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

作     者：张成明 杜风光 王欣 毛忠贵 孙沛勇 唐蕾 张建华 

作者机构：The Key Laboratory of Industrial BiotechnologyMinistry of EducationSchool of BiotechnologyJiangnan University Fermentation and Ecological Engineering Laboratory(FEEL)School of BiotechnologyJiangnan University Henan Tianguan Fuel Ethanol Co. 

出 版 物：《Chinese Journal of Chemical Engineering》 (中国化学工程学报（英文版）)

年 卷 期：2012年第20卷第5期

页      面：942-949页

核心收录：

学科分类：0710[理学-生物学] 0832[工学-食品科学与工程（可授工学、农学学位）] 0830[工学-环境科学与工程（可授工学、理学、农学学位）] 0817[工学-化学工程与技术] 08[工学] 0703[理学-化学] 0836[工学-生物工程] 082203[工学-发酵工程] 0822[工学-轻工技术与工程] 083203[工学-农产品加工及贮藏工程] 

基　　金：Supported by the National High Technology Research and Development Program of China (2008AA10Z338) 

主　　题：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 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.