RESEARCH ARTICLE
Influence of 1-butyl-3-methylimidazolium Chloride on the Ethanol Fermentation Process of Pichia pastoris GS115
Wenjing Huang, Yanjie Tong, Wangxiang Huang, Ke Wang, Qiming Chen, Yuanxin Wu, Shengdong Zhu*
Article Information
Identifiers and Pagination:
Year: 2015Volume: 9
First Page: 109
Last Page: 112
Publisher ID: TOBIOTJ-9-109
DOI: 10.2174/1874070701509010109
Article History:
Received Date: 30/04/2015Revision Received Date: 19/06/2015
Acceptance Date: 23/06/2015
Electronic publication date: 25/8/20152015
Collection year: 2015
open-access license: This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International Public License (CC-BY 4.0), a copy of which is available at: (https://creativecommons.org/licenses/by/4.0/legalcode). This license permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Abstract
To evaluate the influence of 1-butyl-3-methylimidazolium chloride ([Bmim]Cl) on the ethanol fermentation process of Pichia pastoris GS115, this paper investigated the yeast growth, ethanol formation and the fermentable sugars consumption during the ethanol fermentation process of Pichia pastoris GS115 at different [Bmim]Cl concentrations in the medium. The results indicated that the [Bmim]Cl had no influence on the ethanol fermentation process at its concentration less than 0.0001 g.L-1. The [Bmim]Cl inhibited the yeast growth and had a negative effect on ethanol formation at its concentration higher than 0.0001 g.L-1. The final biomass and ethanol concentration, and the overall ethanol yield from the fermentable sugars all decreased with its concentration increasing. The yeast growth was very slow and nearly no ethanol formed when its concentration reached 5 g.L-1. Compared to Saccharomyces cerevisiae, the growth of Pichia pastoris GS115 was more sensitive to the [Bmim]Cl, and its ethanol fermentation had lower final ethanol concentration and overall ethanol yield from fermentable sugars at the same [Bmim]Cl concentration. This work provides useful information on selecting suitable strains for ethanol fermentation containing the [Bmim]Cl in the medium.