Xylitol Production From Sugarcane Bagasse Through Ultrasound-Assisted Alkaline Pretreatment and Enzymatic Hydrolysis Followed by Fermentation

Abstract

This study focused on the optimization of xylitol production from sugarcane bagasse by using response surface methodology (RSM). Xylitol was produced through a series of processes, firstly, optimization of ultrasound assisted mild alkaline pretreatment for the xylan extraction from sugarcane bagasse followed by enzymatic hydrolysis of xylan to xylose by enzyme β-1,4-xylanase and finally microbial fermentation of xylose to xylitol using yeast (Candida guilliermondii), bacteria (Corynebacterium glutamicum) and their mixed culture for different time periods (0-96 h). Maximum xylan recovery of 12.059% (w/w) was observed at pretreatment; 0.73 M NaOH, 1:38.55 solid to liquid ratio and 34.77 min ultrasonication. The enzyme concentration of 400 U/g xylan at 48 h of incubation showed the highest xylose production (81.51 mg/g bagasse). Yeast (Candida guilliermondii) resulted in the highest xylitol yield (Yp/s= 0.43 g/g) after 72 h. This bioprocess route can contribute as a suitable alternative for chemical methods of xylitol production.

Sugar-Based Water Retention Agents in Meat Products: Enhancing Water-Holding Capacity and Promoting Health Benefits

“…Water extraction method (namely solid-liquid extraction method) is widely utilized in the extraction of pectin, FG, inulin and LBG based on the characteristics of strong water penetration to plant tissue, high extraction efficiency, simple operation, safety and economy [288,304,305,328]. As a new extraction process, ultrasound is intended to play a "cavitation effect" to destroy cells, promote the release of plant contents, effectively reduce and eliminate the blocking layer between the water phase, increase the mass transfer efficiency, and contribute to the diffusion of solute [308,310,329]. In the industrial setting, ultrasonic technology is much simpler, takes less time, and relies less on enzymes to extract the required biochemical components of algae [292,330,331].…”

“…In this scenario, fermentation approaches offer a number of alternatives to the high cost of enzymes, which can be reduced as a result of the rapid reproduction of microorganisms while secreting enzymes into the reactor under optimal conditions [310]. Commercially, XG is produced by fermenting glucose with the plant-related bacterium X. campestris [335].…”

“…Note that fermentation processes may be lengthy, inefficient (remaining proteins are not reacting, DD values are low, etc. ), lactic acid fermentation in CS preparation typically takes about 21 days or more, and fermentation requires certain microbial strains that may not be available within biosafe countries near its borders [292,310,336].…”