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The effect of furfural and 5‐hydroxymethyl furfural on butyric acid fermentation by Clostridium tyrobutyricum
Author(s) -
Liu Ying,
Geng Yingxi,
Zhou Quan,
Yuan Wenqiao
Publication year - 2018
Publication title -
journal of chemical technology and biotechnology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.64
H-Index - 117
eISSN - 1097-4660
pISSN - 0268-2575
DOI - 10.1002/jctb.5439
Subject(s) - furfural , xylose , chemistry , butyric acid , fermentation , hydroxymethyl , food science , hydrolysis , organic chemistry , biochemistry , catalysis
Abstract BACKGROUND Potential inhibitory effects of byproducts from lignocellulosic hydrolysis process, including furfural and 5‐hydroxymethyl furfural (HMF), on butyric acid fermentation by Clostridium tyrobutyricum were studied by adding furfural (0, 0.3, 0.6, 0.9 and 1.2 g L ‐1 ) and HMF (0, 0.6, 1.2, 1.8 and 2.4 g L ‐1 ) separately into the xylose medium. RESULTS Increases in furfural or HMF concentration led to reduced butyric acid productivity. Delays on cell growth and xylose consumption were also noticed with increasing concentrations of furfural and HMF. Complete inhibition of C. tyrobutyricum fermentation was observed at 1.2 g L ‐1 of furfural, while HMF showed less severe effects, and that C. tyrobutyricum could tolerate up to 2.4 g L ‐1 of HMF. Both furfural and HMF could be metabolized by C. tyrobutyricum . CONCLUSION Furfural at concentrations higher than 0.3 g L ‐1 and HMF at concentrations higher than 0.6 g L ‐1 can significantly inhibit the butyric acid fermentation of C. tyrobutyricum , and furfural had more severe effects in terms of cell growth and metabolisms. © 2017 Society of Chemical Industry