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

Chinese Journal of Chemical Engineering ›› 2012, Vol. 20 ›› Issue (5): 942-949.

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

张成明^1,2, 杜风光³, 王欣^1,2, 毛忠贵^1,2, 孙沛勇³, 唐蕾^1,2, 张建华^1,2

1. The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China;
2. Fermentation and Ecological Engineering Laboratory (FEEL), School of Biotechnology, Jiangnan University, Wuxi 214122, China;
3. Henan Tianguan Fuel Ethanol Co., Nanyang 473000, China

收稿日期:2011-01-27 修回日期:2011-06-08 出版日期:2012-10-28 发布日期:2012-11-06
通讯作者: MAO Zhonggui,E-mail:feelingmao@yahoo.cn
基金资助:
Supported by the National High Technology Research and Development Program of China (2008AA10Z338)

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

ZHANG Chengming^1,2, DU Fengguang³, WANG Xin^1,2, MAO Zhonggui^1,2, SUN Peiyong³, TANG Lei^1,2, ZHANG Jianhua^1,2

1. The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China;
2. Fermentation and Ecological Engineering Laboratory (FEEL), School of Biotechnology, Jiangnan University, Wuxi 214122, China;
3. Henan Tianguan Fuel Ethanol Co., Nanyang 473000, China

Received:2011-01-27 Revised:2011-06-08 Online:2012-10-28 Published:2012-11-06
Supported by:
Supported by the National High Technology Research and Development Program of China (2008AA10Z338)

摘要/Abstract

摘要： 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.

关键词: cassava, stillage, ethanol, glycerol, propanoic acid, S. cerevisiae

Abstract: 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.

Key words: cassava, stillage, ethanol, glycerol, propanoic acid, S. cerevisiae

张成明, 杜风光, 王欣, 毛忠贵, 孙沛勇, 唐蕾, 张建华. Effect of Propanoic Acid on Ethanol Fermentation by Saccharomyces cerevisiae in an Ethanol-Methane Coupled Fermentation Process^*[J]. Chinese Journal of Chemical Engineering, 2012, 20(5): 942-949.

ZHANG Chengming, DU Fengguang, WANG Xin, MAO Zhonggui, SUN Peiyong, TANG Lei, ZHANG Jianhua. Effect of Propanoic Acid on Ethanol Fermentation by Saccharomyces cerevisiae in an Ethanol-Methane Coupled Fermentation Process^*[J]. Chin.J.Chem.Eng., 2012, 20(5): 942-949.

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

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

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