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Amenaghawon AN, Ayere JE, Amune UO, Otuya IC, Abuga EC, Anyalewechi CL, Okoro OV, Okolie JA, Oyefolu PK, Eshiemogie SO, Osahon BE, Omede M, Eshiemogie SA, Igemhokhai S, Okedi MO, Kusuma HS, Muojama OE, Shavandi A, Darmokoesoemo H. A comprehensive review of recent advances in the applications and biosynthesis of oxalic acid from bio-derived substrates. ENVIRONMENTAL RESEARCH 2024; 251:118703. [PMID: 38518912 DOI: 10.1016/j.envres.2024.118703] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/02/2023] [Revised: 02/12/2024] [Accepted: 03/11/2024] [Indexed: 03/24/2024]
Abstract
Organic acids are important compounds with numerous applications in different industries. This work presents a comprehensive review of the biological synthesis of oxalic acid, an important organic acid with many industrial applications. Due to its important applications in pharmaceuticals, textiles, metal recovery, and chemical and metallurgical industries, the global demand for oxalic acid has increased. As a result, there is an increasing need to develop more environmentally friendly and economically attractive alternatives to chemical synthesis methods, which has led to an increased focus on microbial fermentation processes. This review discusses the specific strategies for microbial production of oxalic acid, focusing on the benefits of using bio-derived substrates to improve the economics of the process and promote a circular economy in comparison with chemical synthesis. This review provides a comprehensive analysis of the various fermentation methods, fermenting microorganisms, and the biochemistry of oxalic acid production. It also highlights key sustainability challenges and considerations related to oxalic acid biosynthesis, providing important direction for further research. By providing and critically analyzing the most recent information in the literature, this review serves as a comprehensive resource for understanding the biosynthesis of oxalic acid, addressing critical research gaps, and future advances in the field.
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Affiliation(s)
- Andrew Nosakhare Amenaghawon
- Bioresources Valorization Laboratory, Department of Chemical Engineering, Faculty of Engineering, University of Benin, Benin City, Edo State, Nigeria.
| | - Joshua Efosa Ayere
- Bioresources Valorization Laboratory, Department of Chemical Engineering, Faculty of Engineering, University of Benin, Benin City, Edo State, Nigeria
| | - Ubani Oluwaseun Amune
- Bioresources Valorization Laboratory, Department of Chemical Engineering, Faculty of Engineering, University of Benin, Benin City, Edo State, Nigeria; Department of Chemical Engineering, Faculty of Engineering, Edo State University, Uzairue, Edo State, Nigeria
| | - Ifechukwude Christopher Otuya
- Bioresources Valorization Laboratory, Department of Chemical Engineering, Faculty of Engineering, University of Benin, Benin City, Edo State, Nigeria; Department of Chemical Engineering, Faculty of Engineering, Delta State University of Science and Technology, Ozoro, Delta State, Nigeria
| | - Emmanuel Christopher Abuga
- Bioresources Valorization Laboratory, Department of Chemical Engineering, Faculty of Engineering, University of Benin, Benin City, Edo State, Nigeria
| | - Chinedu Lewis Anyalewechi
- Bioresources Valorization Laboratory, Department of Chemical Engineering, Faculty of Engineering, University of Benin, Benin City, Edo State, Nigeria; Department of Chemical Engineering, Faculty of Engineering, Federal Polytechnic Oko, Anambra State, Nigeria
| | - Oseweuba Valentine Okoro
- BioMatter Unit - École polytechnique de Bruxelles, Université Libre de Bruxelles (ULB), Avenue F.D. Roosevelt, 50 - CP 165/61, 1050 Brussels, Belgium
| | - Jude A Okolie
- Engineering Pathways, Gallogly College of Engineering, University of Oklahoma, Norman, OK 73019, USA
| | - Peter Kayode Oyefolu
- Bioresources Valorization Laboratory, Department of Chemical Engineering, Faculty of Engineering, University of Benin, Benin City, Edo State, Nigeria; Department of Chemical and Biological Engineering, Rensselaer Polytechnic Institute, Troy, NY 12180, USA
| | - Steve Oshiokhai Eshiemogie
- Bioresources Valorization Laboratory, Department of Chemical Engineering, Faculty of Engineering, University of Benin, Benin City, Edo State, Nigeria; Department of Chemical and Biological Engineering, Rensselaer Polytechnic Institute, Troy, NY 12180, USA
| | - Blessing Esohe Osahon
- Bioresources Valorization Laboratory, Department of Chemical Engineering, Faculty of Engineering, University of Benin, Benin City, Edo State, Nigeria
| | - Melissa Omede
- Bioresources Valorization Laboratory, Department of Chemical Engineering, Faculty of Engineering, University of Benin, Benin City, Edo State, Nigeria
| | - Stanley Aimhanesi Eshiemogie
- Bioresources Valorization Laboratory, Department of Chemical Engineering, Faculty of Engineering, University of Benin, Benin City, Edo State, Nigeria
| | - Shedrach Igemhokhai
- Bioresources Valorization Laboratory, Department of Chemical Engineering, Faculty of Engineering, University of Benin, Benin City, Edo State, Nigeria; Department of Petroleum Engineering, University of Benin, Benin City, Edo State, Nigeria
| | - Maxwell Ogaga Okedi
- Bioresources Valorization Laboratory, Department of Chemical Engineering, Faculty of Engineering, University of Benin, Benin City, Edo State, Nigeria; Department of Chemical and Biomedical Engineering, Florida A&M University-Florida State University, Tallahassee, FL 2310-6046, USA
| | - Heri Septya Kusuma
- Department of Chemical Engineering, Faculty of Industrial Technology, Universitas Pembangunan Nasional "Veteran" Yogyakarta, Indonesia.
