Paper mulberry fruit juice: a novel biomass resource for bioethanol production

By way of broadening the use of diverse sustainable bioethanol feedstocks, the potentials of Paper mulberry fruit juice (PMFJ), as a non-food, sugar-based substrate, were evaluated for fuel ethanol production. The suitability of PMFJ was proven, as maximum ethanol concentration (56.4 g/L) and yield (0.39 g/g) were achieved within half a day of the start of fermentation, corresponding to very high ethanol productivity of 4.7 g/L/hr. The established potentials were further optimally maximized through the response surface methodology (RSM). At the optimal temperature of 30 °C, yeast concentration of 0.55 g/L, and pH of 5, ethanol concentration, productivity, and yield obtained were 73.69 g/L, 4.61 g/L/hr, and 0.48 g/g, respectively. Under these ideal conditions, diverse metal salts were afterward screened for their effects on PMFJ fermentation. Based on a two-level fractional factorial design, nutrient addition had no positive impact on ethanol production. Thus, under the optimal process conditions, and without any external nutrient supplementation, bioethanol from PMFJ compared favorably with typical sugar-based energy crops, highlighting its resourcefulness as a high-value biomass resource for fuel ethanol production. Graphical Abstract

Paper Mulberry Fruit Juice: a Novel Biomass Resource For Bioethanol Production

By way of broadening the use of diverse sustainable bioethanol feedstocks, the potentials of Paper mulberry fruit juice (PMFJ), as a non-food, sugar-based substrate, was for the first time evaluated for fuel ethanol production. Without any external nutrient supplementation, the suitability of PMFJ was proven, as maximum ethanol concentration (56.4 g/L), and yield (0.39 g/g), were achieved within half a day of the start of fermentation, corresponding to a very high ethanol productivity of 4.7 g/L/hr. Using Response Surface Methodology, established potentials were further maximized through statistical optimization of process conditions of temperature (20 – 40 ⁰C), yeast concentration (0.5 – 2 g/L), and pH (4 – 6). At the optimal temperature of 30 ⁰C, inoculum size of 0.55 g/L, and pH of 5, ethanol concentration, productivity, and yield obtained were 73.69 g/L, 4.61 g/L/hr, and 0.48 g/g, respectively. Under this ideal process conditions, bioethanol from PMFJ compares favorably with typical sugar-based energy crops, highlighting its resourcefulness as a high value biomass resource for fuel ethanol production.

Seasonal Characterization of the Endophytic Fungal Microbiome of Mulberry (Morus spp.) Cultivars Resistant and Susceptible to Sclerotiniosis

The endophytic microbiome is thought to play an important role in promoting plant growth and health. Using culture-independent and culture-dependent protocols, this study characterized the seasonal shifts in the endophytic fungal microbiota of four mulberry (Morus L.) cultivars having different levels of resistance to mulberry fruit sclerotiniosis. Core endophytes can be obtained by two approaches, and they were divided into two clusters by season. Spring samples harbored higher operational taxonomic units (OTUs) and α-diversity, while autumn samples had more sequences or isolates of the fungal class Dothideomycetes with the representative orders Capnodiales and Pleosporales. While comparing different mulberry cultivars, we found that the total number of OTUs in susceptible cultivars was higher than that of resistant cultivars, and Cladosporium sp. were observed in all. Notably, the causal agent of fruit sclerotiniosis (Scleromitrula shiraiana) was only detected in susceptible cultivars. Collectively, our work elucidated significant variations in the mulberry endophytic microbiome, mainly because of seasonal shifts, and the fact that the host cultivars and mulberry endophytic fungal community appeared to have a certain connection with the resistance level of mulberry fruit to sclerotiniosis. These results provided valuable information on the isolation and culturing of mulberry endophytes that could be applied to improve mulberry fruit production and health.

PELATIHAN METODE PENGOLAHAN DAN PENGAWETAN PRODUK OLAHAN BUAH MURBEI PKK RT II RW VI KELURAHAN MERJOSARI KOTA MALANG

<p><strong><em>Abstract.</em></strong><em> </em><em>The potential for snack food market (snack) is very large in Indonesia where almost part of the Indonesian people eat 3 times a day more snacks than heavy meals. However, not all types of snacks are healthy foods, especially those from non-natural ingredients. PKK RT II RW VI Merjosari Kelurahan Malang City improvised by using mulberry fruit that grows a lot in the yard of the house. A lot of mulberry content is useful for the body, moreover, it is easy to obtain and can be planted in the yard (in pots). The problem in producing food products from mulberry is the short shelf life of the product, so further processing using preservatives is needed. In addition, there is no adequate marketing knowledge to introduce products to the people of Malang. Therefore this PKM program provides knowledge to members of the PKK RT II RW VI Merjosari Village in an effort to grow a mulberry fruit processing micro business. From the results of the training, the level of satisfaction was obtained based on the questionnaire circulated, participants felt VERY SATISFIED with a percentage level of 91.9% and opened opportunities for program sustainability with mulberry herbal products.</em></p><p> </p><p> </p><p><strong>Abstrak.</strong> Potensi pasar makanan kudapan (<em>snack</em>) sangat besar di Indonesia dimana hampir sebagian masyarakat Indonesia memakan snack 3 kali sehari lebih banyak daripada makanan berat. Namun tidak semua jenis makanan ringan ini merupakan jenis makanan sehat, khususnya yang berasal dari bahan non alami. PKK RT II RW VI Kelurahan Merjosari Kota Malang berimprovisasi dengan menggunakan buah murbei yang banyak tumbuh di halaman rumah. Banyak kandungan zat murbei yang berguna bagi tubuh, terlebih lagi mudah didapat serta dapat ditanam di halaman (dalam pot). Yang menjadi kendala dalam memproduksi produk makanan dari murbei adalah masa kadaluarsa produk yang pendek, sehingga dibutuhkan pengolahan lebih lanjut dengan menggunakan pengawet. Selain itu belum adanya pengetahuan marketing yang memadai untuk memperkenalkan produk ke masyarakat Malang. Oleh karena itu program PKM ini memberikan pengetahuan ke anggota PKK RT II RW VI Kelurahan Merjosari dalam upaya untuk menumbuhkan usaha mikro olahan buah murbei. Dari hasil pelatihan diperoleh tingkat kepuasan berdasarkan angket yang diedarkan, peserta merasakan SANGAT PUAS dengan tingkat persentase sebesar 91,9% dan membuka peluang keberlanjutan program dengan produk-produk herbal murbei.</p><div id="gtx-trans" style="position: absolute; left: -72px; top: 428px;"> </div>