Studying the ability of Fusarium oxysporum and recombinant Saccharomyces cerevisiae to efficiently cooperate in decomposition and ethanolic fermentation of wheat straw

Gianni Panagiotou, Evangelos Topakas, Maria Moukouli, Paul Christakopoulos, Lisbeth Olsson

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    Abstract

    Fusarium oxysporum F3 alone or in mixed culture with Saccharomyces cerevisiae F12 were used to ferment carbohydrates of wet exploded pre-treated wheat straw (PWS) directly to ethanol. Both microorganisms were first grown aerobically to produce cell mass and thereafter fermented PWS to ethanol under anaerobic conditions. During fermentation, soluble and insoluble carbohydrates were hydrolysed by the lignocellulolytic system of F. oxysporum. Mixed substrate fermentation using PWS and corn cobs (CC) in the ratio 1:2 was used to obtain an enzyme mixture with high cellulolytic and hemicellulolytic activities. Under these conditions, activities as high as 34300, 9100, 326, 24, 169, 27 and 254 U dm−3 of xylanase, endoglucanase, β-glucosidase, arabinofuranosidase, avicelase, feruloyl esterase and acetyl esterase, respectively, were obtained. The replacement of the enzyme production phase of F. oxysporum by the addition of commercially available enzymes Celluclast® 1.5 L FG and Novozym® 188 in 3:1 ratio for the treatment of PWS, resulted in a 3-fold increase in the volumetric ethanol productivity without increasing the ethanol production significantly. By direct bioconversion of 110 kg m−3 dry matter of PWS, ethanol concentration (4.9 kg m−3) and yield (40 g kg−1 of PWS) were similarly obtained by F. oxysporum and the mixed culture, while productivity rates as high as 34 g m−3 h−1 and 108 g m−3 h−1 were obtained by F. oxysporum and the mixed culture, respectively.
    Original languageEnglish
    JournalBiomass & Bioenergy
    Volume35
    Issue number8
    Pages (from-to)3727-3732
    ISSN0961-9534
    DOIs
    Publication statusPublished - 2011

    Keywords

    • Consolidated bioprocessing
    • Fusarium oxysporum
    • Wheat straw
    • Ethanol
    • Saccharomyces cerevisiae

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