Impact of sodium or potassium cations in culture medium to ethanol fermentation by Saccharomyces cerevisiae

Woo-Yong Song; Hyun-A Seung; Soo-Jeong Shin

doi:10.7584/ktappi.2015.47.1.017

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Impact of sodium or potassium cations in culture medium to ethanol fermentation by Saccharomyces cerevisiae 배양액내 나트륨 및 칼륨 이온 농도가 Saccharomyces cerevisiae의 발효에 미치는 영향

28 February 2015. pp. 17-23

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Abstract

In bioethanol from acid hydrolysis process, neutralization of acid hydrolyzate is essential step, which resulted in dissolved cations in glucose solution. Impact of cations to Saccharomyces cerevisiae in glucose solution was investigated focused on ethanol fermentation. Both potassium and sodium cations decreased the ethanol fermentation and glucose to ethanol conversion as potassium or sodium cations.

In sodium cation, more than 1.13 N sodium cation in glucose solution led to ethanol production less than theoretical yield with severe inhibition. In 1.13 N sodium cation concentration, ethanol fermentation was slowed down to reach the maximum ethanol concentration with 48 h fermentation compared with 24 h fermentation in control (no sodium cation in glucose solution).

In case of potassium cation, three different levels of potassium led to silimar ethanol concentration even though slight slow down of ethanol fermentation with increasing potassium cation concentration at 12 h fermentation. Sodium cation showed more inhibition than potassium cation as ethanol concentration and glucose consumption by Saccharomyces cerevisiae.

Keywords

Saccharomyces cerevisiae

ethanol fermentation

sodium cation

potassium cation

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Information

Publisher :Korea Technical Association of The Pulp and Paper Industry
Publisher(Ko) :한국펄프종이공학회
Journal Title :Journal of Korea TAPPI
Journal Title(Ko) :펄프종이기술
Volume : 47
No :1
Pages :17-23
Received Date : 2014-12-05
Revised Date : 2015-02-03
Accepted Date : 2015-02-05
DOI :https://doi.org/10.7584/ktappi.2015.47.1.017

Journal of Korea TAPPI ISSN:0253-3200(Print) 펄프종이기술

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Literature Cited