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Enhanced viscosity reduction efficacy of cassava root mash by Aspergillus aculeatinus mutant enzyme cocktail

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Abstract

Alcoholic fermentation at high solid substrate content has been developed to enhance ethanol productivity. However, the high viscosity of fermenting mash caused several problems, including ineffective hydrolysis and low fermentation productivity, in the manufacturing process. Addition of cellulase and pectinase during mash preparation can decrease the mash viscosity. In this study, Aspergillus aculeatinus mutant strain specially developed for reducing the viscosity of cassava root mash was obtained by using the sequential mutagenesis approach. The selected mutant strain, namely SF-034, produced approximately 64.2% and 62.7% higher cellulase and pectinase under shake flask cultivation. The hyphae of the SF-034 strain have more frequent branching compared to that of the wild-type, suggesting a favorable feature for enzyme secretion at a high level. Upscaling the enzyme production in a bioreactor showed the highest cellulase and pectinase activities of 583.3 U/mL and 492.3 U/mL, respectively. The mutant crude enzyme showed a superior level of viscosity reduction efficiency (98.5%) on the treatment of cassava root mash at very high-gravity (VHG) condition. The A. aculeatinus mutant strain developed in this study has a great potential for on-site production of viscosity reduction enzymes that can be exploited for efficient VHG ethanol fermentation.

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Acknowledgements

The authors would like to thank Dr. Piyanun Harnpicharnchai for critically reading the manuscript.

Funding

The financial support by Thailand Science Research and Innovation (TSRI) under the spearhead program (SIP6250002) is gratefully acknowledged.

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Authors and Affiliations

  1. National Center for Genetic Engineering and Biotechnology (BIOTEC), National Science and Technology Development Agency (NSTDA), 113 Thailand Science Park, Khlong Luang, 12120, Pathumthani, Thailand

    Panida U-thai, Aphisit Poonsrisawat, Jantima Arnthong, Wai Prathumpai, Sittichoke Wanlapatit, Kuakoon Piyachomkwan, Verawat Champreda & Surisa Suwannarangsee

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  1. Panida U-thai
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Correspondence to Surisa Suwannarangsee.

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U-thai, P., Poonsrisawat, A., Arnthong, J. et al. Enhanced viscosity reduction efficacy of cassava root mash by Aspergillus aculeatinus mutant enzyme cocktail. Biomass Conv. Bioref. 13, 11803–11812 (2023). https://doi.org/10.1007/s13399-021-02221-2

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