Effect of Propanoic Acid on Ethanol Fermentation by Saccharomyces cerevisiae in an Ethanol-Methane Coupled Fermentation Process

Propanoic acid accumulated in an ethanol-methane coupled fermentation process affects the ethanol fermentation by Saccharomyces cerevisiae. The effects of propanoic acid on ethanol production were examined in cassava mash under different pH conditions. Final ethanol concentrations increased when und...

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Published inChinese journal of chemical engineering Vol. 20; no. 5; pp. 942 - 949
Main Author 张成明 杜风光 王欣 毛忠贵 孙沛勇 唐蕾 张建军
Format Journal Article
LanguageEnglish
Published Elsevier B.V 01.10.2012
Subjects
cassava
ethanol
glycerol
Manihot esculenta
propanoic acid
S. cerevisiae
Saccharomyces cerevisiae
stillage
丙酸
乙醇发酵
乙醇生产
发酵过程
甲烷
耦合
酒精发酵
酿酒酵母
stillage
ethanol
propanoic acid
glycerol
cassava
S. cerevisiae
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Summary:Propanoic acid accumulated in an ethanol-methane coupled fermentation process affects the ethanol fermentation by Saccharomyces cerevisiae. The effects of propanoic acid on ethanol production were examined in cassava mash under different pH conditions. Final ethanol concentrations increased when undissociated propanoic acid was 〈30.0 mmol·L-1 . Propanoic acid, however, stimulated ethanol production, as much as 7.6% under proper conditions, but ethanol fermentation was completely inhibited when undissociated acid was 〉53.2 mmol·L-1 . Therefore, the potential inhibitory effect of propanoic acid on ethanol fermentation may be avoided by controlling the undissociated acid concentrations through elevated medium pH. Biomass and glycerol production decreased with propanoic acid in the medium, partly contributing to increased ethanol concentration.
Bibliography:ZHANG Chengming, DU Fengguang , WANG Xin , MAO Zhonggui ,SUN Peiyong, TANG Lei and ZHANG Jianhua 1 The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan Uni- versity, Wuxi 214122, China Fermentation and Ecological Engineering Laboratory （FEEL）, School of Biotechnology, Jiangnan University, Wuxi 214122, China Henan Tianguan Fuel Ethanol Co., Nanyang 473000, China
cassava, stillage, ethanol, glycerol, propanoic acid, S. cerevisiae
Propanoic acid accumulated in an ethanol-methane coupled fermentation process affects the ethanol fermentation by Saccharomyces cerevisiae. The effects of propanoic acid on ethanol production were examined in cassava mash under different pH conditions. Final ethanol concentrations increased when undissociated propanoic acid was 〈30.0 mmol·L-1 . Propanoic acid, however, stimulated ethanol production, as much as 7.6% under proper conditions, but ethanol fermentation was completely inhibited when undissociated acid was 〉53.2 mmol·L-1 . Therefore, the potential inhibitory effect of propanoic acid on ethanol fermentation may be avoided by controlling the undissociated acid concentrations through elevated medium pH. Biomass and glycerol production decreased with propanoic acid in the medium, partly contributing to increased ethanol concentration.
11-3270/TQ
ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 23
ISSN:1004-9541
2210-321X
DOI:10.1016/S1004-9541(12)60422-4