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Table 2 Comparison between free-cell and immobilized cell fermentations for butyric acid production from different carbon sources

From: Production of butyric acid from acid hydrolysate of corn husk in fermentation by Clostridium tyrobutyricum: kinetics and process economic analysis

Substrate Glucose Xylose Mixturea CHH
Fermentation mode Free-cell FBB Free-cell FBB FBB FBB
Total sugar consumed (g L−1) 113.80 ± 0.12 119.12 ± 0.25 103.82 ± 0.34 122.15 ± 0.13 133.95 ± 0.32 53.27 ± 0.21
Butyrate conc. (g L−1) 37.95 ± 0.02 54.12 ± 0.02 32.96 ± 0.05 50.43 ± 0.07 50.37 ± 0.04 20.75 ± 0.65
Butyrate yield (g g−1) 0.33 ± 0.03 0.45 ± 0.02 0.32 ± 0.04 0.41 ± 0.03 0.38 ± 0.02 0.39 ± 0.02
Butyrate productivity (g L−1 h−1) 0.29 ± 0.02 0.39 ± 0.01 0.25 ± 0.01 0.34 ± 0.03 0.34 ± 0.03 0.42 ± 0.06
Acetate conc. (g L−1) 4.83 ± 0.03 4.31 ± 0.04 3.50 ± 0.21 3.94 ± 0.04 4.08 ± 0.02 4.13 ± 0.22
Acetate yield (g g−1) 0.04 ± 0.02 0.04 ± 0.01 0.03 ± 0.01 0.03 ± 0.01 0.03 ± 0.02 0.08 ± 0.01
Butyrate/Acetate (g g−1) 7.86 ± 0.02 12.56 ± 0.04 9.41 ± 0.03 12.80 ± 0.07 12.30 ± 0.03 5.02 ± 0.24
  1. Each value was the average of three replicate runs reported as mean ± standard deviation
  2. CHH corn husk hydrolysate
  3. aMixture: 28.06 g L−1 glucose, 29.22 g L−1 xylose