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

Okamoto, Kenji; Nakagawa, Setsuko; Kanawaku, Ryuichi; Kawamura, Sayo

doi:10.3390/fermentation5020049

Cited by 27 publications

(12 citation statements)

References 39 publications

(55 reference statements)

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“…The process occurs regardless of the whey concentration, but it needs to be deproteinized. Therefore, N. lepideus may be useful in the ethanol production from materials consisting mainly of lactose, such as cheese whey or expired cow's milk (Okamoto et al, 2019).…”

Section: Fig 5 Generalized Process Of Ethanol Synthesis From Cheese Wheymentioning

confidence: 99%

Promising Renewable Raw for Ethanol Biosynthesis

2020

European Journal of Molecular Biotechnology

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Ethanol is a valuable product and raw material for various industries, it is widely used as a solvent, fuel, and antiseptic substance. Biotechnology for the production of ethyl alcohol using the microbiological method is rapidly becoming an integral component of global production, as these processes become more efficient and cost-effective. In this regard, an urgent and practically significant direction of research is the development of new technologies and improvement of existing ones to product ethanol based on renewable raw materials. Therefore, it is necessary to systematize the current scientific information in this area. This review examines modern molecular biotechnologies for producing ethanol from various types of renewable raw materials of plant and animal origin. Particular attention we paid to technologies that use waste products from the processing industry, as milk whey, which is a good substrate for ethanol production by the microbiological method. Technologies with the use of various types of microorganisms are considered.

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Section: Fig 5 Generalized Process Of Ethanol Synthesis From Cheese Wheymentioning

confidence: 99%

Promising Renewable Raw for Ethanol Biosynthesis

2020

European Journal of Molecular Biotechnology

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“…Basidiomycete fungi are forest decomposers exhibiting lignocellulosic decomposing ability, while some, such as yeast, exhibit fermentability and can produce ethanol from lignocellulosic biomass [22][23][24][25][26]. Furthermore, several studies have focused on the fermentability of wild basidiomycete fungi and revealed that ethanol can be produced from unused resources, such as rice straw, wheat bran, kitchen waste, whey, and expired milk [27][28][29][30][31][32][33]. Since these bioethanol production methods do not use recombinant microorganisms, they are environmentally friendly and can be used for regional on-site production.…”

Section: Introductionmentioning

confidence: 99%

Direct Ethanol Production from Xylan and Acorn Using the Starch-Fermenting Basidiomycete Fungus Phlebia acerina

et al. 2021

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During our search for ethanol-producing basidiomycete fungi for a wide range of substrates, we isolated Phlebia acerina, which is a white rot basidiomycete fungus. It favorably converted starch into ethanol with approximately 70% yield. Although the yield decreased as the starch concentration increased, growth and fermentation were observed even at 200 g/L of starch. P. acerina produced ethanol from glucose, galactose, mannose, xylose, cellobiose, and maltose with 93%, 91%, 86%, 72%, 92%, and 68% yields, respectively. Additionally, P. acerina, which secreted xylanase and xylosidase, was capable of assimilating xylan and directly converting it to ethanol with a yield of 63%. Furthermore, P. acerina produced ethanol directly from acorns, which are plant fruits containing starch and tannins, with a yield of 70%. Tannin delayed mycelia growth, thus prolonging ethanol production; however, this did not particularly affect the yield. These results were similar to those of fermentation in a medium with the same amounts of starch and tannin as the target crop acorn, thus suggesting that P. acerina could successfully produce environmentally friendly ethanol from starch-containing lignocellulosic biomass, unlike previously reported ethanol-producing basidiomycete fungi.

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“…The compositional analysis of the onset material usually outlines the deployment of subsequent valorization routes within a biorefinery concept to generate high added-value products along with zero waste. For instance, up to date, the vast majority of studies related to the utilization of CW through bioconversion processes implement the application of microbial entities able to consume lactose [3][4][5][6]. As a result, the range of end-applications, particularly sustainable food production, is restricted.…”

Section: Introductionmentioning

confidence: 99%

A Comprehensive Bioprocessing Approach to Foster Cheese Whey Valorization: On-Site β-Galactosidase Secretion for Lactose Hydrolysis and Sequential Bacterial Cellulose Production

et al. 2021

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Cheese whey (CW) constitutes a dairy industry by-product, with considerable polluting impact, related mostly with lactose. Numerous bioprocessing approaches have been suggested for lactose utilization, however, full exploitation is hindered by strain specificity for lactose consumption, entailing a confined range of end-products. Thus, we developed a CW valorization process generating high added-value products (crude enzymes, nutrient supplements, biopolymers). First, the ability of Aspergillus awamori to secrete β-galactosidase was studied under several conditions during solid-state fermentation (SSF). Maximum enzyme activity (148 U/g) was obtained at 70% initial moisture content after three days. Crude enzymatic extracts were further implemented to hydrolyze CW lactose, assessing the effect of hydrolysis time, temperature and initial enzymatic activity. Complete lactose hydrolysis was obtained after 36 h, using 15 U/mL initial enzymatic activity. Subsequently, submerged fermentations were performed with the produced hydrolysates as onset feedstocks to produce bacterial cellulose (5.6–7 g/L). Our findings indicate a novel approach to valorize CW via the production of crude enzymes and lactose hydrolysis, aiming to unfold the output potential of intermediate product formation and end-product applications. Likewise, this study generated a bio-based material to be further introduced in novel food formulations, elaborating and conforming with the basic pillars of circular economy.

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

Cited by 27 publications

References 39 publications

Promising Renewable Raw for Ethanol Biosynthesis

Promising Renewable Raw for Ethanol Biosynthesis

Direct Ethanol Production from Xylan and Acorn Using the Starch-Fermenting Basidiomycete Fungus Phlebia acerina

A Comprehensive Bioprocessing Approach to Foster Cheese Whey Valorization: On-Site β-Galactosidase Secretion for Lactose Hydrolysis and Sequential Bacterial Cellulose Production

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