for biofuel production, yeast is preferred for fermentation process. what will happen if HMF is present in the hydrolysate during fermentation, whether yeast will tolerate this HMF. how to detect and calculate HMF
HPLC with UV detector is very sensitive to HMF. Yeast is sensitive to HMF, it will inhibit the metabolism and prolong the lag phase of fermentation. How to solve this problem is an active field of research. It has been demonstrated that flocculating yeasts or yeast immobilized in alginate is more resistent to the inhibition. Treating the hydrolysate with CaOH to neutralise the acid seems to work, the HMF seems to stick to the solid CaSO4 particles and and precipitate out of the solution. Check papers by Taherzadeh et al.
I absolutely agree whit Jonas.
You can use other pretreatment,, due to sulfuric acid pretreatment is so strong, you can evaluate hot liquid water or try to reduce acid concentration in the process in the pretreatment.
You can determine amount of HMF by gas chromatography as well and also Thin Layer Chromatography (TLC) is very interesting method in this context.
Dear Sudhakar,
I would suggest to read the work that I am attaching.
Sincerely,
gaetano
HMF is produced during the reaction of polysaccharides with sulfuric acid especially at higher temperatures. It can be determined by colourimetric, HPLC, GC techniques. Some test kits for its rapid analysis are also available, e.g.Refelctoquant HMF, Merck KGaA etc. HMF is a known inhibitor for the growth of microbes. The more is the concentration of HMF more will the inhibition of yeast growth in your case. It need to be removed by treatments. Other options are to select resistant strains of yeast cultures which can tolerate the presence of HMF upto certain concentrations.
thank you so much for all your suggestions and answers. thank you once again
- Badges
- Science topic
- Similar topics
- Analytical Chemistry
- Extraction