The Effect of pH Control on Acetone–Butanol–Ethanol Fermentation by Clostridium acetobutylicum ATCC 824 with Xylose and D-Glucose and D-Xylose Mixture

doi:10.1016/j.cjche.2014.06.003

Chinese Journal of Chemical Engineering ›› 2014, Vol. 22 ›› Issue (8): 937-942.DOI: 10.1016/j.cjche.2014.06.003

The Effect of pH Control on Acetone–Butanol–Ethanol Fermentation by Clostridium acetobutylicum ATCC 824 with Xylose and D-Glucose and D-Xylose Mixture

Wei Jiang¹, Zhiqiang Wen¹, Mianbin Wu^1,2, Hong Li³, Jun Yang¹, Jianping Lin¹, Yijun Lin¹, Lirong Yang¹, Peilin Cen¹

1. Key Laboratory of Biomass Chemical Engineering of Ministry of Education, Department of Chemical and Biological Engineering, Zhejiang University, Hangzhou 310027, China;
2. Zhejiang Key Laboratory of Antifungal Drugs, Zhejiang, Taizhou 318000, China;
3. Lancaster Environment Centre, Lancaster University, Lancaster LA1 4YQ, UK

收稿日期:2013-04-11 修回日期:2013-12-05 出版日期:2014-08-28 发布日期:2014-11-04
通讯作者: Mianbin Wu, Jianping Lin
基金资助:
Supported by the National Natural Science Foundation of China (20306026 and 21376215) and the National High Technology Research and Development Program of China (2012AA022302).

The Effect of pH Control on Acetone–Butanol–Ethanol Fermentation by Clostridium acetobutylicum ATCC 824 with Xylose and D-Glucose and D-Xylose Mixture

Wei Jiang¹, Zhiqiang Wen¹, Mianbin Wu^1,2, Hong Li³, Jun Yang¹, Jianping Lin¹, Yijun Lin¹, Lirong Yang¹, Peilin Cen¹

1. Key Laboratory of Biomass Chemical Engineering of Ministry of Education, Department of Chemical and Biological Engineering, Zhejiang University, Hangzhou 310027, China;
2. Zhejiang Key Laboratory of Antifungal Drugs, Zhejiang, Taizhou 318000, China;
3. Lancaster Environment Centre, Lancaster University, Lancaster LA1 4YQ, UK

Received:2013-04-11 Revised:2013-12-05 Online:2014-08-28 Published:2014-11-04
Supported by:
Supported by the National Natural Science Foundation of China (20306026 and 21376215) and the National High Technology Research and Development Program of China (2012AA022302).

摘要/Abstract

摘要： D-Glucose, L-arabinose, D-mannose, D-xylose, and cellobiose are saccharification products of lignocellulose and important carbon sources for industrial fermentation. The fermentation efficiency with each of the five sugars and the mixture of the two most dominant sugars, D-glucose and D-xylose, was evaluated for acetone- butanol-ethanol (ABE) fermentation by Clostridium acetobutylicum ATCC 824. The utilization efficacy of the five reducing sugars was in the order of D-glucose, L-arabinose, D-mannose, D-xylose and cellobiose. D-Xylose, the second most abundant component in lignocellulosic hydrolysate, was used in the fermentation either as sole carbon source or mixed with glucose. The results indicated that maintaining pH at 4.8, the optimal pH value for solventogenesis, could increase D-xylose consumption when it was the sole carbon source. Different media containing D-glucose and D-xylose at different ratios (1:2, 1:5, 1.5:1, 2:1) were then attempted for the ABE fermentation. When pH was at 4.8 and xylose concentration was five times that of glucose, a 256.9% increase in xylose utilization and 263.7% increase in solvent production were obtained compared to those without pH control. These results demonstrate a possible approach combining optimized pH control and D-glucose and D-xylose ratio to increase the fermentation efficiency of lignocellulosic hydrolysate.

关键词: Clostridium acetobutylicum ATCC 824, Xylose, Mixed sugar, pH control

Abstract: D-Glucose, L-arabinose, D-mannose, D-xylose, and cellobiose are saccharification products of lignocellulose and important carbon sources for industrial fermentation. The fermentation efficiency with each of the five sugars and the mixture of the two most dominant sugars, D-glucose and D-xylose, was evaluated for acetone- butanol-ethanol (ABE) fermentation by Clostridium acetobutylicum ATCC 824. The utilization efficacy of the five reducing sugars was in the order of D-glucose, L-arabinose, D-mannose, D-xylose and cellobiose. D-Xylose, the second most abundant component in lignocellulosic hydrolysate, was used in the fermentation either as sole carbon source or mixed with glucose. The results indicated that maintaining pH at 4.8, the optimal pH value for solventogenesis, could increase D-xylose consumption when it was the sole carbon source. Different media containing D-glucose and D-xylose at different ratios (1:2, 1:5, 1.5:1, 2:1) were then attempted for the ABE fermentation. When pH was at 4.8 and xylose concentration was five times that of glucose, a 256.9% increase in xylose utilization and 263.7% increase in solvent production were obtained compared to those without pH control. These results demonstrate a possible approach combining optimized pH control and D-glucose and D-xylose ratio to increase the fermentation efficiency of lignocellulosic hydrolysate.

Key words: Clostridium acetobutylicum ATCC 824, Xylose, Mixed sugar, pH control

Wei Jiang, Zhiqiang Wen, Mianbin Wu, Hong Li, Jun Yang, Jianping Lin, Yijun Lin, Lirong Yang, Peilin Cen. The Effect of pH Control on Acetone–Butanol–Ethanol Fermentation by Clostridium acetobutylicum ATCC 824 with Xylose and D-Glucose and D-Xylose Mixture[J]. Chinese Journal of Chemical Engineering, 2014, 22(8): 937-942.

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The Effect of pH Control on Acetone–Butanol–Ethanol Fermentation by Clostridium acetobutylicum ATCC 824 with Xylose and D-Glucose and D-Xylose Mixture

The Effect of pH Control on Acetone–Butanol–Ethanol Fermentation by Clostridium acetobutylicum ATCC 824 with Xylose and D-Glucose and D-Xylose Mixture

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