Butanol production from apple pomace

SUMMARYAmong several liquid alternative fuels, biobutanol has shown great promise because of its very similar properties to gasoline. This review provides an overview of research activities in acetone-butanol-ethanol (ABE) fermentation over the past two and a half decades. We have addressed seven important facets of ABE fermentation, viz. biochemistry, microbial cultures, alternative substrates, solvent recovery, fermentation mode and reactor designs, mathematical modeling, and economics. Development of mutant strains having higher yield, selectivity and tolerance to inhibition, and search for cheap alternative substrates for fermentation are most important thrust areas in biobutanol production. New and efficient processes have been developed for in situ removal and recovery of the ABE solvents. Several rigorous kinetic and physiological models for fermentation have been formulated, which form useful tool for optimization of the process. These research activities have been reviewed in this paper. Finally, we have summarized studies on the economic viability of large-scale ABE fermentation processes employing various process designs, substrates, and microbial cultures. With the use of new strains, inexpensive substrates, and superior reactor designs, economic potential of ABE fermentation has been found to be highly attractive. Research efforts in science, engineering, and economics of ABE fermentation have brought biobutanol close to commercialization as liquid alternate fuel.

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“…Voget et al . investigated the use of apple pomace as a substrate for butanol fermentation and reported a yield of 2% w/w. Nakas et al .…”

Section: Substrates For Acetone–butanol–ethanol Fermentationmentioning

confidence: 99%

Biobutanol: science, engineering, and economics

Ranjan

Moholkar

2011

Int. J. Energy Res.

151

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“…Different microbial transformation of apple pomace have been proposed for obtaining valuable products like biogas (Lane 1979), ethanol (Hang et al 1982), butanol (Voget et al 1985), citric acid (Hang and Woodams 1986) and pectinases (Hours et al 1988). Fermentable sugars in apple pomace such as glucose, fructose and sucrose can be converted to ethanol using yeast (Hang et al 1981, Miller et al 1982, Hang 1987).…”

Section: Biotransformationmentioning

confidence: 99%

Utilization of pomace from apple processing industries: a review

2010

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In large scale apple juice industry, about 75% of apple is utilized for juice and the remaining 25% is the by-product, apple pomace. In India, total production of apple pomace is about 1 million tons per annum and only approximately 10,000 tons of apple pomace is being utilized. Generally, apple pomace is thrown away, which causes environmental pollution. As the pomace is a part of fruit, it has potential for being converted into edible products. Apple pomace is a rich source of carbohydrate, pectin, crude fiber, and minerals, and as such is a good source of nutrients. This paper reviews the work done to utilize this precious resource, which can prove useful for setting up of small scale industries.

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“…Processes with feedstocks such as apple pomace (fructose, glucose, sucrose) (Voget et al, 1985), whey (lactose) (Maddox et al, 1994), and lignocellulose (xylan and cellulose) (Maddox & Murray, 1983;Yu & Saddler, 1983;Yu et al, 1985;Fond et al, 1983) were developed. The butanol/acetone ratio after fermentation of whey (e.g.…”

Section: Improvement Of the Biological Production Of Butanolmentioning

confidence: 99%