Effect of by-Products from Wet-Oxidation Explosion on the Growth and Fermentation of Saccharomyces cerevisiae

Abstract:

Effect of by-products from wet-oxidation explosion, such as formic acid, acetic acid, and furfural on the growth and fermentation, glycolysis and energy metabolism, cytomembrane integrality of Saccharomyces cerevisiae were studied. The results showed that the maximum tolerated concentra tion of S. cerevisiae was 1.8 g/L formic acid , 6.0 g/L acetic acid,2.5g/ furfural, respectively. The inhibition strengths of the typical inhibitors to ethanol fermentation were in the order of formic acid , acetic acid , furfural. When the concentration of these typical inhibitors is 1×IC₈₀ , acetic acid has the minimum impact on glycolysis and energy metabolism . When the concentration of these typical inhibitors was 2×IC₈₀, furfural had minimum impact on glycolysis and energy metabolism. However , formic acid can inhibit strongly the glycolysis and energy metabolism of Saccharomyces cerevisiae with any concentration . When compared with ethanol, the impact of these typical inhibitors on S. cerevisiae's cytomembrane integrality was not very significant. When the concentration of these typical inhibitors varied from 1×IC₈₀ to 3×IC₈₀ , the results of the leak of Mg²⁺ was 11%-20% formic acid, 5%-12% acetic acid, 4.5%-8.4% furfural, respectively. However, the result of ethanol that leaded to the leak of Mg²⁺ was 55%.

• Periodical: Advanced Materials Research (Volumes 724-725)
• Pages: 1116-1121
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.724-725.1116
• Online since: August 2013
• Authors: Mei Zhen Gong, Ru Ming Zhao, Zhi Jun Li, Juan Yao, Da Chun Gong
• Keywords: Acetic Acid, Formic Acid, Furfural, Saccharomyces cerevisiae, Wet-Oxidation Explosion

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