High-Temperature Bioethanol Fermentation by Conventional and Nonconventional Yeasts

Hoshida, Hisashi; Akada, Rinji

doi:10.1007/978-3-319-58829-2_2

Cited by 10 publications

(7 citation statements)

References 65 publications

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“…Agriculture is an integral part and major source of raw material for most of the industries. These industries and agriculture itself generate huge amounts of residual waste, which is dominated by organic bio-molecules such as cellulose, hemicellulose and lignin (Table 4) [56]. Among developing countries, the majority of the waste is left unaddressed or burned.…”

Section: Alternate Substratesmentioning

confidence: 99%

Biological and Pharmacological Potential of Xylitol: A Molecular Insight of Unique Metabolism

Ahuja

Macho

Ewe

et al. 2020

Foods

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Xylitol is a white crystalline, amorphous sugar alcohol and low-calorie sweetener. Xylitol prevents demineralization of teeth and bones, otitis media infection, respiratory tract infections, inflammation and cancer progression. NADPH generated in xylitol metabolism aid in the treatment of glucose-6-phosphate deficiency-associated hemolytic anemia. Moreover, it has a negligible effect on blood glucose and plasma insulin levels due to its unique metabolism. Its diverse applications in pharmaceuticals, cosmetics, food and polymer industries fueled its market growth and made it one of the top 12 bio-products. Recently, xylitol has also been used as a drug carrier due to its high permeability and non-toxic nature. However, it become a challenge to fulfil the rapidly increasing market demand of xylitol. Xylitol is present in fruit and vegetables, but at very low concentrations, which is not adequate to satisfy the consumer demand. With the passage of time, other methods including chemical catalysis, microbial and enzymatic biotransformation, have also been developed for its large-scale production. Nevertheless, large scale production still suffers from high cost of production. In this review, we summarize some alternative approaches and recent advancements that significantly improve the yield and lower the cost of production.

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Section: Alternate Substratesmentioning

confidence: 99%

Biological and Pharmacological Potential of Xylitol: A Molecular Insight of Unique Metabolism

Ahuja

Macho

Ewe

et al. 2020

Foods

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“…Moreover, it is worth they state that high temperature fermentation allows simultaneous saccharification and fermentation (SSF). Interestingly, this process reduces the risk of contamination with other microorganisms [53]. Most ethanol-producing microorganisms, specifically Z. mobilis and S. cerevisiae, are among mesophilic species with the ability to grow in temperatures between 30-35℃ [52,54].…”

Section: High Temperature Stress Conditionmentioning

confidence: 99%

Comprehensive network of stress-induced responses in Zymomonas mobilis during bioethanol production: from physiological and molecular responses to the effects of system metabolic engineering

Asefi,

Nouri,

Pourmohammadi

et al. 2024

Microb Cell Fact

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Nowadays, biofuels, especially bioethanol, are becoming increasingly popular as an alternative to fossil fuels. Zymomonas mobilis is a desirable species for bioethanol production due to its unique characteristics, such as low biomass production and high-rate glucose metabolism. However, several factors can interfere with the fermentation process and hinder microbial activity, including lignocellulosic hydrolysate inhibitors, high temperatures, an osmotic environment, and high ethanol concentration. Overcoming these limitations is critical for effective bioethanol production. In this review, the stress response mechanisms of Z. mobilis are discussed in comparison to other ethanol-producing microbes. The mechanism of stress response is divided into physiological (changes in growth, metabolism, intracellular components, and cell membrane structures) and molecular (up and down-regulation of specific genes and elements of the regulatory system and their role in expression of specific proteins and control of metabolic fluxes) changes. Systemic metabolic engineering approaches, such as gene manipulation, overexpression, and silencing, are successful methods for building new metabolic pathways. Therefore, this review discusses systems metabolic engineering in conjunction with systems biology and synthetic biology as an important method for developing new strains with an effective response mechanism to fermentation stresses during bioethanol production. Overall, understanding the stress response mechanisms of Z. mobilis can lead to more efficient and effective bioethanol production. Graphical Abstract

