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Fumaric acid production using renewable resources from biodiesel and cane sugar production processes

  • Aikaterini Papadaki
  • Harris Papapostolou
  • Maria Alexandri
  • Nikolaos Kopsahelis
  • Seraphim Papanikolaou
  • Aline Machado de Castro
  • Denise M. G. Freire
  • Apostolis A. Koutinas
Sustainable Waste Management

Abstract

The microbial production of fumaric acid by Rhizopus arrhizus NRRL 2582 has been evaluated using soybean cake from biodiesel production processes and very high polarity (VHP) sugar from sugarcane mills. Soybean cake was converted into a nutrient-rich hydrolysate via a two-stage bioprocess involving crude enzyme production via solid state fermentations (SSF) of either Aspergillus oryzae or R. arrhizus cultivated on soybean cake followed by enzymatic hydrolysis of soybean cake. The soybean cake hydrolysate produced using crude enzymes derived via SSF of R. arrhizus was supplemented with VHP sugar and evaluated using different initial free amino nitrogen (FAN) concentrations (100, 200, and 400 mg/L) in fed-batch cultures for fumaric acid production. The highest fumaric acid concentration (27.3 g/L) and yield (0.7 g/g of total consumed sugars) were achieved when the initial FAN concentration was 200 mg/L. The combination of VHP sugar with soybean cake hydrolysate derived from crude enzymes produced by SSF of A. oryzae at 200 mg/L initial FAN concentration led to the production of 40 g/L fumaric acid with a yield of 0.86 g/g of total consumed sugars. The utilization of sugarcane molasses led to low fumaric acid production by R. arrhizus, probably due to the presence of various minerals and phenolic compounds. The promising results achieved through the valorization of VHP sugar and soybean cake suggest that a focused study on molasses pretreatment could lead to enhanced fumaric acid production.

Keywords

Bioprocess Fumaric acid Cane sugar Molasses Rhizopus arrhizus Soybean cake 

Notes

Funding information

This work was funded by Petrobras (Brazil) (project 2012/00320-2) and the National Council for Scientific and Technological Development of the Ministry of Science, Technology, and Innovation (CNPq/MCTI) through the Special Visiting Researcher fellowship (process number: 313772/2013-4).

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.

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Copyright information

© Springer-Verlag GmbH Germany, part of Springer Nature 2018

Authors and Affiliations

  • Aikaterini Papadaki
    • 1
  • Harris Papapostolou
    • 1
  • Maria Alexandri
    • 1
    • 2
  • Nikolaos Kopsahelis
    • 3
  • Seraphim Papanikolaou
    • 1
  • Aline Machado de Castro
    • 4
  • Denise M. G. Freire
    • 5
  • Apostolis A. Koutinas
    • 1
  1. 1.Department of Food Science and Human NutritionAgricultural University of AthensAthensGreece
  2. 2.Department of BioengineeringLeibniz Institute for Agricultural Engineering and Bioeconomy (ATB)PotsdamGermany
  3. 3.Department of Food TechnologyTechnological Educational Institute (TEI) of Ionian IslandsKefaloniaGreece
  4. 4.Biotechnology Division, Research and Development CentrePETROBRASRio de JaneiroBrazil
  5. 5.Biochemistry Department, Chemistry InstituteFederal University of Rio de Janeiro, Cidade UniversitáriaRio de JaneiroBrazil

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