BioChem - DOS

Microcalorimetric investigation of the effect of the ionic liquid 1-butyl-3-methylimidazolium chloride on the fermentation of saccharomyces cerevisiae AY93161 for lignocellulosic ethanol production

The open biotechnology journal

Huang, Wangxiang; Jin, Jiancheng; Feng, Liang; Huang, Wenjing; Wang, Ke; Liu, Yi; Wu, Yuanxin; Zhu, Shengdong

<P>The effects of ionic liquid 1-butyl-3-methylimidazolium chloride (BMIMCl) on the ethanol fermentation process of<I>Saccharomyces cerevisiae</I>AY93161 were investigated by using microcalorimetry. On the basis of microcalorimetric and process data, the thermokinetic parameters of the ethanol fermentation process at different BMIMCl concentrations from 0.001 to 5 gL<SUP>-1</SUP>were calculated. Compared to the control, the BMIMCl caused a decreased value of the maximum specific growth rate &micro;m(from 0.226 to 0.105 h<SUP>-1</SUP>), and an increased value of the maximum specific produced heat rate pm(from 2.08 to 7.06 mWlg<SUP>-1</SUP>) and the total heat output H for producing 1 g ethanol (from 990 to 1871 Jg<SUP>-1</SUP>). The decreased &micro;mand increased pmand H led to lower final yeast concentration (from 3.85 to 2.39 gL<SUP>-1</SUP>) and ethanol concentration (from 40.3 to 25.1 gL<SUP>-1</SUP>). This gives useful information for improving the lignocellulosic ethanol production process using the ionic liquid technology.</P>

2016

Bentham Science

1874-0707

10

pp.391-397

10.2174/1874070701610010391

http://click.ndsl.kr/servlet/OpenAPIDetailView?keyValue=05787966&target=NART&cn=NART96357523

https://openbiotechnologyjournal.com/VOLUME/10/PAGE/391/PDF/