Wheat Straw Processing Effect Study on Their Enzymatic Hydrolysis by Trichoderma viride and Aspergillus аwamori Cultures
- 1 Department of Biology, M. Auezov South-Kazakhstan State University, Shymkent, Kazakhstan
- 2 Department of Microbiology, South Kazakhstan Medical Academy, Shymkent, Kazakhstan
- 3 Department of Pharmacy, Asfendiyarov Kazakh National Medical University, Almaty, Kazakhstan
Abstract
The effect of wheat straw processing on the enzymatic hydrolysis of the straw by Trichoderma viride and Aspergillus awamori cultures is of importance for the bioconversion of renewable biomass. The study aimed to determine the optimal wheat straw processing method that would result in the highest yield of fermentable sugars from straw. A combination of physical and chemical methods was used to process wheat straw, including milling, steam explosion, and acid treatment. The enzymatic hydrolysis of the processed wheat straw was then evaluated using T. viride and A. awamori cultures. The steam explosion method was the most effective at breaking down wheat straw, resulting in the highest yield of fermentable sugars. Additionally, it was found that T. viride was more effective at enzymatic hydrolysis than A. awamori, producing a higher yield of glucose from the processed wheat straw. The findings of this study have implications for the development of more efficient and sustainable methods for producing biofuels and other valuable chemicals from agricultural waste materials like wheat straw.
DOI: https://doi.org/10.3844/ojbsci.2024.19.23
Copyright: © 2024 Zhaksylyk Makhatov, Bakhytzhan Kedelbayev, Serzhan Mombekov and Assel Kozhamzharova. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
- 1,592 Views
- 954 Downloads
- 0 Citations
Download
Keywords
- Depolymerization
- Polysaccharides
- Enzymes
- Enzymatic Hydrolysis
- Polymerization