Comparative Analysis of Cellulosic Ethanol Production from Lignocellulosic Substrate Moringa oleifera Using Kluyveromyces marxianus and Zymomonas mobilis

In the current investigation, the woody stem of Moringa oleifera was processed by chipping and milling and was subsequently exposed to a combination of pretreatments involving a 3% v/v solution of nitric acid and autohydrolysis. The simultaneous saccharification and fermentation (SSF) of the pretrea...

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Bibliographic Details
Published in:Fermentation (Basel) 2023-09, Vol.9 (9), p.840
Main Authors: Sivarathnakumar, Shanmugam, Al-Ghanim, Khalid A., Nicoletti, Marcello, Govindarajan, Marimuthu, Gurunathan, Baskar
Format: Article
Language:English
Subjects:
Biodiesel fuels
Biofuels
Biomass
Cellulase
Cellulose
cellulosic ethanol
Comparative analysis
Energy consumption
Enzymes
Ethanol
Fermentation
Fossil fuels
Glucose
Hydrochloric acid
Hydrolysates
Inoculum
Kluyveromyces marxianus
Lignin
Lignocellulose
Moringa oleifera
Nitric acid
Simultaneous Saccharification and Fermentation
Sodium azide
Sulfuric acid
thermotolerant yeast
Trees
Ultrasonic imaging
Zymomonas mobilis
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Summary:In the current investigation, the woody stem of Moringa oleifera was processed by chipping and milling and was subsequently exposed to a combination of pretreatments involving a 3% v/v solution of nitric acid and autohydrolysis. The simultaneous saccharification and fermentation (SSF) of the pretreated hydrolysate of M. oleifera was conducted using Zymomonas mobilis and Kluyveromyces marxianus in occurrence of commercial cellulase enzyme, Tween 80, and sodium azide. The fermentation process parameters for Z. mobilis were optimized individually, including a substrate concentration of 5% (w/v), concentration of inoculum 5% (v/v), pH 5.4, and temperature 34 °C. Similarly, for K. marxianus, the process parameters were optimized individually, with a substrate concentration of 5% (w/v), an inoculum concentration of 3% (v/v), a pH of 5.1, and a temperature of 41 °C. The highest cellulosic ethanol concentration was achieved by the micro-organism K. marxianus after a fermentation period of 96 h.
ISSN:2311-5637
2311-5637
DOI:10.3390/fermentation9090840