Acetoin is used in the biochemical, chemical and pharmaceutical industries. Several effective methods for acetoin production from petroleum-based substrates have been developed, but they all have an environmental impact and do not meet sustainability criteria. Here we describe a simple and efficient method for acetoin production from oil palm mesocarp fiber hydrolysate using engineered Escherichia coli. An optimization of culture conditions for acetoin production was carried out using reagent-grade chemicals. The final concentration reached 29.9gL with a theoretical yield of 79%. The optimal pretreatment conditions for preparing hydrolysate with higher sugar yields were then determined. When acetoin was produced using hydrolysate fortified with yeast extract, the theoretical yield reached 97% with an acetoin concentration of 15.5gL. The acetoin productivity was 10-fold higher than that obtained using reagent-grade sugars. This approach makes use of a compromise strategy for effective utilization of oil palm biomass towards industrial application.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.biortech.2017.08.131 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Comparative analysis of sensory properties and chemical composition in grape spirits: Pervaporation separation vs. distillation.
Food Chem
December 2024
Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China. Electronic address:
To clarify the effects of pervaporation and distillation on aroma profiles, the Sensomics approach investigated the aroma characteristics and key aroma compounds of Cabernet Sauvignon (CS) and Ugni Blanc (UB) grape spirits produced by pervaporation (UB-P, CS-P) and distillation (UB-D, CS-D). The results indicated that pervaporated grape spirits exhibited stronger floral and fruity aromas, while distilled grape spirits were characterized by more pronounced cooked apple and toasty aromas. Consumers preferred products with intense floral and fruity aromas and weaker cooked apple note.
View Article and Find Full Text PDFProteomics, Metabolomics and Docking Analyses Provide Insights into Adaptation Strategies of Staphylococcus warneri CPD1 to Osmotic Stress and Its Influence on Wheat Growth.
Mol Biotechnol
December 2024
Department of Biochemistry, Central University of Punjab, Ghudda, Bathinda, Punjab, 151401, India.
Staphylococcus warneri is a gram-positive mesophilic bacterium, resilient to extreme environmental conditions. To unravel its Osmotic Tolerance Response (OTR), we conducted proteomic and metabolomic analyses under drought (PEG) and salt (NaCl) stresses. Our findings revealed 1340 differentially expressed proteins (DEPs) across all treatments.
View Article and Find Full Text PDFMicrobiological, physicochemical, textural, and rheological properties of fermented soymilk produced with Enterococcus faecium and Lactiplantibacillus plantarum.
Food Chem
November 2024
College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China. Electronic address:
The selection of appropriate starter cultures is a crucial factor in determining the quality of fermented soymilk products. This study evaluated the effects of a combined starter culture of Enterococcus faecium CGMCC 29309 and Lactiplantibacillus plantarum CGMCC 29306 on the microbiological, physicochemical, textural and rheological characteristics of fermented soymilk. The results indicated that the mixed-strain fermentation significantly increased the concentrations of free isoflavones, free amino acids, free fatty acids, and aroma compound acetaldehyde, 2,3-butanedione and acetoin, and significantly reduced the level of beany compound hexanal.
View Article and Find Full Text PDFIsolation, genomic characterization and biotechnological evaluation of lactobacilli strains from chicken gastrointestinal tract.
Microb Pathog
November 2024
Yildiz Technical University, Faculty of Arts and Sciences, Department of Molecular Biology and Genetics, Istanbul, Turkey. Electronic address:
During a study investigating possible probiotics from chicken gut microbiota, strains C1-4 and C2-3 were isolated and identified as members of the genus Ligilactobacillus. The strains formed a well-supported cluster with Ligilactobacillus salivarius and Ligilactobacillus hayatikensis in phylogenetic trees. Their genomes, sized 1.
View Article and Find Full Text PDFA comprehensive study on the autochthonous microbiota, volatilome, physico-chemical, and morpho-textural features of Montenegrin Njeguški cheese.
Food Res Int
December 2024
Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Brecce Bianche, 60131 Ancona, Italy.
The present study aims to deepen the knowledge of the microbiota, gross composition, physico-chemical and morpho-textural features, biogenic amines content and volatilome of Njeguški cheese, one of the most popular indigenous cheeses produced in Montenegro. Cheese samples were collected in duplicate from three different batches produced by three Montenegrin artisan producers. For the first time, the microbiota of Njeguški cheese was investigated using both culture-dependent techniques and metagenomic analysis.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!