相关实验视频

Updated: May 10, 2026

High-throughput Saccharification Assay for Lignocellulosic Materials

High-throughput Saccharification Assay for Lignocellulosic Materials

Published on: July 3, 2011

与LPMO支持的混合水解和发酵同时进行糖化和发酵的比较

Chaojun Tang¹, Adnan Cavka², Mai Bui²

¹Department of Chemistry, Umeå University, Umeå, Sweden.

Frontiers in bioengineering and biotechnology

|July 26, 2024

概括

在酶性糖化中添加酸多糖胺单氧化酶 (LPMO) 改善了糖的转化,但降低了乙醇的生产力. 透气减少了抑制性副产品,但需要进一步的研究来优化LPMO在发酵中的使用.

科学领域:

生物技术是生物技术.
生物化学工程生物化学工程
可再生能源可再生能源是可再生能源.

背景情况:

酶式糖化将纤维素生物质转化为糖,用于乙醇等生物制品.
性多糖化单氧化酶 (LPMOs) 可以增强细胞酶的有效性,但需要特定的氧化还原条件.
需要优化工艺,以有效地将LPMOs整合到工业生物燃料生产中.

研究的目的:

研究含LPMO的细胞酶制剂对预处理软木的糖化和发酵的影响.
为了比较使用LPMOs的同时糖化和发酵 (SSF) 与混合水解和发酵 (HHF).
评估空气对抑制副产品和发酵性能的影响.

主要方法:

使用预处理软木进行示范规模实验 (10m3生物反应器).
使用含有LPMO的细胞酶制剂和利用树脂酶的酵母.
通过比较SSF和HHF (24小时或48小时初始水解阶段) 与0.15vm的通风.

主要成果:

混合水解和发酵 (HHF),特别是在48小时的初始阶段,产生了更高的葡萄糖转化.
同时的糖化和发酵 (SSF) 显示出更高的乙醇生产率和初始乙醇产量.
透气减少了像furfural这样的抑制副产品,主要是通过蒸发,并促进了更快的糖消耗.

结论:

含有LPMO可增强葡萄糖的转化,但在测试条件下可能对乙醇的生产力和产量产生负面影响.
空气有效地减轻抑制化合物,但其与LPMO的相互作用需要进一步调查.
优化LPMO在生物燃料生产中的应用需要平衡增强的糖化与发酵效率.

关键词:

这是一个LPMOMOLPMO.细胞质的细胞质.混合水解和发酵的混合水解.纤维素生物转化纤维素生物转化性多糖化物单氧化原酶.同时进行糖化和发酵.酵母酵母是一种酵母.

更多相关视频

High-throughput Screening of Recalcitrance Variations in Lignocellulosic Biomass: Total Lignin, Lignin Monomers, and Enzymatic Sugar Release

High-throughput Screening of Recalcitrance Variations in Lignocellulosic Biomass: Total Lignin, Lignin Monomers, and Enzymatic Sugar Release

Published on: September 15, 2015

Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol

Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol

Published on: October 24, 2016

相关概念视频

Microbial Fermentation

Microbial Fermentation

Fermentation is a crucial anaerobic metabolic process that enables microbes to derive energy from sugar without relying on oxygen or an electron transport chain. This process is fundamental to various biological and industrial applications and is classified based on the metabolic products generated.Role of Pyruvate in FermentationPyruvate and its derivatives serve as key electron acceptors in fermentative pathways. The oxidation of NADH to regenerate NAD+ is essential for the continuation of...

Microbes in Food Production

Microbes in Food Production

Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...

Production of Organic Acids

Production of Organic Acids

Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...