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Potential inhibitors from wet oxidation of wheat straw and their effect on ethanol production of Saccharomyces cerevisiae: wet oxidation and fermentation by yeast.
Biotechnol Bioeng. 2003 Mar 20; 81(6):738-47.BB

Abstract

Alkaline wet oxidation (WO) (using water, 6.5 g/L sodium carbonate and 12 bar oxygen at 195 degrees C) was used as pretreatment method for wheat straw (60 g/L), resulting in a hydrolysate and a cellulosic solid fraction. The hydrolysate consisted of soluble hemicellulose (8 g/L), low-molecular-weight carboxylic acids (3.9 g/L), phenols (0.27 g/L = 1.7 mM) and 2-furoic acid (0.007 g/L). The wet oxidized wheat straw hydrolysate caused no inhibition of ethanol production by Saccharomyces cerevisiae ATCC 96581. Nine phenols and 2-furoic acid, identified to be present in the hydrolysate, were each tested in concentrations of 50-100 times the concentration found in the hydrolysate for their effect on fermentation by yeast. At these high concentrations (10 mM), 4-hydroxybenzaldehyde, vanillin, 4-hydroxyacetophenone and acetovanillone caused a 53-67% decrease in the volumetric ethanol productivity in S. cerevisiae compared to controls with an ethanol productivity of 3.8 g/L. The phenol acids (4-hydroxy, vanillic and syringic acid), 2-furoic acid, syringaldehyde and acetosyringone were less inhibitory, causing a 5-16% decrease in ethanol productivity. By adding the same aromatic compounds to hydrolysate (10 mM), it was shown that syringaldehyde and acetovanillone interacted negatively with hydrolysate components on the ethanol productivity. Fermentation in WO hydrolysate, that had been concentrated 6 times by freeze-drying, lasted 4 hours longer than in regular hydrolysate; however, the ethanol yield was the same. The longer fermentation time could not be explained by an inhibitory action of phenols alone, but was more likely caused by inhibitory interactions of phenols with carboxylic acids, such as acetic and formic acid.

Authors+Show Affiliations

Klinke HB
Plant Research Department, Risø National Laboratory, P.O. Box 49, DK-4000 Roskilde, Denmark.
Olsson L
No affiliation info available
Thomsen AB
No affiliation info available
Ahring BK
No affiliation info available

MeSH

Cells, CulturedCulture MediaEthanolFeasibility StudiesFiltrationFreeze DryingFuransGlucoseHydrolysisOxidation-ReductionPhenolsPilot ProjectsPlant StemsQuality ControlSaccharomycesTriticumWater

Pub Type(s)

Comparative Study
Evaluation Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

12529889

Citation

Klinke, H B., et al. "Potential Inhibitors From Wet Oxidation of Wheat Straw and Their Effect On Ethanol Production of Saccharomyces Cerevisiae: Wet Oxidation and Fermentation By Yeast." Biotechnology and Bioengineering, vol. 81, no. 6, 2003, pp. 738-47.
Klinke HB, Olsson L, Thomsen AB, et al. Potential inhibitors from wet oxidation of wheat straw and their effect on ethanol production of Saccharomyces cerevisiae: wet oxidation and fermentation by yeast. Biotechnol Bioeng. 2003;81(6):738-47.
Klinke, H. B., Olsson, L., Thomsen, A. B., & Ahring, B. K. (2003). Potential inhibitors from wet oxidation of wheat straw and their effect on ethanol production of Saccharomyces cerevisiae: wet oxidation and fermentation by yeast. Biotechnology and Bioengineering, 81(6), 738-47.
Klinke HB, et al. Potential Inhibitors From Wet Oxidation of Wheat Straw and Their Effect On Ethanol Production of Saccharomyces Cerevisiae: Wet Oxidation and Fermentation By Yeast. Biotechnol Bioeng. 2003 Mar 20;81(6):738-47. PubMed PMID: 12529889.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Potential inhibitors from wet oxidation of wheat straw and their effect on ethanol production of Saccharomyces cerevisiae: wet oxidation and fermentation by yeast. AU - Klinke,H B, AU - Olsson,L, AU - Thomsen,A B, AU - Ahring,B K, PY - 2003/1/17/pubmed PY - 2003/9/10/medline PY - 2003/1/17/entrez SP - 738 EP - 47 JF - Biotechnology and bioengineering JO - Biotechnol Bioeng VL - 81 IS - 6 N2 - Alkaline wet oxidation (WO) (using water, 6.5 g/L sodium carbonate and 12 bar oxygen at 195 degrees C) was used as pretreatment method for wheat straw (60 g/L), resulting in a hydrolysate and a cellulosic solid fraction. The hydrolysate consisted of soluble hemicellulose (8 g/L), low-molecular-weight carboxylic acids (3.9 g/L), phenols (0.27 g/L = 1.7 mM) and 2-furoic acid (0.007 g/L). The wet oxidized wheat straw hydrolysate caused no inhibition of ethanol production by Saccharomyces cerevisiae ATCC 96581. Nine phenols and 2-furoic acid, identified to be present in the hydrolysate, were each tested in concentrations of 50-100 times the concentration found in the hydrolysate for their effect on fermentation by yeast. At these high concentrations (10 mM), 4-hydroxybenzaldehyde, vanillin, 4-hydroxyacetophenone and acetovanillone caused a 53-67% decrease in the volumetric ethanol productivity in S. cerevisiae compared to controls with an ethanol productivity of 3.8 g/L. The phenol acids (4-hydroxy, vanillic and syringic acid), 2-furoic acid, syringaldehyde and acetosyringone were less inhibitory, causing a 5-16% decrease in ethanol productivity. By adding the same aromatic compounds to hydrolysate (10 mM), it was shown that syringaldehyde and acetovanillone interacted negatively with hydrolysate components on the ethanol productivity. Fermentation in WO hydrolysate, that had been concentrated 6 times by freeze-drying, lasted 4 hours longer than in regular hydrolysate; however, the ethanol yield was the same. The longer fermentation time could not be explained by an inhibitory action of phenols alone, but was more likely caused by inhibitory interactions of phenols with carboxylic acids, such as acetic and formic acid. SN - 0006-3592 UR - https://www.unboundmedicine.com/medline/citation/12529889/Potential_inhibitors_from_wet_oxidation_of_wheat_straw_and_their_effect_on_ethanol_production_of_Saccharomyces_cerevisiae:_wet_oxidation_and_fermentation_by_yeast_ DB - PRIME DP - Unbound Medicine ER -