Simultaneous saccharification and ethanologenic fermentation (SSF) of waste bread by an amylolytic Parageobacillus thermoglucosidasius strain TM333

Abstract The starch in waste bread (WB) from industrial sandwich production was directly converted to ethanol by an amylolytic, ethanologenic thermophile (Parageobacillus thermoglucosidasius strain TM333) under 5 different simultaneous saccharification and fermentation (SSF) regimes. Crude α-amylase...
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Gespeichert in:

Autor*in:	Ibenegbu, Christopher C. [verfasserIn] Leak, David J.

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2022

Schlagwörter:	Bioethanol Liquefaction Maltooligosaccharides Saccharification Sandwich WB Gelatinisation Neopullulanase Amyloglucosidase ɑ-Amylase ɑ-Glucosidase Simultaneous saccharification and fermentation SSF)

Anmerkung:	© The Author(s) 2022

Übergeordnetes Werk:	Enthalten in: Microbial cell factories - London : Biomed Central, 2002, 21(2022), 1 vom: 28. Nov.
Übergeordnetes Werk:	volume:21 ; year:2022 ; number:1 ; day:28 ; month:11

Links:	Volltext

DOI / URN:	10.1186/s12934-022-01971-6

Katalog-ID:	SPR051182440

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520			\|a Abstract The starch in waste bread (WB) from industrial sandwich production was directly converted to ethanol by an amylolytic, ethanologenic thermophile (Parageobacillus thermoglucosidasius strain TM333) under 5 different simultaneous saccharification and fermentation (SSF) regimes. Crude α-amylase from TM333 was used alone or in the presence of amyloglucosidase (AMG), a starch monomerizing enzyme used in industry, with/without prior gelatinisation/liquefaction treatments and P. thermoglucosidasius TM333 fermentation compared with Saccharomyces cerevisiae as a control. Results suggest that TM333 can ferment WB using SSF with yields of 94–100% of theoretical (based on all sugars in WB) in 48 h without the need for AMG addition or any form of heat pre-treatment. This indicates that TM333 can transport and ferment all of the malto-oligosaccharides generated by its α-amylase. In the yeast control experiments, addition of AMG together with the crude α-amylase was necessary for full fermentation over the same time period. This suggests that industrial fermentation of WB starch to bio-ethanol or other products using an enhanced amylolytic P. thermoglucosidasius strain could offer significant cost savings compared to alternatives requiring enzyme supplementation.
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allfields	10.1186/s12934-022-01971-6 doi (DE-627)SPR051182440 (SPR)s12934-022-01971-6-e DE-627 ger DE-627 rakwb eng Ibenegbu, Christopher C. verfasserin aut Simultaneous saccharification and ethanologenic fermentation (SSF) of waste bread by an amylolytic Parageobacillus thermoglucosidasius strain TM333 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s) 2022 Abstract The starch in waste bread (WB) from industrial sandwich production was directly converted to ethanol by an amylolytic, ethanologenic thermophile (Parageobacillus thermoglucosidasius strain TM333) under 5 different simultaneous saccharification and fermentation (SSF) regimes. Crude α-amylase from TM333 was used alone or in the presence of amyloglucosidase (AMG), a starch monomerizing enzyme used in industry, with/without prior gelatinisation/liquefaction treatments and P. thermoglucosidasius TM333 fermentation compared with Saccharomyces cerevisiae as a control. Results suggest that TM333 can ferment WB using SSF with yields of 94–100% of theoretical (based on all sugars in WB) in 48 h without the need for AMG addition or any form of heat pre-treatment. This indicates that TM333 can transport and ferment all of the malto-oligosaccharides generated by its α-amylase. In the yeast control experiments, addition of AMG together with the crude α-amylase was necessary for full fermentation over the same time period. This suggests that industrial fermentation of WB starch to bio-ethanol or other products using an enhanced amylolytic P. thermoglucosidasius strain could offer significant cost savings compared to alternatives requiring enzyme supplementation. Bioethanol (dpeaa)DE-He213 Liquefaction (dpeaa)DE-He213 Maltooligosaccharides (dpeaa)DE-He213 Saccharification (dpeaa)DE-He213 Sandwich WB (dpeaa)DE-He213 Gelatinisation (dpeaa)DE-He213 Neopullulanase (dpeaa)DE-He213 Amyloglucosidase (dpeaa)DE-He213 ɑ-Amylase (dpeaa)DE-He213 ɑ-Glucosidase (dpeaa)DE-He213 Simultaneous saccharification and fermentation SSF) (dpeaa)DE-He213 Leak, David J. aut Enthalten in Microbial cell factories London : Biomed Central, 2002 21(2022), 1 vom: 28. Nov. (DE-627)355987651 (DE-600)2091377-1 1475-2859 nnns volume:21 year:2022 number:1 day:28 month:11 https://dx.doi.org/10.1186/s12934-022-01971-6 kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2055 GBV_ILN_2111 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 21 2022 1 28 11
