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PRODUCTION OF HEAT STABLE ENZYMES FOR THE SACCARIFICATION OF CELLULOSIC AND STARCHY RAW MATERIALS

Ziel



A NEW TALAROMYCES STRAIN, CL240, WAS SELECTED IN THE COURSE OF A SCREENING PROGRAM AMONG SEVERAL THOUSAND THERMOPHILIC FUNGI. THE MAIN CRITERIA WHICH LED TO THE CHOICE OF THIS STRAIN WERE THE THERMAL STABILITY OF THE ENZYMES AND THE BROAD SPECTRUM OF POLYSACCHAROLYTIC ACTIVITIES PRODUCED. IN PARTICULAR, THE FIXED GOAL WAS THE ABILITY TO DEGRADE ALL THE POLYOSIDIC COMPONENTS OF WHEAT GRAIN AT 70 CELSIUS DEGREES OR ABOVE.
THERMAL STABILITY WAS FAVORED AS IN GENERAL, FASTER REACTION RATES AND LESS BACTERIAL CONTAMINATION PROBLEMS ARE EXPECTED BY OPERATING AT HIGHER TEMPERATURES. WHEAT GRAIN COMPONENTS WERE CHOSEN AS SUBSTRATES AS WHEAT IS BECOMING A MAJOR SOURCE OF CHEAP FERMENTABLE SUGARS IN THE EUROPEAN COMMUNITY DUE TO THE APPEARANCE OF LARGE QUANTITIES OF AGRICULTURAL SURPLUSES; WHEAT STARCH BASED INDUSTRIES ARE IN DEVELOPMENT IN EUROPE, BUT SOME PROBLEMS ARE ENCOUNTERED DUE TO THE PRESENCE OF HIGHLY VISCOUS POLYSACCHARIDES (PENTOSANS AND BETA-GLUCANS) WHICH ARE NOT REMOVED BY THE CURRENT PROCESSES OF EXTRACTION AND HYDROLYSIS.

THE PURPOSE OF THE PROGRAM IS TO IMPROVE THE ECONOMY OF THE SACCHARIFICATION BY ACTING IN SEVERAL WAYS:
- GENETIC IMPROVEMENT OF THE STRAINS, IN THE GOAL OF AN INCREASE IN ENZYME PRODUCTION AS WELL AS A CORRECTION OF THE ACTIVITY SPECTRUM
- OPTIMIZATION OF ENZYME PRODUCTION IN FERMENTER USING CONDITIONS EXTRAPOLABLE TO INDUSTRIAL SCALE
- DESIGNING OF SACCHARIFICATION PROCESSES BASED ON THE UTILISATION OF WHOLE WHEAT FLOUR OR CEREAL BY-PRODUCTS.

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Cayla SARL
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