International Journal of Biochemistry and Biotechnology

International Journal of Biochemistry and Biotechnology Vol. 1 (1), pp. 007-011, March, 2012. © International Scholars Journals

Full Length Research Paper

Oil Palm Frond for the Production of Bioethanol

Lim Sheh Hong^1*, Darah Ibrahim¹ and Ibrahim Che Omar²

¹Industrial Biotechnology Research Laboratory (IBRL) School of Biological Sciences Universiti Sains Malaysia

11800 Penang Malaysia.

²Faculty of Agroindustry and Natural Resources Universiti Malaysia Kelantan,Karung Berkunci  36,16100 Pangkalan Chepa, Kelantan, Malaysia.

*Corresponding Author’s Email: [email protected]

Received March 16, 2012; Accepted 28 March, 2012

In order to investigate the possibility of using oil palm frond (OPF) as biomass resource for alternative energy production, the chemical composition of OPF was examined.  OPF used in this study contained 50.7% holocellulose.  It was enzymatically hydrolyzed by Aspergillus niger USM AI1 in a solid substrate fermentation (SSF) and ethanol was produced from the hydrolyzates in a second fermentation with the yeast, Saccharomyces cerevisiae.   The yield of fermentable sugars was 200.2 mg/ g substrate which contained 69.2% of glucose.  The fermentable sugar obtained from OPF could be used by S. cerevisiae to produce ethanol.  After 36 h of fermentation, the ethanol was about 23.1 g/L with 6% (w/v) of the fermentable sugar used as the carbon source in the fermentation medium at 30°C.  Thus, this finding indicates that OPF can be used as suitable lignocellulosic material for the production of fermentable sugars through in-situ enzymatic hydrolysis under the SSF condition for second generation bioethanol production.   

Keywords: Oil palm frond, fermentable sugars, bioethanol, Saccharomyces cerevisiae

 International Journal of Biochemistry and Biotechnology Vol. 1 (1), pp. 001-006 March, 2012.  © International Scholars Journals

Full Length Research Paper

Glycosidases Activities and Protein Content Variations during Fruit Development and Ripening in three Texture Contrasted Tomato Cultivars

Emadeldin H.E. Konozy, Mathilde Causse and Mireille Faurobert

1INRA - Unité de Génétique et Amélioration des Fruits et Légumes, Montfavet BP94, France

Current Address: Biotechnology Park, Africa City of Technology, Khartoum, Sudan

*Corresponding author’s Email: [email protected]

Received 28 February, 2012; Accepted 27 March, 2012

Abstract

Excessive softening is the main factor limiting fruit shelf life and storage. It is generally acceptable now that softening of fruit which occurs during the ripening is due to synergistic actions of several enzymes on cell wall polysaccharides. As a subject for this study, we have assayed some glycosidase activities using 3 tomato cultivars (Lycopersicon esculentum) contrasted for their texture phenotypes; the cherry tomato line Cervil (Solanum lycopersicum var. cerasiforme), a common taste tomato line Levovil (S. lycopersicum Mill) and VilB a modern line, large, firmer and with good storage capability. Four glycosidase activities namely α-galactosidase, β-galactosidase, β-mannosidase and β-glucosidase were extracted from tomatoes cell wall of the three species. Cell wall protein from fruits was extracted and  compared among the three cultivars at the following stages; 14 days after anthesis (14DPA) fruit; 21 days after anthesis (21DPA), turning (breaker), red and over ripe.  Glycolytic activities were compared among these cultivars at the precited developmental stages, where gross variations were noticed from stage to stage and also from species to species in accordance with the fruit firmness status.  Interestingly, VilB cultivar, the firmer among the other two, though possessed the highest total protein content, exhibited the lowest enzymatic activities. Taken together, these results may therefore allow us to conclude that studies of glycolytic activities in a single tomato cultivar cannot be generalized to all species. Thus, the correlation between tomato softness and the glycosidase activities may affirm direct involvement of these enzymes on fruit development and softening)

Keywards: Tomato cultivars; texture; glycosidases; cell wall protein; development stage.