Simultaneous Saccharification and Fermentation for Isobutanol Production from Banana Peel

Each year, near 40 million tons of banana peels are discarded around the world. This plant biomass could potentially be utilized for energy production. Simultaneous saccharification and fermentation (SSF) is an effective method for producing biofuels from plant biomasses. Since SSF with enzymatic hy...

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Veröffentlicht in:Fermentation (Basel) 2024-03, Vol.10 (3), p.161
Hauptverfasser: Akita, Hironaga, Shibata, Shodai, Komoriya, Tomoe, Kamei, Shinnosuke, Asamoto, Hiromichi, Matsumoto, Masakazu
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Sprache:eng
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Zusammenfassung:Each year, near 40 million tons of banana peels are discarded around the world. This plant biomass could potentially be utilized for energy production. Simultaneous saccharification and fermentation (SSF) is an effective method for producing biofuels from plant biomasses. Since SSF with enzymatic hydrolysis and fermentation are performed simultaneously in the same reactor, the production process is simpler than most existing methods. Here, we describe isobutanol production using SSF with hydrothermally treated banana peel samples and an Escherichia coli strain able to utilize glucose and xylose to produce isobutanol. To enhance the glucose and xylose concentrations, the reaction conditions for the enzymatic hydrolysis of plant biomass using two kinds of saccharification enzymes were optimized, including the enzyme unit ratio, reaction temperature and sample gram. When the optimized conditions for enzymatic hydrolysis were applied to SSF, the glucose and xylose produced from the hydrothermally treated samples were consumed, producing isobutanol. Moreover, the isobutanol concentration increased with an increasing initial culture pH, reaching 1.27 g/L at pH 6.5, which was consistent with the optimal initial culture pH for isobutanol production by this E. coli strain. Taken together, these results indicate that the established method is potentially useful for industrial isobutanol production.
ISSN:2311-5637
2311-5637
DOI:10.3390/fermentation10030161