By-product inhibition effects on ethanolic fermentation by Saccharomyces cerevisiae

Journal Article · Sat Jan 01 04:00:00 EST 1983 · Biotechnol. Bioeng.; (United States)

DOI:https://doi.org/10.1002/bit.260250109· OSTI ID:6104699

Mairoella, B; Blanch, H W; Wilke, C R

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.

• Research Organization: Lawrence Berkeley Laboratory, and Department of Chemical Engineering, University of California, Berkeley, California 94720
• OSTI ID: 6104699
• Journal Information: Biotechnol. Bioeng.; (United States), Journal Name: Biotechnol. Bioeng.; (United States) Vol. XXV:1; ISSN BIBIA
• Country of Publication: United States
• Language: English

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ACETALDEHYDE
ALCOHOLS
ALDEHYDES
ALKYL RADICALS
BIOCONVERSION
BUTANEDIOLS
BUTANOLS
BY-PRODUCTS
CARBOHYDRATES
CARBOXYLIC ACIDS
ETHANOL
EXTRACTION
FERMENTATION
FORMIC ACID
FUNGI
GLUCOSE
GLYCEROL
GLYCOLS
HEXOSES
HYDROXY ACIDS
HYDROXY COMPOUNDS
INHIBITION
LACTIC ACID
MEMBRANE TRANSPORT
METHYL RADICALS
MICROORGANISMS
MONOCARBOXYLIC ACIDS
MONOSACCHARIDES
ORGANIC ACIDS
ORGANIC COMPOUNDS
PLANTS
PRODUCTION
PRODUCTIVITY
RADICALS
REMOVAL
SACCHARIDES
SACCHAROMYCES
SACCHAROMYCES CEREVISIAE
SEPARATION PROCESSES
SOLVENTS
VACUUM FERMENTATION
YEASTS