Saccharification of tomato pomace for the production of biomass
Several cellulase titers were used to saccharify suspensions of tomato pomace in 300 ml shake-flasks. The sacharification of the substrate produced glucose at different initial rates from 1.8 g of reducing sugar kg −1 per enzyme unit (at 10 g of tomato pomace kg −1) to 36.1 g of reducing sugar kg −1...
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Veröffentlicht in: | Bioresource technology 1997-08, Vol.61 (2), p.159-162 |
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creator | Avelino, A. Avelino, H.Teixeira Roseiro, J.Carlos Collaço, M.T.Amaral |
description | Several cellulase titers were used to saccharify suspensions of tomato pomace in 300 ml shake-flasks. The sacharification of the substrate produced glucose at different initial rates from 1.8 g of reducing sugar kg
−1 per enzyme unit (at 10 g of tomato pomace kg
−1) to 36.1 g of reducing sugar kg
−1 per enzyme unit (at 160 g of tomato pomace kg
−1). Maximum concentrations of reducing sugars were observed in the experiments with 160 g of tomato pomace kg
−1 producing hydrolysates containing 49.7 g of reducing sugars kg
−1. The maximum yield was 31% (w/w) corresponding to a 76% (w/w) cellulose conversion. The saccharification of tomato pomace also yielded other monosaccharides with the following distribution: glucose, 76.6% (w/w), fructose, 11.2% (w/w); xylose, 7.5% (w/w) and cellobiose, 3.8% (w/w). Fungal cultures grown in tomato pomace syrups showed that the initial biomass of 2.02 g kg
−1 increased exponentially after a 4 h lag phase to yield 9.02 g kg
−1 at the end of 48 h. The uptake of glucose occurred at 0.64 g/lh. At the end of the fermentation the fungi had consumed 93.4% of the total sugar, displaying a biomass yield of 0.53 g/g. The glucose was totally consumed between 12 and 24 h fermentation and the fungal growth observed up to 48 h was due to xylose and fructose, which started to be used after 12 h. |
doi_str_mv | 10.1016/S0960-8524(97)00033-3 |
format | Article |
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−1 per enzyme unit (at 10 g of tomato pomace kg
−1) to 36.1 g of reducing sugar kg
−1 per enzyme unit (at 160 g of tomato pomace kg
−1). Maximum concentrations of reducing sugars were observed in the experiments with 160 g of tomato pomace kg
−1 producing hydrolysates containing 49.7 g of reducing sugars kg
−1. The maximum yield was 31% (w/w) corresponding to a 76% (w/w) cellulose conversion. The saccharification of tomato pomace also yielded other monosaccharides with the following distribution: glucose, 76.6% (w/w), fructose, 11.2% (w/w); xylose, 7.5% (w/w) and cellobiose, 3.8% (w/w). Fungal cultures grown in tomato pomace syrups showed that the initial biomass of 2.02 g kg
−1 increased exponentially after a 4 h lag phase to yield 9.02 g kg
−1 at the end of 48 h. The uptake of glucose occurred at 0.64 g/lh. At the end of the fermentation the fungi had consumed 93.4% of the total sugar, displaying a biomass yield of 0.53 g/g. The glucose was totally consumed between 12 and 24 h fermentation and the fungal growth observed up to 48 h was due to xylose and fructose, which started to be used after 12 h.</description><identifier>ISSN: 0960-8524</identifier><identifier>EISSN: 1873-2976</identifier><identifier>DOI: 10.1016/S0960-8524(97)00033-3</identifier><language>eng</language><publisher>Oxford: Elsevier Ltd</publisher><subject>Agricultural wastes ; Biological and medical sciences ; Biological treatment of sewage sludges and wastes ; Biomass ; Biotechnology ; Cell culture ; Cellulose ; Cellulose hydrolysis ; Crops ; Environment and pollution ; Enzymatic saccharification ; Fermentation ; Food industries ; Fundamental and applied biological sciences. Psychology ; Fungi ; Geotrichum candidum ; Hydrolysis ; Industrial applications and implications. Economical aspects ; lignocellulosic wastes ; Sugar fermentation ; Sugars ; Tomato pomace ; Use and upgrading of agricultural and food by-products. Biotechnology ; waste disposal ; waste utilization</subject><ispartof>Bioresource technology, 1997-08, Vol.61 (2), p.159-162</ispartof><rights>1997</rights><rights>1998 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c422t-93bc7e34900ec424e22e013a2d332ea38ae7a167858484d70533a7723d9e99333</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/S0960-8524(97)00033-3$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,777,781,3537,27905,27906,45976</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=2056196$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Avelino, A.