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Table 4 Effect of detoxification methods on products yield in ABE fermentation

From: Effect of overliming and activated carbon detoxification on inhibitors removal and butanol fermentation of poplar prehydrolysates

Sample

Total sugar after fermentationa (g L−1)

Cacids (g L−1)

Cbutanol (g L−1)

Ybutanol (g g−1 sugar)

CABE (g L−1)

YABE (g g−1 sugar)

Glucose control

10.28 ± 1.10

0.68 ± 0.08

11.18 ± 0.03

0.25 ± 0.01

15.94 ± 0.16

0.36 ± 0.02

Untreated

67.19 ± 0.81

6.18 ± 0.21

0.00 ± 0.00

0.00 ± 0.00

0.00 ± 0.00

0.00 ± 0.00

Overliming

62.01 ± 1.75

6.05 ± 0.19

0.00 ± 0.00

0.00 ± 0.00

0.00 ± 0.00

0.00 ± 0.00

5.0% AC

63.70 ± 1.06

6.22 ± 0.17

0.00 ± 0.00

0.00 ± 0.00

0.00 ± 0.00

0.00 ± 0.00

Overliming + 5.0% AC

5.89 ± 0.25

3.93 ± 0.29

13.36 ± 0.35

0.22 ± 0.02

21.26 ± 0.47

0.35 ± 0.09

  1. Cacids, represents the final concentration of the acetic acid and butyric acid by 96 h; Cbutanol, represents the butanol production by 96 h; Ybutanol, represents the butanol yield at 96 h based on the total sugar consumption; CABE, represents ABE production by 96 h; YABE, represents the ABE yield at 96 h based on the total sugar consumption
  2. aOriginal sugar concentrations of fermentation were diluted to 90% of the prehydrolysates due to the inoculum of Clostridium. The initial concentration of glucose control was 54.86 g L−1