Owing to rising levels of greenhouse gases in our atmosphere and oceans, climate change poses significant environmental, economic, and social challenges globally. Technologies that enable carbon capture and conversion of greenhouse gases into useful products will help mitigate climate change by enabling a new circular carbon economy. Gas fermentation usingcarbon-fixing microorganisms offers an economically viable and scalable solution with unique feedstock and product flexibility that has been commercialized recently. We review the state of the art of gas fermentation and discuss opportunities to accelerate future development and rollout. We discuss the current commercial process for conversion of waste gases to ethanol, including the underlying biology, challenges in process scale-up, and progress on genetic tool development and metabolic engineering to expand the product spectrum. We emphasize key enabling technologies to accelerate strain development for acetogens and other nonmodel organisms.
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http://dx.doi.org/10.1146/annurev-chembioeng-120120-021122 | DOI Listing |
Biotechnol Biofuels Bioprod
January 2025
Section II: Electrobiotechnology, Institute of Process Engineering in Life Science, Karlsruhe Institute of Technology, 76131, Karlsruhe, Germany.
Background: Parageobacillus thermoglucosidasius is a facultatively anaerobic thermophile that is able to produce hydrogen (H) gas from the oxidation of carbon monoxide through the water-gas shift reaction when grown under anaerobic conditions. The water-gas shift (WGS) reaction is driven by a carbon monoxide dehydrogenase-hydrogenase enzyme complex. Previous experiments exploring hydrogenogenesis with P.
View Article and Find Full Text PDFInt J Biol Macromol
January 2025
Faculty of Petroleum and Chemical Engineering, Razi University, Kermanshah, Iran. Electronic address:
Cellulase is extensively used in the biorefinery of cellulosic materials to fermentable sugars in bioethanol production. Application of cellulase in the free form has disadvantages in enzyme wastage and low stability. The results of the present work showed these drawbacks can be solved by cellulase immobilization on functionalized FeO magnetic nanoparticles (MNPs) with reactive red 120 (RR120) as the affinity ligands.
View Article and Find Full Text PDFJ Environ Manage
January 2025
Murdoch University, Murdoch, WA, 6150, Australia. Electronic address:
Reducing enteric methane emissions from livestock is a key environmental challenge, as methane is a major pollutant. The complexity of animal biology and diverse diet compositions make it difficult to develop strategy to control methane production. This study examined the use of plant phenolic extracts of Madhuca longifolia (ML-7) as a feed additive combined with various ruminant diets and dosages to find an effective supplement to reduce methane emissions.
View Article and Find Full Text PDFFood Res Int
January 2025
Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil. Electronic address:
This study evaluated the impact of fermentation with Lactobacillus acidophilus pre-subjected to acid, osmotic, and oxidative stress conditions on the production of metabolites and the bioaccessibility of nutrients and bioactive compounds in fermented milks and yogurts. The products were added with orange bagasse (additional calcium - Ca source) and buriti pulp (carotenoids source). Gas chromatography coupled with mass spectrometry (GC-MS) and nuclear magnetic resonance (NMR) were used to analyze the volatile and non-volatile compounds metabolites from fermentation, respectively.
View Article and Find Full Text PDFFood Res Int
January 2025
College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China. Electronic address:
Indigenous microorganisms play a crucial role in determining the quality of naturally fermented wines. However, the impact of grape cultivar specificity on microbial composition is often overshadowed by the geographical location of the vineyard, leading to underestimation of its role in natural wine fermentation. Therefore, this study focuses on different grape cultivars within a single vineyard.
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