State Key Laboratory of Materials-Oriented Chemical Engineering, College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Puzhu South Road 30#, Nanjing 211816, PR China; Department of Biology, College of Natural and Computational Science, Mizan-Tepi University, PO Box 121, Tepi, Ethiopia.
State Key Laboratory of Materials-Oriented Chemical Engineering, College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Puzhu South Road 30#, Nanjing 211816, PR China; Jiangsu National Synergetic Innovation Center for Advanced Materials (SICAM), Nanjing Tech University, Nanjing 211800, PR China.
Bioresour Technol. 2018 Jan;247:1177-1180. doi: 10.1016/j.biortech.2017.08.171. Epub 2017 Sep 1.
In this study, a novel biorefinery concept of succinic acid (SA) production from fruit and vegetable wastes (FVWs) hydrolyzed by crude enzyme mixtures through solid state fermentation was designed. Enzyme complex solid mashes from various types of FVWs were on-site produced through solid-state fermentation by Aspergillus niger and Rhizopus oryzae. This solid was then added to FVW suspensions and undergo hydrolysis reaction to generate fermentable sugars and other essential nutrients for bacterial growth and product formation. The subsequent fungal hydrolysis produced 12.00g/L glucose and 13.83g/L fructose using 10% mass ratio (w/v) of FVW. Actinobacillus succinogenes used this FVW hydrolysate as the sole feedstock and produced 27.03g/L of succinic acid with high yield and productivity of 1.18gSA/g sugar and 1.28gLh, respectively. This work demonstrated that FVWs can be biotransformed to value added products which have considerable potential economics and environmental meaning.
本研究设计了一种从水果和蔬菜废物（FVW）经粗酶混合物通过固态发酵水解生产琥珀酸（SA）的新型生物炼制概念。通过黑曲霉和米根霉的固态发酵，在现场从各种类型的 FVW 中生产出酶复合固体糊剂。然后将该固体添加到 FVW 悬浮液中，并进行水解反应，生成可发酵糖和其他细菌生长和产物形成所必需的营养物质。随后的真菌水解使用 10%质量比（w/v）的 FVW 产生了 12.00g/L 的葡萄糖和 13.83g/L 的果糖。发酵琥珀酸梭菌将这种 FVW 水解物用作唯一的饲料，并以 1.18gSA/g 糖和 1.28gLh 的分别的产率和生产率产生了 27.03g/L 的琥珀酸。这项工作表明，FVW 可以转化为具有相当大的经济和环境意义的增值产品。
