Effects of Ultrasound on Fermentation of Glucose to Ethanol by Saccharomyces cerevisiae

被引:21
作者
Huezo, Luis [1 ]
Shah, Ajay [1 ]
Michel, Frederick C., Jr. [1 ]
机构
[1] Ohio State Univ, Dept Food Agr & Biol Engn, 1680 Madison Ave, Wooster, OH 44691 USA
来源
FERMENTATION-BASEL | 2019年 / 5卷 / 01期
关键词
ultrasound; fermentation; glucose; ethanol; yeast; Saccharomyces cerevisiae; mass transfer; PROTEIN RELEASE; YEAST-CELLS; INHIBITION; ULTRASONICATION; INACTIVATION; DISRUPTION; CAVITATION; SONICATION; KINETICS; GROWTH;
D O I
10.3390/fermentation5010016
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
Previous studies have shown that pretreatment of corn slurries using ultrasound improves starch release and ethanol yield during biofuel production. However, studies on its effects on the mass transfer of substrates and products during fermentation have shown that it can have both beneficial and inhibitory effects. In this study, the effects of ultrasound on mass transfer limitations during fermentation were examined. Calculation of the external and intraparticle observable moduli under a range of conditions indicate that no external or intraparticle mass transfer limitations should exist for the mass transfer of glucose, ethanol, or carbon dioxide. Fermentations of glucose to ethanol using Saccharomyces cerevisiae were conducted at different ultrasound intensities to examine its effects on glucose uptake, ethanol production, and yeast population and viability. Four treatments were compared: direct ultrasound at intensities of 23 and 32 W/L, indirect ultrasound (1.4 W/L), and no-ultrasound. Direct and indirect ultrasound had negative effects on yeast performance and viability, and reduced the rates of glucose uptake and ethanol production. These results indicate that ultrasound during fermentation, at the levels applied, is inhibitory and not expected to improve mass transfer limitations.
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页数:14
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