| | - Obiora Ebuka Muojama
- Bioresources Valorization Laboratory, Department of Chemical Engineering, Faculty of Engineering, University of Benin, Benin City, Edo State, Nigeria; Department of Chemical and Biological Engineering, University of Alabama, Tuscaloosa, AL, 35487-0203, USA
| | - Amin Shavandi
- BioMatter Unit - École polytechnique de Bruxelles, Université Libre de Bruxelles (ULB), Avenue F.D. Roosevelt, 50 - CP 165/61, 1050 Brussels, Belgium
| | - Handoko Darmokoesoemo
- Department of Chemistry, Faculty of Science and Technology, Airlangga University, Mulyorejo, Surabaya 60115, Indonesia.
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Guo W, Chen M, Cui S, Tang X, Zhang Q, Zhao J, Mao B, Zhang H. Dynamics changes in physicochemical properties, volatile metabolites, non-volatile metabolites, and physiological functions of barley juice during Bifidobacterium infantis fermentation. Food Chem 2023; 407:135201. [PMID: 36525807 DOI: 10.1016/j.foodchem.2022.135201] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2022] [Revised: 10/20/2022] [Accepted: 12/08/2022] [Indexed: 12/14/2022]
Abstract
The purpose of this research was to explore the potential of Bifidobacterium infantis fermentation to modify the composition and physiological properties of barley juices. B. infantis JFM12 showed a potent capability to decrease the total sugar contents from 0.39 ± 0.01 mg/mL to 0.35 ± 0.01 mg/mL within 24 h of fermentation. The volatile metabolite profiles were enriched after B. infantis JFM12 fermentation, leading to the changes of 13 aldehydes, 11 ketones, 10 acids, 7 alcohols, and 6 esters. A total of 98 key non-volatile metabolites were identified in the barley juice between before and after B. infantis JFM12 fermentation, including 80 non-volatile metabolites that were remarkably increased and 18 non-volatile metabolites that were remarkably reduced. Furthermore, the antioxidant activities and lipase inhibitory activities of fermented barley juice were higher than those of unfermented barley juice. Overall, B. infantis JFM12 was beneficial in increasing the quality of barley juice.
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Affiliation(s)
- Weiling Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Minxuan Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Shumao Cui
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xin Tang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Qiuxiang Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jianxin Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Bingyong Mao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Hao Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China
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Kumar S, Panwar P, Sehrawat N, Upadhyay SK, Sharma AK, Singh M, Yadav M. Oxalic acid: recent developments for cost-effective microbial production. PHYSICAL SCIENCES REVIEWS 2023. [DOI: 10.1515/psr-2022-0167] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/15/2023]
Abstract
Abstract
Organic acids are the important compounds that have found numerous applications in various industries. Oxalic acid is one of the important organic acids with different industrial applications. Different microbes have been reported as important sources of various organic acids. Majority of studies have been carried on fungal sources for oxalic acid production. Aspergillus sp. has been found efficient oxalic acid producer. Microbial productions of metabolites including organic acids are considered cost effective and eco-friendly approach over chemical synthesis. Fermentative production of microbial oxalic acid seems to be a good alternative as compared to chemical methods. Microbial production of oxalic acid still requires the extensive and elaborated research for its commercial production from efficient microbes using cost effective substrates. The present text summarizes the production of oxalic acid, its applications and recent developments in the direction of fermentative production of microbial oxalic acid.
