Anaerobic fermentation of xylose by pichia stipitis: The effect of forced cycling of ph

Abstract

AbstractXylose fermentation by Pichia stipitis was examined using a two‐stage batch process. The cells were first grown aerobically on D‐xylose (5 g/L), whereafter additional xylose (10 g/L) was added and fermented during anaerobic conditions (T=30°C). The optimum pH value for a fermentation with constant pH was found to be 4.5 (maximum specific ethanol production rate 0.21 g/(g h). Forced square wave cycling of the pH between 4 and 5, and 3.5 and 5.5 (cycle time 30 min) during the fermentation stage resulted in a fermentation rate lower than the maximum rate, but with unchanged ethanol yields.