Isolation and characterization of zygomycetes fungi from tempe for ethanol production and biomass applications

Applied Biochemistry and Biotechnology
Rachma WikandariMohammad J Taherzadeh

Abstract

Mixed fungal cultures used for making tempe, a fermented soy bean food, were screened for biomass conversion. Thirty-two zygomycetes strains from two tempe cultures were isolated and identified as Rhizopus, Mucor, Rhizomucor, and Absidia species based upon morphology. The dry weight biomass of these strains contained 49% to 63% protein and 10-24% chitosan. The strains with the best growth performance were selected and registered at Culture Collection of Gothenburg University as Rhizomucor CCUG 61146 and Rhizomucor CCUG 61147. These strains were able to grow both aerobically and micro-aerobically. Their ethanol yields were 0.38-0.47, 0.19-0.22, and 0.31-0.38 g/g on glucose, xylose, and a mix sugars consisting of cellobiose, glucose, xylose, arabinose, galactose, and mannose, respectively. The biomass yield of the strains varied between 65 and 140 mg dry weight/g glucose.

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Citations

May 29, 2013·New Biotechnology·Jonas NymanMohammad J Taherzadeh
Nov 7, 2012·Bioresource Technology·Jorge A FerreiraMohammad J Taherzadeh
Mar 4, 2014·Bioresource Technology·Patrik R LennartssonMohammad J Taherzadeh
Jan 1, 2014·Journal of Environmental Health Science & Engineering·Azadeh TofighiShohreh Zare Karizi
Dec 17, 2017·Applied Microbiology and Biotechnology·Behzad Satari, Keikhosro Karimi
Feb 12, 2021·Comprehensive Reviews in Food Science and Food Safety·Amadeus Driando Ahnan-WinarnoHang Xiao

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