Enhancing the bioproduction of value-added aroma compounds via solid-state fermentation of sugarcane bagasse and sugar beet molasses: Operational strategies and scaling-up of the process

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Abstract

© 2018 Elsevier Ltd Bioproduction of generally recognized as safe (GRAS) products starting with low-cost raw materials has become significant in the biorefinery concept. Thus, the solid-state fermentation (SSF) of agro-industrial residues using GRAS strains appears as alternative to obtain aroma compounds. Here, the SSF of the mixture sugarcane bagasse/sugar beet molasses was used for producing a mixture of value-added fruit-like compounds. The study aimed to enhance the production and ester selectivity evaluating three operational strategies at three scales (0.5, 4.5 and 22 L) using non-sterilized residues. While the average total volatile production was 120 mgVol per gram of dry substrate (g−1ITS), fed-batch operation promoted the highest increases in the ester content up to 57 mgEst g−1ITS, an 88 and 59% more than in the static-batch and intermittent mixing modes respectively. Alternative operational strategies have compensated the scale-up adverse effects in the bioproduction, moving towards a sustainable large-scale application in a circular economy scheme.
Original languageEnglish
Pages (from-to)136-144
JournalBioresource Technology
Volume263
DOIs
Publication statusPublished - 1 Sep 2018

Keywords

  • Kluyveromyces marxianus
  • Scale-up
  • Solid-state fermentation
  • Sustainable process
  • Waste valorization

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