Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/14173
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dc.contributor.authorKaranfil Büyüköztekin, Gülperi-
dc.contributor.authorBüyükkileci, Ali Oğuz-
dc.date.accessioned2024-01-06T07:22:31Z-
dc.date.available2024-01-06T07:22:31Z-
dc.date.issued2024-
dc.identifier.issn0926-6690-
dc.identifier.urihttps://doi.org/10.1016/j.indcrop.2023.117922-
dc.identifier.urihttps://hdl.handle.net/11147/14173-
dc.description.abstractIn this study, the conversion of organosolv-treated corncob into monosaccharides through enzymatic saccharification was investigated, with the resulting monosaccharides being utilized as a carbon source to produce succinic acid. The synergy between the cellulase and xylanase provided 76% cellulose and 64% xylan digestibility at 50 °C and pH 5.2. In separate hydrolysis and fermentation (SHF), Actinobacillus succinogenes produced 12.7 g/L of succinic acid from the hydrolysate with 0.12 g/g yield based on the pretreated corncob. Simultaneous saccharification and fermentation (SSF) demonstrated better performance with 16 g/L succinic acid titer and 0.24 g/g yield, though SHF provided a higher production rate. The condition in the SSF (37 °C and pH near neutral) was suboptimal for the enzymes, thus the succinic acid production was limited by the saccharification step. These findings emphasize the potential of organosolv-treated corncob to serve as an enzymatic hydrolysis substrate without neutralization and detoxification, supplying glucose and xylose for succinic acid production by A. succinogenes. © 2023 Elsevier B.V.en_US
dc.language.isoenen_US
dc.publisherElsevier B.V.en_US
dc.relation.ispartofIndustrial Crops and Productsen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCorncoben_US
dc.subjectEnzymatic hydrolysisen_US
dc.subjectOrganosolven_US
dc.subjectSaccharificationen_US
dc.subjectSuccinic aciden_US
dc.subjectDetoxificationen_US
dc.titleEnzymatic hydrolysis of organosolv-pretreated corncob and succinic acid production by Actinobacillus succinogenesen_US
dc.typeArticleen_US
dc.authorid0000-0002-0784-0008-
dc.departmentİzmir Institute of Technology. Food Engineeringen_US
dc.identifier.volume208en_US
dc.identifier.wosWOS:001137639200001en_US
dc.identifier.scopus2-s2.0-85179846249en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.doi10.1016/j.indcrop.2023.117922-
dc.authorscopusid58765520200-
dc.authorscopusid15724680000-
item.fulltextWith Fulltext-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.grantfulltextembargo_20260101-
item.cerifentitytypePublications-
item.openairetypeArticle-
item.languageiso639-1en-
crisitem.author.dept03.08. Department of Food Engineering-
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
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