Effects of carbon concentration, oxygen, and controlled pH on the engineering strain Lactiplantibacillus casei E1 in the production of bioethanol from sugarcane molasses

Autor:	Bailiang Li, Chenghui Li, Ran Tian, Hongcai Wang, Jun Liu, Song Wang, Buwei Liu, Mingyue Li, Smith Etareri Evivie
Jazyk:	angličtina
Rok vydání:	2021
Předmět:	Ethanol Lactiplantibacillus casei Chemistry Biophysics food and beverages Industrial fermentation Fructose Bioethanol Applied Microbiology and Biotechnology Microbiology QR1-502 Lactic acid chemistry.chemical_compound Biofuel Fermentation Sugarcane molasses Original Article Ethanol fuel Food science Sugar TP248.13-248.65 Biotechnology
Zdroj:	AMB Express, Vol 11, Iss 1, Pp 1-13 (2021) AMB Express
ISSN:	2191-0855
Popis:	Sugarcane molasses are considered a potential source for bioethanol’s commercial production because of its availability and low market price. It contains high concentrations of fermentable sugars that can be directly metabolized by microbial fermentation. Heterofermentative lactic acid bacteria, especially Lactiplantibacillus casei, have a high potential to be a biocatalyst in ethanol production that they are characterized by strong abilities of carbohydrate metabolism, ethanol synthesis, and high alcohol tolerance. This study aimed to evaluate the feasibility of producing ethanol by Lactiplantibacillus casei used the ethanologen engineering strain L. casei E1 as a starter culture and cane molasses as substrate medium. The effects of environmental factors on the metabolism of L. casei E1 were analyzed by high-performance liquid chromatography (HPLC) system, and the gene expression of key enzymes in carbon source metabolism was detected using quantitative real-time PCR (RT–qPCR). Results showed that the strain could grow well, ferment sugar quickly in cane molasses. By fermenting this bacterium anaerobically at 37 °C for 36 h incubation in 5 °BX molasses when the fermenter’s pH was controlled at 6.0, ethanol yield reached 13.77 g/L, and carbohydrate utilization percentage was 78.60%. RT-qPCR results verified the strain preferentially ferment glucose and fructose of molasses to ethanol at the molecular level. In addition, the metabolism of sugars, especially fructose, would be inhibited by elevating acidity. Our findings support the theoretical basis for exploring Lactic acid bacteria as a starter culture for converting sugarcane molasses into ethanol.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a271d6d90ee85e54b55fba6c60d7611b https://doaj.org/article/e9a309e740e945bb8760a2023b103184 Zobrazit plný text záznamu Plný text ve formátu PDF Plný text ve formátu HTML
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