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Characterization and Fermentation of Dilute-Acid Hydrolyzates from Wood
Dept. of Chem. Reaction Engineering, Chalmers University of Technology.ORCID iD: 0000-0003-4887-2433
Department of Industrial Technology, Mid Sweden University.
Dept. of Gen. and Mar. Microbiology, University of Göteborg.
Dept. of Chem. Reaction Engineering, Chalmers University of Technology.
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1997 (English)In: Industrial and Engineering Chemistry Research, ISSN 0888-5885, Vol. 36, no 11, p. 4659-4665Article in journal (Refereed) Published
Abstract [en]

Dilute-acid hydrolyzates from alder, aspen, birch, willow, pine, and spruce were fermented without prior detoxification. The hydrolyzates were prepared by a one-stage hydrolysis process using sulfuric acid (5 g/L) at temperatures between 188 and 234°C and with a holding time of 7 min. The fermentations were carried out anaerobically by Saccharomyces cerevisiae (10 g of d.w./L) at a temperature of 30°C and an initial pH of 5.5. The fermentabilities were quite different for the different wood species, and only hydrolyzates of spruce produced at 188 and 198°C hydrolyzates of pine produced at 188°C, and hydrolyzates of willow produced at 198°C could be completely fermented within 24 h. From the sum of the concentrations of the known inhibitors furfural and 5-(hydroxymethyl)furfural (HMF), a good prediction of the maximum ethanol production rate could be obtained, regardless of the origin of the hydrolyzate. Furthermore, in hydrolyzates that fermented well, furfural and HMF were found to be taken up and converted by the yeast, concomitant with the uptake of glucose.

Place, publisher, year, edition, pages
American Chemical Society , 1997. Vol. 36, no 11, p. 4659-4665
Keywords [en]
Ethanol, Fermentation, Glucose, Hydrolysis, Sulfuric acid, Thermal effects, Wood, Hydrolyzates, Organic acids
National Category
Industrial Biotechnology
Identifiers
URN: urn:nbn:se:hb:diva-14851DOI: 10.1021/ie9700831ISI: A1997YE91800027Scopus ID: 2-s2.0-0031273204ISBN: 08885885 (ISSN) OAI: oai:DiVA.org:hb-14851DiVA, id: diva2:1236334
Available from: 2018-08-01 Created: 2018-08-01 Last updated: 2018-08-08Bibliographically approved

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Taherzadeh, Mohammad J

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