SCI和EI收录∣中国化工学会会刊

Chin.J.Chem.Eng. ›› 2012, Vol. 20 ›› Issue (5): 942-949.

• BIOTECHNOLOGY AND BIOENGINEERING • Previous Articles     Next Articles

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

ZHANG Chengming1,2, DU Fengguang3, WANG Xin1,2, MAO Zhonggui1,2, SUN Peiyong3, TANG Lei1,2, ZHANG Jianhua1,2   

  1. 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:2012-11-06 Published:2012-10-28
  • Supported by:
    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*

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. 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
  • 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)

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

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