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“…Besides Kluyveromyces, some strains of Candida species like C. pseudotropicalis (Ariyanti and Hadiyanto, 2013;Akbas and Stark, 2016;Das et al, 2016), C. krusei (Ikegami et al, 2009), C. inconspicua, and C. xylopsoci (Azzouni et al, 2019;Farkas et al, 2019) and C. kefyr (Koushki et al, 2012;Akbas and Stark, 2016) are also known for their ability to produce ethanol from lactose. Hoshida and Akada (2017) isolated Pichia kudriavzevii from kefir, and the yeast was found to ferment lactose; however, the yeast is a slow grower in lactose-containing media.…”

Section: Cheese Wheymentioning

confidence: 99%

“…The benefits of high-temperature fermentation generally include reduced cooling cost, less contamination, more viscous fermentation broth, and an optimal condition for most enzymes (Hoshida and Akada, 2017). As the study by Hoshida and Akada (2017) shows, the ability of K. marxianus ETP87 to produce ethanol from whey at 45 °C is promising to apply the yeast for ethanol production from warm whey before it is dominated by lactic acid bacteria (Tesfaw et al, 2021b). However, the higher temperature intensifies the inhibitory effect of other factors such as ethanol and salt.…”

Section: Temperaturementioning

confidence: 99%

The current trends of bioethanol production from cheese whey using yeasts: biological and economical perspectives

Tesfaw

2023

Front. Energy Res.

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Besides organic compounds such as lactose and proteins, cheese whey is rich in other nutrients. Damping of these valuable compounds to the environment, first, harms the environment, and second, it wastes valuable resources. Therefore, this review aims to find out the current progress on the valorization of cheese whey for ethanol production. Efficient ethanol-producing yeasts like Saccharomyces cerevisiae have no pathway to utilize lactose and, therefore, they can be co-cultured with microbes that can produce β-galactosidase. In addition, chemical, biological, and physical hydrolysis of lactose can be used to produce ethanol from cheese whey. Ethanol production from unsterilized or unpasteurized whey is very promising and this reduces the production cost significantly. This suggests that the ethanol-producing yeasts are competent against the lactic acid bacteria that are commonly found in cheese whey. Despite the presence of central metabolic genes associated with ethanol production from different sugars in some yeasts, these yeasts can’t ferment the different sugars and this is basically due to a lack of the different sugar transport systems in the yeasts. Therefore, additions of different sugars to whey to increase the sugar content for economical ethanol production are impaired by catabolite repressions. However, catabolite repression can be significantly reduced by metabolic engineering by targeting sugar transporter proteins like the major facilitator superfamily (MFS), particularly LAC, CEL2, HGT, RAG, and KHT. Therefore, this enhances ethanol production from cheese whey supplemented with a variety of sugars. Currently, nanoparticles and metal-organic frameworks coated immobilization of S. cerevisiae produced higher ethanol from lignocellulosic substrates than the classical carries such as alginates; however, studies of such immobilizing materials on Kluveromyces spp for ethanol production are very limited, and open for research. Electro-fermentation, an emerging bioprocess to control microbial fermentative metabolism, boosts ethanol production, enables the production of 14% (v/v) ethanol, and shortens the fermentation time of high sugar-containing whey. Generally, utilizing efficient yeast (possibly by adaptive evolution and genetic engineering) at optimal fermenting conditions enabled to production of economical ethanol from cheese whey that contains higher sugars (greater than 15%) at the large-scale cheese processing industries.

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High-Temperature Bioethanol Fermentation by Conventional and Nonconventional Yeasts

Cited by 10 publications

References 65 publications

Biological and Pharmacological Potential of Xylitol: A Molecular Insight of Unique Metabolism

Biological and Pharmacological Potential of Xylitol: A Molecular Insight of Unique Metabolism

Comprehensive network of stress-induced responses in Zymomonas mobilis during bioethanol production: from physiological and molecular responses to the effects of system metabolic engineering

The current trends of bioethanol production from cheese whey using yeasts: biological and economical perspectives

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