Effects of by-products from wet-oxidation explosion on the growth and fermentation of Saccharomyces cerevisiae

Effects of by-products from wet-oxidation explosion,such as formic acid,acetic acid,furfural on growth,fermentation,glycolysis,energy metabolism and cytomembrane integrality of Saccharomyces cerevisiae were studied.The results showed that the maximum tolerated concentration of S.cerevisiae was 1.8 g/L formic acid,6.0 g/L acetic acid,2.0 g/L furfural,respectively.The inhibition strengths of the inhibitors to ethanol fermentation were in the order of formic acid acetic acidfurfural.When the concentration of inhibitors is 1×IC80,acetic acid has the minimum impacts on glycolysis and energy metabolism.When the concentration of inhibitors is 2×IC80,furfural has minimum impacts on glycolysis and energy metabolism.However,formic acid can inhibit strongly the glycolysis and energy metabolism of Saccharomyces cerevisiae with any concentration.When compared with ethanol,the impact of inhibitors on cytomembrane integrality of Saccharomyces cerevisiae was not very significant.When the concentration of inhibitors vary from 1×IC80 to 3 ×IC80,the results is 11% -20%,5% -12% and 4.5% -8.4%,respectively.However,the result of ethanol that lead to the leak of magnesium ion is 55%.