Recent advances in amylolytic strain engineering for starch-to-ethanol conversion have provided a platform for the development of raw starch consolidated bioprocessing (CBP) technologies. Several proof-of-concept studies identified improved enzyme combinations, alternative feedstocks and novel host strains for evaluation and application under fermentation conditions. However, further research efforts are required before this technology can be scaled up to an industrial level. In this review, different CBP approaches are defined and discussed, also highlighting the role of auxiliary enzymes for a supplemented CBP process. Various achievements in the development of amylolytic Saccharomyces cerevisiae strains for CBP of raw starch and the remaining challenges that need to be tackled/pursued to bring yeast raw starch CBP to industrial realization, are described. Looking towards the future, it provides potential solutions to develop more cost-effective processes that include cheaper substrates, integration of the 1G and 2G economies and implementing a biorefinery concept where high-value products are also derived from starchy substrates.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.biotechadv.2020.107579 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Insight into the Use of Brewers' Spent Grain as a Low-Carbon Aggregate in Building Materials.
Biomimetics (Basel)
December 2024
Institut de Recherche ESTP, 94230 Cachan, France.
This study investigates the use of Brewers' Spent Grains (BSGs) as a sustainable biocomposite building materials, using cornstarch as a biopolymer binder. BSG aggregates are compared with hemp shives, a conventional aggregate known for its thermal properties. Starch is employed as a natural binder in three different formulations to further reduce the carbon footprint of the building material.
View Article and Find Full Text PDFAntioxidant capacities and non-volatile metabolites changes after solid-state fermentation of soybean using oyster mushroom () mycelium.
Front Nutr
December 2024
Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, China.
Given the abundance of beneficial properties and enzymes secreted by edible oyster mushrooms, their mycelium could serve as a starter for fermented foods to enhance their nutritional and bioactive quality. This study aimed to investigate the effects on the nutritional ingredients, antioxidant activity, and non-volatile metabolites during solid-state fermentation (SSF) of soybeans by mycelium. The results indicated that the contents of dietary fiber and starch in fermented soybeans decreased, while the amounts of protein and lipid increased after SSF ( < 0.
View Article and Find Full Text PDFIdentification of the saccharifying microbiota based on the absolute quantitative analysis in the batch solid-state fermentation system.
Int J Food Microbiol
December 2024
Lab of Brewing Microbiology and Applied Enzymology, The Key Laboratory of Industrial Biotechnology, Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address:
The fermentation process of Chinese baijiu, a distinctive example of batch solid-state fermentation (BSSF), involves the recurrent use of the same raw material to optimize starch utilization. However, it is unclear which microorganisms are able to metabolize low concentration starch effectively. In this study, we successfully identified the key saccharifying microbiota that degraded low-concentration starch in the BSSF system by absolute quantification techniques.
View Article and Find Full Text PDFTranscriptomic analysis reveals three important carbohydrate-active enzymes contributing to starch degradation of oleaginous yeast Lipomyces starkeyi.
Biosci Biotechnol Biochem
December 2024
Department of Applied Life Sciences, Niigata University of Pharmacy and Medical and Life Sciences, 265-1 Higashijima, Akiha-ku, Niigata, Japan.
The oleaginous yeast Lipomyces starkeyi has a high capacity for starch assimilation, but the genes involved and specific mechanisms in starch degradation remain unclear. This study aimed to identify the critical carbohydrate-active enzyme (CAZyme) genes contributing to starch degradation in L. starkeyi.
View Article and Find Full Text PDFNutritional value of common carbohydrate sources used in pet foods.
J Anim Sci Technol
November 2024
Animal Welfare Research Team, National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea.
Diet digestibility can vary based on factors such as the type of ingredients, processing techniques, formulation, fiber content, and nutrient interactions. Unlike proteins and fats, there is no specific carbohydrate requirement, which typically constitutes 30%-60% of commercial dried dog foods. Because of the significant proportion of carbohydrates in dog food, this study aimed to evaluate the differences in nutrient digestibility among barley, brown rice, corn, mung bean, and rice, which are common carbohydrate sources in commercial dog foods.
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!