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Affiliation(s)
- Sachin Kumar
- Department of Bioinformatics , Janta Vedic College , Baraut-Baghpat , Uttar Pradesh 250611 , India
| | - Priya Panwar
- Department of Biotechnology , M.M.E.C., Maharishi Markandeshwar (Deemed to be University) , Mullana-Ambala 133207 , India
| | - Nirmala Sehrawat
- Department of Biotechnology , M.M.E.C., Maharishi Markandeshwar (Deemed to be University) , Mullana-Ambala 133207 , India
| | - Sushil Kumar Upadhyay
- Department of Biotechnology , M.M.E.C., Maharishi Markandeshwar (Deemed to be University) , Mullana-Ambala 133207 , India
| | - Anil Kumar Sharma
- Department of Biotechnology , M.M.E.C., Maharishi Markandeshwar (Deemed to be University) , Mullana-Ambala 133207 , India
| | - Manoj Singh
- Department of Biotechnology , M.M.E.C., Maharishi Markandeshwar (Deemed to be University) , Mullana-Ambala 133207 , India
| | - Mukesh Yadav
- Department of Biotechnology , M.M.E.C., Maharishi Markandeshwar (Deemed to be University) , Mullana-Ambala 133207 , India
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Thymol-menthol-based deep eutectic solvent as a modifier in reactive liquid-liquid extraction of carboxylic acids from pretreated sweet sorghum silage press juice. Sep Purif Technol 2022. [DOI: 10.1016/j.seppur.2022.123060] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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Liu Z, Cheng H, Li D, Zhu W, Huang T, Xiao M, Peng Z, Peng F, Guan Q, Xie M, Xiong T. Optimizing the fermentation conditions of fermented goji using sensory analysis and the biomass of
Lactiplantibacillus plantarum
NCU137. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16828] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Zhanggen Liu
- State Key Laboratory of Food Science & Technology Nanchang University Nanchang PR China
- School of Food Science & Technology Nanchang University Nanchang PR China
| | - Hao Cheng
- State Key Laboratory of Food Science & Technology Nanchang University Nanchang PR China
- School of Food Science & Technology Nanchang University Nanchang PR China
| | - Danyang Li
- State Key Laboratory of Food Science & Technology Nanchang University Nanchang PR China
- School of Food Science & Technology Nanchang University Nanchang PR China
| | - Wenhuan Zhu
- Food Science Program McGill University Montreal Quebec Canada
| | - Tao Huang
- State Key Laboratory of Food Science & Technology Nanchang University Nanchang PR China
- School of Food Science & Technology Nanchang University Nanchang PR China
| | - Muyan Xiao
- State Key Laboratory of Food Science & Technology Nanchang University Nanchang PR China
- School of Food Science & Technology Nanchang University Nanchang PR China
| | - Zhen Peng
- State Key Laboratory of Food Science & Technology Nanchang University Nanchang PR China
- School of Food Science & Technology Nanchang University Nanchang PR China
| | - Fei Peng
- State Key Laboratory of Food Science & Technology Nanchang University Nanchang PR China
- School of Food Science & Technology Nanchang University Nanchang PR China
| | - Qianqian Guan
- State Key Laboratory of Food Science & Technology Nanchang University Nanchang PR China
- School of Food Science & Technology Nanchang University Nanchang PR China
| | - Mingyong Xie
- State Key Laboratory of Food Science & Technology Nanchang University Nanchang PR China
- School of Food Science & Technology Nanchang University Nanchang PR China
| | - Tao Xiong
- State Key Laboratory of Food Science & Technology Nanchang University Nanchang PR China
- School of Food Science & Technology Nanchang University Nanchang PR China
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Bahaloo-Horeh N, Mousavi SM. A novel green strategy for biorecovery of valuable elements along with enrichment of rare earth elements from activated spent automotive catalysts using fungal metabolites. JOURNAL OF HAZARDOUS MATERIALS 2022; 430:128509. [PMID: 35739687 DOI: 10.1016/j.jhazmat.2022.128509] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/15/2021] [Revised: 01/25/2022] [Accepted: 02/15/2022] [Indexed: 06/15/2023]
Abstract
Metals recovery from spent automotive catalytic converters (SACCs) has gained great attention due to high metal content of SACCs and their potential to pollute the environment. This study presented a novel green strategy for treating SACCs using oxalic acid-enriched spent culture medium from Aspergillus niger cultivations. To enhance oxalic acid production, the Central Composite Design (CCD) was applied, which demonstrated that glucose (27.06 g/L), NaNO3 (0.9 g/L), disodium oxalate (7.7 g/L), MnSO4·H2O (0.28 g/L), and ethanol (0.65%(v/v)) were the optimum values leading to production of 15.3 g/L oxalic acid. The results of metals biorecovery with the fungal metabolites showed that pulp density of 15 g/L, temperature of 60 °C, and leaching time of 6 h resulted in the highest extraction of 99.1% Al, 99.3% Si, 82.2% Mn, 91.9% Zn, 17.6% Ba, 99.5% Fe, 92.2% Sr, 35.7% Ti, 60.9% Pt, and 73.7% Pd, as well as maximum enrichment of rare earth elements (REEs) in the residual powder. The EDX-mapping analysis indicated that the concentration of ∑REEs was nearly 8% in the initial waste powder, while it reached around 81% in the residual powder after bioleaching. The bioleaching mechanism was further analyzed by characterizing the bioleaching residues through XRD, FTIR, and FESEM analyses.
