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Identification of aromatic monomers in steam-exploded poplar and their influences on ethanol fermentation by Saccharomyces cerevisiae

https://doi.org/10.1016/0385-6380(86)90084-1Get rights and content

Abstract

Aromatic monomers in steam-exploded poplar were quantitatively analyzed and their influences on ethanol fermentation by the yeast Saccharomyces cerecisiae were studied. Most of the compounds inhibited the fermentation but the degree of inhibition greatly depended on the functional groups attached to the benzene ring. Their inhibitory values were estimated as follows: CHCH: +3.0,CHO: +1.5,p-OH: +1.0, COOH: +0.5, m-OH: 0, OCH3: −1.0.

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