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*
Key Laboratory for Green Chemical Process of Ministry of Education, Hubei Key Laboratory of Novel Chemical Reactor and Green Chemical Technology, School of Chemical Engineering and Pharmacy, Wuhan Institute of Technology, Wuhan 430073, P.R. China


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Creative Commons License
© 2015 Huang et al.

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.

* Address correspondence to this author at the Key Laboratory for Green Chemical Process of Ministry of Education, Hubei Key Laboratory of Novel Chemical Reactor and Green Chemical Technology, School of Chemical Engineering and Pharmacy, Wuhan Institute of Technology, Wuhan 430073, P.R. China; Tel: +86-27-87195671; Fax: +86-27-87195671; E-mail: zhusd2003@21cn.com


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.

Keywords: [Bmim]Cl, ethanol fermentation, ionic liquid, Pichia pastoris GS115.