Optimizing Enzymatic Processes for Enhanced Sugarcane Bagasse Utilization in Ethanol Production through Fungal Solid-State Fermentation

Author: Ravi Kumar, Nitin Kumar and Ravi Gupta

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Abstract

The impact of incubation time on enzyme production was examined using wheat bran as the sole carbon source in SSF. A time-dependent increase in enzyme production was observed, particularly between the 3rd and 6th days, indicating a substantial and stable rise. T. viride exhibited peak activities, with CMCase and FPase reaching 6.33 IU/g and 8.09 FPU/g, respectively, after 6 days. In contrast, T. harzianum demonstrated superior xylanase activity, peaking at 9104 IU/g after 7 days. This underscores the critical role of temporal dynamics in optimizing enzyme production for efficient wheat bran utilization. In temperature optimization results revealed 30 °C as the most favourable temperature for maximal enzyme secretion. Under SSF conditions, T. viride displayed peak activities of 8.76 IU/g, 9.13 FPU/g, and 1115.25 IU/g for CMCase, FPase, and xylanases, respectively. Similarly, T. harzianum exhibited maximum activities of 3.16 IU/g, 7.35 FPU/g, and 9088.43 IU/g for CMCase, FPase, and xylanases, respectively, under the same conditions. The enzymatic activity of T. viride and T. harzianum has increased the ethanol production process. These findings provide valuable insights into creating an optimal environment for maximizing enzyme productivity, enhancing the efficiency of sugarcane bagasse utilization in ethanol production.

Keywords

Sugarcane, Wheat Bran, Solid-State Fermentation, Ethanol production

Conclusion

This study on cellulases and xylanases production via solid-state fermentation with T. harzianum and T. viride revealed a direct correlation between fermentation time and enzyme yield, peaking at 6 days for T. viride and 7 days for T. harzianum. Temperature optimization showed 30°C as the ideal condition for maximal enzyme secretion, with T. viride and T. harzianum exhibiting peak activities at 8.76 IU/g, 9.13 FPU/g, and 1115.25 IU/g, and 3.16 IU/g, 7.35 FPU/g, and 9088.43 IU/g, respectively. These findings advance our understanding of the temporal and temperature dynamics in fungal solid-state fermentation, offering valuable insights for industrial enzyme production.

References

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How to cite this article

Ravi Kumar, Nitin Kumar and Ravi Gupta (2023). Optimizing Enzymatic Processes for Enhanced Sugarcane Bagasse Utilization in Ethanol Production through Fungal Solid-State Fermentation. Biological Forum – An International Journal, 15(10): 1440-1444.