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Electrostatic ethanol fermentation: Experimental study and kinetic-based metabolic modeling.

Carlos Alberto García-Mogollón¹, Diego F Mendoza², Juan Carlos Quintero-Díaz²

¹Facultad de Ingeniería, Universidad de Sucre, Cra. 28 No. 5-267, Sincelejo, 050010, Sucre, Colombia.

|September 16, 2024

Summary

This summary is machine-generated.

Applying electric fields to microbial fermentation enhances ethanol production. Zymomonas mobilis showed higher sensitivity and increased yields, with key metabolic pathways affected by electric field stimulation.

Keywords:

Bioethanol Electric field Fermentation Kinetic model Saccharomyces cerevisiae Zymomonas mobilis

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Area of Science:

Biotechnology and Bioengineering
Metabolic Engineering
Fermentation Science

Background:

Cells possess electrical properties that can be modulated by external electric fields.
Electric field application offers a non-invasive method to potentially improve industrial fermentation processes.

Purpose of the Study:

To investigate the impact of non-lethal external electric fields on ethanol production by Saccharomyces cerevisiae and Zymomonas mobilis.
To analyze the effects of electric fields on microbial growth, substrate consumption, and ethanol yield.
To model the biochemical kinetics and identify key metabolic pathways influenced by electric field stimulation.

Main Methods:

Microbial cultures of S. cerevisiae and Z. mobilis were conducted in a custom-designed chamber with electrodes.
Variable voltages (0-18 V) were applied to generate electric fields without current flow.
Biochemical-based kinetic models were formulated to describe and analyze fermentation data.

Main Results:

All tested voltages increased substrate consumption and ethanol production rates in Z. mobilis, while only 18 V affected S. cerevisiae.
Z. mobilis demonstrated higher sensitivity to electric field application compared to S. cerevisiae.
Significant increases in ethanol yields were observed: 10.7% for S. cerevisiae and 19.5% for Z. mobilis.

Conclusions:

External electric fields can effectively enhance ethanol production in microbial fermentation.
The phosphotransferase system (PTS) in Z. mobilis and hexose transport/hexokinase (HK) activity in S. cerevisiae, along with pyruvate to ethanol conversion enzymes (PDC, ADH), are key targets affected by electric fields.