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Table 2 Performance of different pretreatment method during cassava-based butanol fermentation

From: Enhanced direct fermentation of cassava to butanol by Clostridium species strain BOH3 in cofactor-mediated medium

Organism Carbon source Pretreatment Butanol (g/L) Ethanol (g/L) Acetone (g/L) Butanol yield (g/g) Butanol productivity (g/L h) Solvent productivity (g/L h) Reference
C. saccharoperbutylacetonicum N1-4 Cassava starch Enzymatic hydrolysis (commercial enzymes)a 17.5 1.1 2.7 0.33 0.24 0.30 [9]
Bacillus subtilis WD 161 and C. butylicum TISTR 1032b Cassava starch Coculture 6.7 Approx. 0.9 Approx. 2.1 0.21 0.09 0.14 [7]
C. butyricum TISTR1032 Cassava pulp and cassava wastewater Enzymatic hydrolysis (commercial enzymes)c 2.5 1.6 0.6 0.10 [26]
C. beijerinckii ATCC 55025 and C. tyrobutyricum 25755d Cassava starch Coculture 6.7 1.5 4.0 0.18 0.96 1.93 [24]
C. acetobutylicum PW12 Cassava flour No pretreatment 12.1 1.9 4.9 0.27 0.13 0.21 [25]
Mutant strain ART18 of C. acetobutylicum PW12 Cassava flour No pretreatment 16.3 2.4 5.8 0.31 0.19 0.28 [25]
Clostridium. sp. strain BOH3 Cassava flour No pretreatment 17.8 1.6 4.8 0.30 0.25 0.34 This study
  1. Approx. approximately
  2. aCommercial enzymes: granular starch hydrolyzing enzymes (α-amylase and glucoamylase)
  3. bABE and acids (acetic acid and butyric acid) concentrations are 9.7 and 7.3 g/L with yeast extract/NH4NO3 ratio of 265/100 (mM/mM) in coculture system, respectively
  4. cCommercial enzymes: Liquozyme® SC DS (α-amylase), Spirizyme® Fuel (glucoamylase), and Novozyme® NS 50012 (multienzyme complex)
  5. dImmobilized coculture in two fibrous-bed bioreactors