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Enhancing acetone biosynthesis and acetone–butanol–ethanol fermentation performance by co-culturing Clostridium acetobutylicum/Saccharomyces cerevisiae integrated with exogenous acetate addition

Author:
Luo, Hongzhen, Ge, Laibing, Zhang, Jingshu, Ding, Jian, Chen, Rui, Shi, Zhongping
Source:
Bioresource technology 2016 v.200 pp. 111-120
ISSN:
0960-8524
Subject:
Clostridium acetobutylicum, NAD (coenzyme), Saccharomyces cerevisiae, acetates, acetone, amino acids, biosynthesis, butanol, fermentation, fermentation industry, glucose
Abstract:
Acetone is the major by-product in ABE fermentations, most researches focused on increasing butanol/acetone ratio by decreasing acetone biosynthesis. However, economics of ABE fermentation industry strongly relies on evaluating acetone as a valuable platform chemical. Therefore, a novel ABE fermentation strategy focusing on bio-acetone production by co-culturing Clostridium acetobutylicum/Saccharomyces cerevisiae with exogenous acetate addition was proposed. Experimental and theoretical analysis revealed the strategy could, enhance C. acetobutylicum survival oriented amino acids assimilation in the cells; control NADH regeneration rate at moderately lower level to enhance acetone synthesis but without sacrificing butanol production; enhance the utilization ability of C. acetobutylicum on glucose and direct most of extra consumed glucose into acetone/butanol synthesis routes. By implementing the strategy using synthetic or acetate fermentative supernatant, acetone concentrations increased to 8.27–8.55g/L from 5.86g/L of the control, while butanol concentrations also elevated to the higher levels of 13.91–14.23g/L from 11.63g/L simultaneously.
Agid:
5266709