spelling	10.1186/s12934-022-01971-6 doi (DE-627)SPR051182440 (SPR)s12934-022-01971-6-e DE-627 ger DE-627 rakwb eng Ibenegbu, Christopher C. verfasserin aut Simultaneous saccharification and ethanologenic fermentation (SSF) of waste bread by an amylolytic Parageobacillus thermoglucosidasius strain TM333 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s) 2022 Abstract The starch in waste bread (WB) from industrial sandwich production was directly converted to ethanol by an amylolytic, ethanologenic thermophile (Parageobacillus thermoglucosidasius strain TM333) under 5 different simultaneous saccharification and fermentation (SSF) regimes. Crude α-amylase from TM333 was used alone or in the presence of amyloglucosidase (AMG), a starch monomerizing enzyme used in industry, with/without prior gelatinisation/liquefaction treatments and P. thermoglucosidasius TM333 fermentation compared with Saccharomyces cerevisiae as a control. Results suggest that TM333 can ferment WB using SSF with yields of 94–100% of theoretical (based on all sugars in WB) in 48 h without the need for AMG addition or any form of heat pre-treatment. This indicates that TM333 can transport and ferment all of the malto-oligosaccharides generated by its α-amylase. In the yeast control experiments, addition of AMG together with the crude α-amylase was necessary for full fermentation over the same time period. This suggests that industrial fermentation of WB starch to bio-ethanol or other products using an enhanced amylolytic P. thermoglucosidasius strain could offer significant cost savings compared to alternatives requiring enzyme supplementation. Bioethanol (dpeaa)DE-He213 Liquefaction (dpeaa)DE-He213 Maltooligosaccharides (dpeaa)DE-He213 Saccharification (dpeaa)DE-He213 Sandwich WB (dpeaa)DE-He213 Gelatinisation (dpeaa)DE-He213 Neopullulanase (dpeaa)DE-He213 Amyloglucosidase (dpeaa)DE-He213 ɑ-Amylase (dpeaa)DE-He213 ɑ-Glucosidase (dpeaa)DE-He213 Simultaneous saccharification and fermentation SSF) (dpeaa)DE-He213 Leak, David J. aut Enthalten in Microbial cell factories London : Biomed Central, 2002 21(2022), 1 vom: 28. Nov. (DE-627)355987651 (DE-600)2091377-1 1475-2859 nnns volume:21 year:2022 number:1 day:28 month:11 https://dx.doi.org/10.1186/s12934-022-01971-6 kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2055 GBV_ILN_2111 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 21 2022 1 28 11
allfields_unstemmed	10.1186/s12934-022-01971-6 doi (DE-627)SPR051182440 (SPR)s12934-022-01971-6-e DE-627 ger DE-627 rakwb eng Ibenegbu, Christopher C. verfasserin aut Simultaneous saccharification and ethanologenic fermentation (SSF) of waste bread by an amylolytic Parageobacillus thermoglucosidasius strain TM333 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s) 2022 Abstract The starch in waste bread (WB) from industrial sandwich production was directly converted to ethanol by an amylolytic, ethanologenic thermophile (Parageobacillus thermoglucosidasius strain TM333) under 5 different simultaneous saccharification and fermentation (SSF) regimes. Crude α-amylase from TM333 was used alone or in the presence of amyloglucosidase (AMG), a starch monomerizing enzyme used in industry, with/without prior gelatinisation/liquefaction treatments and P. thermoglucosidasius TM333 fermentation compared with Saccharomyces cerevisiae as a control. Results suggest that TM333 can ferment WB using SSF with yields of 94–100% of theoretical (based on all sugars in WB) in 48 h without the need for AMG addition or any form of heat pre-treatment. This indicates that TM333 can transport and ferment all of the malto-oligosaccharides generated by its α-amylase. In the yeast control experiments, addition of AMG together with the crude α-amylase was necessary for full fermentation over the same time period. This suggests that industrial fermentation of WB starch to bio-ethanol or other products using an enhanced amylolytic P. thermoglucosidasius strain could offer significant cost savings compared to alternatives requiring enzyme supplementation. Bioethanol (dpeaa)DE-He213 Liquefaction (dpeaa)DE-He213 Maltooligosaccharides (dpeaa)DE-He213 Saccharification (dpeaa)DE-He213 Sandwich WB (dpeaa)DE-He213 Gelatinisation (dpeaa)DE-He213 Neopullulanase (dpeaa)DE-He213 Amyloglucosidase (dpeaa)DE-He213 ɑ-Amylase (dpeaa)DE-He213 ɑ-Glucosidase (dpeaa)DE-He213 Simultaneous saccharification and fermentation SSF) (dpeaa)DE-He213 Leak, David J. aut Enthalten in Microbial cell factories London : Biomed Central, 2002 21(2022), 1 vom: 28. Nov. (DE-627)355987651 (DE-600)2091377-1 1475-2859 nnns volume:21 year:2022 number:1 day:28 month:11 https://dx.doi.org/10.1186/s12934-022-01971-6 kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2055 GBV_ILN_2111 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 21 2022 1 28 11
