Acetone-Butanol-Ethanol Fermentation for Bioenergy Using Various Substrates in Defined Tya Media

Abstract

A series of experiments had been conducted to investigate the performance of Clostridiumsaccharoperbutylacetonicum strain N1-4 (ATCC 13564) in direct fermentation of acetone, butanol, andethanol (ABE) using several substrates that have not been investigated previously using this strain,such as cellobiose, dextrin, starches of corn, potato, tapioca, wheat, and sago, as well as morecomplex carbohydrates such as xylans, cellulose, and carboxyl methyl cellulose (CMC), particularly tostudy the effect of such various substrate types and concentrations, as well as the substrates mixtureson the ABE ratio and productivity. The results showed that strain N1-4 could directly produce ABE fromvarious substrates, from monosaccharide to polysaccharides of hexose or pentose sugars, exceptCMC and cellulose. The experiments also suggested that cellobiose (a hexose disaccharide) could bethe more efficient substrate for strain N1-4 than glucose (a monosaccharide) to produce ABE in the TYA(Tryptone Yeast Agar) medium. It was proven also that the ABE ratio was very dependent on the typeand concentration of substrates being used by strain N1-4.Keywords: acetone, butanol, ethanol, clostridium saccharoperbutylacetonicum N1-4, fermentation

Exploring Starch Sources for the Refreshment Process of Acetone-Butanol-Ethanol Fermentation with Clostridium Saccharoperbutylacetonicum N1-4

“…Ethanol was produced at about 1 g/L, so the total solvent concentration achieved was highest using sweet corn refreshment media, at 14.64 g/L. This concentration was higher than previous studies' corresponding concentrations using conventional batches of a single strain culture, potato (May queen), and glucose media, which achieved 12.0 g/L in solvents (Ambarsari and Sonomoto, 2015). Figure 1 shows organic acid concentrations at 48 hours.…”

“…Other starchy materials offer potential for use as the refreshment process's carbon source. While the starch content of potato, rice, corn, and sweet potato is over 30%, their sugar content differs considerably, and their other components might affect cell growth and fermentation (Ambarsari and Sonomoto, 2015). ABE fermentation using different carbon sources for refreshment has not been studied.…”