The Effect of pH Control on Acetone-Butanol-Ethanol Fermentation by Clostridium acetobutylicum ATCC 824 with Xylose and D-Glucose and D-Xylose Mixture

Wei Jiang; Zhiqiang Wen; Mianbin Wu; Hong Li; Jun Yang; Jianping Lin; Yijun Lin; Lirong Yang; Peilin Cen

首页> 中文期刊> 《中国化学工程学报（英文版）》 >The Effect of pH Control on Acetone-Butanol-Ethanol Fermentation by Clostridium acetobutylicum ATCC 824 with Xylose and D-Glucose and D-Xylose Mixture

The Effect of pH Control on Acetone-Butanol-Ethanol Fermentation by Clostridium acetobutylicum ATCC 824 with Xylose and D-Glucose and D-Xylose Mixture

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D-Glucose, L-arabinose, D-mannose, D-xylose, and cellobiose are saccharification products of lignocellulose and important carbon sources for industrial fermentation. The fermentation efficiency with each of the five sugars and the mixture of the two most dominant sugars, D-glucose and D-xylose, was evaluated for acetone-butanol-ethanol (ABE) fermentation by Clostridium acetobutylicum ATCC 824. The utilization efficacy of the five reducing sugars was in the order of D-glucose, L-arabinose, D-mannose, D-xylose and cellobiose. D-Xylose, the second most abundant component in lignocellulosic hydrolysate, was used in the fermentation either as sole carbon source or mixed with glucose. The results indicated that maintaining pH at 4.8, the optimal pH value for solventogenesis, could increase D-xylose consumption when it was the sole carbon source. Different media con-taining D-glucose and D-xylose at different ratios (1:2, 1:5, 1.5:1, 2:1) were then attempted for the ABE fermenta-tion. When pH was at 4.8 and xylose concentration was five times that of glucose, a 256.9%increase in xylose utilization and 263.7%increase in solvent production were obtained compared to those without pH control. These results demonstrate a possible approach combining optimized pH control and D-glucose and D-xylose ratio to increase the fermentation efficiency of lignocellulosic hydrolysate.

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《中国化学工程学报（英文版）》 |2014年第8期|937-942|共6页
作者
Wei Jiang; Zhiqiang Wen; Mianbin Wu; Hong Li; Jun Yang; Jianping Lin; Yijun Lin; Lirong Yang; Peilin Cen;
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Key Laboratory of Biomass Chemical Engineering of Ministry of Education, Department of Chemical and Biological Engineering, Zhejiang University, Hangzhou 310027, China;

Key Laboratory of Biomass Chemical Engineering of Ministry of Education, Department of Chemical and Biological Engineering, Zhejiang University, Hangzhou 310027, China;

Key Laboratory of Biomass Chemical Engineering of Ministry of Education, Department of Chemical and Biological Engineering, Zhejiang University, Hangzhou 310027, China;

Lancaster Environment Centre, Lancaster University, Lancaster LA1 4YQ, UK;

Key Laboratory of Biomass Chemical Engineering of Ministry of Education, Department of Chemical and Biological Engineering, Zhejiang University, Hangzhou 310027, China;

Key Laboratory of Biomass Chemical Engineering of Ministry of Education, Department of Chemical and Biological Engineering, Zhejiang University, Hangzhou 310027, China;

Key Laboratory of Biomass Chemical Engineering of Ministry of Education, Department of Chemical and Biological Engineering, Zhejiang University, Hangzhou 310027, China;

Key Laboratory of Biomass Chemical Engineering of Ministry of Education, Department of Chemical and Biological Engineering, Zhejiang University, Hangzhou 310027, China;

Key Laboratory of Biomass Chemical Engineering of Ministry of Education, Department of Chemical and Biological Engineering, Zhejiang University, Hangzhou 310027, China;

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The Effect of pH Control on Acetone-Butanol-Ethanol Fermentation by Clostridium acetobutylicum ATCC 824 with Xylose and D-Glucose and D-Xylose Mixture

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