The role of alginate lyases in the enzymatic saccharification of brown macroalgae, Macrocystis pyrifera and Saccharina latissima
Author
dc.contributor.author
Ravanal, María Cristina
Author
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Sharma, Sandeep
Author
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Gimpel, Javier
Author
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Reveco Urzua, Felipe E.
Author
dc.contributor.author
Overland, Margareth
Author
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Horn, Svein Jarle
Author
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Lienqueo Contreras, María Elena
Admission date
dc.date.accessioned
2018-07-03T13:58:51Z
Available date
dc.date.available
2018-07-03T13:58:51Z
Publication date
dc.date.issued
2017
Cita de ítem
dc.identifier.citation
Algal Research, 26 (2017): 287–293
es_ES
Identifier
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10.1016/j.algal.2017.08.012
Identifier
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https://repositorio.uchile.cl/handle/2250/149387
Abstract
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In this work, we have compared the carbohydrate content and the enzymatic saccharification of the brown algae Macrocystis pyrifera from Chile and Saccharina latissima from Norway. M. pyrifera contained 40% mannitol, 31% uronic acids and 15% glucose, while S. latissima contained 37% glucose, 30% uronic acids and 25% mannitol. Thus, the ratio between mannitol and glucose was much higher for M. pyrifera. Acid pre-treated and untreated algae were enzymatically saccharified in two steps; first at pH 7.5, 25 degrees C for 12 h with a blend of recombinant alginate and oligoalginate lyases, then the pH was changed to 5.2, a commercial cellulase cocktail was added and saccharification continued at 50 degrees C for 4 h. These experiments showed that the use of recombinant alginate lyases and oligoalginate lyases in combination with cellulases increased the release of glucose from untreated seaweed. However, for saccharification of pretreated algae, only cellulases were needed to achieve high glucose yields. Finally, it was shown that brown algae hydrolysates could be used as a growth medium to produce microbial ingredients, such as Candida utilis yeast.
es_ES
Patrocinador
dc.description.sponsorship
CONICYT
REDES150014
Algal Biorefinery Network: Foods of Norway-ICDB of Chile
Centre for Biotechnology and Bioengineering (CeBiB)
FB-0001
Foods of Norway
Centre for Research-based Innovation (Research Council of Norway)
237841/030
Research Council of Norway
239003