Applied Chemistry for Engineering (공업화학)

The Korean Society of Industrial and Engineering Chemistry (한국공업화학회)
권호 표지

Production of Bio-ethanol from Brown Algae by Physicochemical Hydrolysis

물리화학적 가수분해에 의한 갈조류 바이오 에탄올 생산

  • Lee, Sung-Mok (Department of Bioscience and Biotechnology, College of Medical and Life Science, Silla University) ;
  • Kim, Jae-Hyeok (Department of Bioscience and Biotechnology, College of Medical and Life Science, Silla University) ;
  • Cho, Hwa-Young (Bio & Health Group, Emerging Center, Samsung Advanced Institute of Technology) ;
  • Joo, Hyun (Department of Physiology and Biophysics, Inje University) ;
  • Lee, Jae-Hwa (Department of Bioscience and Biotechnology, College of Medical and Life Science, Silla University)
  • 이성목 (신라대학교 의생명과학대 생명공학과) ;
  • 김재혁 (신라대학교 의생명과학대 생명공학과) ;
  • 조화영 (삼성종합기술원) ;
  • 주현 ;
  • 이재화 (신라대학교 의생명과학대 생명공학과)
  • Received : 2009.05.28
  • Accepted : 2009.07.29
  • Published : 2009.10.10
Download PDF
⟨ Previous Next ⟩

Abstract

In this study, the productivity of bio-ethanol obtained from various brown-algae raw materials was examined. Brown-algae polysaccharide, consisting of alginate and laminaran, is usable for the effective production of bio-ethanol if it is hydrolyzed to monomer unit. The objective of this study is the production of bio-ethanol from brown-algae using a heat-treatment and acid-treatment. Bio-ethanol was produced by Saccharomyces cerevisiae KCCM1129 and Pachysolen tannophilus KCTC 7937 strains. Laminaran japonica was higher than Sagassum fulvellum and Hizikia fusiformis, Laminaran japonica optimum pre-treatment is used to derive the ethanol production of Saccharomyces cerevisiae KCCM1129 and Pachysolen tannophilus KCTC 7937 respectively 9.16 g/L, 9.80 g/L. The maximum output of Sargassum fulvellum and Hizikia fusiformis was very low as 0.22 g/L.

본 연구는 다양한 갈조류를 이용한 바이오 에탄올 생산을 실험하였다. 갈조류 다당류는 alginate와 laminaran으로 구성되어 있으며, 이를 단당류로 가수분해하면 바이오 에탄올을 생산 할 수 있는 가능성이 높다. 본 연구에서는 열처리와 산 처리 이용하여 갈조류를 당화하고 이를 통한 바이오 에탄올 생산을 확인고자 한다. 에탄올 발효에는 Saccharomyces cerevisiae KCCM1129와 Pachysolen tannophilus KCTC 7937를 이용하였으며, 에탄올 발효효율은 모자반이나 톳보다 다시마에서 월등히 높았다. 다시마를 이용한 최적 전처리 조건에서의 발효 결과 Saccharomyces cerevisiae KCCM1129와 Pachysolen tannophilus KCTC 7937에서 각각 1.83 g/L, 1.96 g/L의 에탄올 생산을 확인 할 수 있었다. 반면, 모자반과 톳에서의 최대 생산량은 0.22 g/L로 매우 낮았다.

