By-product inhibition effects of ethanolic fermentation by Saccharomyces cerevisiae
Inhibition by secondary fermentation products may limit the ultimate productivity of new glucose to ethanol fermentation processes. New processes are under development whereby ethanol is selectively removed from the fermenting broth to eliminate ethanol inhibition effects. These processes can concentrate minor secondary products to the point where they become toxic to the yeast. Vacuum fermentation selectively concentrates nonvolatile products in the fermentation broth. Membrane fermentation systems may concentrate large molecules which are sterically blocked from membrane transport. Extractive fermentation systems, employing nonpolar solvents, may concentrate small organic acids. By-product production rates and inhibition levels in continuous fermentation with Saccharomyces cerevisiae have been determined for acetaldehyde, glycerol, formic, lactic, and acetic acids, 1-propanol, 2-methyl-1-butanol, and 2,3- butanediol to assess the potential effects of these by-products on new fermentation processes. Mechanisms are proposed for the various inhibition effects observed. (Refs. 15).
- Research Organization:
- Lawrence Berkeley Lab, Univ California, Berkeley, California 94720; Dept of Chemical Engineering, Univ California, Berkeley, California 94720
- OSTI ID:
- 5520412
- Journal Information:
- Biotechnol. Bioeng.; (United States), Journal Name: Biotechnol. Bioeng.; (United States) Vol. 25:1; ISSN BIBIA
- Country of Publication:
- United States
- Language:
- English
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By-product inhibition effects on ethanolic fermentation by Saccharomyces cerevisiae
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ALCOHOLS
ALDEHYDES
BIOCHEMICAL REACTION KINETICS
BIOCONVERSION
BIOSYNTHESIS
BY-PRODUCTS
CARBOHYDRATES
ETHANOL
FERMENTATION
FUNGI
GLUCOSE
HEXOSES
HYDROXY COMPOUNDS
INHIBITION
KINETICS
MICROORGANISMS
MONOSACCHARIDES
ORGANIC COMPOUNDS
PLANTS
REACTION KINETICS
SACCHARIDES
SACCHAROMYCES
SACCHAROMYCES CEREVISIAE
SYNTHESIS
YEASTS