从蓝藻细菌生产 succinic 酸的可持续性评估

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Roja K¹, Yogendra Shastri¹

¹Department of Chemical Engineering, Indian Institute of Technology Bombay, Mumbai - 400076, Maharashtra, India.

Bioresource technology

|February 2, 2025

概括

这项研究评估了蓝藻细菌的酸 (SA) 生产,发现成本为19.09美元/公斤,GWP为6.32公斤CO2-eq/公斤. 增加酸盐度大大降低了成本和环境影响.

科学领域:

生物技术是生物技术.
化学工程是化学工程的重要组成部分.
环境科学环境科学

背景情况:

菌提供了一个可持续的平台,用于生产诸如酸 (SA) 等有价值的化学物质.
技术经济评估 (TEA) 和生命周期评估 (LCA) 对于评估生物基生产过程的可行性至关重要.

研究的目的:

执行技术经济评估 (TEA) 和摇篮到门生命周期评估 (LCA) 对一个扩大规模的菌系统生产酸 (SA).
评估SA生产的两个下游分离工艺 (工艺I:HT/LT结晶,工艺II:甲醇净化).
确定酸盐度增加对生产成本和全球变暖潜力 (GWP) 的影响.

主要方法:

为生产二糖酸盐 (Na2Succ) 培养蓝菌的实验研究.
为每年100的SA生产规模进行过程建模和模拟.
整合实验数据,ecoinvent® 3.9数据库和文献数据.
应用ReCiPe 2016对LCA的影响评估方法.

主要成果:

工艺I的生产成本确定为INR 1,654 / kg (21.04美元/kg) 和工艺II的INR 1,501 / kg (19.09美元/kg).
全球变暖潜力 (GWP) 为过程I的7.95公斤CO2-eq/公斤,为过程II的6.32公斤CO2-eq/公斤.
当酸盐度从2g/L增加到5g/L时,生产成本降低了36%,GWP降低了52-56%.

结论:

蓝藻细菌的SA生产是可行的,工艺II (甲醇净化) 显示较低的成本和GWP.
增加酸盐度是提高酸盐生产经济和环境绩效的关键因素.
建议进一步优化蓝菌种植和下游加工,以提高可持续性.

关键词:

蓝藻细菌是一种蓝藻细菌.生命周期评估生命周期评估葡萄糖酸是什么葡萄糖酸是什么技术经济分析技术经济分析

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