Valorisation of grape stalks and pomace for the production of bio-based succinic acid by Actinobacillus succinogenes

Filippi, Katiana; Georgaka, Nefeli; Alexandri, Maria; Papapostolou, Harris; Koutinas, Apostolis

doi:10.1016/j.indcrop.2021.113578

Cited by 58 publications

(30 citation statements)

References 46 publications

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“…In addition, each fungal species has a specific strategy and shows different selectivity in lignin degradation [ 28 ]. Filippi et al [ 29 ] conducted their studies on a GP with a lignin content of 34.79%, and Teles et al [ 12 ] on a GP with a lignin content of 40.24%. However, the lignin content in GP can range from 11.6% to 41.3% depending on the grape variety [ 18 ].…”

Section: Resultsmentioning

confidence: 99%

A Comparative Study of the Influence of Various Fungal-Based Pretreatments of Grape Pomace on Phenolic Compounds Recovery

Šelo

Planinić

Tišma

et al. 2022

Foods

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Wineries produce considerable amounts of grape pomace, which is a readily available natural source of bioactive phenolic compounds. In this study, grape pomace was used as a substrate for the cultivation of eleven filamentous fungi (Trametes versicolor TV6, Trametes versicolor TV8, Trametes versicolor AG613, Trametes gibbosa, Phanerochaete chrysosporium, Ceriporiopsis subvermispora, Pleurotus eryngii, Ganoderma lucidum, Ganoderma resinaceum, Humicola grisea, and Rhizopus oryzae) under solid-state conditions (SSF) for 15 days with the aim of improving the recovery of the individual phenolic compounds. Twenty-one phenolic compounds were quantified and the recovery of seventeen of them (gallic acid, ellagic acid, p-hydroxybenzoic acid, syringic acid, vanillic acid, 3,4-dihydroxybenzoic acid, ferulic acid, o-coumaric acid, p-coumaric acid, epicatechin gallate, galocatechin gallate, quercetin, kaempferol, procyanidin B1, procyanidin B2, resveratrol, and ε-viniferin) were positively affected by SSF. Ellagic acid is the most recovered compound, whose content increased 8.8-fold after 15 days of biological treatment with Ceriporiopsis subvermispora compared to the untreated initial sample. Among the microorganisms tested, the fungi Pleurotus eryngii and Rhizopus oryzae proved to be the most effective in increasing the recovery of most phenolic compounds (1.1–4.5-fold). In addition, the nutrient composition (proteins, ash, fats) of grape pomace was positively affected by the biological treatments.

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Section: Resultsmentioning

confidence: 99%

A Comparative Study of the Influence of Various Fungal-Based Pretreatments of Grape Pomace on Phenolic Compounds Recovery

Šelo

Planinić

Tišma

et al. 2022

Foods

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“…All hydrolysis experiments were conducted at 50°C for 48 h at a 1:10 solid-towater ratio under mechanical stirring. In all cases, the pH of the hydrolysis was adjusted to 5 [6]. The determination of enzyme activity in all cases was carried out at 50°C in test tubes containing the substrate, 0.1 M acetate buffer and the enzyme preparation used.…”

Section: Enzymatic Hydrolysis Of Glucan and Hemicellulosementioning

confidence: 99%

“…microalgal biomass, succinic acid, polyhydroxyalkanoates) and chemical conversion (e.g. furfural) may restructure wineries into sustainable biorefineries [4][5][6][7][8][9]. Within this context, Filippi et al [4] developed an integrated biorefinery process based on the exploitation of grape pomaces, stalks and wine lees for the extraction of phenolic-rich extract, grape seed oil, calcium tartrate and tannin-rich extracts, while the lignocellulosic fraction was pretreated with 1.19% NaOH at 70 °C and subsequent enzymatic hydrolysis to produce a sugar-rich hydrolysate for succinic acid production using the bacterial strain Actinobacillus succinogenes.…”

Section: Introductionmentioning

confidence: 99%

“…However, the succinic acid derived from fossil resources is cheaper than the bio-based counterpart. This problem could be alleviated through technological advances in fermentation and purification stages as well as the utilisation of crude renewable resources, such as sugarcane bagasse, winery wastes, spent sulphite liquor, textile waste and the organic fraction of municipal solid waste, integrated in multi-product biorefineries [4,6,[21][22][23][24][25][26]. The methodology used for lignocellulose pretreatment affects significantly the processing costs and the environmental impact of succinic acid production.…”

