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Effect of cellulose crystallinity modification by starch gel treatment for improvement in ethanol fermentation rate by non-GM yeast cell factories

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Abstract

This paper studies the reduction of crystallinity degree (CD) of cellulose treated with starch gel (SG), and the correlation of CD with the fermentation efficiency of cellulose to fuel-grade ethanol. Cellulose bioconversion from wood sawdust, consisting of three processes, was conducted in the same batch (one-step). The XRD and TEM analysis revealed 11% reduction in cellulose CD after its treatment with SG. One-step bioconversion process was performed employing two cell factories (CF) of non-engineered S. cerevisiae. CFs contained non- engineered S. cerevisiae cells covered with either SG entrapping Trichoderma reesei or cellulases prepared in the laboratory and immobilized in SG. The consolidated fermentation of treated cellulose resulted in an increase of bioethanol concentration (60–90%) in 2-day fermentation and the maximum ethanol concentration reached was approximately 5 mL/L (3.95 g/L). The fermentation efficiency for grade-fuel ethanol production was improved by cellulose pretreatment using SG to achieve reduced CD.

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Acknowledgements

The authors acknowledge support of this work by the project “Research Infrastructure on Food Bioprocessing Development and Innovation Exploitation—Food Innovation RI” (MIS 5027222), which was implemented under the Action “Reinforcement of the Research and Innovation Infrastructure”, funded by the Operational Program “Competitiveness, Entrepreneurship and Innovation” (NSRF 2014-2020) and co-financed by Greece and the European Union (European Regional Development Fund).

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Authors and Affiliations

  1. Food Biotechnology Group, Department of Chemistry, University of Patras, 26500, Patras, Greece

    Iris Plioni, Archontoula Kalogeropoulou, Dimitra Dimitrellou, Maria Kanellaki & Athanasios A. Koutinas

  2. Department of Food Science and Technology, Ionian University, Kefalonia, 28100, Argostolion, Greece

    Dimitra Dimitrellou

  3. Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, 54124, Thessaloniki, Greece

    Panagiotis Kandylis

  4. Biomedical Sciences Research Institute, Ulster University, Coleraine, Northern Ireland, UK

    Poonam Singh Nigam

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  1. Iris Plioni
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  2. Archontoula Kalogeropoulou
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  3. Dimitra Dimitrellou
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  4. Panagiotis Kandylis
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  5. Maria Kanellaki
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  6. Poonam Singh Nigam
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  7. Athanasios A. Koutinas
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Correspondence to Athanasios A. Koutinas.

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Plioni, I., Kalogeropoulou, A., Dimitrellou, D. et al. Effect of cellulose crystallinity modification by starch gel treatment for improvement in ethanol fermentation rate by non-GM yeast cell factories. Bioprocess Biosyst Eng 45, 783–790 (2022). https://doi.org/10.1007/s00449-022-02706-y

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