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Dynamics in Carbohydrate Active Enzymes and Microbial Communities during Ensilage of Food Processing Residues

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.org

Citation:  Applied Engineering in Agriculture. 32(3): 439-447. (doi: 10.13031/aea.32.11043) @2016
Authors:   Farzaneh Rezaei, Christopher W. Simmons, John Labavitch, Jean S. VanderGheynst
Keywords:   Carbohydrate active enzymes, Ensilage, Lactic acid bacteria, Tomato pomace, Sugar beet pulp

Abstract.

Lignocellulosic food processing residues are suitable feedstocks for bioenergy generation, however, seasonal production of these materials requires storage, and their cell wall pectin and hemicellulose must be disrupted to improve enzymatic hydrolysis of cellulose. The objectives of this study were to examine ensilage as a method to facilitate preservation and pretreatment and to determine if these processes are influenced by the secretion of carbohydrate-active enzymes. Production of xylanase (Xase), endo-β-1,4-glucanase (EGase), and polygalacturonase (PGase) was monitored during ensilage of tomato pomace (TP) and sugar beet pulp (SBP). During two months of ensilage of TP, secreted Xase and EGase activities increased gradually with peak activities occurring at day 30. For SBP, Xase and EGase activities were detected only at day 14. Higher sugar yields were observed for ensiled feedstocks upon post-storage enzymatic saccharification, indicating ensilage had a pretreatment effect on these feedstocks. Lactic acid bacteria (LAB) were the dominant organisms in the ensilage community. , , and were detected at relatively high levels in SBP; while was the prominent LAB species in TP. Ensilage had a positive effect on the post-storage enzymatic treatment of SBP and TP. This may have been due to bacterial production of carbohydrate-active enzymes during ensilage. Incorporating ensilage as part of a bioconversion process will likely reduce necessary pretreatment severity and inputs for enzymatic hydrolysis.

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