Influence of 1-butyl-3-methylimidazolium Chloride on the EthanolFermentation Process of Pichia pastoris GS115

摘要

To evaluate the influence of 1-butyl-3-methylimidazolium chloride ([Bmim]Cl) on the ethanol fermentationprocess of Pichia pastoris GS115, this paper investigated the yeast growth, ethanol formation and the fermentable sugarsconsumption during the ethanol fermentation process of Pichia pastoris GS115 at different [Bmim]Cl concentrations inthe medium. The results indicated that the [Bmim]Cl had no influence on the ethanol fermentation process at its concentrationless than 0.0001 g.L-1. The [Bmim]Cl inhibited the yeast growth and had a negative effect on ethanol formation atits concentration higher than 0.0001 g.L-1. The final biomass and ethanol concentration, and the overall ethanol yield fromthe fermentable sugars all decreased with its concentration increasing. The yeast growth was very slow and nearly noethanol formed when its concentration reached 5 g.L-1. Compared to Saccharomyces cerevisiae, the growth of Pichia pastorisGS115 was more sensitive to the [Bmim]Cl, and its ethanol fermentation had lower final ethanol concentration andoverall ethanol yield from fermentable sugars at the same [Bmim]Cl concentration. This work provides useful informationon selecting suitable strains for ethanol fermentation containing the [Bmim]Cl in the medium.