TY - JOUR
T1 - Stillage reflux in food waste ethanol fermentation and its by-product accumulation
AU - Ma, Hongzhi
AU - Yang, Jian
AU - Jia, Yan
AU - Wang, Qunhui
AU - Tashiro, Yukihiro
AU - Sonomoto, Kenji
N1 - Funding Information:
The work was supported by International Science & Technology Cooperation Program of China ( 2013DFG92600 ) and National Scientific Funding of China ( 51008020 , 51378003 ), Beijing Higher Education Young Elite Teacher Project, the Fundamental Research Funds for the Central Universities .
Publisher Copyright:
© 2016 Elsevier Ltd.
PY - 2016/6/1
Y1 - 2016/6/1
N2 - Raw materials and pollution control are key issues for the ethanol fermentation industry. To address these concerns, food waste was selected as fermentation substrate, and stillage reflux was carried out in this study. Reflux was used seven times during fermentation. Corresponding ethanol and reducing sugar were detected. Accumulation of by-products, such as organic acid, sodium chloride, and glycerol, was investigated. Lactic acid was observed to accumulate up to 120 g/L, and sodium chloride reached 0.14 mol/L. Other by-products did not accumulate. The first five cycles of reflux increased ethanol concentration, which prolonged fermentation time. Further increases in reflux time negatively influenced ethanol fermentation. Single-factor analysis with lactic acid and sodium chloride demonstrated that both factors affected ethanol fermentation, but lactic acid induced more effects.
AB - Raw materials and pollution control are key issues for the ethanol fermentation industry. To address these concerns, food waste was selected as fermentation substrate, and stillage reflux was carried out in this study. Reflux was used seven times during fermentation. Corresponding ethanol and reducing sugar were detected. Accumulation of by-products, such as organic acid, sodium chloride, and glycerol, was investigated. Lactic acid was observed to accumulate up to 120 g/L, and sodium chloride reached 0.14 mol/L. Other by-products did not accumulate. The first five cycles of reflux increased ethanol concentration, which prolonged fermentation time. Further increases in reflux time negatively influenced ethanol fermentation. Single-factor analysis with lactic acid and sodium chloride demonstrated that both factors affected ethanol fermentation, but lactic acid induced more effects.
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U2 - 10.1016/j.biortech.2016.02.127
DO - 10.1016/j.biortech.2016.02.127
M3 - Article
C2 - 26974357
AN - SCOPUS:84960887283
SN - 0960-8524
VL - 209
SP - 254
EP - 258
JO - Agricultural Wastes
JF - Agricultural Wastes
ER -
