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Comparison of ethanol productivity among yeast strains using three different seaweeds

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  • Chemistry and Biochemistry
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Abstract

This study compared the ethanol productivity of different yeast strains using three different seaweed species as fermentation feedstocks. Each seaweed was saccharified by treatment with 3 % (v/v) sulfuric acid and cellulase. Ulva spp., Gracilaria spp. and Costaria costata yielded 0.22, 0.16, and 0.10 g of reducing sugars per 1 g of dried seaweed powder, respectively. Among the yeast strains tested, the marine-derived C-19 had maximum ethanol productivity, with production of 0.15, 0.08, and 0.05 g of ethanol from saccharified solutions containing 1 g of Ulva spp., Gracilaria spp., and C. costata powder, respectively. By the optimization of pretreatment, saccharification and fermentation conditions, C-19 yeast became capable of producing 0.09 g of ethanol from the alginate-extracted residue of C. costata. Finally, to evaluate the robustness of our measurements, we performed scale-up saccharification and fermentation using a jar fermentor. The productivity of both saccharification and fermentation were similar across both scales. Thus, we confirmed that the ethanol fermentation conditions from seaweeds powders in this study are appropriate even at larger scales.

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Authors and Affiliations

  1. Graduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology, Konan, Minato-ku, Tokyo, 108-8477, Japan

    Toshiyuki Takagi, Masami Ishida & Naoto Urano

  2. National Research Institute of Fisheries and Environment of Inland Sea, Fisheries Research Agency, Maruishi, Hatsukaichi, Hiroshima, 739-0452, Japan

    Motoharu Uchida

  3. National Research Institute of Fisheries Science, Fisheries Research Agency, 2-12-4 Fukuura, Yokohama, 236-8648, Japan

    Ryoji Matsushima

  4. Hokkaido Research Organization, Fisheries Research Institute Central Fisheries Research Institute, 238 Hamanaka-cho, Yoichi, Hokkaido, 046-8555, Japan

    Hiroyuki Kodama & Tadaaki Takeda

Authors
  1. Toshiyuki Takagi
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  2. Motoharu Uchida
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  3. Ryoji Matsushima
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  4. Hiroyuki Kodama
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  5. Tadaaki Takeda
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  6. Masami Ishida
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  7. Naoto Urano
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Correspondence to Naoto Urano.

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Takagi, T., Uchida, M., Matsushima, R. et al. Comparison of ethanol productivity among yeast strains using three different seaweeds. Fish Sci 81, 763–770 (2015). https://doi.org/10.1007/s12562-015-0875-6

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  • DOI: https://doi.org/10.1007/s12562-015-0875-6

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