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Affiliation(s)
- Nazanin Bahaloo-Horeh
- Biotechnology Group, Chemical Engineering Department, Tarbiat Modares University, Tehran, Iran
| | - Seyyed Mohammad Mousavi
- Biotechnology Group, Chemical Engineering Department, Tarbiat Modares University, Tehran, Iran; Modares Environmental Research Institute, Tarbiat Modares University, Tehran, Iran.
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Nili S, Arshadi M, Yaghmaei S. Fungal bioleaching of e-waste utilizing molasses as the carbon source in a bubble column bioreactor. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2022; 307:114524. [PMID: 35085974 DOI: 10.1016/j.jenvman.2022.114524] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Revised: 12/22/2021] [Accepted: 01/13/2022] [Indexed: 06/14/2023]
Abstract
Mobile phones are known as the most widely used electronic instruments, and an enormous number of discarded mobile phones are generated. The present work used a pure culture of Penicillium simplicissimum in a bubble column bioreactor to extract Cu and Ni from mobile phone printed circuit boards (MPPCBs) waste. Molasses was used as an efficient carbon source to enhance bioleaching efficiency and increase the cost benefits. The adaptation phase was done at Erlenmeyer flasks to reach 40 g/L of MPPCBs powder. The most significant parameters, including the mass of MPPCBs powder, aeration, molasses concentration, and their interaction, were optimized in order to leach the maximum possible Cu and Ni using central composite design in response surface methodology (RSM). The model p-values for Cu and Ni recovery were 0.0030 and 0.0348, respectively, emphasizing the model's accuracy. 96.94% of Cu was recovered under 8.8% (v/v) of molasses, aeration rate of 0.29 (l/min), and MPPCBs powder of 10 g/L. The optimized condition of Ni leaching was 1.9% (v/v) of molasses, aeration rate of 0.37 (l/min), and MPPCBs powder of 10 g/L, resulting in 71.51% recovery. The present article demonstrated the great potential of P. simplicissimum to improve metal recovery from e-waste utilizing molasses and bubble column bioreactors.
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Affiliation(s)
- Sheida Nili
- Chemical and Petroleum Engineering Department, Sharif University of Technology, Tehran, Iran.
| | - Mahdokht Arshadi
- Chemical and Petroleum Engineering Department, Sharif University of Technology, Tehran, Iran.
| | - Soheila Yaghmaei
- Chemical and Petroleum Engineering Department, Sharif University of Technology, Tehran, Iran.
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Martău GA, Teleky BE, Ranga F, Pop ID, Vodnar DC. Apple Pomace as a Sustainable Substrate in Sourdough Fermentation. Front Microbiol 2021; 12:742020. [PMID: 34975780 PMCID: PMC8714949 DOI: 10.3389/fmicb.2021.742020] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2021] [Accepted: 11/19/2021] [Indexed: 12/26/2022] Open
Abstract
Innovations range from food production, land use, and emissions all the way to improved diets and waste management. Global apple production has amounted to over 87 million tons/year, while 18% are processed, resulting in 20-35% (apple fruit fresh weight) apple pomace (AP). Using modern AP management, integrated knowledge in innovative fermentation demonstrates opportunities for reducing environmental pollution and integration into a circular economy. With this association in view, integrating AP flour during sourdough fermentation increases the nutritional value, highlighting a new approach that could guide innovative fermented foods. In this study, the wheat flour (WF) and AP flour were mixed at different ratios, hydrated with water (1:1 w/v), and fermented using a selective culture of Fructilactobacillus florum DSM 22689 and baker's yeast (single and co-culture). Sourdough fermentation was monitored and analyzed for 72 h. Results suggested that AP may be an important source of organic acids and fermentable sugars that increase nutritional sourdough value. AP flour addition in WF had a positive effect, especially in fermentations with 95% WF and 5% AP, mainly in co-culture fermentation.