</creatorcontrib><creatorcontrib>Avelino, H.Teixeira</creatorcontrib><creatorcontrib>Roseiro, J.Carlos</creatorcontrib><creatorcontrib>Collaço, M.T.Amaral</creatorcontrib><title>Saccharification of tomato pomace for the production of biomass</title><title>Bioresource technology</title><description>Several cellulase titers were used to saccharify suspensions of tomato pomace in 300 ml shake-flasks. The sacharification of the substrate produced glucose at different initial rates from 1.8 g of reducing sugar kg
−1 per enzyme unit (at 10 g of tomato pomace kg
−1) to 36.1 g of reducing sugar kg
−1 per enzyme unit (at 160 g of tomato pomace kg
−1). Maximum concentrations of reducing sugars were observed in the experiments with 160 g of tomato pomace kg
−1 producing hydrolysates containing 49.7 g of reducing sugars kg
−1. The maximum yield was 31% (w/w) corresponding to a 76% (w/w) cellulose conversion. The saccharification of tomato pomace also yielded other monosaccharides with the following distribution: glucose, 76.6% (w/w), fructose, 11.2% (w/w); xylose, 7.5% (w/w) and cellobiose, 3.8% (w/w). Fungal cultures grown in tomato pomace syrups showed that the initial biomass of 2.02 g kg
−1 increased exponentially after a 4 h lag phase to yield 9.02 g kg
−1 at the end of 48 h. The uptake of glucose occurred at 0.64 g/lh. At the end of the fermentation the fungi had consumed 93.4% of the total sugar, displaying a biomass yield of 0.53 g/g. The glucose was totally consumed between 12 and 24 h fermentation and the fungal growth observed up to 48 h was due to xylose and fructose, which started to be used after 12 h.</description><subject>Agricultural wastes</subject><subject>Biological and medical sciences</subject><subject>Biological treatment of sewage sludges and wastes</subject><subject>Biomass</subject><subject>Biotechnology</subject><subject>Cell culture</subject><subject>Cellulose</subject><subject>Cellulose hydrolysis</subject><subject>Crops</subject><subject>Environment and pollution</subject><subject>Enzymatic saccharification</subject><subject>Fermentation</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Fungi</subject><subject>Geotrichum candidum</subject><subject>Hydrolysis</subject><subject>Industrial applications and implications. Economical aspects</subject><subject>lignocellulosic wastes</subject><subject>Sugar fermentation</subject><subject>Sugars</subject><subject>Tomato pomace</subject><subject>Use and upgrading of agricultural and food by-products. Biotechnology</subject><subject>waste disposal</subject><subject>waste utilization</subject><issn>0960-8524</issn><issn>1873-2976</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1997</creationdate><recordtype>article</recordtype><recordid>eNqFkE1LAzEQhoMoWKs_QdyDiB5Wk0x2k5xExC8QPFTPYczOaqRtarIV_PemVr16Gpg8M3nnYWxf8FPBRXs24bbltWmkOrb6hHMOUMMGGwmjoZZWt5ts9Idss52c31aQ0HLEzifo_Sum0AePQ4jzKvbVEGc4xGpRiqeqj6kaXqlapNgt_S_zHMprzrtsq8dppr2fOmZP11ePl7f1_cPN3eXFfe2VlENt4dlrAmU5p9JRJCVxASg7AEkIBkmjaLVpjDKq07wBQK0ldJasBYAxO1rvLSnel5QHNwvZ03SKc4rL7KSQtlVW_QuKVgljQRewWYM-xZwT9W6RwgzTpxPcrby6b69uJc1Z7b69ulWSw58PMHuc9gnnPuS_YcmbVti2YAdrrMfo8CUV5Gkiy81cGsNFOXDMztcEFW8fgZLLPtDcUxcS-cF1MfwT5QtFnZNz</recordid><startdate>19970801</startdate><enddate>19970801</enddate><creator>Avelino, A.