Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Feasibility Study on Long-Term Continuous Ethanol Production from Cassava Supernatant by Immobilized Yeast Cells in Packed Bed Reactor

  • Liu, Qingguo (Nanjing Institute of White-Biotech Co. Ltd.) ;
  • Zhao, Nan (Nanjing Institute of White-Biotech Co. Ltd.) ;
  • Zou, Yanan (Nanjing Institute of White-Biotech Co. Ltd.) ;
  • Ying, Hanjie (College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University) ;
  • Liu, Dong (College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University) ;
  • Chen, Yong (College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University)
  • Received : 2019.08.08
  • Accepted : 2019.09.15
  • Published : 2020.08.28
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Abstract

In this study, yeast cell immobilization was carried out in a packed bed reactor (PBR) to investigate the effects of the volumetric capacity of carriers as well as the different fermentation modes on fuel ethanol production. An optimal volumetric capacity of 10 g/l was found to obtain a high cell concentration. The productivity of immobilized cell fermentation was 16% higher than that of suspended-cell fermentation in batch and it reached a higher value of 4.28 g/l/h in repeated batches. Additionally, using this method, the ethanol yield (95.88%) was found to be higher than that of other tested methods due to low concentrations of residual sugars and free cells. Continuous ethanol production using four bioreactors showed a higher productivity (9.57 g/l/h) and yield (96.96%) with an ethanol concentration of 104.65 g/l obtained from 219.42 g/l of initial total sugar at a dilution rate of 0.092 h-1. Furthermore, we reversed the substrate-feed flow directions in the in-series bioreactors to keep the cells at their highest activity and to extend the length of continuous fermentation. Our study demonstrates an effective method of ethanol production with a new immobilized approach, and that by switching the flow directions, traditional continuous fermentation can be greatly improved, which could have practical and broad implications in industrial applications.

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References

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