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Protective Effect of Encapsulation in Fermentation of Limonene-contained Media and Orange Peel Hydrolyzate
University of Borås, School of Engineering.
University of Borås, School of Engineering.
University of Borås, School of Engineering.ORCID iD: 0000-0003-4887-2433
2007 (English)In: International Journal of Molecular Sciences, ISSN 1422-0067, E-ISSN 1422-0067, Vol. 8, no 8, p. 777-787Article in journal (Refereed)
Abstract [en]

This work deals with application of encapsulation technology to eliminate inhibition of D-limonene in fermentation of orange wastes to ethanol. Orange peel was enzymatically hydrolyzed with cellulase and pectinase. However fermentation of the released sugars in this hydrolyzate by freely suspended S. cerevisiae failed due to inhibition of limonene. On the other hand, encapsulation of S. cerevisiae in alginate membranes was a powerful tool to eliminate inhibition of limonene. The encapsulated cells were able to ferment the orange peel hydrolyzate in 7 h, and produce ethanol with yield 0.44 g/g fermentable sugars. Cultivation of the encapsulated yeast in defined medium was successful, even in the presence of 1.5% (v/v) limonene. The capsules’ membranes were selectively permeable to the sugars and the other nutrients, but not limonene. While 1% (v/v) limonene was present in the culture, its concentration inside the capsules was not more than 0.054% (v/v).

Place, publisher, year, edition, pages
Molecular Diversity Preservation International (MDPI) AG. , 2007. Vol. 8, no 8, p. 777-787
Keywords [en]
orange peels, encapsulated yeast, alginate membrane, ethanol, limonene, enzymatic hydrolysis
Keywords [sv]
Energi och material
National Category
Industrial Biotechnology
Identifiers
URN: urn:nbn:se:hb:diva-2295DOI: 10.3390/i8080777Local ID: 2320/2958OAI: oai:DiVA.org:hb-2295DiVA, id: diva2:870385
Available from: 2015-11-13 Created: 2015-11-13 Last updated: 2017-12-01

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Pourbafrani, M.Talebnia, FaridTaherzadeh, M.J.
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