Luận án tiến sĩ: Phát triển consortium vi sinh học xử lý lignocellulose - Vu Ngoc Ha Vi

Trường ĐH

Hungarian University of Agriculture and Life Sciences (MATE)

Chuyên ngành

Food Science

Tác giả

Ẩn danh

Thể loại

Luận án PhD

Năm xuất bản

Số trang

118

Thời gian đọc

18 phút

Lượt xem

0

Lượt tải

0

Phí lưu trữ

40 Point

Mục lục chi tiết

Abbreviations

List of figures

List of tables

1. INTRODUCTION AND OUTLINE

1.1. Introduction

1.2. Outline

2. LITERATURE REVIEW

2.1. Lignocellulosic biomass

2.1.1. Cellulose

2.1.2. Hemicellulose

2.1.3. Lignin

2.2. Pretreatment of lignocellulosic biomass

2.2.1. Physical Pretreatment

2.2.2. Chemical Pretreatment

2.2.3. Physicochemical Pretreatment

2.3. Bioethanol production

2.3.1. Saccharification

2.3.2. Alcoholic fermentation

3. MATERIALS AND METHODS

3.1. Lignocellulose substrates

3.2. Microorganisms

3.3. Effect of bacteria, yeast and their consortia on the pretreatment of lignocellulose

3.4. Fungal biological pretreatment

3.5. Optimization of microbial pretreatment

3.6. Optimization of operating parameters

3.6.1. Effect of culture medium and pH

3.6.2. Effect of liquid:solid ratio

3.7. Effect of cultivation method

3.8. Construction of complex Microbial Consortia

3.9. Effect of quality of lignocellulosic biomasses

3.10. Saccharification and fermentation of pretreated biomass: case study

3.11. Analytical methods

3.11.1. Determination of degradation rate

3.11.2. Determination of reducing sugar

3.11.3. Enzymatic activity assay

3.11.4. Determination of total phenolic content

3.11.5. Determination of amino acid content

3.11.6. Determination of bioconversion rate

3.12. Statistical analysis

4. RESULT AND DISCUSSION

4.1. Bacterial pretreatment of wheat bran

4.1.1. Cellulolytic bacteria

4.1.2. Ligninolytic bacteria

4.1.3. Construction of the mixed cultures of cellulolytic and ligninolytic strains

4.2. Fungal pretreatment of lignocellulosic biomass

4.3. Utilization of yeast as supplement

4.4. Optimization of operating parameters

4.4.1. Effect of culture medium and pH

4.4.2. Effect of the liquid:solid ratio

4.4.3. Effect of cultivation methods

4.5. Development of the effective microbial consortia

4.5.1. Performance of newly developed microbial consortia

4.5.2. Application of newly developed microbial consortia

4.5.3. Optimization saccharification process

4.6. Saccharification of pretreated wheat bran using mono- and co-cultures

4.7. Ethanol fermentation of biologically pretreated wheat bran

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Luận án tiến sĩ: Development of microbial consortium for biological pretreatment of lignocellulosic raw materials

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