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

AMB Express

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

	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