Excessive Ethanol Oxidation Versus Efficient Chain Elongation Processes

Abstract

Abstract Purpose Chain elongation is a metabolic feature that consists of the elongation of short-chain fatty acids to longer and more valuable acids when ethanol is available. To lower the operational costs, the process can also be performed using mixed microbial cultures. However, certain microorganisms in the mixed cultures can use the ethanol provided in competing reactions, which is usually termed excessive ethanol oxidation (EEO). Although minimizing ethanol use is essential, there is a lack of studies analyzing the extent, causes, and solutions to excessive ethanol oxidation processes. Methods To address this knowledge gap, ethanol, and acetic acid mixtures, at a molar ratio of 5 to 2, were fermented, and the following were analyzed: the fermentation profile at different (1) pH and (2) headspace gas compositions, (3) a 16S analysis of the headspace gas composition fermentations, and (4) a thermodynamic analysis of the reactions involved. Results and Conclusions: All fermentations, except the ones at the lowest pH (5.3), exhibited a significant EEO activity that reduced the yield of chain-elongated products. It was demonstrated that neither the inhibition of methanogenic activity nor the increased H2 partial pressure is an efficient method to inhibit EEO. It was also shown that CO2 can act as an electron acceptor for EEO, promoting the growth of acetogenic bacteria. In the absence of CO2, sulfate was used as an electron acceptor by sulfate-reducing bacteria to facilitate EEO. Methods such as low pH operation with in-line extraction, and the use of alternative sulfur salts, are proposed to increase the ethanol use efficiency in chain elongation processes. Graphical Abstract