Abstract
The prehydrolyzate obtained from acid-catalyzed steam-exploded corn stover (ASC) mainly contains xylose and a number of inhibitory compounds that inhibit ethanol fermentation by Pichia stipitis. In this study, the effects of the ASC prehydrolyzate, specifically those of the carbohydrate-degradation products, lignin-degradation products (which were extracted from ASC prehydrolyzate using ethyl acetate), and six major phenolic compounds (added to pure-sugar media individually or in combination), on ethanol fermentation were investigated. Results indicate that the effects of the carbohydrate-degradation products were negligible (10Â h delayed) compared with those of pure-sugar fermentation, whereas the effects of the lignin-degradation products were significant (52Â h delayed). Meanwhile, the inhibitory effects of the major phenolic compounds were not caused by certain types of inhibitors, but were due to the synergistic effects of various inhibitors.
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Acknowledgments
The authors acknowledge the financial support from the National Natural Science Foundation of China (Grant No. 31100432), Research Fund for the Doctoral Program of Higher Education of China (Grant No. 20113204120013), Governmental Public Industry Research Special Funds for Projects (Grant No. 201004001), National Hi-Tech Research and Development Program of China (Grant No. 2012AA022304), Natural Science Foundation of Jiangsu Province of China (Grant No. BK2011819), and A Project Funded by the Priority Academic Program Development of Jiangsu Higher Education Institutions (PAPD).
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Zhu, J., Yang, J., Zhu, Y. et al. Cause analysis of the effects of acid-catalyzed steam-exploded corn stover prehydrolyzate on ethanol fermentation by Pichia stipitis CBS 5776. Bioprocess Biosyst Eng 37, 2215–2222 (2014). https://doi.org/10.1007/s00449-014-1199-0
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DOI: https://doi.org/10.1007/s00449-014-1199-0