Ethanol Production from Olive Stones through Liquid Hot Water Pre-Treatment, Enzymatic Hydrolysis and Fermentation. Influence of Enzyme Loading, and Pre-Treatment Temperature and Time
Olive table industry, olive mills and olive pomace oil extraction industries annually generate huge amounts of olive stones. One of their potential applications is the production of bioethanol by fractionation of their lignocellulose constituents and subsequent fermentation of the released sugars us...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-02-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/7/1/25 |
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| author | Manuel Cuevas Juan F. García Martín Vicente Bravo Sebastián Sánchez |
| author_facet | Manuel Cuevas Juan F. García Martín Vicente Bravo Sebastián Sánchez |
| author_sort | Manuel Cuevas |
| collection | DOAJ |
| description | Olive table industry, olive mills and olive pomace oil extraction industries annually generate huge amounts of olive stones. One of their potential applications is the production of bioethanol by fractionation of their lignocellulose constituents and subsequent fermentation of the released sugars using yeasts. In this work, we studied the influence of temperature (175–225 °C) and residence time (0–5 min) in the liquid hot-water pre-treatment of olive stones as well as the initial enzyme loading (different mixtures of cellulases, hemicellulases and β–glucosidases) in the later enzymatic hydrolysis on the release of fermentable sugars. The Chrastil’s model was applied to the <span style="font-variant: small-caps;">d</span>-glucose data to relate the severity of pre-treatment to enzyme diffusion through the pre-treated cellulose. Finally, the hydrolysate obtained under the most suitable conditions (225 °C and 0 min for pre-treatment; 24 CE initial enzyme concentration) was fermented into ethanol using the yeast <i>Pachysolen tannophilus</i> ATCC 32691. Considering the overall process, 6.4 dm<sup>3</sup> ethanol per 100 kg olive stones were produced. |
| first_indexed | 2024-03-09T00:48:20Z |
| format | Article |
| id | doaj.art-2344996d4ce0448cbac1e66095574266 |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-09T00:48:20Z |
| publishDate | 2021-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-2344996d4ce0448cbac1e660955742662023-12-11T17:20:59ZengMDPI AGFermentation2311-56372021-02-01712510.3390/fermentation7010025Ethanol Production from Olive Stones through Liquid Hot Water Pre-Treatment, Enzymatic Hydrolysis and Fermentation. Influence of Enzyme Loading, and Pre-Treatment Temperature and TimeManuel Cuevas0Juan F. García Martín1Vicente Bravo2Sebastián Sánchez3Department of Chemical, Environmental and Materials Engineering, Campus ‘Las Lagunillas’, University of Jaén, 23071 Jaén, SpainCenter for Advanced Studies in Olive Grove and Olive Oils, Science and Technology Park GEOLIT, 23620 Mengíbar, SpainDepartment of Chemical Engineering, Campus ‘Fuente Nueva’, University of Granada, 18071 Granada, SpainDepartment of Chemical, Environmental and Materials Engineering, Campus ‘Las Lagunillas’, University of Jaén, 23071 Jaén, SpainOlive table industry, olive mills and olive pomace oil extraction industries annually generate huge amounts of olive stones. One of their potential applications is the production of bioethanol by fractionation of their lignocellulose constituents and subsequent fermentation of the released sugars using yeasts. In this work, we studied the influence of temperature (175–225 °C) and residence time (0–5 min) in the liquid hot-water pre-treatment of olive stones as well as the initial enzyme loading (different mixtures of cellulases, hemicellulases and β–glucosidases) in the later enzymatic hydrolysis on the release of fermentable sugars. The Chrastil’s model was applied to the <span style="font-variant: small-caps;">d</span>-glucose data to relate the severity of pre-treatment to enzyme diffusion through the pre-treated cellulose. Finally, the hydrolysate obtained under the most suitable conditions (225 °C and 0 min for pre-treatment; 24 CE initial enzyme concentration) was fermented into ethanol using the yeast <i>Pachysolen tannophilus</i> ATCC 32691. Considering the overall process, 6.4 dm<sup>3</sup> ethanol per 100 kg olive stones were produced.https://www.mdpi.com/2311-5637/7/1/25autohydrolysisbioethanolChrastil’s modelenzymatic hydrolysisolive stones<i>Pachysolen tannophilus</i> |
| spellingShingle | Manuel Cuevas Juan F. García Martín Vicente Bravo Sebastián Sánchez Ethanol Production from Olive Stones through Liquid Hot Water Pre-Treatment, Enzymatic Hydrolysis and Fermentation. Influence of Enzyme Loading, and Pre-Treatment Temperature and Time Fermentation autohydrolysis bioethanol Chrastil’s model enzymatic hydrolysis olive stones <i>Pachysolen tannophilus</i> |
| title | Ethanol Production from Olive Stones through Liquid Hot Water Pre-Treatment, Enzymatic Hydrolysis and Fermentation. Influence of Enzyme Loading, and Pre-Treatment Temperature and Time |
| title_full | Ethanol Production from Olive Stones through Liquid Hot Water Pre-Treatment, Enzymatic Hydrolysis and Fermentation. Influence of Enzyme Loading, and Pre-Treatment Temperature and Time |
| title_fullStr | Ethanol Production from Olive Stones through Liquid Hot Water Pre-Treatment, Enzymatic Hydrolysis and Fermentation. Influence of Enzyme Loading, and Pre-Treatment Temperature and Time |
| title_full_unstemmed | Ethanol Production from Olive Stones through Liquid Hot Water Pre-Treatment, Enzymatic Hydrolysis and Fermentation. Influence of Enzyme Loading, and Pre-Treatment Temperature and Time |
| title_short | Ethanol Production from Olive Stones through Liquid Hot Water Pre-Treatment, Enzymatic Hydrolysis and Fermentation. Influence of Enzyme Loading, and Pre-Treatment Temperature and Time |
| title_sort | ethanol production from olive stones through liquid hot water pre treatment enzymatic hydrolysis and fermentation influence of enzyme loading and pre treatment temperature and time |
| topic | autohydrolysis bioethanol Chrastil’s model enzymatic hydrolysis olive stones <i>Pachysolen tannophilus</i> |
| url | https://www.mdpi.com/2311-5637/7/1/25 |
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