Influence of the ionic liquid 1-butyl-3-methylimidazolium chlorine on the ethanol fermentation of Saccharomyces cerevisiae AY93161 and its kinetics analysis

摘要

In this study, the influence of the ionic liquid-butyl-3-methylimidazolium chlorine ([Bmim]Cl) on the ethanol fermentation of Saccharomyces cerevisiae AY93161 was investigated and its kinetics was analyzed. The [Bmim]Cl inhibited yeast growth and ethanol production with the increase of [Bmim]Cl concentration from0~(-6) to 5 g.L~(-1). When its concentration was less than g.L~(-1), the ethanol fermentation had the characteristics of the batch fermentation process and it could be described by the classical batch fermentation kinetics. The kinetics analysis indicated that the negative effect of [Bmim]Cl on ethanol production arose from its inhibition on yeast growth. The [Bmim]Cl decreased ethanol yield from fermentable sugars is because it increased the fermentable sugars consumption in yeast maintenance and reproduction. Based on these analysis, a two-stage ethanol fermentation process was put forward and it significantly alleviated the negative impact of [Bmim]Cl on ethanol production and increased the ethanol productivity by approximately 20%.