Grohmann K, Cameron R G, Buslig B S
USDA Citrus and Subtropical Products Laboratory, Winter Haven, FL 33881, USA.
Appl Biochem Biotechnol. 1996 Spring;57-58:383-8. doi: 10.1007/978-1-4612-0223-3_34.
Orange peel, an abundant byproduct of the citrus processing industry, is converted to a mixture of glucose, galacturonic acid, fructose, arabinose, galactose, and xylose by hydrolysis with mixed pectinase and cellulase enzymes. All these sugars can be fermented to ethanol or ethanol and acetic acid by the recombinant bacterium Escherichia coli KO11. The fermentation efficiency is improved by the addition of yeast extract, tryptone, mixed amino acids, corn steep liquor, or by proteolytic digestion of endogenous proteins. Batch fermentations of supplemented peel hydrolysate containing 111 g/L of initial total sugars produced 35-38 g/L of ethanol in 48-72 h and a 75-85% yield.
橙皮是柑橘加工业的一种丰富副产品，通过用混合果胶酶和纤维素酶进行水解，可转化为葡萄糖、半乳糖醛酸、果糖、阿拉伯糖、半乳糖和木糖的混合物。所有这些糖类都可被重组细菌大肠杆菌KO11发酵生成乙醇或乙醇和乙酸。通过添加酵母提取物、胰蛋白胨、混合氨基酸、玉米浆，或通过对内源蛋白质进行蛋白水解消化，可提高发酵效率。对含有111 g/L初始总糖的添加了成分的果皮水解产物进行分批发酵，在48 - 72小时内产生了35 - 38 g/L的乙醇，产率为75 - 85%。
