Acetate Production by Moorella thermoacetica via Syngas Fermentation: Effect of Yeast Extract and Syngas Composition
Abstract
:1. Introduction
2. Materials and Methods
2.1. Strain and Inoculum Preparation
2.2. Batch Syngas Fermentation
2.3. Analytical Procedures
2.4. Calculation and Statistical Analysis
3. Results
3.1. CO Fermentation and Yeast Extract Effect
3.2. Effect of Syngas Composition
3.3. Effect of CO/H2 Ratio
3.4. Effect of CO/CO2/H2 Ratios
3.5. Carbon Distribution and Carbon Conversion Efficiency of Acetate
4. Discussion
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Components | Concentration [mg/L] | Chemical Price [$/g] * | Cost [$/L-Solution] | % of Total Cost |
---|---|---|---|---|
Yeast Extract | 2000 | 0.281 | 0.562 | 38.959 |
NH4Cl | 1000 | 0.081 | 0.081 | 5.601 |
NaCl | 100 | 0.079 | 0.008 | 0.547 |
MgCl2.6H2O | 100 | 0.199 | 0.020 | 1.380 |
CaCl2.2H2O | 50 | 0.162 | 0.008 | 0.562 |
K2HPO4.3H2O | 400 | 0.313 | 0.125 | 8.679 |
Resazurin sodium salt | 0.5 | 0.038 | 0.019 | 1.317 |
Trace Elements: | ||||
H3BO3 | 0.05 | 0.200 | 0.00001 | 0.001 |
ZnCl2 | 0.05 | 0.230 | 0.00001 | 0.001 |
CuCl2.2H2O | 0.038 | 0.550 | 0.00002 | 0.001 |
MnCl2.2H2O | 0.041 | 0.360 | 0.00001 | 0.001 |
(NH4)6Mo7O24.4H2O | 0.05 | 0.450 | 0.00002 | 0.002 |
AlCl3.6H2O | 0.09 | 0.166 | 0.00001 | 0.001 |
CoCl2.6H2O | 0.05 | 0.566 | 0.00003 | 0.002 |
NiCl2.6H2O | 0.092 | 0.266 | 0.00002 | 0.002 |
Na2EDTA.2H2O | 0.5 | 0.470 | 0.00024 | 0.016 |
Na2SeO3.5H2O | 0.1 | 2.363 | 0.00024 | 0.016 |
Total | 0.001 | 0.040 | ||
Sodium Bicarbonate | 2600 | 0.103 | 0.268 | 18.564 |
Vitamins: | ||||
Biotin | 0.02 | 90.9 | 0.00182 | 0.126 |
folic acid | 0.02 | 5.64 | 0.00011 | 0.008 |
pyridoxine hydrochloride | 0.1 | 22.1 | 0.00221 | 0.153 |
riboflavin | 0.05 | 4.49 | 0.00022 | 0.016 |
thiamine hydrochloride | 0.05 | 3.92 | 0.00020 | 0.014 |
cyanocobalamin | 0.001 | 122 | 0.00012 | 0.008 |
nicotinic acid | 0.05 | 0.446 | 0.00002 | 0.002 |
p-aminobenzoic acid | 0.05 | 5.06 | 0.00025 | 0.018 |
thioctic acid | 0.05 | 21.6 | 0.00108 | 0.075 |
DL-pantothenic acid | 0.05 | 7.2 | 0.00036 | 0.025 |
Total | 0.006 | 0.44 | ||
L-Cysteine | 0.47 | 0.74 | 0.345 | 23.905 |
Total Cost | 1.442 | 100 |
Syngas Composition | Parameters | |||
---|---|---|---|---|
µ max [1/h] | YP/X (g/g) | Qp max [g/L/h] | Max. Acetate Titer [g/L] | |
99.5%CO without yeast extract | 0.02 ± 0.00 a | 4.86 ± 0.12 a | 0.01 ± 0.00 a | 2.38 ± 0.36 a |
99.5%CO with 2 g/L yeast extract | 0.03 ± 0.00 b | 5.19 ± 0.05 a | 0.03 ± 0.00 b | 3.85 ± 0.09 b |
30%CO2/70%H2 | 0.02 ± 0.00 c | 22.46 ± 0.57 b | 0.05 ± 0.00 c | 3.21 ± 0.18 b |
25%CO/75%H2 | 0.02 ± 0.00 d,e,f | 9.54 ± 0.00 c | 0.02 ± 0.00 d | 3.44 ± 0.25 b |
50%CO/50%H2 | 0.04 ± 0.00 b | 7.56 ± 0.14 d | 0.03 ± 0.00 e,f | 3.71 ± 0.13 b |
75%CO/25%H2 | 0.04 ± 0.00 b | 4.62 ± 0.03 a | 0.02 ± 0.00 d | 3.35 ± 0.17 b |
21%CO/24%CO2/55%H2 | 0.02 ± 0.00 d | 6.38 ± 0.16 e | 0.04 ± 0.00 g | 3.36 ± 0.16 b |
41%CO/18%CO2/41%H2 | 0.03 ± 0.00 d | 4.30 ± 0.10 a | 0.03 ± 0.00 h | 2.99 ± 0.01 a,b |
61%CO/12%CO2/27%H2 | 0.03 ± 0.00 d | 4.84 ± 0.57 a | 0.03 ± 0.00 f,h | 3.05 ± 0.06 a,b |
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Harahap, B.M.; Ahring, B.K. Acetate Production by Moorella thermoacetica via Syngas Fermentation: Effect of Yeast Extract and Syngas Composition. Fermentation 2023, 9, 826. https://doi.org/10.3390/fermentation9090826
Harahap BM, Ahring BK. Acetate Production by Moorella thermoacetica via Syngas Fermentation: Effect of Yeast Extract and Syngas Composition. Fermentation. 2023; 9(9):826. https://doi.org/10.3390/fermentation9090826
Chicago/Turabian StyleHarahap, Budi Mandra, and Birgitte K. Ahring. 2023. "Acetate Production by Moorella thermoacetica via Syngas Fermentation: Effect of Yeast Extract and Syngas Composition" Fermentation 9, no. 9: 826. https://doi.org/10.3390/fermentation9090826