Butanol Production by Submerged Fermentation of White Grape Pomace
White grape pomace, containing residual fermentable sugar, has been evaluated as a substrate for production of
butanol by submerged fermentation using Clostridium saccharobutylicum P262. Using an initial value of pH 5.5, an
inoculum size of 10% (v/v) and addition of supplementary yeast extract (10 g/l), butanol concentrations of up to 6 g/l were
obtained, at a yield, based on sugar utilized, of 0.2 g/g. Significantly, the requirement for supplementary yeast extract
could be replaced by selected salts, indicating that white grape pomace is not lacking in any organic nutrients for growth
of, and butanol production by, C. saccharobutylicum, and hence has potential commercial application.
Keywords: ABE fermentation, butanol, Clostridium saccharobutylicum, grape pomace, submerged fermentation, biofuel, yeast
extract supplementation, nitrogen salts, inoculum concentration, butanol yield, butanol productivity, vineyard waste,
Chardonnay pomace, pH, fermentable sugars, strain P262, fermentation profile.
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