Improvement of Ethanol Yield by Addition of Acetic Acid and Acetatdehyde in Ethanol Fermentation

에탄올 발효에서 초산 및 아세트알데히드 첨가에 의한 에탄올 수율의 증진

  • 김진현 (서울대학교 공과대학 화학공학과) ;
  • 여주상유영제 (서울대학교 공과대학 화학공학과 서울대학교 공과대학 화학공학과)
  • Published : 1995.10.01

Abstract

The major by-products in ethanol fermentation by Saccharomyces cerevisiae were glycerol, acetaldehyde, acetic acid, lactic acid, and formic acid. The effects of these by-products on the cell growth and ethanol production were studied. By adding acetaldehyde or acetic acid in the fermentation broth, the cell growth decreased while the ethanol production increased. But glycerol and lactic acid had nearly no effects on the cell growth and the ethanol production. Acetic acid and acetaldehyde inhibited the cell growth by diminishing the growth rate as well as by prolonging the lag phase. The ethanol yield increased with the elevation of concentrations of acetic acid and acetaldehyde in the fermentation broth. The maximum ethanol yield was obtained for $3g/\ell$ acetic acid and $2g/\ell$ acetaldehyde, respectively.

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