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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, 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, doi:10.1016/j.biortech.2019.121574.
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. https://doi.org/10.1016/j.biortech.2019.121574
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. https://doi.org/10.1016/j.biortech.2019.121574.
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. doi:10.1016/j.biortech.2019.121574.
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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