Ethanol Production from a Mixture of Waste Tissue Paper and Food Waste through Saccharification and Mixed-Culture Fermentation
Hongzhi Ma,
Yueyao Wang,
Pin Lv,
Jun Zhou,
Ming Gao,
Dayi Qian,
Bo Song,
Qunhui Wang
Affiliations
Hongzhi Ma
Department of Environmental Science and Engineering, University of Science and Technology Beijing, Beijing Key Laboratory of Resource-Oriented Treatment of Industrial Pollutants, Beijing 100083, China
Yueyao Wang
Department of Environmental Science and Engineering, University of Science and Technology Beijing, Beijing Key Laboratory of Resource-Oriented Treatment of Industrial Pollutants, Beijing 100083, China
Pin Lv
Department of Environmental Science and Engineering, University of Science and Technology Beijing, Beijing Key Laboratory of Resource-Oriented Treatment of Industrial Pollutants, Beijing 100083, China
Jun Zhou
Nanchang Institute of Science and Technology, Nanchang 330100, China
Ming Gao
Department of Environmental Science and Engineering, University of Science and Technology Beijing, Beijing Key Laboratory of Resource-Oriented Treatment of Industrial Pollutants, Beijing 100083, China
Dayi Qian
Department of Environmental Science and Engineering, University of Science and Technology Beijing, Beijing Key Laboratory of Resource-Oriented Treatment of Industrial Pollutants, Beijing 100083, China
Bo Song
Department of Environmental Science and Engineering, University of Science and Technology Beijing, Beijing Key Laboratory of Resource-Oriented Treatment of Industrial Pollutants, Beijing 100083, China
Qunhui Wang
Department of Environmental Science and Engineering, University of Science and Technology Beijing, Beijing Key Laboratory of Resource-Oriented Treatment of Industrial Pollutants, Beijing 100083, China
This study focused on the co-fermentation of food waste and tissue paper to produce ethanol, which will eliminate the need for additional nitrogen sources and nutrients, thereby reducing production costs. In response to the inhibitory effect of the high concentrations of glucose present in mixed-substrate hydrolysates on xylose fermentation, a co-fermentation process using Saccharomyces cerevisiae and Candida shehatae was proposed. This approach reduced the fermentation time by 24 h, increased the xylose utilization rate to 88%, and improved the ethanol yield from 41% to 46.5%. The impact of external conditions and corresponding optimization were also analyzed in this process. The optimum conditions were a 1:3 ratio of Saccharomyces cerevisiae to Candida shehatae, a pH of 5, and shaking at 150 r/min, and by employing dynamic temperature control, the ethanol production was increased to 21.98 g/L. Compared to conventional processes that only use Saccharomyces cerevisiae, this method enhanced the ethanol yield from 41% to 49%.
