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Table 4 Characteristics of the steady states during continuous fermentation experiments with in situ acids removal by REED

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

  REED-1 REED-2 REED-3 REED-4
Operating features
 HRT (d) 1 1 1 2
 Influent glucose concentration (g L−1) 50 38 54 54
 Influent xylose concentration (g L−1)   22 34 34
Steady state characteristics
 Glucose concentration (g L−1) <0.45 <0.45 15.16 <0.45
 Xylose concentration (g L−1) 9.62 20.16 3.93
 Butyric acid concentration (g L−1) 5.21 4.08 2.76 2.79
 Acetic acid concentration (g L−1) 1.25 1.73 0.93 0.95
 Glucose consumption rate (g L−1 h−1) 12.08 11.64 1.81 1.17a
 Xylose consumption rate (g L−1 h−1) 0.65 0.72 0.65
 Acetic acid production rate (g L−1 h−1) 0.23 0.39 0.45 0.27
 Acetic acid yield (g g−1 sugars) 0.11 0.17 0.18 0.15
 Butyric acid production rate (g L−1 h−1) 0.79 0.78 0.85 0.55
 Butyric acid yield (g g−1 sugars) 0.38 0.34 0.34 0.30
 Butyric acid selectivity (g g−1 acids) 0.78 0.67 0.65 0.67
 Hydrogen production rate (L L−1 h−1) 0.50 0.51 0.62 NMb
 REED extraction efficiency  (%) 72.2 84.59 89.86 93.3
  1. aHighest possible rate achieved (kinetically non-limited)
  2. bNot measured