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Interaction of Fungal Strains, Biomass, and pH to Produce Lignocellulosic Enzymes in Solid-State Fermentation for Sustainable Biotransformation of Sugarcane and Agave Bagasse

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Abstract

The mechanism underlying the production of fungal lignocellulolytic enzymes from lignocellulosic biomass remains unclear; therefore, it is imperative to investigate the interactions of microorganisms, culture components, and enzyme production. In this research, four native fungi isolated from agave bagasse: Aspergillus fumigatus (BC-1IB and BDJ-1S), Neurospora sitophila (BDJ-1I), and Rhizopus oryzae (BC-3IDA), were used to evaluate their interaction with lignocellulosic biomass as carbon source (agave or sugarcane bagasse) and pH (6.4 and 7.9) during the production of enzymatic extracts by solid-state fermentation with a packed-bed bioreactor. The evaluated enzymatic activities were pectinolytic, cellulolytic, and xylanolytic. The results demonstrate that the interaction between fungal strain, biomass, and pH during solid-state fermentation has a relevant effect on the final catalytic properties of the resulting enzymatic extract. The interaction between BDJ-1I and agave bagasse results in a pectinase extract that preserves above 99% of its activity at 70 °C for 5 h. Notably, the interaction between N. sitophila BDJ-1I with agave bagasse at pH 6.4 results in extracts with higher pectinase (96.8 IU/gdw), cellulase (39.3 IU/gdw), and xylanase (26.6 IU/gdw) activities suitable for hydrolyzing agro-industrial residues like wheat straw (30.2%), sugarcane (17.4%), and agave bagasse (28.4%). These findings highlight reusing agave and sugarcane bagasse residues for biotransformation into lignocellulosic enzyme cocktails with naturally present fungi strains toward the sustainable zero-waste management of agave and sugarcane bagasse biomass.

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Acknowledgements

A.U. Valle-Pérez would like to thank the support from Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ). We would also like to thank Montserrat del Socorro Valle Pérez for digital illustration of the graphical abstract.

Funding

This research was supported by the Energy Sustainability Fund 245750 (CONAHCYT-SENER).

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Authors and Affiliations

  1. Unidad de Biotecnología Industrial, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco AC, Camino Arenero 1227, El Bajío, C.P, 45019, Zapopan, Jalisco, Mexico

    Alexander U. Valle-Pérez, Guillermo Flores-Cosío & Lorena Amaya-Delgado

  2. Departamento de Ingeniería Química, Centro Universitario de Ciencias Exactas e Ingeniería, Universidad de Guadalajara, Blvd. Gral. Marcelino García Barragán 1421, Olímpica, C.P, 44430, Guadalajara, Jalisco, Mexico

    Jorge H. Gómez-Angulo

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Contributions

Conceptualization: LA-D; data curation, LA-D, AV-P, JHG-A; formal analysis: LA-D, GF-C, JHG-A; funding acquisition: LA-D; investigation: LA-D, JHG-A; methodology: JHG-A, AV-P; project administration: LA-D; software: AV-P; supervision and validation: LA-D; writing—original draft: AV-P; writing—review and editing: LA-D, AV-P, GF-C.

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Valle-Pérez, A.U., Gómez-Angulo, J.H., Flores-Cosío, G. et al. Interaction of Fungal Strains, Biomass, and pH to Produce Lignocellulosic Enzymes in Solid-State Fermentation for Sustainable Biotransformation of Sugarcane and Agave Bagasse. Bioenerg. Res. 17, 1015–1028 (2024). https://doi.org/10.1007/s12155-023-10695-3

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