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Research article

Biotechnology and Bioengineering (BB)  |  Fermentation and Food Technology

Evaluation of 2,3-Butanediol Production from Red Seaweed Gelidium amansii Hydrolysates Using Engineered Saccharomyces cerevisiae

Chae Hun Ra1, Jin-Ho Seo2, Gwi-Taek Jeong3, Sung-Koo Kim3*

1Department of Food Science and Biotechnology, College of Engineering, Global K-Food Research Center, Hankyong National University, Anseong 17579, Republic of Korea
2Department of Agricultural Biotechnology and Center for Food and Bioconvergence, Seoul National University, Seoul 08826, Republic of Korea
3Department of Biotechnology, Pukyong National University, Busan 48513, Republic of Korea

Correspondence to:
*Phone +82-51-629-5868
Fax: + 82-51-629 5863
E-mail: skkim@pknu.ac.kr
Received: July 28, 2020; Revised: September 15, 2020; Accepted: September 18, 2020

J. Microbiol. Biotechnol. 2020; 30(12): 1912-1918

Published December 28, 2020 https://doi.org/10.4014/jmb.2007.07037

Copyright © The Korean Society for Microbiology and Biotechnology.

Abstract

Hyper-thermal (HT) acid hydrolysis of red seaweed Gelidium amansii was performed using 12% (w/v) slurry and an acid mix concentration of 180 mM at 150°C for 10 min. Enzymatic saccharification when using a combination of Celluclast 1.5 L and CTec2 at a dose of 16 U/ml led to the production of 12.0 g/l of reducing sugar with an efficiency of enzymatic saccharification of 13.2%. After the enzymatic saccharification, 2,3-butanediol (2,3-BD) fermentation was carried out using an engineered S. cerevisiae strain. The use of HT acid-hydrolyzed medium with 1.9 g/l of 5-hydroxymethylfurfural showed a reduction in the lag time from 48 to 24 h. The 2,3-BD concentration and yield coefficient at 72 h were 14.8 g/l and 0.30, respectively. Therefore, HT acid hydrolysis and the use of the engineered S. cerevisiae strain can enhance the overall 2,3-BD yields from G. amansii seaweed.

Keywords

Hyper-thermal acid hydrolysis, enzymatic saccharification, Gelidium amansii, 2,3-butanediol, engineered Saccharomyces cerevisiae

Graphical Abstract


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