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Improving Degradation Ability Toward Wheat Straw Chemical Composition by Co-Cultivation of Pycnoporus sanguineus with Candida tropicalis
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2015 (English)In: Journal of Biobased Materials and Bioenergy, ISSN 1556-6560, E-ISSN 1556-6579, Vol. 9, no 6, 567-571 p.Article in journal (Refereed) PublishedText
Abstract [en]

It is important for lignocellulosic bioconversion of wheat straw to be intensified by co-cultivation of Pycnoporus sanguineus with Candida tropicalis. The biodegradation properties, involving the enzymes composition and their activities, fibrous tissue morphologies, and chemical composition of co-cultivation, were studied. The co-cultivation obviously improved enzymes composition and enhanced carboxymethyl cellulase, xylanase and laccase activities. The co-cultivation increased the porosity of fibrous tissue in wheat straw. The co-cultivation is presented an advantageous performance in the aspects of lignin and carbohydrate degradation than the cultivation of P. sanguineus alone. The degradation process of the chemical composition in wheat straw by the co-cultivation can be divided into the first rapid phase and the following slow degradation one. The co-cultivation of P sanguineus with C. tropicalis increased the delignification by 15.2% in the rapid phase and the carbohydrate degradation ratio by 61.5% in the slow phase. The above intensifying degradation ability were resulted from the combination improvement of enzymes composition, their activities and fibrous tissue morphologies.

Place, publisher, year, edition, pages
American Scientific Publishers , 2015. Vol. 9, no 6, 567-571 p.
Keyword [en]
Wheat Straw, Pycnoporus sanguineus, Candida tropicalis, Co-Cultivation, Biodegradation
National Category
Polymer Chemistry
Identifiers
URN: urn:nbn:se:kth:diva-189714DOI: 10.1166/jbmb.2015.1555ISI: 000377735900004OAI: oai:DiVA.org:kth-189714DiVA: diva2:948321
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QC 20160711

Available from: 2016-07-11 Created: 2016-07-11 Last updated: 2016-07-11Bibliographically approved

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Ek, Monica
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Fibre and Polymer Technology
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