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Acetate-rich Cellulosic Hydrolysates and Their Bioconversion Using Yeasts
Ye-Gi Lee,주예빈,Liang Sun,박수정,Jin Yong-Su,김수린 한국생물공학회 2022 Biotechnology and Bioprocess Engineering Vol.27 No.6
Numerous technological advances have been made in the depolymerization and fermentation of lignocellulosic biomass. Nevertheless, economic feasibility is still a major concern for the bioconversion of lignocellulose into value-added products. Acetate—the most abundant carbon source after the sugars in cellulosic hydrolysates— has been considered a fermentation inhibitor, but it can also be a good substrate in industrial biotechnological processes. Co-consumption of acetate and cellulosic sugars by yeasts will improve the economic feasibility of any bioconversion processes using cellulosic hydrolysates. This study investigates state-of-the-art technologies for the utilization of the hemicellulose fractions of lignocellulosic biomass, rich in acetate and xylose. Furthermore, the potentials of acetate- and xylose-rich hydrolysates will be highlighted in diversifying the product profiles for lignocellulosic bioprocesses from bioethanol to drop-in fuels and other valueadded chemicals.
괭생이모자반의 동시당화발효를 통한 Lactic Acid의 생산
장주은(Jueun Jang),주예빈(Yebin Ju),이유경(You-Kyung Lee),설정만(Jeongman Seol),김수린(Soo Rin Kim) 한국생물공학회 2021 KSBB Journal Vol.36 No.2
Sargassum horneri is inedible and invasive species of brown macroalgae that expands and drifts in Spring and Summer, causing damages to the ecosystem of the south coast of Korea, especially Jeju island. Korean government is preventively collecting large amounts of S. horneri biomass before reaching to the coast, but there is no other way to dispose or utilize the biomass but landfill and incineration. In the present study, S. honeri biomass was tested as a raw material for biological production of lactic acid, a type of commodity chemicals for polymer synthesis. Using commercial cellulases and lactic acid-producing engineered yeast, simultaneous saccharification and fermentation (SSF) conditions were optimized and lactic acid production was demonstrated. Finally, lactic acid was produced at a yield of 0.24 g lactic acid/g dried biomass and at a productivity of 0.73 g lactic acid/L-h, suggesting an industrial potential to biologically utilize S. honeri coastal waste.
발효식품의 품질을 저해하는 부패효모의 발생원인과 검출 및 제어방법
정덕열(Deokyeol Jeong),박희영(Heeyoung Park),배은영(Eun-Yeong Bae),설민경(Min-Kyeong Seol),주예빈(Ye-Bin Ju),김종석(Jong-Seok Kim),장병관(Byeong-Kwan Jang),Sultanov Akhmadjon,김병오(Byung-Oh Kim),조영제(Young-Je Cho),김수린(Soo Ri 한국생물공학회 2020 KSBB Journal Vol.35 No.1
It is not commonly recognized that yeast is responsible for food spoilage as well as food fermentation. Fermented beverages and foods have several factors that inhibit bacterial growth such as high contents of organic acids, sugars, salts, and/or alcohol; however, some yeast species can tolerate these stress factors and cause food spoilage. Specifically, during wine and beer fermentation, if some contaminated spoilage yeast species grow dominantly over fermentation starter yeast, the products would have undesirable flavor. More importantly, during storage of fermented kimchi and soy sauce, some spoilage yeast species slowly grow on the surface of the products and produce gases, which limits product shelf life and exportability. In this review, spoilage yeast species commonly found in fermented foods are introduced. Next, contamination routes, detection methods, and control methods of the spoilage yeast will be described.