By-product inhibition effects on 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-l-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.
- Research Organization:
- Lawrence Berkeley Lab., CA (USA)
- DOE Contract Number:
- W-7405-ENG-48
- OSTI ID:
- 5749973
- Report Number(s):
- LBL-13343; CONF-810813-15; ON: DE82003714
- Country of Publication:
- United States
- Language:
- English
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59 BASIC BIOLOGICAL SCIENCES
ACETALDEHYDE
ACETIC ACID
ALCOHOLS
ALDEHYDES
BIOCONVERSION
BIOLOGICAL PATHWAYS
BIOSYNTHESIS
BUTANEDIOLS
BUTANOLS
CARBOHYDRATES
CARBOXYLIC ACIDS
ENZYME INHIBITORS
ETHANOL
FERMENTATION
FORMIC ACID
FUNGI
GLUCOSE
GLYCOLS
HEXOSES
HYDROXY ACIDS
HYDROXY COMPOUNDS
INHIBITION
LACTIC ACID
MEMBRANES
MICROORGANISMS
MONOCARBOXYLIC ACIDS
MONOSACCHARIDES
ORGANIC ACIDS
ORGANIC COMPOUNDS
PLANTS
PROPANOLS
REACTION INTERMEDIATES
REMOVAL
SACCHARIDES
SACCHAROMYCES
SACCHAROMYCES CEREVISIAE
SYNTHESIS
YEASTS