Comparison of pretreatment strategies for enzymatic saccharification and fermentation of barley straw to ethanol

Barley straw used in this study contained 34.3% cellulose, 23.0% hemicellulose and 13.3% lignin (moisture, 6.5%). Several pretreatments (dilute acid, lime and alkaline peroxide) and enzymatic saccharification procedures were evaluated for the conversion of barley straw to monomeric sugars. The maximum release of sugars (glucose, 384 mg; xylose, 187 mg; arabinose, 32 mg; total sugars, 604 mg/g; 94% of maximum theoretical sugar yield) from barley straw (10%, w/v) was obtained by alkaline peroxide (2.5% H2O2, pH 11.5) pretreatment (35 degrees C, 24 hours) and enzymatic saccharification (45 degrees C, pH 5.0, 120 hours) after diluting 2 times before adding a cocktail of three commercial enzyme preparations (cellulase, beta-glucosidase and hemicellulase) each at the dose level of 0.15 mug of straw. Dilute acid and lime pretreatments followed by enzymatic saccharification generated 566 mg (88% yield) and 582 mg (91% yield) total sugars/g of barley straw, respectively. The yield of ethanol from the dilute acid pretreated and enzymatically saccharified barley straw hydrolyzate (23.7 g sugars/L) was 11.4 g/L (0.48 g/g available sugars, 0.26 g/g straw) by the mixed sugar utilizing recombinant Escherichia coli strain FBR5 in 17 hours. The ethanol yields were 11.4 and 11.9 g/L from 24.4 and 26.2 g sugars/L obtained from lime and alkaline peroxide pretreated barley straw, respectively. No inhibition of fermentation occurred by any of the three pretreatments under the conditions used.