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Biochemical Aspects of Syngas Fermentation

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Recent Developments in Microbial Technologies

Part of the book series: Environmental and Microbial Biotechnology ((EMB))

Abstract

In the current scenario, the world is facing a shortage of fuels, and in the future, the existing reservoirs of fuels will be exhausted; this challenging situation could be solved by the method of syngas fermentation. Syngas is a mixed composition of gases including carbon monoxide, hydrogen and a lesser amount of carbon dioxide. Mostly, syngas synthesis is performed by acetogenic bacteria. These bacteria utilizes the Wood–Ljungdahl pathway for fermentation to take place. Syngas fermentation of waste biomass has led to the development of biofuels rich in energy and valuable chemicals. Biomass used as a substrate includes municipal waste, crops, chemical wastes, coal, lignin, natural gas and wood. Firstly, biomass gets transformed into carbon dioxide and hydrogen via gasification, these products formed act as substrate for syngas fermentation which is utilized by acetogenic bacteria to produce hydrocarbon-rich compounds. Bacteria used are genetically modified and the reactors are optimized for the scale-up studies for maximizing the yield. This chapter covered the important biochemical aspects of syngas fermentation and advantages, biochemical pathway and the microorganisms involved in syngas fermentation. The type of bioreactors used for syngas production, challenges faced during syngas fermentation and future perspectives have been included.

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Acknowledgements

This review was sponsored by the Sharda University, Greater Noida- 201306, India.

Declaration of Competing Interest

No conflict of interest to declare.

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Authors and Affiliations

  1. Department of Biotechnology, Amity University, Mumbai, Maharashtra, India

    Jyotirmayee Sahoo, Priti Patil, Aakash Verma & Abhijit Lodh

  2. Department of Biotechnology, Birla Institute of Technology and Science, Pilani, Dubai Campus, Dubai, UAE

    Namita Khanna

  3. Department of Botany, Mahatma Gandhi Central University, Motihari, Bihar, India

    Ram Prasad

  4. Department of Life Sciences, School of Basic Sciences and Research, Sharda University, Greater Noida, India

    Soumya Pandit

  5. Department of School of Chemical and Minerals Engineering, North West University, Potchefstroom, South Africa

    Elvis Fosso-Kankeu

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  1. Jyotirmayee Sahoo
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  2. Priti Patil
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  4. Abhijit Lodh
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  6. Ram Prasad
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  8. Elvis Fosso-Kankeu
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Editors and Affiliations

  1. Department of Botany, Mahatma Gandhi Central University, Motihari, Bihar, India

    Ram Prasad

  2. Himalayan School of Biosciences, Swami Rama Himalayan University, Dehradun, Uttarakhand, India

    Vivek Kumar

  3. Department of Microbiology, Lovely Professional University, Phagwara, Punjab, India

    Joginder Singh

  4. Department of Biotechnology, Dr Harisingh Gour Central University, Sagar, Madhya Pradesh, India

    Chandrama Prakash Upadhyaya

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Sahoo, J. et al. (2021). Biochemical Aspects of Syngas Fermentation. In: Prasad, R., Kumar, V., Singh, J., Upadhyaya, C.P. (eds) Recent Developments in Microbial Technologies. Environmental and Microbial Biotechnology. Springer, Singapore. https://doi.org/10.1007/978-981-15-4439-2_19

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