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Affiliation(s)
- Gheorghe Adrian Martău
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
| | - Bernadette-Emőke Teleky
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
| | - Floricuţa Ranga
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
| | - Ioana Delia Pop
- Department of Land Measurements and Exact Sciences, Horticulture Faculty, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
| | - Dan Cristian Vodnar
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
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Amenaghawon AN, Odika P, Aiwekhoe SE. Optimization of nutrient medium composition for the production of lipase from waste cooking oil using response surface methodology and artificial neural networks. CHEM ENG COMMUN 2021. [DOI: 10.1080/00986445.2021.1980395] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
| | - Priscilla Odika
- Department of Chemical Engineering, Faculty of Engineering, University of Benin, Benin City, Edo State, Nigeria
| | - Success Eghosa Aiwekhoe
- Department of Chemical Engineering, Faculty of Engineering, University of Benin, Benin City, Edo State, Nigeria
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Adeoye AO, Lateef A. Biotechnological valorization of cashew apple juice for the production of citric acid by a local strain of Aspergillus niger LCFS 5. JOURNAL OF GENETIC ENGINEERING AND BIOTECHNOLOGY 2021; 19:137. [PMID: 34533689 PMCID: PMC8448800 DOI: 10.1186/s43141-021-00232-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/28/2021] [Accepted: 08/21/2021] [Indexed: 01/22/2023]
Abstract
Background This work investigates the production of citric acid from cashew apple juice, an abundant waste in the processing of cashew, using a local strain of Aspergillus niger and the application of the citric acid as a coagulant for the production of soy cheese. Fungal isolates were obtained from a cashew plantation in Ogbomoso, Nigeria, using potato dextrose agar. Further screening was undertaken to determine the qualitative strength of acid production by the fungi on Czapek-Dox agar supplemented with bromocresol green, with the development of yellow zone taken as an indication of citric acid production. Thereafter, the best producing strain was cultivated in a cashew apple juice medium. Results Out of 150 fungal isolates generated from the cashew plantation, 92 (61.3%), 44 (29.3%) and 14 (9.3%) were obtained from cashew fruits, soil and cashew tree surfaces, respectively. Different strains of fungi isolated include Aspergillus niger, A. flavus, A. foetidus, A. heteromorphus, A. nidulans and A. viridinutans. The isolates produced yellow zonation of 0.4–5.5 cm on modified Czapek-Dox agar; the highest was observed for a strain of A. niger LCFS 5, which was identified using molecular tools. In the formulated cashew apple juice medium, the citric acid yield of LCFS 5 ranged 16.0–92.8 g/l with the peak obtained on the 10th day of fermentation. The citric acid produced was recovered using the double precipitation method with Ca(OH)2 and H2SO4 having ≈ 70% purity of citric acid on HPLC. The citric acid acted as a coagulant to produce soy cheese with 66.67% acceptability by panelists. Conclusion This work has extended the frontiers of valorization of cashew waste by a strain of A. niger to produce citric acid in high yield, with potential application in food industries.
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Affiliation(s)
- Adekunle Olusegun Adeoye
- Department of Food Science, Ladoke Akintola University of Technology, PMB, 4000, Ogbomoso, Nigeria
| | - Agbaje Lateef
- Laboratory of Industrial Microbiology and Nanobiotechnology, Department of Pure and Applied Biology, Ladoke Akintola University of Technology, PMB, 4000, Ogbomoso, Nigeria.
