Microcalorimetric Investigation of the Effect of the Ionic Liquid 1- Butyl-3-Methylimidazolium Chloride on the Fermentation of Saccharomyces cerevisiae AY93161 for Lignocellulosic Ethanol Production
نویسندگان
چکیده
The effects of ionic liquid 1-butyl-3-methylimidazolium chloride (BMIMCl) on the ethanol fermentation process of Saccharomyces cerevisiae AY93161 were investigated by using microcalorimetry. On the basis of microcalorimetric and process data, the thermokinetic parameters of the ethanol fermentation process at different BMIMCl concentrations from 0.001 to 5 gL were calculated. Compared to the control, the BMIMCl caused a decreased value of the maximum specific growth rate μm (from 0.226 to 0.105 h), and an increased value of the maximum specific produced heat rate pm (from 2.08 to 7.06 mWlg ) and the total heat output H for producing 1 g ethanol (from 990 to 1871 Jg). The decreased μm and increased pm and H led to lower final yeast concentration (from 3.85 to 2.39 gL) and ethanol concentration (from 40.3 to 25.1 gL). This gives useful information for improving the lignocellulosic ethanol production process using the ionic liquid technology.
منابع مشابه
Effects of the Ionic Liquid 1-Butyl-3-methylimidazolium Chloride on the Growth and Ethanol Fermentation of Saccharomyces cerevisiae AY92022
Use of ionic liquids has provided a potential effective alternative in the conversion of carbohydrates in lignocellulosic materials into fermentable sugars for ethanol production. To evaluate how the remained ionic liquids in the fermentable sugars affect the subsequent ethanol fermentation process, the effects of ionic liquid 1butyl-3-methylimidazolium chloride ([Bmim]Cl) in the medium at diff...
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