2011•Linchan huaxue yu gongyeRequires access
Effects of degradation products of carbohydrates on the fermentation of Saccharomyces cerevisiae.
Song XiaoChuan, Qiulu Chu, Zhu JunJun, Yong Hai Xu, Shiyuan Yu, Qiang Yong
Open publisher page 1 citations
Abstract
Effects of degradation products of carbohydrates on the fermentation of Saccharomyces cerevisiae and the fermentation of corn stover enzymatic hydrolysate were investigated.The inhibition strengths of the typical inhibitors to ethanol fermentation were in the order of: formic acidacetic acidfurfuralhydroxymethylfurfural(HMF).For ethanol fermentation,S.cerevisiae NLH13 could tolerate 1g/L formic acid and 4g/L acetic acid,respectively.However,S.cerevisiae NLH13 displayed higher tolerance to furfural and hydroxymethylfurfural,when their concentration in hydrolysate was 2-10g/L.The sugar consumption,ethanol mass concentration and ethanol yield were 98.30%,81.95g/L and 88.41%,respectively,when the corn stover enzymatic hydrolysate containing 184.90g/L glucose was fermented with Saccharomyces cerevisiae NLH13 for 24h.