Contribution of proteases and cellulases produced by solid-state fermentation to the improvement of corn ethanol production

By cultivating a strain of Aspergillus tubingensis on agro-industrial by-products using solid-state fermentation technology, a biocatalyst containing more than 130 different enzymes was obtained. The enzymatic complex was composed mainly of hydrolases, among which a protease, an aspergillopepsin, ac...

Full description

Saved in:
Bibliographic Details
Published in:Bioresources and bioprocessing 2019-02, Vol.6 (1), p.1-12, Article 7
Main Authors: Guillaume, Anaïs, Thorigné, Aurore, Carré, Yoann, Vinh, Joëlle, Levavasseur, Loïc
Format: Article
Language:English
Subjects:
Biocatalysts
Biochemical Engineering
Bioethanol
Cellobiase
Cellulase
Cellulases
Cellulolytic enzymes
Chemical Sciences
Chemistry
Chemistry and Materials Science
Corn
Endoglucanase
Environmental Engineering/Biotechnology
Enzymes
Ethanol
Fermentation
Fractionation
Glucosidase
Hemicellulases
Industrial and Production Engineering
Pectinase
Protease
Proteinase
Proteins
Solid state
Solid state fermentation
β-Glucosidase
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:By cultivating a strain of Aspergillus tubingensis on agro-industrial by-products using solid-state fermentation technology, a biocatalyst containing more than 130 different enzymes was obtained. The enzymatic complex was composed mainly of hydrolases, among which a protease, an aspergillopepsin, accounted for more than half of the total proteins. Cell-wall-degrading enzymes such as pectinases, cellulases and hemicellulases were also highly represented. Adding the biocatalyst to corn mash at 1 kg/T corn allowed to significantly improve ethanol production performances. The final ethanol concentration was increased by 6.8% and the kinetics was accelerated by 14 h. The aim of this study was to identify the enzymes implicated in the effect on corn ethanol production. By fractionating the biocatalyst, the particular effect of the major enzymes was investigated. Experiments revealed that, together, the protease and two cellulolytic enzymes (an endoglucanase and a β-glucosidase) were responsible for 80% of the overall effect of the biocatalyst. Nevertheless, the crude extract of the biocatalyst showed greater impact than the combination of up to seven purified enzymes, demonstrating the complementary enzymatic complex obtained by solid-state fermentation. This technology could, therefore, be a relevant natural alternative to the use of GMO-derived enzymes in the ethanol industry.
ISSN:2197-4365
2197-4365
DOI:10.1186/s40643-019-0241-0