Second Generation Biofuel Production from Moringa oleifera Pod Husks Utilizing Cellulases of A New Decaying Fungus; Cladosporium halotolerans MDP OP903200

Document Type : Regular issue (Original Article)

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Botany and Microbiology Department, Faculty of Science, Helwan University, Cairo, Egypt

Abstract

Depletion of fossil fuels and saving global food resources have represented one of the main future challenges. Although first-generation bioethanol production from sugary food materials has provided a sustainable green biofuel source, it has resulted in a “fuel-food” conflict. Thus, second-generation bioethanol production from nonedible lignocellulosic materials has gained great attention. This study aimed to exploit Moringa oleifera pod husks “one of the least studied agricultural wastes” for 2nd generation bioethanol production utilizing a green and cost-effective process. A new isolate “Cladosporium halotolerans MDP OP903200” has been isolated from decaying Moringa dry pods. Obvious structural changes stimulated by this fungus on dry pods have been observed due to its cellulolytic activity. Its cellulase productivity has been optimized by employing response surface methodology. The best cellulase activity was recorded when incubation temperature, inoculum size, and incubation period values were shifted to 22◦C, one (8 mm) fungal disc and 13 days respectively. The best temperature and pH values for its cellulolytic reaction were 50◦C and pH 5. Upon the completion of the optimization study, a 4.6-fold increase in cellulase activity has been achieved compared to the un-optimized conditions. Good activity for the investigated cellulase has been recorded under the low water activity conditions which reflects its promising applicability for bioethanol production. Direct saccharification of Moringa dry pod powder by the investigated enzyme without any pretreatment process has yielded an increase in the moringa pod simple sugar content from 93.2 to 330.6 mg/gds and yielded 36.06 g/L bioethanol production upon the fermentation by Saccharomyces cerevisiae. 

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