Effect of Propanoic Acid on Ethanol Fermentation by <i>Saccharomyces cerevisiae</i> in an Ethanol-Methane Coupled Fermentation Process<sup>*</sup>

张成明; 杜风光; 王欣; 毛忠贵; 孙沛勇; 唐蕾; 张建华

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Effect of Propanoic Acid on Ethanol Fermentation by Saccharomyces cerevisiae in an Ethanol-Methane Coupled Fermentation Process^*

Updated：2026-01-06

- Effect of Propanoic Acid on Ethanol Fermentation by Saccharomyces cerevisiae in an Ethanol-Methane Coupled Fermentation Process^*
- Chinese Journal of Chemical Engineering Vol. 20, Issue 5, Pages: 942-949(2012)
- Affiliations：
  
  1. The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University,Wuxi,China,214122
  2. Fermentation and Ecological Engineering Laboratory (FEEL), School of Biotechnology, Jiangnan University,Wuxi,China,214122
  3. Henan Tianguan Fuel Ethanol Co.,Nanyang,China,473000
- Author bio：
- Funds：
- DOI：
  CLC：
- Published：2012
- Accepted：
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in an Ethanol-Methane Coupled Fermentation Process
DOI：

in an Ethanol-Methane Coupled Fermentation Process DOI：

摘要

Abstract

Propanoic acid accumulated in an ethanol-methane coupled fermentation process affects the ethanol fermentation by

Saccharomyces cerevisiae

. The effects of propanoic acid on ethanol production were examined in cassava mash under different pH conditions. Final ethanol concentrations increased when undissociated propanoic acid was 30.0 mmol·L

-1

. Propanoic acid

however

stimulated ethanol production

as much as 7.6% under proper conditions

but ethanol fermentation was completely inhibited when undissociated acid was 53.2 mmol·L

-1

. Therefore

the potential inhibitory effect of propanoic acid on ethanol fermentation may be avoided by controlling the undissociated acid concentrations through elevated medium pH. Biomass and glycerol production decreased with propanoic acid in the medium

partly contributing to increased ethanol concentration.

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Effect of Propanoic Acid on Ethanol Fermentation by Saccharomyces cerevisiae in an Ethanol-Methane Coupled Fermentation Process*

DOI：

摘要

Abstract

关键词

Keywords

references

Effect of Propanoic Acid on Ethanol Fermentation by Saccharomyces cerevisiae in an Ethanol-Methane Coupled Fermentation Process^*