allfieldsGer	10.1186/s12934-022-01971-6 doi (DE-627)SPR051182440 (SPR)s12934-022-01971-6-e DE-627 ger DE-627 rakwb eng Ibenegbu, Christopher C. verfasserin aut Simultaneous saccharification and ethanologenic fermentation (SSF) of waste bread by an amylolytic Parageobacillus thermoglucosidasius strain TM333 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s) 2022 Abstract The starch in waste bread (WB) from industrial sandwich production was directly converted to ethanol by an amylolytic, ethanologenic thermophile (Parageobacillus thermoglucosidasius strain TM333) under 5 different simultaneous saccharification and fermentation (SSF) regimes. Crude α-amylase from TM333 was used alone or in the presence of amyloglucosidase (AMG), a starch monomerizing enzyme used in industry, with/without prior gelatinisation/liquefaction treatments and P. thermoglucosidasius TM333 fermentation compared with Saccharomyces cerevisiae as a control. Results suggest that TM333 can ferment WB using SSF with yields of 94–100% of theoretical (based on all sugars in WB) in 48 h without the need for AMG addition or any form of heat pre-treatment. This indicates that TM333 can transport and ferment all of the malto-oligosaccharides generated by its α-amylase. In the yeast control experiments, addition of AMG together with the crude α-amylase was necessary for full fermentation over the same time period. This suggests that industrial fermentation of WB starch to bio-ethanol or other products using an enhanced amylolytic P. thermoglucosidasius strain could offer significant cost savings compared to alternatives requiring enzyme supplementation. Bioethanol (dpeaa)DE-He213 Liquefaction (dpeaa)DE-He213 Maltooligosaccharides (dpeaa)DE-He213 Saccharification (dpeaa)DE-He213 Sandwich WB (dpeaa)DE-He213 Gelatinisation (dpeaa)DE-He213 Neopullulanase (dpeaa)DE-He213 Amyloglucosidase (dpeaa)DE-He213 ɑ-Amylase (dpeaa)DE-He213 ɑ-Glucosidase (dpeaa)DE-He213 Simultaneous saccharification and fermentation SSF) (dpeaa)DE-He213 Leak, David J. aut Enthalten in Microbial cell factories London : Biomed Central, 2002 21(2022), 1 vom: 28. Nov. (DE-627)355987651 (DE-600)2091377-1 1475-2859 nnns volume:21 year:2022 number:1 day:28 month:11 https://dx.doi.org/10.1186/s12934-022-01971-6 kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2055 GBV_ILN_2111 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 21 2022 1 28 11
allfieldsSound	10.1186/s12934-022-01971-6 doi (DE-627)SPR051182440 (SPR)s12934-022-01971-6-e DE-627 ger DE-627 rakwb eng Ibenegbu, Christopher C. verfasserin aut Simultaneous saccharification and ethanologenic fermentation (SSF) of waste bread by an amylolytic Parageobacillus thermoglucosidasius strain TM333 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s) 2022 Abstract The starch in waste bread (WB) from industrial sandwich production was directly converted to ethanol by an amylolytic, ethanologenic thermophile (Parageobacillus thermoglucosidasius strain TM333) under 5 different simultaneous saccharification and fermentation (SSF) regimes. Crude α-amylase from TM333 was used alone or in the presence of amyloglucosidase (AMG), a starch monomerizing enzyme used in industry, with/without prior gelatinisation/liquefaction treatments and P. thermoglucosidasius TM333 fermentation compared with Saccharomyces cerevisiae as a control. Results suggest that TM333 can ferment WB using SSF with yields of 94–100% of theoretical (based on all sugars in WB) in 48 h without the need for AMG addition or any form of heat pre-treatment. This indicates that TM333 can transport and ferment all of the malto-oligosaccharides generated by its α-amylase. In the yeast control experiments, addition of AMG together with the crude α-amylase was necessary for full fermentation over the same time period. This suggests that industrial fermentation of WB starch to bio-ethanol or other products using an enhanced amylolytic P. thermoglucosidasius strain could offer significant cost