Journal
BIOMASS & BIOENERGY
Volume 39, Issue -, Pages 296-305Publisher
PERGAMON-ELSEVIER SCIENCE LTD
DOI: 10.1016/j.biombioe.2012.01.023
Keywords
Arundo donax; Giant reed; Oxalic acid pretreatment; Hemicellulose hydrolysate; Bioethanol production; Scheffersomyces (Pichia) stipitis
Funding
- National Research Foundation of Korea [2010-0020141] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
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The objective of this study was to evaluate the production of ethanol by Scheffersomyces (Pichia) stipitis CBS6054, a native xylose fermenting yeast, from sugars contained in the giant reed (Arundo donax L.) hemicellulosic hydrolysate. A response surface methodology with two input parameters, severity factor and oxalic acid concentration ranging from 2.87 to 4.05 and from 2 to 8 (% w oxalic acid/w solid dry matter), respectively, was employed to minimize degradation products and maximize sugar release. However, at the optimum condition for sugar release (43.8 gl (1)), levels of toxic degradation products (acetic acid, furfural, HMF and phenolic compounds) were considered too high for yeast fermentation. The condition to minimize degradation products and maximize sugar yields was judged to be 2.87 severity factor and 5.0% oxalic acid concentration. At this condition 26.0 gl (1) xylose, 5.0 gl (1) glucose and 2.4 gl (1) arabinose were recovered in giant reed hydrolysate fraction. Adjustment of pH to 5.0 with Ca(OH)(2) decreased xylose, glucose and acetic acid, 22%, 8% and 27% respectively. Increasing the initial pH from 5.0 to 5.5, 6.0 and 6.5, respectively, significantly improved the fermentability of the giant reed hemicelluloses hydrolysate; no fermentation was observed at pH 5.0 after 96h, while 8.20gl (1) of ethanol was obtained at pH 6.0 after 48 h, with an ethanol yield of 0.33 (g(e)/g(s)) and a productivity of 0.17 gl (1)h (1). The optimum pH of acid hydrolysate fermentation for ethanol production was 6.0-6.5. (C) 2012 Elsevier Ltd. All rights reserved.
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