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Utilization of noxious weed water hyacinth biomass as a potential feedstock for biopolymers production: A novel approachopen access

Authors
Saratale, R.G.Cho, S.-K.Ghodake, G.S.Shin, H.-S.Saratale, G.D.Park, Y.Lee, H.-S.Bharagava, R.N.Kim, D.-S.
Issue Date
Aug-2020
Publisher
MDPI AG
Keywords
Alkaline pretreatment; Enzymatic hydrolysis; Peracetic acid pretreatment; Poly(3-hydroxybutyrate); Ralstonia eutropha; Water hyacinth biomass
Citation
Polymers, v.12, no.8
Journal Title
Polymers
Volume
12
Number
8
URI
https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/63367
DOI
10.3390/POLYM12081704
ISSN
2073-4360
2073-4360
Abstract
This study aims to utilize a noxiousweedwater hyacinth biomass (WH) for polyhydroxybutyrate (PHB) production. Alkaline and peracetic acid pretreatment was employed for the hydrolysis of WH and consequently enzymatic saccharification to produce fermentable sugars for PHB production. The pretreatment competence was determined using various operational parameters. By applying ambient conditions, alkaline pretreatment gave higher lignin removal of 65.0%, with 80.8% hydrolysis yield, and on enzyme hydrolysis (40 FPU/g of dry WH), produced total reducing sugar of about 523 mg/g of WH. The resulted WH enzymatic hydolysates were evaluated for the production of PHB by Ralstonia eutropha (ATCC 17699). The WH hydrolysates cultivation was compared to synthetic hydrolysates that contain a similar carbon composition in terms of bacterial growth and PHB synthesis. The effects of various supplements to enhance PHB production were estimated. Supplementation of corn steep liquor (CSL) as a cheap nitrogen source with WH hydrolysates favored a higher amount of PHB synthesis (73%), PHB titer of 7.30 g/L and PHB yield of 0.429 g/g of reducing sugar. Finally, using standard analytical tools, the physical and thermal characteristics of the extracted PHB were evaluated. The findings revealed WH was a promising and technically feasible option for transforming biomass into sustainable biopolymer conversion on a large scale. © 2020 by the authors.
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대학원 (식품생명공학과)
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