savings compared to alternatives requiring enzyme supplementation. Bioethanol (dpeaa)DE-He213 Liquefaction (dpeaa)DE-He213 Maltooligosaccharides (dpeaa)DE-He213 Saccharification (dpeaa)DE-He213 Sandwich WB (dpeaa)DE-He213 Gelatinisation (dpeaa)DE-He213 Neopullulanase (dpeaa)DE-He213 Amyloglucosidase (dpeaa)DE-He213 ɑ-Amylase (dpeaa)DE-He213 ɑ-Glucosidase (dpeaa)DE-He213 Simultaneous saccharification and fermentation SSF) (dpeaa)DE-He213 Leak, David J. aut Enthalten in Microbial cell factories London : Biomed Central, 2002 21(2022), 1 vom: 28. Nov. (DE-627)355987651 (DE-600)2091377-1 1475-2859 nnns volume:21 year:2022 number:1 day:28 month:11 https://dx.doi.org/10.1186/s12934-022-01971-6 kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2055 GBV_ILN_2111 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 21 2022 1 28 11
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topic_facet	Bioethanol Liquefaction Maltooligosaccharides Saccharification Sandwich WB Gelatinisation Neopullulanase Amyloglucosidase ɑ-Amylase ɑ-Glucosidase Simultaneous saccharification and fermentation SSF)
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author	Ibenegbu, Christopher C.
spellingShingle	Ibenegbu, Christopher C. misc Bioethanol misc Liquefaction misc Maltooligosaccharides misc Saccharification misc Sandwich WB misc Gelatinisation misc Neopullulanase misc Amyloglucosidase misc ɑ-Amylase misc ɑ-Glucosidase misc Simultaneous saccharification and fermentation SSF) Simultaneous saccharification and ethanologenic fermentation (SSF) of waste bread by an amylolytic Parageobacillus thermoglucosidasius strain TM333
authorStr	Ibenegbu, Christopher C.
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topic_title	Simultaneous saccharification and ethanologenic fermentation (SSF) of waste bread by an amylolytic Parageobacillus thermoglucosidasius strain TM333 Bioethanol (dpeaa)DE-He213 Liquefaction (dpeaa)DE-He213 Maltooligosaccharides (dpeaa)DE-He213 Saccharification (dpeaa)DE-He213 Sandwich WB (dpeaa)DE-He213 Gelatinisation (dpeaa)DE-He213 Neopullulanase (dpeaa)DE-He213 Amyloglucosidase (dpeaa)DE-He213 ɑ-Amylase (dpeaa)DE-He213 ɑ-Glucosidase (dpeaa)DE-He213 Simultaneous saccharification and fermentation SSF) (dpeaa)DE-He213
topic	misc Bioethanol misc Liquefaction misc Maltooligosaccharides misc Saccharification misc Sandwich WB misc Gelatinisation misc Neopullulanase misc Amyloglucosidase misc ɑ-Amylase misc ɑ-Glucosidase misc Simultaneous saccharification and fermentation SSF)
topic_unstemmed	misc Bioethanol misc Liquefaction misc Maltooligosaccharides misc Saccharification misc Sandwich WB misc Gelatinisation misc Neopullulanase misc Amyloglucosidase misc ɑ-Amylase misc ɑ-Glucosidase misc Simultaneous saccharification and fermentation SSF)
topic_browse	misc Bioethanol misc Liquefaction misc Maltooligosaccharides misc Saccharification misc Sandwich WB misc Gelatinisation misc Neopullulanase misc Amyloglucosidase misc ɑ-Amylase misc ɑ-Glucosidase misc Simultaneous saccharification and fermentation SSF)
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title	Simultaneous saccharification and ethanologenic fermentation (SSF) of waste bread by an amylolytic Parageobacillus thermoglucosidasius strain TM333
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title_full	Simultaneous saccharification and ethanologenic fermentation (SSF) of waste bread by an amylolytic Parageobacillus thermoglucosidasius strain TM333
author_sort	Ibenegbu, Christopher C.
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title_sort	simultaneous saccharification and ethanologenic fermentation (ssf) of waste bread by an amylolytic parageobacillus thermoglucosidasius strain tm333
title_auth	Simultaneous saccharification and ethanologenic fermentation (SSF) of waste bread by an amylolytic Parageobacillus thermoglucosidasius strain TM333
abstract	Abstract The starch in waste bread (WB) from industrial sandwich production was directly converted to ethanol by an amylolytic, ethanologenic thermophile (Parageobacillus thermoglucosidasius strain TM333) under 5 different simultaneous saccharification and fermentation (SSF) regimes. Crude α-amylase from TM333 was used alone or in the presence of amyloglucosidase (AMG), a starch monomerizing enzyme used in industry, with/without prior gelatinisation/liquefaction treatments and P. thermoglucosidasius TM333 fermentation compared with Saccharomyces cerevisiae as a control. Results suggest that TM333 can ferment WB using SSF with yields of 94–100% of theoretical (based on all sugars in WB) in 48 h without the need for AMG addition or any form of heat pre-treatment. This indicates that TM333 can transport and ferment all of the malto-oligosaccharides generated by its α-amylase. In the yeast control experiments, addition of AMG together with the crude α-amylase was necessary for full fermentation over the same time period. This suggests that industrial fermentation of WB starch to bio-ethanol or other products using an enhanced amylolytic P. thermoglucosidasius strain could offer significant cost savings compared to alternatives requiring enzyme supplementation. © The Author(s) 2022
