Adding value to carbon dioxide from ethanol fermentations

• Published in: Bioresource technology 2010-05, Vol.101 (10), p.3311-3319
• Main Authors: Xu, Yixiang, Isom, Loren, Hanna, Milford A.
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Biotechnology; Capture; Carbon dioxide; Carbon Dioxide - chemistry; Ethanol; Ethanol - chemistry; Fermentation; Fundamental and applied biological sciences. Psychology; Methods. Procedures. Technologies; Microbial engineering. Fermentation and microbial culture technology; Utilization
• ISSN: 0960-8524; 1873-2976
• DOI: 10.1016/j.biortech.2010.01.006

Carbon dioxide (CO 2) from ethanol production facilities is increasing as more ethanol is produced for alternative transportation fuels. CO 2 produced from ethanol fermentation processes is of high purity and is nearly a saturated gas. Such highly-concentrated source of CO 2 is a potential candidate for capture and utilization by the CO 2 industry. Quantity, quality and capture of CO 2 from ethanol fermentations are discussed in this review. The established and emerging value-added opportunities and markets for CO 2 from ethanol plants also are reviewed. The majority of CO 2 applications are dedicated to serving carbonated beverage and food processing and preservation markets. Beyond traditional merchant markets, the potential for exploring some fresh and profitable markets are discussed including carbon sources in chemical industries for the following: enhanced oil recovery; production of chemicals, fuels, and polymers; and production of algae-based biofuels through CO 2 fixation by microalgae.