Optimizing enzymatic hydrolysis of inulin from Jerusalem artichoke tubers for fermentative butanol production

Sarchami, Tahereh; Rehmann, Lars

doi:10.1016/j.biombioe.2014.07.018

Cited by 53 publications

(44 citation statements)

References 26 publications

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“…There is a large number of publications dealing with the fermentation of Jerusalem artichoke and generating different products, starting from organic compounds for analytical purposes to single-cell proteins (Gao et al 2007). Jerusalem artichoke has been often used as substrate for bio-fuel production like ethanol and butanol by yeast fermentation (Sarchami and Rehmann 2014). It is also known as a raw material for inulin, fructose and oligosaccharides production in the medical and pharmaceutical industry (Jovanovic-Malinovska et al 2015).…”

Section: Research Highlightsmentioning

confidence: 99%

Synbiotic functional drink from Jerusalem artichoke juice fermented by probiotic Lactobacillus plantarum PCS26

et al. 2015

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A probiotic strain Lactobacillus plantarum PCS26 was used to ferment Jerusalem artichoke juice. Growth kinetics of the bacterial strain was followed during juice fermentation both in flask and in laboratory fermentor. Jerusalem artichoke showed to be an excellent source of nutrients for L. plantarum PCS26 growth. The culture grew very well reaching more than 10 10 cfu/ml in just 12 h. The pH changed from the initial 6.5 to 4.6 at the end of fermentation. The culture hydrolyzed fructooligosaccharides present in the Jerusalem artichoke juice, yielding fructose which was presumably consumed along with the malic acid as energy and carbon source. Lactic acid was the main metabolite produced in concentration of 4.6 g/L. Acetic and succinic acid were also identified. Sensory evaluation of the fermented Jerusalem artichoke juice and its mixtures with blueberry juice showed that the 50/50 % v/v mixture would be very well accepted by the consumers. Above 80 % of the panelists would buy this drink, and over 60 % were willing to pay more for it. Culture survivability in the fermented juices during storage at 4-7°C was assayed by the Weibullian model. The product shelf-life was extended from 19.70 ± 0.50 days of pure Jerusalem artichoke juice to 35.7 ± 6.4 days of the mixture containing 30 % blueberry juice.

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Section: Research Highlightsmentioning

confidence: 99%

Synbiotic functional drink from Jerusalem artichoke juice fermented by probiotic Lactobacillus plantarum PCS26

et al. 2015

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“…Sus condiciones de trabajo están establecidas en los siguientes rangos: temperatura entre 40-60°C, pH entre 6 y 8, y actúa sobre el carbono terminal de fenilalanina, leucina y valina [7,8]. Un reactor Centricol con capacidad para 20 l, fue usado para las reacciones hidrólisis, la cuantificación y grado hidrólisis se determinó en un espectrofotómetro UV-1800 Shimadzu [9].…”

Section: Métodounclassified

OPTIMIZACIÓN DE LA HIDRÓLISIS ENZIMÁTICA DE PROTEÍNAS PRESENTES EN SEMILLAS DE GUANDUL (Cajanus cajan)

Acosta

Benítez

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2015

BSAA

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“…While a number of low-cost fermentation substrates have previously been evaluated [9,10], Jerusalem artichokes (Helianthus tuberosus L.) as an alternative carbon source have a good potential to be fermented to butanol. Jerusalem artichoke can grow well in non-fertile land and is resistant to plant diseases, not competing with grain crops for arable land [4][5][6][7][8][9][10][11]. Unlike typical crops that use starch, a glucose polymer, as energy storage, Jerusalem artichoke (as all member of the Asteraceae family) stored excess carbon as inulin, linear chains of β (2→1)-linked D-fructose units terminated by a Dglucose linked to fructose by α (1→2) bond [11].…”

Section: Introductionmentioning

confidence: 99%

“…Butanol (n-butanol) is a very promising biofuel exhibiting several advantages over ethanol and represents also an important bulk chemical for industrial purposes. It is more hydrophobic than ethanol (due to its two additional methyl groups), possesses less volatility, has a higher energy density, and is fully miscible with gasoline [4]. One of the major obstacles to commercial acetone-butanol-ethanol (ABE) fermentation is the high cost and availability concerns of conventional substrates (corn, molasses) [5].…”

Section: Introductionmentioning

confidence: 99%

“…One of the major obstacles to commercial acetone-butanol-ethanol (ABE) fermentation is the high cost and availability concerns of conventional substrates (corn, molasses) [5]. Substrate cost account for over 50 % of the total production costs; therefore, it is crucially important, from a process economics perspective, to identify inexpensive biomass feedstocks that can be fermented by Clostridium species [4,[6][7][8]. While a number of low-cost fermentation substrates have previously been evaluated [9,10], Jerusalem artichokes (Helianthus tuberosus L.) as an alternative carbon source have a good potential to be fermented to butanol.…”

Section: Introductionmentioning

confidence: 99%

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Optimizing Acid Hydrolysis of Jerusalem Artichoke-Derived Inulin for Fermentative Butanol Production

Sarchami

Rehmann

2014

Bioenerg. Res.

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In this study, a central composite design and response surface methodology were used to study the effect of various hydrolysis variables (temperature, pH, and time) on the acid hydrolysis of Jerusalem artichokederived inulin using three different mineral acids (HCl, H 2 SO 4 , and H 3 PO 4 ). Numerical optimization was used to maximize the sugar yield of Jerusalem artichoke powder within the experimental range for each of the mentioned acid. The influence of each acid on the formation of hydroxymethylfurfural (HMF; a known by-product and inhibitor for fermentative organisms) was also investigated. H 2 SO 4 was found to have a better potential for sugar yields compared to two other acids (HCl and H 3 PO 4 ) since it can hydrolyze the highest amount of inulin (98.5 %) under optimal conditions (temperature of 97°C, pH of 2.0, and time period of 35 min) without producing inhibiting HMF concentrations. The sulfuric hydrolysate of Jerusalem artichoke was fermented via solventogenic clostridia to acetonebutanol-ethanol (ABE). An ABE yield of 0.31 g g −1 and an overall fermentation productivity of 0.25 g l −1 h −1 were obtained, indicating the suitability of this feedstock for fermentative ABE production.

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Optimizing enzymatic hydrolysis of inulin from Jerusalem artichoke tubers for fermentative butanol production

Cited by 53 publications

References 26 publications

Synbiotic functional drink from Jerusalem artichoke juice fermented by probiotic Lactobacillus plantarum PCS26

Synbiotic functional drink from Jerusalem artichoke juice fermented by probiotic Lactobacillus plantarum PCS26

OPTIMIZACIÓN DE LA HIDRÓLISIS ENZIMÁTICA DE PROTEÍNAS PRESENTES EN SEMILLAS DE GUANDUL (Cajanus cajan)

Optimizing Acid Hydrolysis of Jerusalem Artichoke-Derived Inulin for Fermentative Butanol Production

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