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Zhang B, Khushik FA, Zhan B, Bao J. Transformation of lignocellulose to starch-like carbohydrates by organic acid-catalyzed pretreatment and biological detoxification. Biotechnol Bioeng 2021; 118:4105-4118. [PMID: 34255378 DOI: 10.1002/bit.27887] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2021] [Revised: 07/03/2021] [Accepted: 07/12/2021] [Indexed: 11/09/2022]
Abstract
Corn dry milling provides a mature model for lignocellulose biorefinery process. To copy this technical success, a crucial step is to transform lignocellulose into starch-like carbohydrates (SLC), similar to milled corn grain and in a similar fashion to corn dry milling. The transformation process should be zero wastewater generation and sufficient fermentable sugar conservation; the product should be in solid particle form, free of toxic residues, and high enzymatic hydrolysis yield and fermentability. Here we designed and verified a SLC transformation process by (i) biodegradable oxalic acid-catalyzed pretreatment, and (ii) simultaneous biodegradation of inhibitors and oxalic acid catalyst. The oxalic acid catalyst was effective on disrupting the lignocellulose structure and also biodegradable at low pH value. The biodetoxification fungus Paecilomyces variotii FN89 was capable of degrading the furan/phenolic aldehydes and oxalic acid simultaneously and ultimately, while the fermentable sugars were well preserved. The obtained SLC from wheat straw and corn stover were similar to dry milled corn meal in terms of morphological properties, fermentable sugar contents, enzymatic hydrolysis yield, elemental contents, and free of inhibitors and acid catalyst. The bioconversion of starch-like wheat straw and corn stover produced 78.5 and 75.3 g/L of ethanol (9.9% and 9.5%, v/v) with the yield of 0.47 and 0.45 g ethanol/g cellulose/xylose, respectively, compared with 78.7 g/L (10.0%, v/v) from corn meal and the yield of 0.48 g ethanol/g starch. Mass balances suggest that the ethanol yield, wastewater generation, and elemental recycling of the SLC from lignocellulose were essentially the same as those of corn meal.
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Affiliation(s)
- Bin Zhang
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, China
| | - Faryal A Khushik
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, China
| | - Baorui Zhan
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, China
| | - Jie Bao
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, China
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Increased Revenue with High Value-Added Products from Cashew Apple (Anacardium occidentale L.)—Addressing Global Challenges. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02623-0] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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13
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Kang X, Csetenyi L, Gadd GM. Colonization and bioweathering of monazite by
Aspergillus niger
: solubilization and precipitation of rare earth elements. Environ Microbiol 2021; 23:3970-3986. [DOI: 10.1111/1462-2920.15402] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2020] [Revised: 01/14/2021] [Accepted: 01/15/2021] [Indexed: 11/29/2022]
Affiliation(s)
- Xia Kang
- Geomicrobiology Group, School of Life Sciences University of Dundee Dundee Scotland DD1 5EH UK
| | - Laszlo Csetenyi
- Concrete Technology Group, Department of Civil Engineering University of Dundee Dundee Scotland DD1 4HN UK
| | - Geoffrey Michael Gadd
- Geomicrobiology Group, School of Life Sciences University of Dundee Dundee Scotland DD1 5EH UK
- State Key Laboratory of Heavy Oil Processing, Beijing Key Laboratory of Oil and Gas Pollution Control, College of Chemical Engineering and Environment China University of Petroleum, 18 Fuxue Road, Changping District Beijing 102249 China
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Martí-Calatayud M, Evdochenko E, Bär J, García-Gabaldón M, Wessling M, Pérez-Herranz V. Tracking homogeneous reactions during electrodialysis of organic acids via EIS. J Memb Sci 2020. [DOI: 10.1016/j.memsci.2019.117592] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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15
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Development of A Low-Alcoholic Fermented Beverage Employing Cashew Apple Juice and Non-Conventional Yeasts. FERMENTATION-BASEL 2019. [DOI: 10.3390/fermentation5030071] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Cashew apples are by-products in the production of cashew nuts, which are mostly left to rot in the fields. Cashew apple juice (CAJ), a highly nutritious beverage, can be produced from them. It is rich in sugars and ascorbic acid, but its high polyphenol content makes it bitter and astringent, and therefore difficult to commercialize. The kingdom of fungi contains more than 2000 yeast species, of which only a few species have been studied in relation to their potential to produce aroma compounds. The aim of this research was to develop a new low-alcoholic fermented beverage to valorize cashew apples. For this purpose, a screening was carried out employing non-conventional yeast species and some species of the genus Saccharomyces for comparison, followed by a more detailed study with four selected strains cultured at different conditions. The production of volatile aroma compounds as a function of the presence of oxygen, temperature, and yeast species was investigated. The results showed that the more diverse aroma profiles appeared at 25 °C under anaerobic cultivation conditions, where Saccharomyces cerevisiae WUR 102 and Hanseniaspora guilliermondii CBS 2567 excelled in the synthesis of certain aroma compounds, such as β-phenylethanol and its acetate ester (rose aroma). Further studies are needed to test consumer acceptance of these new products.
