Please use this identifier to cite or link to this item: http://cmuir.cmu.ac.th/jspui/handle/6653943832/54048
Title: Potential in bioethanol production from various ethanol fermenting microorganisms using rice husk as substrate
Authors: Woottichai Nachaiwieng
Saisamorn Lumyong
Ronachai Pratanaphon
Koichi Yoshioka
Chartchai Khanongnuch
Keywords: Agricultural and Biological Sciences
Biochemistry, Genetics and Molecular Biology
Issue Date: 1-Jan-2015
Abstract: © 2015, Society for Indonesian Biodiversity. All Rights Reserved. Nachaiwieng W, Lumyong S, Pratanapol R, Yoshioka K, Khanongnuch C. 2015. Potential in bioethanol production from various ethanol fermenting microorganisms using rice husk as substrate. Biodiversitas 16: 320-326. Rice husk was investigated as the potential substrate for bioethanol fermentation. It was collected from five locations in northern Thailand and found that the main component of rice husk approximately 51-54% (w/w) was holocellulose. The sugar composition in rice husk holocellulose was glucose, xylose and arabinose in the ratio 66.68, 27.61 and 5.71%, respectively. Before further fermentation, acid and alkali pretreatment of rice husk were prior investigated and 2% (w/v) NaOH at 130oC for 30 min was proved to be the most suitable pretreatment method without fermenting inhibitors generation. Then, rice husk hydrolysate obtained by enzymatic saccharification with Meicelase enzyme was used as carbon sources for ethanol fermentation in comparison among 11 ethanol fermenting microorganisms including 3 strains of Saccharomyces cerevisiae, 3 strains of Zymomonas mobilis, 3 strains of Kluyveromyces marxianus and 2 strains of pentose sugar fermenting microbes, Candida shehatae TISTR 5843 and Pichia stipitis BCC 15191. All three strains of Z. mobilis exhibited the best ethanol fermentation yield, giving the ethanol yield of 0.48 g g-1available monosaccharides and fermentation profile of each individual genus was also demonstrated. However, some unutilized sugars still remained in rice husk fermenting medium, therefore, conversion to valuable products or optimization of co-culture ethanol fermentation needs to be further investigated.
URI: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84946080772&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/54048
ISSN: 20854722
1412033X
Appears in Collections:CMUL: Journal Articles

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