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Valorization of Soybean Molasses as Fermentation Substrate for the Production of Microbial Exocellular β-Glucan

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Abstract

Soybean molasses was studied for the first time as a raw material for the fermentative production of (1 → 6)-β-d-glucan (lasiodiplodan) by Lasiodiplodia theobromae MMPI fungus. The work included characterization of soybean molasses, assessment of cultivation medium and nutritional supplementation, saccharification, fermentation of unhydrolyzed and hydrolyzed molasses, and characterization of lasiodiplodan. Crude soybean molasses showed high concentrations of monosaccharides (glucose: 13.26 g/L, galactose: 9.53 g/L and fructose: 1.99 g/L) and oligosaccharides (sucrose: 74.51 g/L, raffinose: 96.58 g/L, and stachyose: 114.02 g/L). Clarification of molasses promoted reduction of 60% of the total phenolic contents, and showed high-nutritional quality not requiring medium supplementation for fungal growth and lasiodiplodan production. Lasiodiplodia theobromae was able to assimilate the sugars from molasses (YC: 98.25%), including the oligosaccharides, thus no need for prior acid-hydrolysis for saccharification. Maximum production (1.06 g/L), yield (0.13 g/g) and volumetric productivity of lasiodiplodan (0.01 g/L h) were verified in fermentations using unhydrolyzed molasses. Both lasiodiplodan samples demonstrated high thermal stability, and presented three stages of mass-loss; the first at 150 ºC, followed by two events between 250 and 525 °C. FT-IR spectra showed characteristic signs of lasiodiplodan including bands at 1060 and 1600 cm−1 corresponding to symmetrical stretching of C–O–C (characteristic group of sugars) and glucose ring vibration, respectively.

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Acknowledgements

The authors thank the Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq), the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES), and the Fundação Araucária (M.A.A. Cunha) for financial support.

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Authors and Affiliations

  1. Departamento de Química, Universidade Tecnológica Federal do Paraná (Campus Pato Branco), Pato Branco, Paraná, CEP: 85503-390, Brazil

    Silvia Barbosa Pecin Acosta, Marcelo Luis Kuhn Marchioro, Vidiany Aparecida Queiroz Santos, Gabrielle Cristina Calegari, Cíntia Boeira Batista Lafay & Mário Antônio Alves da Cunha

  2. Departamento de Química, CCE, Universidade Estadual de Londrina, Londrina, Paraná, CEP: 86057-970, Brazil

    Aneli M. Barbosa-Dekker

  3. Programa de Pós-Graduação em Engenharia Ambiental, Universidade Tecnológica Federal do Paraná, Campus Londrina, Londrina, Paraná, CEP: 86036-370, Brazil

    Robert F. H. Dekker

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  1. Silvia Barbosa Pecin Acosta
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Contributions

All authors contributed to the study conception and design. Material preparation, data collection and analysis were performed by SB PA, MLKM, VAQS, GCCi, CBBL, and MAAC. The first draft of the manuscript was written by MAAC and AMB-D and reviewed by RFHD and all authors commented on previous versions of the manuscript. All authors read and approved the final manuscript.

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Correspondence to Mário Antônio Alves da Cunha.

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Acosta, S.B.P., Marchioro, M.L.K., Santos, V.A.Q. et al. Valorization of Soybean Molasses as Fermentation Substrate for the Production of Microbial Exocellular β-Glucan. J Polym Environ 28, 2149–2160 (2020). https://doi.org/10.1007/s10924-020-01758-z

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