4.7 Article

Release of sugar by acid hydrolysis from rice bran for single cell oil production and subsequent in-situ transesterification for biodiesel preparation

Journal

FUEL PROCESSING TECHNOLOGY
Volume 167, Issue -, Pages 281-291

Publisher

ELSEVIER SCIENCE BV
DOI: 10.1016/j.fuproc.2017.07.014

Keywords

Dilute acid hydrolysis; L. starkeyi; Microbial oil; Rice bran; (Trans)esterification

Funding

  1. Ministry of Science and Technology of Taiwan [MOST 104-2221-E-011-146]

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Biodiesel is one of the promising alternative biofuel to petro-diesel. Efficient and effective utilization of low value feedstock is required to meet the current demand on biodiesel. Rice bran is a byproduct of rice milling that contains significant amounts of sugar (similar to 48%) and lipids (similar to 14%). Immediate recovery of the lipids is uneconomical owing to its moderate lipid content. In this work, hydrolysis of raw rice bran was firstly carried out to concentrate lipids in the hydrolyzed bran to similar to 42%. Hydrolysis of rice bran using 2% sulfuric acid at 90 degrees C for 3.5 h with stirring at 300 rpm resulted in hydrolysates containing similar to 41 g/L sugars and 3.75 g/L proteins. Rice bran hydrolysate (RBH) obtained was further utilized as growth media for Lipomyces starkeyi, an oleaginous yeast. Lipid content of 40 to 65% can be achieved, suggesting the potential of using RBH in single cell oil production. Composition of microbial oils obtained was similar to that of vegetable oils, which may potentially be adopted as a feedstock for biodiesel production. Furthermore, dried hydrolyzed rice bran was subjected to in-situ (trans)esterification with methanol under subcritical condition which resulted in high FAME yield (87.81%) and conversion (94.82%). This work demonstrated the maximized utilization of rice bran in the production of hydrolysate for fermentation and as biodiesel feedstock. This is to further support the use of direct acid hydrolysis of biomass in the recovery and use of its content of sugars and lipids. (C) 2017 Elsevier B.V. All rights reserved.

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