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Fruity flavors from waste : a novel process to upgrade crude glycerol to ethyl valerate

Ramon Ganigué (UGent) , Pieter Naert (UGent) , Pieter Candry (UGent) , Jonas De Smedt (UGent) , Christian Stevens (UGent) and Korneel Rabaey (UGent)
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Abstract
Valeric acid and its ester derivatives are chemical compounds with a high industrial interest. Here we report a new approach to produce them from crude glycerol, by combining propionic acid fermentation with chain elongation. Propionic acid was produced by Propionibacterium acidipropionici (8.49 +/- 1.40 g.L-1). In the subsequent mixed population chain elongation, valeric acid was the dominant product (5.3 +/- 0.69 g.L-1) of the chain elongation process. Residual glycerol negatively impacted the selectivity of mixed culture chain elongation towards valeric acid, whereas this was unaffected when Clostridium kluyveri was used as bio-catalyst. Valeric acid could be selectively isolated and upgraded to ethyl valerate by using dodecane as extractant and medium for esterification, whereas shorter-chain carboxylic acids could be recovered by using a 10 wt% solution of trioctylphosphine oxide (TOPO) in dodecane. Overall, our work shows that the combined fermentation, electro-chemistry and homogeneous catalysis enables fine chemical production from side streams.
Keywords
Crude glycerol, Fermentation, Chain elongation, Chemical valorization, PROPIONIC-ACID PRODUCTION, CHAIN ELONGATION, MICROBIAL COMMUNITIES, REACTOR MICROBIOMES, CO-FERMENTATION, CAPROIC ACID, EXTRACTION, ETHANOL, PRODUCTS, RECOVERY

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MLA
Ganigué, Ramon, et al. “Fruity Flavors from Waste : A Novel Process to Upgrade Crude Glycerol to Ethyl Valerate.” BIORESOURCE TECHNOLOGY, vol. 289, 2019.
APA
Ganigué, R., Naert, P., Candry, P., De Smedt, J., Stevens, C., & Rabaey, K. (2019). Fruity flavors from waste : a novel process to upgrade crude glycerol to ethyl valerate. BIORESOURCE TECHNOLOGY, 289.
Chicago author-date
Ganigué, Ramon, Pieter Naert, Pieter Candry, Jonas De Smedt, Christian Stevens, and Korneel Rabaey. 2019. “Fruity Flavors from Waste : A Novel Process to Upgrade Crude Glycerol to Ethyl Valerate.” BIORESOURCE TECHNOLOGY 289.
Chicago author-date (all authors)
Ganigué, Ramon, Pieter Naert, Pieter Candry, Jonas De Smedt, Christian Stevens, and Korneel Rabaey. 2019. “Fruity Flavors from Waste : A Novel Process to Upgrade Crude Glycerol to Ethyl Valerate.” BIORESOURCE TECHNOLOGY 289.
Vancouver
1.
Ganigué R, Naert P, Candry P, De Smedt J, Stevens C, Rabaey K. Fruity flavors from waste : a novel process to upgrade crude glycerol to ethyl valerate. BIORESOURCE TECHNOLOGY. 2019;289.
IEEE
[1]
R. Ganigué, P. Naert, P. Candry, J. De Smedt, C. Stevens, and K. Rabaey, “Fruity flavors from waste : a novel process to upgrade crude glycerol to ethyl valerate,” BIORESOURCE TECHNOLOGY, vol. 289, 2019.
@article{8632329,
  abstract     = {Valeric acid and its ester derivatives are chemical compounds with a high industrial interest. Here we report a new approach to produce them from crude glycerol, by combining propionic acid fermentation with chain elongation. Propionic acid was produced by Propionibacterium acidipropionici (8.49 +/- 1.40 g.L-1). In the subsequent mixed population chain elongation, valeric acid was the dominant product (5.3 +/- 0.69 g.L-1) of the chain elongation process. Residual glycerol negatively impacted the selectivity of mixed culture chain elongation towards valeric acid, whereas this was unaffected when Clostridium kluyveri was used as bio-catalyst. Valeric acid could be selectively isolated and upgraded to ethyl valerate by using dodecane as extractant and medium for esterification, whereas shorter-chain carboxylic acids could be recovered by using a 10 wt% solution of trioctylphosphine oxide (TOPO) in dodecane. Overall, our work shows that the combined fermentation, electro-chemistry and homogeneous catalysis enables fine chemical production from side streams.},
  articleno    = {121574},
  author       = {Ganigué, Ramon and Naert, Pieter and Candry, Pieter and De Smedt, Jonas and Stevens, Christian and Rabaey, Korneel},
  issn         = {0960-8524},
  journal      = {BIORESOURCE TECHNOLOGY},
  keywords     = {Crude glycerol,Fermentation,Chain elongation,Chemical valorization,PROPIONIC-ACID PRODUCTION,CHAIN ELONGATION,MICROBIAL COMMUNITIES,REACTOR MICROBIOMES,CO-FERMENTATION,CAPROIC ACID,EXTRACTION,ETHANOL,PRODUCTS,RECOVERY},
  language     = {eng},
  pages        = {11},
  title        = {Fruity flavors from waste : a novel process to upgrade crude glycerol to ethyl valerate},
  url          = {http://dx.doi.org/10.1016/j.biortech.2019.121574},
  volume       = {289},
  year         = {2019},
}

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