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http://dx.doi.org/10.7584/ktappi.2015.47.1.017

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

Song, Woo-Yong (Department of Wood and Paper Science, Chungbuk National University)
Seung, Hyun-A (Department of Biochemistry, Chungbuk National University)
Shin, Soo-Jeong (Department of Wood and Paper Science, Chungbuk National University)
Publication Information
Journal of Korea Technical Association of The Pulp and Paper Industry / v.47, no.1, 2015 , pp. 17-23 More about this Journal
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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Times Cited By KSCI : 2  (Citation Analysis)
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