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Table 3 Characteristics of the steady states during continuous fermentations with glucose (C-1) and a mixture of glucose and xylose (C-2) as carbon source

From: Effect of in situ acids removal on mixed glucose and xylose fermentation by Clostridium tyrobutyricum

 

C-1

C-2

Operating features

 HRT (d)

1

1

 Influent glucose concentration (g L−1)

50

38

 Influent xylose concentration (g L−1)

22

Steady state characteristics

 Glucose concentration (g L−1)

29.19

4.77

 Xylose concentration (g L−1)

17.87

 Butyric acid concentration (g L−1)

6.41

9.94

 Acetic acid concentration (g L−1)

2.58

3.12

 Glucose consumption rate (g L−1 h−1)

0.72

0.85

 Xylose consumption rate (g L−1 h−1)

0.11

 Acetic acid production rate (g L−1 h−1)

0.10

0.12

 Acetic acid yield (g g−1 sugars)

0.145

0.13

 Butyric acid production rate (g L−1 h−1)

0.26

0.37

 Butyric acid yield (g g−1 sugars)

0.36

0.39

 Butyric acid selectivity (g g−1 acids)

0.76

0.76

 Hydrogen production rate (L L−1 h−1)

0.164

0.23