Inhibitory effects of phenolic compounds of rice straw formed by saccharification during ethanol fermentation by Pichia stipitis

Xiahui WANG, Yiu Fai TSANG, Yuhao LI, Xiubing MA, Shouqing CUI, Tian Ao ZHANG, Jiajun HU, Min Tian GAO

Research output: Contribution to journalArticles

21 Citations (Scopus)

Abstract

In this study, it was found that the type of phenolic acids derived from rice straw was the major factor affecting ethanol fermentation by Pichia stipitis. The aim of this study was to investigate the inhibitory effect of phenolic acids on ethanol fermentation with rice straw. Different cellulases produced different ratios of free phenolic acids to soluble conjugated phenolic acids, resulting in different fermentation efficiencies. Free phenolic acids exhibited much higher inhibitory effect than conjugated phenolic acids. The flow cytometry results indicated that the damage to cell membranes was the primary mechanism of inhibition of ethanol fermentation by phenolic acids. The removal of free phenolic acids from the hydrolysates increased ethanol productivity by 2.0-fold, indicating that the free phenolic acids would be the major inhibitors formed during saccharification. The integrated process for ethanol and phenolic acids may constitute a new strategy for the production of low-cost ethanol. Copyright © 2017 Published by Elsevier Ltd.
Original languageEnglish
Pages (from-to)1059-1067
JournalBioresource Technology
Volume244
Issue numberPart 1
Early online dateAug 2017
DOIs
Publication statusPublished - Nov 2017

Citation

Wang, X., Tsang, Y. F., Li, Y., Ma, X., Cui, S., Zhang, T.-A., et al. (2017). Inhibitory effects of phenolic compounds of rice straw formed by saccharification during ethanol fermentation by Pichia stipites. Bioresource Technology, 244, 1059-1067.

Keywords

  • Cellulase
  • Rice straw
  • Phenolic acids
  • Ethanol fermentation

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