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Effect of furfural, acetic acid and 5-hydroxymethylfurfural on yeast growth and xylitol fermentation using Pichia stipitis NCIM 3497

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Abstract

The valorization of C5 sugars (xylose) from hemicellulose of agro-industrial residues to xylitol, as one of the multi-products biorefinery approach, mandates the pretreatment of biomass which releases fermentable sugars along with the generation of biological inhibitors affecting xylitol fermentation. This study was therefore evaluated to understand the inhibitory kinetics of furfural, 5-hydroxymethylfurfural and acetic acid on xylitol fermentation. Xylitol fermentation was established using Pichia stipitis NCIM 3497 with xylose as a pure substrate optimized for xylitol yield and productivity of 0.48 g/g of xylose and 0.13 g/L/h, respectively. The functional relationship of yeast specific growth rate and limiting substrate (xylose) was expressed by Monod-type kinetics. The inhibition kinetics results indicated that the effect of inhibitors on xylitol fermentation was furfural > acetic acid > HMF. Furfural (500 mg/L) and acetic acid (1000 mg/L) reduced xylitol yield by 59% and 44%, respectively, with least reduction of 9.89% exhibited by HMF. The synergistic effect of 500 mg/L furfural, 500 mg/L HMF and 1000 mg/L acetic acid showed the highest reduction in xylitol yield of 67.6% as compared to the control. Kinetic studies predicted that the maximum concentration of furfural, HMF and acetic acid which inhibited P. stipitis growth was 884 mg/L, 3258 mg/L and 2922 mg/L, respectively, whereas xylitol production was completely inhibited at 1069 mg/L furfural, 3498 mg/L HMF and 3714 mg/L acetic acid. Furfural and acetic acid were found to be a competitive inhibitor, while uncompetitive inhibition was observed with HMF indicating negligible effect on xylitol fermentation.

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Acknowledgements

The authors thank the Director, CSIR-CFTRI, Mysore, for providing the infrastructure for carrying out the experiment. The first author gratefully acknowledges the Council and Scientific Industrial Research (CSIR), New Delhi, for providing the financial assistance in the form of Junior Research Fellowship to carry out the present investigation and University of Mysore for successful registration of Ph.D.

Funding

This work was supported by Department of Biotechnology (DBT), India, for financial support through (BT/PR12277/PBD/26/434/2014) project.

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Authors and Affiliations

  1. Department of Food Engineering, CSIR-Central Food Technological Research Institute (CFTRI), Mysore, 570 020, India

    Bhavana B K & S. Debnath

  2. University of Mysore, Mysore, 570 006, India

    Bhavana B K

  3. Department of Plant Cell Biotechnology, CSIR-Central Food Technological Research Institute (CFTRI), Mysore, 570 020, India

    Sandeep N. Mudliar

  4. Catalysis Division, CSIR-National Chemical Laboratory, Pune, 411 008, India

    V. V. Bokade

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Contributions

Conceptualization: Bhavana B K, Sandeep N Mudliar, Sukumar Debnath. Methodology: Bhavana B K, Sandeep N Mudliar. Formal analysis and investigation: Bhavana B K. Writing—original draft preparation: Bhavana B K. Writing—review and editing: Bhavana B K, Sandeep N Mudliar, Vijay V Bokade. Funding acquisition: Sandeep N Mudliar, Vijay V Bokade. Supervision: Sandeep N Mudliar, Sukumar Debnath.

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B K, B., Mudliar, S.N., Bokade, V.V. et al. Effect of furfural, acetic acid and 5-hydroxymethylfurfural on yeast growth and xylitol fermentation using Pichia stipitis NCIM 3497. Biomass Conv. Bioref. 14, 4909–4923 (2024). https://doi.org/10.1007/s13399-022-02758-w

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