Production of Acetaldehyde by Zymomonas mobilis

Author:

Wecker Matt S. A.1,Zall Robert R.1

Affiliation:

1. Department of Food Science, New York State College of Agricultural and Life Sciences, Cornell University, Ithaca, New York 14853

Abstract

Mutants of Zymomonas mobilis were selected for decreased alcohol dehydrogenase activity by using consecutively higher concentrations of allyl alcohol. A mutant selected by using 100 mM allyl alcohol produced acetaldehyde at a level of 4.08 g/liter when the organism was grown in aerated batch cultures on a medium containing 4.0% (wt/wt) glucose. On the basis of the amount of glucose utilized, this level of acetaldehyde production represents nearly 40% of the maximum theoretical yield. Acetaldehyde produced during growth was continuously air stripped from the reactor. Acetaldehyde present in the exhaust stream was then trapped as the acetaldehyde-bisulfite addition product in an aqueous solution of sodium bisulfite and released by treatment with base. Acetaldehyde was found to inhibit growth of Z. mobilis at concentrations as low as 0.05% (wt/wt) acetaldehyde. An acetaldehyde-tolerant mutant of Z. mobilis was isolated after both mutagenesis with nitrosoguanidine and selection in the presence of vapor-phase acetaldehyde. The production of acetaldehyde has potential advantages over that of ethanol: lower energy requirements for product separation, efficient separation of product from dilute feed streams, continuous separation of product from the reactor, and a higher marketplace value.

Publisher

American Society for Microbiology

Subject

Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference13 articles.

1. Production of acetaldehyde from ethanol by Candida utilis;Armstrong D. W.;Biotechnol. Lett.,1984

2. Sorbitol production by Zymomonas mobilis;Barrow K. D.;Appl. Microbiol. Biotechnol.,1984

3. Effect of oxygen on the metabolism of Zymomonas mobilis;Bringer S.;Arch. Microbiol.,1984

4. Stability of dry acetaldehyde systems;Byrne B.;Food Technol.,1984

5. Furia E. T. and N. Bellanca. 1975. Fenaroli's handbook of flavor ingredients 2nd ed. vol. 2. CRC Press Inc. Boca Raton Fla.

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