Ethanolic fermentation of pentoses in lignocellulose hydrolysates View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

1991-03

AUTHORS

Bärbel Hahn-HäGerdal, Torbjörn Lindén, Thomas Senac, Kerstin Skoog

ABSTRACT

In the fermentation of lignocellulose hydrolysates to ethanol, two major problems are encountered: the fermentation of the pentose sugar xylose, and the presence of microbial inhibitors. Xylose can be directly fermented with yeasts, such as Pachysolen tannophilus, Candida shehatae, and Pichia stipis, or by isomerization of xylose to xylulose with the enzyme glucose (xylose) isomerase (XI; EC 5.3.1.5), and subsequent fermentation with bakers' yeast, Saccharomyces cerevisiae. The direct fermentation requires low, carefully controlled oxygenation, as well as the removal of inhibitors. Also, the xylose-fermenting yeasts have a limited ethanol tolerance. The combined isomerization and fermentation with XI and S. cerevisiae gives yields and productivities comparable to those obtained in hexose fermentations without oxygenation and removal of inhibitors. However, the enzyme is not very stable in a lignocellulose hydrolysate, and S. cerevisiae has a poorly developed pentose phosphate shunt. Different strategies involving strain adaptation, and protein and genetic engineering adopted to overcome these different obstacles, are discussed. More... »

PAGES

131-144

References to SciGraph publications

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/bf02922595

DOI

http://dx.doi.org/10.1007/bf02922595

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1039362651

PUBMED

https://www.ncbi.nlm.nih.gov/pubmed/1929360


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