Butanol Production by Submerged Fermentation of White Grape Pomace

Author(s): Laurent Law , Noemi Gutierrez .

Journal Name: Current Biotechnology

Volume 2 , Issue 2 , 2013

Become EABM
Become Reviewer

Abstract:

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.

Rights & PermissionsPrintExport Cite as

Article Details

VOLUME: 2
ISSUE: 2
Year: 2013
Page: [114 - 116]
Pages: 3
DOI: 10.2174/22115501113029990003
Price: $58

Article Metrics

PDF: 5