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- Title
Synergistic positive effect of organic acids on the inhibitory effect of phenolic compounds on Acetone-Butanol-Ethanol (ABE) production.
- Authors
Bellido, Carolina; Lucas, Susana; Gonzalez-Benito, Gerardo; Monica Coc, M. Teresa Garcia-Cubero
- Abstract
The synergistic effect of potential inhibitory compounds (organic acids and phenolic compounds) on ABE fermentation was studied with model media containing sucrose and real media prepared from beet and cane sugar refining molasses. The presence of phenolic compounds inhibited ABE fermentation at concentrations as low as 0.5 g/L for gallic acid and 0.1 g/L for catechin. The co-presence of organic acids (2.2 g/L acetic, 1.8 g/L lactic and 0.6 g/L formic) showed a synergistic positive effect that can counteract the inhibitory character of phenolics. This effect was significantly higher at low phenolic concentrations. This means that the inhibitory effect of phenolic compounds on ABE production with Clostridium beijerinckii could be overcome by the presence of organic acids at low concentration in fermentation media. The results were confirmed by using a substrate of molasses. Better fermentation was achieved with beet molasses due to the lower concentration of phenolics, especially catechin. The fermentation using beet and cane sugar refining molasses as substrate (60 g/L) provided an ABE yield of 0.40 g ABE/g sugars and 0.31 g ABE/g sugars, respectively and ABE concentrations of 12.3 g/L (205 g ABE/kg beet molasses) and 7g ABE/L (120 g ABE/kg cane molasses).
- Subjects
FERMENTATION; MOLASSES; BUTANOL; BIOMASS energy; POLYSACCHARIDES
- Publication
Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2018, Vol 108, p117
- ISSN
0960-3085
- Publication type
Article
- DOI
10.1016/j.fbp.2018.02.004