Optimization of pretreatment conditions and use of a two-stage fermentation process for the production of ethanol from seaweed, Saccharina japonica

Saccharina japonica (Sea tangle, Dasima), a seaweed, was fermented in order to produce bioethanol after thermal hydrogen peroxide (H2O2) hydrolysis pretreatment and enzymatic saccharification. The optimal pretreatment conditions of 1% (v/v) H2O2 (28%, Dustan Pure Chemicals Co., Ltd, Ansan, Korea) and 10% (w/v) seaweed slurry at 121A degrees C for 60 min were determined using the Response Surface Method (RSM). A reducing sugar yield of 33.4% (w/w) and a viscosity of 520 cP were obtained. Enzymatic saccharification was then carried out; a monosaccharide concentration of 28.5 g/L with a 40.5% (w/w) theoretical yield was obtained after the addition of 2-mL CelluclastA (R) 1.5L to 100 g/L of seaweed slurry after thermal H2O2 hydrolysis. Fermentation of a two-stage ethanol production was carried out using Saccharomyces cerevisiae KCCM 1129 in order to ferment glucose in the first stage, and a high level of mannitol-acclimated Pichia angophorae KCTC 17574 to ferment mannitol in the second stage. Acclimation of yeast effectively slowed the uptake of sugar in ethanol fermentation. The overall ethanol yield from S. japonica after the two-stage fermentation was 9.9 g/L.