</creator><creator>Avelino, H.Teixeira</creator><creator>Roseiro, J.Carlos</creator><creator>Collaço, M.T.Amaral</creator><general>Elsevier Ltd</general><general>Elsevier Science</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>8FD</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>19970801</creationdate><title>Saccharification of tomato pomace for the production of biomass</title><author>Avelino, A. ; Avelino, H.Teixeira ; Roseiro, J.Carlos ; Collaço, M.T.Amaral</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c422t-93bc7e34900ec424e22e013a2d332ea38ae7a167858484d70533a7723d9e99333</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1997</creationdate><topic>Agricultural wastes</topic><topic>Biological and medical sciences</topic><topic>Biological treatment of sewage sludges and wastes</topic><topic>Biomass</topic><topic>Biotechnology</topic><topic>Cell culture</topic><topic>Cellulose</topic><topic>Cellulose hydrolysis</topic><topic>Crops</topic><topic>Environment and pollution</topic><topic>Enzymatic saccharification</topic><topic>Fermentation</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Fungi</topic><topic>Geotrichum candidum</topic><topic>Hydrolysis</topic><topic>Industrial applications and implications. Economical aspects</topic><topic>lignocellulosic wastes</topic><topic>Sugar fermentation</topic><topic>Sugars</topic><topic>Tomato pomace</topic><topic>Use and upgrading of agricultural and food by-products. Biotechnology</topic><topic>waste disposal</topic><topic>waste utilization</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Avelino, A.</creatorcontrib><creatorcontrib>Avelino, H.Teixeira</creatorcontrib><creatorcontrib>Roseiro, J.Carlos</creatorcontrib><creatorcontrib>Collaço, M.T.Amaral</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Technology Research Database</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Bioresource technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Avelino, A.</au><au>Avelino, H.Teixeira</au><au>Roseiro, J.Carlos</au><au>Collaço, M.T.Amaral</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Saccharification of tomato pomace for the production of biomass</atitle><jtitle>Bioresource technology</jtitle><date>1997-08-01</date><risdate>1997</risdate><volume>61</volume><issue>2</issue><spage>159</spage><epage>162</epage><pages>159-162</pages><issn>0960-8524</issn><eissn>1873-2976</eissn><abstract>Several cellulase titers were used to saccharify suspensions of tomato pomace in 300 ml shake-flasks. The sacharification of the substrate produced glucose at different initial rates from 1.8 g of reducing sugar kg
−1 per enzyme unit (at 10 g of tomato pomace kg
−1) to 36.1 g of reducing sugar kg
−1 per enzyme unit (at 160 g of tomato pomace kg
−1). Maximum concentrations of reducing sugars were observed in the experiments with 160 g of tomato pomace kg
−1 producing hydrolysates containing 49.7 g of reducing sugars kg
−1. The maximum yield was 31% (w/w) corresponding to a 76% (w/w) cellulose conversion. The saccharification of tomato pomace also yielded other monosaccharides with the following distribution: glucose, 76.6% (w/w), fructose, 11.2% (w/w); xylose, 7.5% (w/w) and cellobiose, 3.8% (w/w). Fungal cultures grown in tomato pomace syrups showed that the initial biomass of 2.02 g kg
−1 increased exponentially after a 4 h lag phase to yield 9.02 g kg
−1 at the end of 48 h. The uptake of glucose occurred at 0.64 g/lh. At the end of the fermentation the fungi had consumed 93.4% of the total sugar, displaying a biomass yield of 0.53 g/g. The glucose was totally consumed between 12 and 24 h fermentation and the fungal growth observed up to 48 h was due to xylose and fructose, which started to be used after 12 h.</abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><doi>10.1016/S0960-8524(97)00033-3</doi><tpages>4</tpages></addata></record> |
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subjects | Agricultural wastes Biological and medical sciences Biological treatment of sewage sludges and wastes Biomass Biotechnology Cell culture Cellulose Cellulose hydrolysis Crops Environment and pollution Enzymatic saccharification Fermentation Food industries Fundamental and applied biological sciences. Psychology Fungi Geotrichum candidum Hydrolysis Industrial applications and implications. Economical aspects lignocellulosic wastes Sugar fermentation Sugars Tomato pomace Use and upgrading of agricultural and food by-products. Biotechnology waste disposal waste utilization |
title | Saccharification of tomato pomace for the production of biomass |
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