Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 478011
Title By-products resulting from lignocellulose pretreatment and their inhibitory effect on fermentations for (bio)chemicals and fuels
Author(s) Pol, E.C. van der; Bakker, R.R.; Baets, P.; Eggink, G.
Source Applied Microbiology and Biotechnology 98 (2014)23. - ISSN 0175-7598 - p. 9579 - 9593.
Department(s) Bioprocess Engineering
BBP Biorefinery & Sustainable Value Chains
Publication type Refereed Article in a scientific journal
Publication year 2014
Keyword(s) dilute-acid hydrolysis - steam-explosion pretreatment - fiber expansion afex - saccharomyces-cerevisiae - degradation-products - escherichia-coli - ethanol fermentation - wheat-straw - sugarcane bagasse - wet oxidation
Abstract Lignocellulose might become an important feedstock for the future development of the biobased economy. Although up to 75 % of the lignocellulose dry weight consists of sugar, it is present in a polymerized state and cannot be used directly in most fermentation processes for the production of chemicals and fuels. Several methods have been developed to depolymerize the sugars present in lignocellulose, making the sugars available for fermentation. In this review, we describe five different pretreatment methods and their effect on the sugar and non-sugar fraction of lignocellulose. For several pretreatment methods and different types of lignocellulosic biomass, an overview is given of by-products formed. Most unwanted by-products present after pretreatment are dehydrated sugar monomers (furans), degraded lignin polymers (phenols) and small organic acids. Qualitative and quantitative effects of these by-products on fermentation processes have been studied. We conclude this review by giving an overview of techniques and methods to decrease inhibitory effects of unwanted by-products.
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