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16
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Esteban J, Ladero M. Food waste as a source of value-added chemicals and materials: a biorefinery perspective. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13726] [Citation(s) in RCA: 82] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Jesus Esteban
- Fakultät Bio- und Chemieingenieurwesen; Technische Universität Dortmund; Emil-Figge-Straβe 66 Dortmund 44227 Germany
| | - Miguel Ladero
- Department of Chemical Engineering; College of Chemical Sciences; Complutense University of Madrid; Madrid 28040 Spain
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17
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Joseph G, Wang L. Production of Biofuels from Biomass by Fungi. Fungal Biol 2018. [DOI: 10.1007/978-3-319-90379-8_2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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18
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Kong M, Wang F, Tian L, Tang H, Zhang L. Functional identification of glutamate cysteine ligase and glutathione synthetase in the marine yeast Rhodosporidium diobovatum. THE SCIENCE OF NATURE - NATURWISSENSCHAFTEN 2017; 105:4. [PMID: 29247264 DOI: 10.1007/s00114-017-1520-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/23/2017] [Revised: 10/15/2017] [Accepted: 10/18/2017] [Indexed: 10/18/2022]
Abstract
Glutathione (GSH) fulfills a variety of metabolic functions, participates in oxidative stress response, and defends against toxic actions of heavy metals and xenobiotics. In this study, GSH was detected in Rhodosporidium diobovatum by high-performance liquid chromatography (HPLC). Then, two novel enzymes from R. diobovatum were characterized that convert glutamate, cysteine, and glycine into GSH. Based on reverse transcription PCR, we obtained the glutathione synthetase gene (GSH2), 1866 bp, coding for a 56.6-kDa protein, and the glutamate cysteine ligase gene (GSH1), 2469 bp, coding for a 90.5-kDa protein. The role of GSH1 and GSH2 for the biosynthesis of GSH in the marine yeast R. diobovatum was determined by deletions using the CRISPR-Cas9 nuclease system and enzymatic activity. These results also showed that GSH1 and GSH2 were involved in the production of GSH and are thus being potentially useful to engineer GSH pathways. Alternatively, pET-GSH constructed using vitro recombination could be used to detect the function of genes related to GSH biosynthesis. Finally, the fermentation parameters determined in the present study provide a reference for industrial GSH production in R. diobovatum.
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Affiliation(s)
- Min Kong
- Engineering Laboratory of Microbial Breeding and Preservation of Hebei Province; Key Laboratory of Microbial Diversity Research and Application of Hebei Province; College of Life Sciences, Hebei University, Baoding, 071002, China
| | - Fengjuan Wang
- Engineering Laboratory of Microbial Breeding and Preservation of Hebei Province; Key Laboratory of Microbial Diversity Research and Application of Hebei Province; College of Life Sciences, Hebei University, Baoding, 071002, China
| | - Liuying Tian
- Engineering Laboratory of Microbial Breeding and Preservation of Hebei Province; Key Laboratory of Microbial Diversity Research and Application of Hebei Province; College of Life Sciences, Hebei University, Baoding, 071002, China
| | - Hui Tang
- Engineering Laboratory of Microbial Breeding and Preservation of Hebei Province; Key Laboratory of Microbial Diversity Research and Application of Hebei Province; College of Life Sciences, Hebei University, Baoding, 071002, China
| | - Liping Zhang
- Engineering Laboratory of Microbial Breeding and Preservation of Hebei Province; Key Laboratory of Microbial Diversity Research and Application of Hebei Province; College of Life Sciences, Hebei University, Baoding, 071002, China.
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19
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Ruiz Rodríguez LG, Aller K, Bru E, De Vuyst L, Hébert EM, Mozzi F. Enhanced mannitol biosynthesis by the fruit origin strain Fructobacillus tropaeoli CRL 2034. Appl Microbiol Biotechnol 2017; 101:6165-6177. [PMID: 28674850 DOI: 10.1007/s00253-017-8395-1] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2017] [Revised: 06/12/2017] [Accepted: 06/13/2017] [Indexed: 11/30/2022]
Abstract
Mannitol is a natural low-calorie sugar alcohol produced by certain (micro)organisms applicable in foods for diabetics due to its zero glycemic index. In this work, we evaluated mannitol production and yield by the fruit origin strain Fructobacillus tropaeoli CRL 2034 using response surface methodology with central composite design (CCD) as optimization strategy. The effect of the total saccharide (glucose + fructose, 1:2) content (TSC) in the medium (75, 100, 150, 200, and 225 g/l) and stirring (S; 50, 100, 200, 300 and 350 rpm) on mannitol production and yield by this strain was evaluated by using a 22 full-factorial CCD with 4 axial points (α = 1.5) and four replications of the center point, leading to 12 random experimental runs. Fermentations were carried out at 30 °C and pH 5.0 for 24 h. Minitab-15 software was used for experimental design and data analyses. The multiple response prediction analysis established 165 g/l of TSC and 200 rpm of S as optimal culture conditions to reach 85.03 g/l [95% CI (78.68, 91.39)] of mannitol and a yield of 82.02% [95% CI (71.98, 92.06)]. Finally, a validation experiment was conducted at the predicted optimum levels. The results obtained were 81.91 g/l of mannitol with a yield of 77.47% in outstanding agreement with the expected values. The mannitol 2-dehydrogenase enzyme activity was determined with 4.6-4.9 U/mg as the highest value found. To conclude, F. tropaeoli CRL 2034 produced high amounts of high-quality mannitol from fructose, being an excellent candidate for this polyol production.