abstractGer	Abstract The starch in waste bread (WB) from industrial sandwich production was directly converted to ethanol by an amylolytic, ethanologenic thermophile (Parageobacillus thermoglucosidasius strain TM333) under 5 different simultaneous saccharification and fermentation (SSF) regimes. Crude α-amylase from TM333 was used alone or in the presence of amyloglucosidase (AMG), a starch monomerizing enzyme used in industry, with/without prior gelatinisation/liquefaction treatments and P. thermoglucosidasius TM333 fermentation compared with Saccharomyces cerevisiae as a control. Results suggest that TM333 can ferment WB using SSF with yields of 94–100% of theoretical (based on all sugars in WB) in 48 h without the need for AMG addition or any form of heat pre-treatment. This indicates that TM333 can transport and ferment all of the malto-oligosaccharides generated by its α-amylase. In the yeast control experiments, addition of AMG together with the crude α-amylase was necessary for full fermentation over the same time period. This suggests that industrial fermentation of WB starch to bio-ethanol or other products using an enhanced amylolytic P. thermoglucosidasius strain could offer significant cost savings compared to alternatives requiring enzyme supplementation. © The Author(s) 2022
abstract_unstemmed	Abstract The starch in waste bread (WB) from industrial sandwich production was directly converted to ethanol by an amylolytic, ethanologenic thermophile (Parageobacillus thermoglucosidasius strain TM333) under 5 different simultaneous saccharification and fermentation (SSF) regimes. Crude α-amylase from TM333 was used alone or in the presence of amyloglucosidase (AMG), a starch monomerizing enzyme used in industry, with/without prior gelatinisation/liquefaction treatments and P. thermoglucosidasius TM333 fermentation compared with Saccharomyces cerevisiae as a control. Results suggest that TM333 can ferment WB using SSF with yields of 94–100% of theoretical (based on all sugars in WB) in 48 h without the need for AMG addition or any form of heat pre-treatment. This indicates that TM333 can transport and ferment all of the malto-oligosaccharides generated by its α-amylase. In the yeast control experiments, addition of AMG together with the crude α-amylase was necessary for full fermentation over the same time period. This suggests that industrial fermentation of WB starch to bio-ethanol or other products using an enhanced amylolytic P. thermoglucosidasius strain could offer significant cost savings compared to alternatives requiring enzyme supplementation. © The Author(s) 2022
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title_short	Simultaneous saccharification and ethanologenic fermentation (SSF) of waste bread by an amylolytic Parageobacillus thermoglucosidasius strain TM333
url	https://dx.doi.org/10.1186/s12934-022-01971-6
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up_date	2024-07-03T20:16:39.515Z
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Crude α-amylase from TM333 was used alone or in the presence of amyloglucosidase (AMG), a starch monomerizing enzyme used in industry, with/without prior gelatinisation/liquefaction treatments and P. thermoglucosidasius TM333 fermentation compared with Saccharomyces cerevisiae as a control. Results suggest that TM333 can ferment WB using SSF with yields of 94–100% of theoretical (based on all sugars in WB) in 48 h without the need for AMG addition or any form of heat pre-treatment. This indicates that TM333 can transport and ferment all of the malto-oligosaccharides generated by its α-amylase. In the yeast control experiments, addition of AMG together with the crude α-amylase was necessary for full fermentation over the same time period. 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Simultaneous saccharification and ethanologenic fermentation (SSF) of waste bread by an amylolytic Parageobacillus thermoglucosidasius strain TM333

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