Comparison of aromatic monomers in lignocellulosic biomass prehydrolysates

- Synthetic Biology: A Promising Technology for Biofuel Production

“…Furthermore, genetic engineering can be employed to obtain transformed hyperresistant microbes. S. cerevisiae has been engineered for increased resistance to fermentation inhibitors by overexpression of enzymes conferring improved resistance to Enzymatic treatment Laccase [36,45] Peroxidase [36] Heating and vaporization Evaporation [33] Heat treatment [78] Liquid-liquid extraction Ethyl acetate [24,75] Supercritical fluid extraction [such as supercritical CO 2 ]…”

“…Different analytical techniques, primarily gas chromatography-mass spectrometry (GC-MS) and liquid chromatography-mass spectrometry (LC-MS), have been used to identify specific aromatic compounds in acidic hydrolysates from various kinds of lignocellulosic feedstocks, such as corn stover [24][25][26], oak [27], pine [26,28,29], poplar [24,[30][31][32], spruce [33][34][35], sugarcane bagasse [22], switchgrass [24], and willow [36]. In addition, aromatic degradation products in hydrolysates produced by alkaline methods have been investigated [26,37].…”

Wood production, wood technology, and biotechnological impacts

“…Hydrolysates may further contain sugar decomposition products such as levulinic acid, and, in addition, lignin degradation products such as vanillin and homovanillic acid (e.g. see Burtscher et al 1987, Fenske et al 1998, Kline et al 2002, Dinardo & Larson 1994. Furanic resins using the plant waste degradation products furfuraldehyde and furfuryl alcohol as adhesives´ building blocks are Natural Binders 349 however considered synthetic.…”

Chemical Pretreatments of Wood Chips Prior to Alkaline Pulping - A Review of Pretreatment Alternatives, Chemical Aspects of the Resulting Liquors, and Pulping Outcomes

“…In addition to the carbohydrates, lignocellulosic hydrolysates contain a variety of non-carbohydrate products originating from lignin, extractives, and initial carbohydrates (Fenske et al 1998;Nilvebrandt et al 2001;Klinke et al 2002Klinke et al ,2004Vázquez et al 2005, Montané et al 2006Conde et al 2008). As many of these compounds are potentially inhibitory during fermentation processes and because the purity requirements of XOs used in functional foods are high, these components must be fractionated from the hydrolysates.…”