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Effect of Blue LED Light on Bioemulsifier Production in Bioreactor by IAureobasidium pullulans/I LB83 in Solid State Fermentation
This study analyzed the impact of LED light on bioemulsifier production by Aureobasidium pullulans LB83 in solid-state fermentation (SSF) using pre-treated sugarcane bagasse (PSB). The biomass was subjected to alkaline pre-treatment and conducted fermentations in Erlenmeyer flasks containing 2 g of...
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Published in: | Fermentation (Basel) 2023-10, Vol.9 (11) |
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Main Authors: | , , , , , , |
Format: | Article |
Language: | English |
Subjects: | |
Online Access: | Get full text |
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Summary: | This study analyzed the impact of LED light on bioemulsifier production by Aureobasidium pullulans LB83 in solid-state fermentation (SSF) using pre-treated sugarcane bagasse (PSB). The biomass was subjected to alkaline pre-treatment and conducted fermentations in Erlenmeyer flasks containing 2 g of PSB that were immersed in a humectant solution with a cell concentration of 10[sup.8] cells/mL. The screening involved varying LED light wavelengths (green, red, orange, and blue) over a 7-day period at 28 °C. Notably, under the influence of blue light, the process achieved maximum production, yielding an EI[sub.24%] of 63.9% and 45.1% for soybean oil and kerosene, respectively. Prolonged exposure to blue light for 11 days at 28 °C resulted in maximum bioemulsifier production (75%) and cellulolytic enzyme activity (3.67 IU g[sup.−1] for endoglucanase and 0.41 IU g[sup.−1] for exoglucanase) with soybean oil and kerosene. Experiments in a bioreactor, with varying light conditions (dark, white light, and blue LED light), demonstrated that the blue LED bioreactor outperformed others, achieving EI[sub.24%] values of 55.0% and 45.7% for soybean oil and kerosene, respectively. The scanning electron microscopy (SEM) confirmed yeast growth under these conditions after 9 days. Our findings highlight the significant potential of LED light to enhance bioemulsifier production by A. pullulans LB83 from PSB. |
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ISSN: | 2311-5637 2311-5637 |
DOI: | 10.3390/fermentation9110946 |