreated by mechanical, chemical, and biological methods to maximize sugar recovery. Pretreated lignocellulose biomass undergoes a fermentation process performed sequentially or simultaneously to saccharification. The different fermentation strategies (e.g., separate or simultaneous hydrolysis and fermentation or co-fermentation) and conditions (e.g., inoculum type load, agitation, temperature, and pH) affect ethanol yield. Genetic modification of the inoculum has been focused recently to improve ethanol tolerance and as well as to use different sugars to enhance the performance of the microorganisms involved in fermentation. Nonetheless, these improvements result in a substantial increase in costs and have certain environmental costs. This review offers an overview of advancements in bioethanol production, with a primary focus on lignocellulosic feedstock, while also considering other feedstocks. Furthermore, it provides insights into the economic, social, and environmental impacts associated with bioethanol production.

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Section: Different Setups and Optimal Conditions Of The Fermentation ...mentioning

confidence: 99%

Section: Different Setups and Optimal Conditions Of The Fermentation ...mentioning

confidence: 99%

Section: Different Setups and Optimal Conditions Of The Fermentation ...mentioning

confidence: 99%

See 1 more Smart Citation

Perspectives and Progress in Bioethanol Processing and Social Economic Impacts

Yaverino-Gutiérrez,

Wong,

Ibarra-Muñoz

et al. 2024

Sustainability

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“…It achieves this by simultaneously breaking down cellulose and fermenting sugars. SSCF overcomes the limitations of marine biomass conversion, including challenges with no pentose utilization, low ethanol yield, and inhibition by fermentation parameters [208].…”

Section: Co-fermentationmentioning

confidence: 99%

Exploring the Prospects of Fermenting/Co-Fermenting Marine Biomass for Enhanced Bioethanol Production

Osman,

Abo-Shady,

Elshobary

et al. 2023

Fermentation

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With the rising demands for renewable fuels, there is growing interest in utilizing abundant and sustainable non-edible biomass as a feedstock for bioethanol production. Macroalgal biomass contains a high content of carbohydrates in the form of special polysaccharides like alginate, agar, and carrageenan that can be converted to fermentable sugars. In addition, using seagrass as a feedstock for bioethanol production can provide a sustainable and renewable energy source while addressing environmental concerns. It is a resource-rich plant that offers several advantages for bioethanol production, including its high cellulose content, rapid growth rates, and abundance in coastal regions. To reduce sugar content and support efficient microbial fermentation, co-fermentation of macroalgae with seagrass (marine biomass) can provide complementary sugars and nutrients to improve process yields and economics. This review comprehensively covers the current status and future potential of fermenting macroalgal biomass and seagrass, as well as possible combinations for maximizing bioethanol production from non-edible energy crops. An overview is provided on the biochemical composition of macroalgae and seagrass, pretreatment methods, hydrolysis, and fermentation processes. Key technical challenges and strategies to achieve balanced co-substrate fermentation are discussed. The feasibility of consolidated bioprocessing to directly convert mixed feedstocks to ethanol is also evaluated. Based on current research, macroalgae-seagrass co-fermentation shows good potential to improve the bioethanol yields, lower the cost, and enable more optimal utilization of diverse marine biomass resources compared to individual substrates.

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“…The complementation with other techniques, such as saccharification with co-fermentation is used for advancing bioethanol production by hydrolyzing cellulose and fermenting sugars at the same time. This can be achieved by inserting sugar-fermenting genes in bacteria to enable them to ferment different kinds of sugars (Sharma et al, 2021). The use of algae for bioethanol production has recently been studied, but no commercially viable strain has yet been isolated.…”

Section: Precision Fermentationmentioning

confidence: 99%

The fourth industrial revolution in the food industry—part II: Emerging food trends

Hassoun¹,

Bekhit

Jambrak

et al. 2022

Critical Reviews in Food Science and Nutrition

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The food industry has recently been under unprecedented pressure due to major global challenges, such as climate change, exponential increase in world population and urbanization, and the worldwide spread of new diseases and pandemics, such as the COVID-19. The fourth industrial revolution (Industry 4.0) has been gaining momentum since 2015 and has revolutionized the way in which food is produced, transported, stored, perceived, and consumed worldwide, leading to the emergence of new food trends.After reviewing Industry 4.0 technologies (e.g., artificial intelligence, smart sensors, robotics, blockchain, and the Internet of Things) in Part I of this work , this complimentary review will focus on emerging food trends (such as fortified and functional foods, additive manufacturing technologies, cultured meat, precision fermentation, and personalized food) and their connection with Industry 4.0 innovations. Implementation of new food trends has been associated with recent advances in Industry 4.0 technologies, enabling a range of new possibilities. The results show several positive food trends that reflect increased awareness of food chain actors of the food-related health and environmental impacts of food systems. Emergence of other food trends and higher consumer interest and engagement in the transition towards sustainable food development and innovative green strategies are expected in the future.

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Biorefinery concept of simultaneous saccharification and co-fermentation: Challenges and improvements

Cited by 19 publications

References 119 publications

Perspectives and Progress in Bioethanol Processing and Social Economic Impacts

Perspectives and Progress in Bioethanol Processing and Social Economic Impacts

Exploring the Prospects of Fermenting/Co-Fermenting Marine Biomass for Enhanced Bioethanol Production

The fourth industrial revolution in the food industry—part II: Emerging food trends

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