Fermentation of Orange peel hydrolysates by ethanologenicEscherichia coli

Effects of nutritional supplements
  • Karel Grohmamn
  • Randall G. Cameron
  • Béla S. Buslig
Session 2 Applied Biological Research


Orange peel, an abundant byproduct of the citrus processing industry, is converted to a mixture of glucose, galacturonic acid, fructose, arabinose, galactose, and xylose by hydrolysis with mixed pectinase and cellulase enzymes. All these sugars can be fermented to ethanol or ethanol and acetic acid by the recombinant bacteriumEscherichia coli KO11. The fermentation efficiency is improved by the addition of yeast extract, tryptone, mixed amino acids, corn steep liquor, or, by proteolytic digestion of endogenous proteins. Batch fermentations of supplemented peel hydrolysate containing 111 g/L of initial total sugars produced 35–38 g/L of ethanol in 48–72 h and a 75–85% yield.

Index Entries

RecombinantE. coliethanol production citrus byproducts 


  1. 1.
    Agricultural Research Service (1962),Chemistry and Technology of Citrus, Citrus Products and Byproducts, Agriculture Handbook No. 98, US Department of Agriculture, Washington, DC.Google Scholar
  2. 2.
    Kesterson, J. W. and Braddock, R. J. (1976),By-Products and Specialty Products of Florida Citrus. Bulletin #784, University of Florida, Gainesville, FL.Google Scholar
  3. 3.
    Florida Citrus Processors Association (1995), Statistical Summary 1993–1994 Season. Florida Citrus Processors Association, Winter Haven, FL.Google Scholar
  4. 4.
    Grohmann, K. and Bothast, R. J. (1994), inEnzymatic Conversion of Biomass for Fuel Production, Himmel, M. E. and Baker, J. O., eds., American Chemical Society, Washington, DC, pp. 372–390.Google Scholar
  5. 5.
    Grohmann, K., Baldwin, E. A., and Buslig, B. S. (1994),Appl. Biochem. Biotechnol. 45/46, 315–327.CrossRefGoogle Scholar
  6. 6.
    Grohmann, K., Cameron, R. G., and Buslig, B. S. (1995),Appl. Biochem. Biotechnol. 51/52, 423–435.CrossRefGoogle Scholar
  7. 7.
    Ohta, K., Beall, D. S., Mejia, J. P., Shanmugam, K. T., and Ingram, L. O. (1991),Appl. Environ. Microbiol. 57, 893–900.Google Scholar
  8. 8.
    Barbosa, M. F. S., Beck, M. J., Fein, J. E., Potts, D., and Ingram, L. O. (1992),Appl. Environ. Microbiol. 58, 1382–1384.Google Scholar
  9. 9.
    Beall, D. S., Ingram, L. O., Ben-Bassat, A., Doran, J. B., Fowler, D. E., Hall, R. G., and Wood, B. E. (1992),Biotechnol. Lett. 14, 857–862.CrossRefGoogle Scholar
  10. 10.
    Burchhardt, G. and Ingram, L. O. (1992),Appl. Environ. Microbiol. 58, 1128–1133.Google Scholar
  11. 11.
    Guimaraes, W. V., Dudey, G. L., and Ingram, L. O. (1992),Biotechnol. Bioeng. 40, 41–45.CrossRefGoogle Scholar
  12. 12.
    Grohmann, K. and Baldwin, E. A. (1992),Biotechnol. Lett. 14, 1169–1174.CrossRefGoogle Scholar
  13. 13.
    Grohmann, K., Baldwin, E. A., Buslig, B. S., and Ingram, L. O. (1994),Biotechnol. Lett. 16, 281–286.CrossRefGoogle Scholar
  14. 14.
    Roth, R. J. (1970), inMethods in Enzymology, vol. 17A, Tabor, H. and Tabor, C. W., eds., Academic, New York, pp. 3–35.Google Scholar
  15. 15.
    Amartey, S. and Jeffries, T. W. (1994),Biotechnol. Lett. 16, 211–214.CrossRefGoogle Scholar

Copyright information

© Humana Press Inc. 1996

Authors and Affiliations

  • Karel Grohmamn
    • 1
  • Randall G. Cameron
    • 1
  • Béla S. Buslig
    • 2
  1. 1.USDA Citrus and Subtropical Products LaboratoryWinter Hauen
  2. 2.Florida Department of CitrusWinter Hauen

Personalised recommendations