Characterization of two acidic β-glucosidases and ethanol fermentation in the brown rot fungus Fomitopsis palustris

Okamoto, Kenji; Sugita, Yuko; Nishikori, Natsumi; Nitta, Yasuyuki; Yanase, Hideshi

doi:10.1016/j.enzmictec.2010.12.012

Cited by 22 publications

(17 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…With alkali-treated straw as the substrate, the yield increased to 326 mg bioethanol g −1 wheat straw/bran, a theoretical yield of 80.2 %. Although still below industrial exploitable yields, this yield is higher than that reported for other fungi grown on pre-treated agricultural waste (Deshpande et al 1986 ; Mizuno et al 2009 ; Karimi et al 2006 ; Okamoto et al 2011a , b ; Goshadrou et al 2011 ). Interestingly, the ability of F. oxysporum to produce ethanol during CBP was found not be reflective of either cellulose or alcohol dehydrogenase (ADH) activity (Ali et al 2012b ).…”

Section: Fusarium Oxysporum As a Potent Cbp Agentmentioning

confidence: 69%

Fungal-mediated consolidated bioprocessing: the potential of Fusarium oxysporum for the lignocellulosic ethanol industry

et al. 2016

View full text Add to dashboard Cite

Microbial bioprocessing of lignocellulose to bioethanol still poses challenges in terms of substrate catabolism. The most important challenge is to overcome substrate recalcitrance and to thus reduce the number of steps needed to biorefine lignocellulose. Conventionally, conversion involves chemical pretreatment of lignocellulose, followed by hydrolysis of biomass to monomer sugars that are subsequently fermented into bioethanol. Consolidated bioprocessing (CBP) has been suggested as an efficient and economical method of manufacturing bioethanol from lignocellulose. CBP integrates the hydrolysis and fermentation steps into a single process, thereby significantly reducing the amount of steps in the biorefining process. Filamentous fungi are remarkable organisms that are naturally specialised in deconstructing plant biomass and thus they have tremendous potential as components of CBP. The fungus Fusarium oxysporum has potential for CBP of lignocellulose to bioethanol. Here we discuss the complexity and potential of CBP, the bottlenecks in the process, and the potential influence of fungal genetic diversity, substrate complexity and new technologies on the efficacy of CPB of lignocellulose, with a focus on F. oxysporum.

show abstract

Section: Fusarium Oxysporum As a Potent Cbp Agentmentioning

confidence: 69%

Fungal-mediated consolidated bioprocessing: the potential of Fusarium oxysporum for the lignocellulosic ethanol industry

et al. 2016

View full text Add to dashboard Cite

show abstract

“…With this increased production capacity, a more detailed understanding of stability and substrate specificity, this S. griseus recombinant β-glucosidase could be useful for a variety of applications, including hydrolysis of biomass into fermentable sugars, hydrolysis of lactose during processing lactose containing products, and enzymatic synthesis of alkyl glycosides, where β-glucosidases of similar characteristics have been reported to be useful [7,18,71,72].…”

Section: Discussionmentioning

confidence: 99%

The Statistical Optimisation of Recombinant β-glucosidase Production through a Two-Stage, Multi-Model, Design of Experiments Approach

Uhoraningoga¹,

Kinsella²,

Frias³

et al. 2019

Bioengineering

View full text Add to dashboard Cite

β-glucosidases are a class of enzyme that are widely distributed in the living world, with examples noted in plants, fungi, animals and bacteria. They offer both hydrolysis and synthesis capacity for a wide range of biotechnological processes. However, the availability of native, or the production of recombinant β-glucosidases, is currently a bottleneck in the widespread industrial application of this enzyme. In this present work, the production of recombinant β-glucosidase from Streptomyces griseus was optimised using a Design of Experiments strategy, comprising a two-stage, multi-model design. Three screening models were comparatively employed: Fractional Factorial, Plackett-Burman and Definitive Screening Design. Four variables (temperature, incubation time, tryptone, and OD600 nm) were experimentally identified as having statistically significant effects on the production of S.griseus recombinant β-glucosidase in E. coli BL21 (DE3). The four most influential variables were subsequently used to optimise recombinant β-glucosidase production, employing Central Composite Design under Response Surface Methodology. Optimal levels were identified as: OD600 nm, 0.55; temperature, 26 °C; incubation time, 12 h; and tryptone, 15 g/L. This yielded a 2.62-fold increase in recombinant β-glucosidase production, in comparison to the pre-optimised process. Affinity chromatography resulted in homogeneous, purified β-glucosidase that was characterised in terms of pH stability, metal ion compatibility and kinetic rates for p-nitrophenyl-β-D-glucopyranoside (pNPG) and cellobiose catalysis.

show abstract

“…In our previous study, we isolated some basidiomycete fungi capable of producing ethanol from sugars, lignocellulosic biomass, and kitchen wastes [28][29][30][31][32][33]. The brown rot fungus Neolentinus lepideus could produce ethanol not only from xylose, but also from hexoses, including glucose, galactose, and lactose.…”

Section: Introductionmentioning

confidence: 99%

Ethanol Production from Cheese Whey and Expired Milk by the Brown Rot Fungus Neolentinus lepideus

et al. 2019

Self Cite

View full text Add to dashboard Cite

The basidiomycete brown rot fungus Neolentinus lepideus is capable of assimilating and fermenting lactose to ethanol with a conversion yield comparable to those of lactose-fermenting yeasts. The ability of the fungus to ferment lactose is not influenced by the addition of glucose or calcium. Therefore, N. lepideus may be useful in ethanol production from materials composed mainly of lactose, such as cheese whey or expired cow’s milk. Whey is a by-product of cheese manufacturing, and approximately 50% of the total worldwide production of whey is normally disposed of without being utilized. We found that N. lepideus produced ethanol directly from cheese whey with a yield of 0.35 g of ethanol per gram of lactose consumed, and it also fermented expired milk containing lactose, protein, and fat with a similar yield. Our findings revealed that the naturally occurring basidiomycete fungus possesses a unique ability to produce ethanol from cheese whey and expired milk. Thus, N. lepideus may be useful in facilitating ethanol production from dairy wastes in a cost-effective and environmentally friendly manner.

show abstract

Characterization of two acidic β-glucosidases and ethanol fermentation in the brown rot fungus Fomitopsis palustris

Cited by 22 publications

References 27 publications

Fungal-mediated consolidated bioprocessing: the potential of Fusarium oxysporum for the lignocellulosic ethanol industry

Fungal-mediated consolidated bioprocessing: the potential of Fusarium oxysporum for the lignocellulosic ethanol industry

The Statistical Optimisation of Recombinant β-glucosidase Production through a Two-Stage, Multi-Model, Design of Experiments Approach

Ethanol Production from Cheese Whey and Expired Milk by the Brown Rot Fungus Neolentinus lepideus

Contact Info

Product

Resources

About