Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Acetone-Butanol-Ethanol (ABE) Production in Fermentation of Enzymatically Hydrolyzed Cassava Flour by Clostridium beijerinckii BA101 and Solvent Separation

  • Lepiz-Aguilar, Leonardo (School of Chemical Engineering, University of Costa Rica (UCR)) ;
  • Rodriguez-Rodriguez, Carlos E. (Food and Water Microbiology Laboratory, Faculty of Microbiology, UCR) ;
  • Arias, Maria Laura (Food and Water Microbiology Laboratory, Faculty of Microbiology, UCR) ;
  • Lutz, Giselle (School of Chemistry, UCR)
  • Received : 2013.01.08
  • Accepted : 2013.05.06
  • Published : 2013.08.28
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Abstract

Cassava constitutes an abundant substrate in tropical regions. The production of butanol in ABE fermentation by Clostridium beijerinckii BA101 using cassava flour (CF) was scaled-up to bioreactor level (5 L). Optimized fermentation conditions were applied; that is, $40^{\circ}C$, 60 g/l CF, and enzymatic pretreatment of the substrate. The batch fermentation profile presented an acidogenic phase for the first 24 h and a solventogenic phase afterwards. An average of 37.01 g/l ABE was produced after 83 h, with a productivity of 0.446 g/l/h. Butanol production was 25.71 g/l with a productivity of 0.310 g/l/h, high or similar to analogous batch processes described for other substrates. Solvent separation by different combinations of fractioned and azeotropic distillation and liquid-liquid separation were assessed to evaluate energetic and economic costs in downstream processing. Results suggest that the use of cassava as a substrate in ABE fermentation could be a cost-effective way of producing butanol in tropical regions.

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References

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