Agitation and pressure effects on acetone-butanol fermentation

Authors

  • Michael G. Doremus,

    1. Colorado State University, Department of Agricultural and Chemical Engineering, Fort Collins, Colorado 80523
    Current affiliation:
    1. E. R. Squibb, P.O. 191, New Brunswick, New Jersey 08903
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  • James C. Linden,

    Corresponding author
    1. Colorado State University, Department of Agricultural and Chemical Engineering, Fort Collins, Colorado 80523
    • Colorado State University, Department of Agricultural and Chemical Engineering, Fort Collins, Colorado 80523
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  • Antonio R. Moreira

    1. Colorado State University, Department of Agricultural and Chemical Engineering, Fort Collins, Colorado 80523
    Current affiliation:
    1. Schering-Plough, Pharmaceutical Research Division, Union, New Jersey 07083
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Abstract

Batch fermentations were run at varying agitation rates and were either pressurized to 1 bar (15.2 psig) or nonpressurized. Agitation and pressure both affect the level of dissolved hydrogen gas in the media, which in turn influences solvent production. In nonpressurized fermentations volumetric productivity of butanol increased as the agitation rate decreased. While agitation had no significant effect on butanol productivity under pressurized conditions, overall butanol productivity was increased over that obtained in the nonpressurized runs. Maximum butyric acid productivity, however, was found to occur earlier and increased as agitation increased. Peak hydrogen productivity occurred simultaneously with peak butyric acid productivity. The proporation of reducing equivalents used in forming the above products was determined using a redox balance based on the fermentation stoichiometry. An inverse relationship between the final concentrations of acetone and acetoin was found in all fermentations studied. The results show that agitation and pressure are important parameters for solvent productivity in acetone-butanol fermentation.

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