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Affiliation(s)
- Luciana G Ruiz Rodríguez
- Centro de Referencia para Lactobacilos (CERELA-CONICET), Chacabuco 145, T4000, Tucumán, Argentina
| | - Kadri Aller
- Centro de Referencia para Lactobacilos (CERELA-CONICET), Chacabuco 145, T4000, Tucumán, Argentina.,Center for Food and Fermentation Technologies, Akadeemia tee 15A, 12618, Tallinn, Estonia
| | - Elena Bru
- Centro de Referencia para Lactobacilos (CERELA-CONICET), Chacabuco 145, T4000, Tucumán, Argentina
| | - Luc De Vuyst
- Research Group of Industrial Microbiology and Food Biotechnology, Department of Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, 1050, Brussels, Belgium
| | - Elvira M Hébert
- Centro de Referencia para Lactobacilos (CERELA-CONICET), Chacabuco 145, T4000, Tucumán, Argentina
| | - Fernanda Mozzi
- Centro de Referencia para Lactobacilos (CERELA-CONICET), Chacabuco 145, T4000, Tucumán, Argentina.
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20
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Li Q, Loman AA, Coffman AM, Ju LK. Soybean hull induced production of carbohydrases and protease among Aspergillus and their effectiveness in soy flour carbohydrate and protein separation. J Biotechnol 2017; 248:35-42. [PMID: 28315372 DOI: 10.1016/j.jbiotec.2017.03.013] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2016] [Revised: 03/08/2017] [Accepted: 03/12/2017] [Indexed: 11/29/2022]
Abstract
Soybean hull consists mainly of three major plant carbohydrates, i.e., cellulose, hemicellulose and pectin. It is inexpensive and a good potential substrate for carbohydrase production because it is capable of inducing a complete spectrum of activities to hydrolyze complex biomass. Aspergillus is known for carbohydrase production but no studies have evaluated and compared, among Aspergillus species and strains, the soybean hull induced production of various carbohydrases. In this study, A. aculeatus, A. cinnamomeus, A. foetidus, A. phoenicis and 11 A. niger strains were examined together with T. reesei Rut C30, another known carbohydrase producer. The carbohydrases evaluated included pectinase, polygalacturonase, xylanase, cellulase, α-galactosidase and sucrase. Growth morphology and pH profiles were also followed. Among Aspergillus strains, morphology was found to correlate with both carbohydrase production and pH decrease profile. Filamentous strains gave higher carbohydrase production while causing slower pH decrease. The enzyme broths produced were also tested for separation of soy flour carbohydrate and protein. Defatted soy flour contains about 53% protein and 32% carbohydrate. The enzymatic treatment can increase protein content and remove indigestible oligo-/poly-saccharides, and improve use of soy flour in feed and food. Protease production by different strains was therefore also compared for minimizing protein degradation. A. niger NRRL 322 and A. foetidus NRRL 341 were found to be the most potent strains that produced maximal carbohydrases and minimal protease under soybean hull induction.
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Affiliation(s)
- Qian Li
- Department of Chemical and Biomolecular Engineering, The University of Akron, Akron, OH 44325, United States
| | - Abdullah Al Loman
- Department of Chemical and Biomolecular Engineering, The University of Akron, Akron, OH 44325, United States
| | - Anthony M Coffman
- Department of Chemical and Biomolecular Engineering, The University of Akron, Akron, OH 44325, United States
| | - Lu-Kwang Ju
- Department of Chemical and Biomolecular Engineering, The University of Akron, Akron, OH 44325, United States.
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