Keywords

References

  1. J.-I. Park, H.-C. Woo, and J.-H. Lee, Korean Chem. Eng. Res., 46, 833 (2008)
  2. J. H. Chung, G.-S. Kwon, and H.-S. Jang, Kor. J. Microbiol. Biotechnol., 36, 1 (2008)
  3. A. Hirano, R. Ueda, S. Hirayama, and Y. Ogushi, Energy., 22, 137 (1997) https://doi.org/10.1016/S0360-5442(96)00123-5
  4. B. C. Saha and M. A. Cotta, Enzyme Microb. Technol., 41, 528 (2007) https://doi.org/10.1016/j.enzmictec.2007.04.006
  5. B. Hahn-Hagerdal, M. Galbe, M. F. Gorwa-Grauslund, G. Liden, and G. Zacchi, Trends Biotechnol., 24, 549 (2006) https://doi.org/10.1016/j.tibtech.2006.10.004
  6. H.-J. Han and S.-J. Kim, Korean J. Biotechnol. Bioeng., 21, 267 (2006)
  7. D.-S. Lee, H.-R. Kim, D.-M. Cho, T.-J. Nam, and J.-H. Pyeun, J. Kor. Fish. Soc., 31, 1 (1998)
  8. M.-O. Yoon, S.-C. Lee, J.-W. Rhim, and J.-M. Kim, J. Kor. Fish. Sci. Nutr., 33, 747 (2004) https://doi.org/10.3746/jkfn.2004.33.4.747
  9. T. Korenaga and S.-I. Fujii, J. Food Compos. Anal., 13, 865 (2000) https://doi.org/10.1006/jfca.2000.0931
  10. Y.-H. Park, Bull. Kor. Fish. Soc., 2, 71 (1969)
  11. Y.-O. Kim, G.-T. Kim, H.-K. Kim, D.-K. Kim, S.-H. Huh, and I.-S. Kong, J. Kor. Fish. Soc., 29, 637 (1996)
  12. H.-Y. Kim, K.-H. Hong, J.-D. Choi, S.-K. Park, S.-S. Jung, W.-J. Choi, Y.-S. Ahn, Y.-P. Hong, O.-J. Song, D.-C. Moon, S.-H. Lee, and I.-S. Shin, Korean J. Food. Sci. Technol., 38, 1 (2006)
  13. D.-S. Joo, J.-S. Lee, J.-J. Park, S.-Y. Cho, C.-B. Ahn, and E.-H. Lee, Kor. J. Appl. Microbiol. Biotechnol., 23, 432 (1995)
  14. J.-H. Lee and E.-Y. Lee, Kor. J. Life Sci., 13, 718 (2003) https://doi.org/10.5352/JLS.2003.13.5.718
  15. S.-Y. Cho, H.-J. Kang, D.-S. Joo, J.-S. Lee, and S. M. Kim, J. Kor. Fish. Soc., 32, 774 (1999)
  16. S. J. Horn, I. M. Aasen, and K. \Ostgaard, J. Ind. Microbiol. Biotechnol., 25, 249 (2000) https://doi.org/10.1038/sj.jim.7000065
  17. S. J. Horn, I. M. Aasen, and K. \Ostgaard, J. Ind. Microbiol.Biotechnol., 24, 51 (2000) https://doi.org/10.1038/sj.jim.2900771
  18. D.-S. Joo, J.-S. Lee, J.-J. Park, S.-Y. Cho, H.-K. Kim, and E.-H. Lee, Korean J. Food. Sci. Technol., 28, 146 (1996)
  19. H. K. Kim, J. C. Lee, N. H. Kang, S. H. Kim, J. G. Kim, and K. C. Chung, J. Life Science., 17, 625 (2007) https://doi.org/10.5352/JLS.2007.17.5.625
  20. H.-S. Kim and T.-J. Bae, J. Kor. Fish. Soc., 35, 438 (2002)
  21. Y.-S. Lim and B.-J. You, J. Kor. Fish. Soc., 40, 187 (2007)
  22. N. Q. Hien, N. Nagasawa, L. X. Tham, F. Yoshii, V. H. Dang, H. Mitomo, K. Makuuchi, and T. Kume, Radiat. Phys. Chem., 59, 97 (2000) https://doi.org/10.1016/S0969-806X(99)00522-8
  23. Y.-S. Lim and B.-J. You, J. Kor. Fish. Soc., 39, 313 (2006)
  24. D.-S. Joo, Y.-S. Choi, and S.-Y. Cho, J. Kor. Fish. Soc., 36, 1 (2003)