Section: Introductionmentioning

confidence: 99%

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Pretreatment of Grape Pomaces and Stalks Using Deep Eutectic Solvents for Succinic Acid Production Integrated in a Biorefinery Concept

Filippi

Stylianou

Pateraki

et al. 2023

Waste Biomass Valor

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Deep eutectic solvents (DES) have been employed for the pretreatment of grape pomace and stalks within a biorefinery concept. Four DES, produced with choline chloride (ChCl) as hydrogen bond acceptor and four carboxylic acids as hydrogen bond donors, namely formic acid (FA), acetic acid (AA), lactic acid (LA) and oxalic acid (OA), were evaluated considering lignin removal efficiency, polysaccharide hydrolysis efficiency into C5 and C6 sugars, recyclability and reusability. The mixture of ChCl:LA at 1:10 molar ratio, 120°C and 1 h pretreatment, led to 40% lignin removal over four pretreatment cycles. Enzymatic hydrolysis of the remaining solids after the first pretreatment cycle resulted in 92.7% glucan and 36.6% hemicellulose hydrolysis yield. The hydrolysate was used as fermentation feedstock in batch Actinobacillus succinogenes bioreactor cultures leading to 36 g/L succinic acid with a yield of 0.62 gSA per g total sugars and 0.65 g/(L⋅h) productivity. Using 2 kg of grape pomace and stalks in each pretreatment cycle, the succinic acid that could be produced in five consecutive cycles is 200.8 g, 208 g, 204.9 g, 184.5 g and 94.3 g. Graphical Abstract

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“…The leftovers of the wine process are composed of stems, the woody part of grapevine, and grape pomace; the solid residue of vinification consists of skins, stems, and seeds [ 2 ]. These wastes are usually discarded into nearby open fields for biodegradation, polluting the environment and the water reservoirs [ 3 ], while plenty of desirable bioactive compounds are wasted as well [ 4 ]. Numerous studies have highlighted the potential of these byproducts for use as plant-originated feed additives that are primarily rich in a broad diversity of polyphenols [ 5 , 6 ].…”

Section: Introductionmentioning

confidence: 99%

Immune-Related Gene Expression Profiling of Broiler Chickens Fed Diets Supplemented with Vinification Byproducts: A Valorization Approach II

Mavrommatis

Simitzis

Kyriakaki

et al. 2021

Animals

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The valorization of vinification byproducts portrays a promising bioprocess for the enrichment of animals’ diet with bioactive compounds, such as polyphenols, which could regulate the immune response. Therefore, the impact of dietary grounded grape pomace (GGP), wine lees extract (WYC), and grape stem extract (PE) on the relative transcript level of immune related genes of broiler chickens were examined. Two hundred forty, one-day-old as hatched (male/female) chicks (Ross 308) were allocated to four dietary groups, with four replicate pens each with 15 birds. Birds were fed either a basal diet (CON) or the basal diet supplemented with 2.5% GGP, or 0.2% WYC, or 0.1% PE for 42 d. The relative expression of immune-related genes was investigated using a real-time PCR platform. The mRNA levels of Toll-like Receptor 4 (TLR4) were downregulated (p = 0.039) in the liver of broilers fed the GGP-containing diet compared to the CON, while in the spleen of PE-fed broilers, TLR4 was significantly upregulated (p = 0.043). The mRNA levels of interleukin 8 (IL8) tended to upregulate (p = 0.099) in the bursa of Fabricius and were significantly increased (p = 0.036) in the spleen of broilers fed the PE diet. Vinification byproducts depict a promising sustainable source of polyphenols for the poultry feed industry, but more research is needed under field conditions.

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Valorisation of grape stalks and pomace for the production of bio-based succinic acid by Actinobacillus succinogenes

Cited by 58 publications

References 46 publications

A Comparative Study of the Influence of Various Fungal-Based Pretreatments of Grape Pomace on Phenolic Compounds Recovery

A Comparative Study of the Influence of Various Fungal-Based Pretreatments of Grape Pomace on Phenolic Compounds Recovery

Pretreatment of Grape Pomaces and Stalks Using Deep Eutectic Solvents for Succinic Acid Production Integrated in a Biorefinery Concept

Immune-Related Gene Expression Profiling of Broiler Chickens Fed Diets Supplemented with Vinification Byproducts: A Valorization Approach II

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