Acetate Utilization for Yeast Cell Growth as Sole Carbon Source

SummaryAn investigation was made on the factors influencing the acetic acid concentration in the culture liquid of the aerobic fermentations where acetic acid was used as a carbon source. The acetic acid concentration in the culture liquid changed in proportion to the amount of unutilizable acid or base supplied. This was explained by the principle of conservation of electroneutrality.Another factor affecting the acetic acid concentration in the culture liquid was bicarbonate ions which were formed by the dissolution and dissociation of carbon dioxide in the gas phase of the fermentor. The increment in bicarbonate ion concentration was equal to the decrement in the acetic acid concentration in the culture liquid.

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Acid‐Base equilibrium in aerobic fermentations: Influence of unutilizable acids and bases on the acetic acid concentration in culture liquid

Ikeda

Ishizaki

Hirose

1973

Biotech & Bioengineering

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Growth ofCandida utilis on a mixture of monosaccharides, acetic acid and ethanol as a model of waste sulphite liquor

Šestáková

1979

Folia Microbiol

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Candida utilis cultivated under batch conditions in a synthetic medium with a mixture of different carbon sources utilized first D-glucose and then D-galactose, D-mannose, D-xylose, L-arabinose, ethanol and acetic acid. The effect of acetic acid was primarily a function of pH and the physiological state of the inoculum. At pH 4.5, acetic acid at a concentration of 1 g/l increased the specific growth rate, reduced time of cultivation and increased yield of the yeast dry weight. The yield from acetic acid was 61%. In the presence of a higher content of acetic acid (3--6 g/l) the yield was only 18--26%. The yield calculated only from monosaccharides increased but the yield with respect to total carbon sources was lower. The specific growth rate decreased as well. The addition of ethanol also resulted in an increase of the production and yield of the yeast dry weight but the cultivation time was prolonged. The simultaneous utilization of carbon sources of the studied mixture modelling a sulphite fermentation medium with ethanol is advantageous. However, due to physiology of the yeast, it is most suitable to cultivate a strain adapted to utilizable carbon sources in a continuous way, in the presence of their limiting concentrations in the cultivation medium.

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Acetate Utilization for Yeast Cell Growth as Sole Carbon Source

Cited by 2 publications

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Acid‐Base equilibrium in aerobic fermentations: Influence of unutilizable acids and bases on the acetic acid concentration in culture liquid

Acid‐Base equilibrium in aerobic fermentations: Influence of unutilizable acids and bases on the acetic acid concentration in culture liquid

Growth ofCandida utilis on a mixture of monosaccharides, acetic acid and ethanol as a model of waste sulphite liquor

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