Gelidium amansii, red seaweed, has advantage of high carbohydrate contents converted to fermentable sugar such as glucose and galactose. In spite of these advantages, seaweed has problem with high salinity over 10 %. High salt concentration in the hydrolysate from G. amansii repressed fermentation process of yeasts. Therefore, acclimation of high salt concentration to yeasts is required to resolve the problem.In this study, pretreatment for the saccharification of Gelidium amansii was performed with 16 % (w/v) seaweed slurry, 1 % (v/v) H2SO4 and autoclave at 121℃ for 45 min. To obtain glucose, enzymatic saccharification was carried out using 8.4 EGU/ml of Celluclast 1.5 L and 1.2 FBG/ml of Viscozyme L for 2 days. As a result of saccharification, the galactose of 35.1 g/l and the glucose concentration of 16.8 g/l were obtained. Fermentation was performed with Candida tropicalis KCTC 7212 and Saccharomyces cerevisiae KCCM 1129 acclimated to high salt concentration, respectively. Using acclimated C. tropicalis and S. cerevisiae, ethanol concentrations of 27.6 g/l and 22.1 g/l were produced, respectively.
키워드
Gelidium amansiiethanol fermentationacclimation
저자
Hye young CHO [ Department of Biotechnology, Pukyong National University, Busan 608-737, Korea. ]
한국생물공학회 [The Korean Society for Biotechnology and Bioengineering]
설립연도
1984
분야
공학>생물공학
소개
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