Biological conversion of carbon monoxide to ethanol: effect of pH, gas pressure, reducing agent and yeast extract.

  title={Biological conversion of carbon monoxide to ethanol: effect of pH, gas pressure, reducing agent and yeast extract.},
  author={Haris Nalakath Abubackar and Maria Cec{\'i}lia Ferraz de Arruda Veiga and Christian Kennes},
  journal={Bioresource technology},
A two-level full factorial design was carried out in order to investigate the effect of four factors on the bioconversion of carbon monoxide to ethanol and acetic acid by Clostridium autoethanogenum: initial pH (4.75-5.75), initial total pressure (0.8-1.6 bar), cysteine-HCl·H(2)O concentration (0.5-1.2 g/L) and yeast extract concentration (0.6-1.6 g/L). The maximum ethanol production was enhanced up to 200% when lowering the pH and amount yeast extract from 5.75 to 4.75 g/L and 1.6 to 0.6 g/L… CONTINUE READING

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