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Ethanol production from hot-water sugar maple wood extract hydrolyzate: fermentation media optimization for Escherichia coli FBWHR

  • Received: 25 February 2015 Accepted: 13 April 2015 Published: 19 April 2015
  • We report the first time statistical study of the optimization for ethanol production from hot-water sugar maple hemicellulosic wood hydrolyzate by Escherichia coli FBWHR. Response surface methodology was employed to investigate the effect of fermentation media on the ethanol production from concentrated hot-water sugar maple hemicellulosic wood extract hydrolyzate by Escherichia coli FBWHR. The critical media components were firstly selected according to Plackett–Burman design and further optimized by central composite design. Based on the response surface analysis, the optimum concentrations of the significant components were obtained: yeast extract, 10.19 g/L; tryptone, 14.55 g/L; Na2HPO4·7H2O, 23.21 g/L; KH2PO4, 5 g/L and NH4Cl, 2 g/L. An ethanol concentration of 15.23 ± 0.21 g/L was achieved under the optimized media, which agreed with the predicted value. Ethanol production was enhanced to 22.18 ± 0.13 g/L by scaling up the fermentation from shaker flask to 1.3 L bioreactor.

    Citation: Yang Wang, Chenhui Liang, Shijie Liu. Ethanol production from hot-water sugar maple wood extract hydrolyzate: fermentation media optimization for Escherichia coli FBWHR[J]. AIMS Environmental Science, 2015, 2(2): 269-281. doi: 10.3934/environsci.2015.2.269

    Related Papers:

  • We report the first time statistical study of the optimization for ethanol production from hot-water sugar maple hemicellulosic wood hydrolyzate by Escherichia coli FBWHR. Response surface methodology was employed to investigate the effect of fermentation media on the ethanol production from concentrated hot-water sugar maple hemicellulosic wood extract hydrolyzate by Escherichia coli FBWHR. The critical media components were firstly selected according to Plackett–Burman design and further optimized by central composite design. Based on the response surface analysis, the optimum concentrations of the significant components were obtained: yeast extract, 10.19 g/L; tryptone, 14.55 g/L; Na2HPO4·7H2O, 23.21 g/L; KH2PO4, 5 g/L and NH4Cl, 2 g/L. An ethanol concentration of 15.23 ± 0.21 g/L was achieved under the optimized media, which agreed with the predicted value. Ethanol production was enhanced to 22.18 ± 0.13 g/L by scaling up the fermentation from shaker flask to 1.3 L bioreactor.


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