Dear,
Resently, the result of acetic acid boosts the yield of ethanol using Saccharomyces cerevisiae fermentation under the single carbon source of glucose was obtained, which was different from most of the report. can anyone give me some advice?thanks.
Dear Peng Zhan,
I have attached one article which the metabolic pathway of Saccharomyces cerevisiae has been shown and explained. I hope it would be useful.
acetic acid is the last product obtain via fermentation using microorganism.so it may not necessarily increases or boost the yield of ethanol but depend on the metabolic pathways required for their utilization as carbon/energy sources.
May 11, 2021
Dear Peng,
This will probably not be a useful comment or an answer to your question, but what was the pH of the fermentation without acetic acid addition? As with other fungi, yeast prefer an acidic environment for growth. Is it possible that the HAc merely adjusted the medium to a more favorable pH and enabled the yeast to produce more EtOH?
I hope this information helps you.
Bill Colonna Ames, Iowa, USA [email protected]
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