Effect of acetic acid and pH on the cofermentation of glucose and xylose to ethanol by a genetically engineered strain of Saccharomyces cerevisiae

• Published in: FEMS yeast research 2010-06, Vol.10 (4), p.385-393
• Main Authors: Casey, Elizabeth, Sedlak, Miroslav, Ho, Nancy W.Y, Mosier, Nathan S
• Format: Article
• Language: English
• Subjects: Acetic acid; Acetic Acid - toxicity; Acids; Biomass; cellulose; Ethanol; Ethanol - metabolism; Fermentation; Fermentation - drug effects; Genetic Engineering; Glucose; Glucose - metabolism; Hemicellulose; Hydrogen-Ion Concentration; Hydrolysates; Industrial Microbiology; inhibition; Metabolic Networks and Pathways - genetics; pH effects; Saccharomyces cerevisiae; Saccharomyces cerevisiae - drug effects; Saccharomyces cerevisiae - genetics; Saccharomyces cerevisiae - growth & development; Saccharomyces cerevisiae - metabolism; Saccharomyces cerevisiae Proteins - genetics; Saccharomyces cerevisiae Proteins - metabolism; Xylose; Xylose - metabolism; Yeast
• ISSN: 1567-1356; 1567-1364
• DOI: 10.1111/j.1567-1364.2010.00623.x

A current challenge of the cellulosic ethanol industry is the effect of inhibitors present in biomass hydrolysates. Acetic acid is an example of one such inhibitor that is released during the pretreatment of hemicellulose. This study examined the effect of acetic acid on the cofermentation of glucose and xylose under controlled pH conditions by Saccharomyces cerevisiae 424A(LNH-ST), a genetically engineered industrial yeast strain. Acetic acid concentrations of 7.5 and 15 g L⁻¹, representing the range of concentrations expected in actual biomass hydrolysates, were tested under controlled pH conditions of 5, 5.5, and 6. The presence of acetic acid in the fermentation media led to a significant decrease in the observed maximum cell biomass concentration. Glucose- and xylose-specific consumption rates decreased as the acetic acid concentration increased, with the inhibitory effect being more severe for xylose consumption. The ethanol production rates also decreased when acetic acid was present, but ethanol metabolic yields increased under the same conditions. The results also revealed that the inhibitory effect of acetic acid could be reduced by increasing media pH, thus confirming that the undissociated form of acetic acid is the inhibitory form of the molecule.