Effects of elevated solute concentrations on the fermentation of lactose by Kluyveromyces marxianus Y-113

Grubb, C. F.; Mawson, Andrew

doi:10.1007/bf00138552

Cited by 26 publications

(12 citation statements)

References 15 publications

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“…At 48 h, the ethanol concentration was 23.2 g/l, the productivity 0.48 (g/l)/h, and the yield 23% of the theoretical yield. The decrease of ethanol concentration involved several factors such as high osmotic pressure conditions and high temperatures 19 . On the other hand, the decrease of sugar concentration to 160 g/l reduced the ethanol concentration.…”

Section: Optimization Of Ethanol Fermentation In Shaking Flask Cultivmentioning

confidence: 99%

Ethanol production from cassava using a newly isolated thermotolerant yeast strain

Kaewkrajay¹,

Dethoup²,

Limtong³

2014

ScienceAsia

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Efficient ethanol production using thermotolerant yeast strains was carried out with a newly isolated yeast strain called 267. Strains were isolated with an enriched technique consisting of a blackstrap molasses medium supplemented with 40 ml/l of ethanol at 25-28°C. The results revealed that 33 strains produced ethanol at 45°C in the cassava starch hydrolysate medium, pH 4.5, which was composed of 180 g/l reducing sugar and 0.5 g/l (NH 4 ) 2 SO 4 , with a shaking speed of 120 rpm. The highest ethanol concentrations (26.2, 26.2, 23.6, and 22.5 g/l) were found from Pichia kudriavzevii strains PBB511-1, TM512-2, CPY514-1, and TG514-2, respectively. The yeast strain PBB511-1, which produced the highest ethanol yield, was selected for ethanol production in the shaking flask at 45°C. Ethanol production reached the highest level after 36 h in a medium composed of 180 g/l reducing sugar, 0.5 g/l (NH 4 ) 2 SO 4 , 0.5 g/l KH 2 PO 4 , 0.5 g/l MgSO 4 · 7 H 2 O, and 1 g/l yeast extract. It produced 37 g/l ethanol, with a productivity of 1.03 (g/l)/h and a yield of 40% of the theoretical yield. The ethanol production by batch fermentation at 45°C was performed in a 7-l jar fermenter with an agitation speed of 300 rpm and an aeration rate of 0.2 vvm throughout the fermentation. The results implied that the maximum ethanol concentration was 42.4 g/l after 48 h, at a rate of 0.88 (g/l)/h and a yield of 46% of the theoretical yield.

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Section: Optimization Of Ethanol Fermentation In Shaking Flask Cultivmentioning

confidence: 99%

Ethanol production from cassava using a newly isolated thermotolerant yeast strain

Kaewkrajay¹,

Dethoup²,

Limtong³

2014

ScienceAsia

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Section: Introductionmentioning

confidence: 99%

“…However, incomplete or slow fermentations have been observed for many Kluyveromyces strains, when concentrated whey or lactose-enriched substrates have been employed [12,32]. These effects have been attributed variously to the toxicity of the ethanol produced and/or to inhibition by high salt concentrations, resulting in elevated osmotic pressure [12]. Furthermore, it has been reported that increases in lactose concentrations can lead to the accumulation of pyruvate resulting from the greater glycolytic flux in these yeasts, thereby causing a reduction in final biomass yields [3].…”

Section: Introductionmentioning

confidence: 99%

Fed-batch fermentation for production of Kluyveromyces marxianusFII 510700 cultivated on a lactose-based medium

Lukondeh

Ashbolt

Rogers

2005

J IND MICROBIOL BIOTECHNOL

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A strain of Kluyveromyces marxianus was grown in batch culture in lactose-based media at varying initial lactose concentrations (10-60 g L(-1)) at 30 degrees C, pH 5.0, dissolved oxygen concentrations greater than 20%. Increasing the concentration of mineral salts three-fold at 40 g L(-1) and 60 g L(-1) initial lactose concentration showed only a small increase in the yield of biomass, from 0.38 g g(-1) to 0.41 g g(-1), indicating that the initial batch cultures were not significantly nutrient- (mineral salts)-limited. A relatively high biomass concentration (105 g L(-1)) was obtained in fed-batch culture following extended lactose feeding. An average specific growth rate (0.27 h(-1)), biomass yield (0.38 g g(-1)) and overall productivity (2.9 g L(-1) h(-1)) were obtained for these fed-batch conditions. This fed-batch protocol provides a strategy for achieving relatively high concentrations and productivities of K. marxianus on other lactose-based substrate streams (e.g., whey) from the dairy industry.

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“…This is due to the energy savings achieved through the reduction of the expensive cooling and sterilization processes. Several reports revealed inhibitory effects and related problems in the fermentation of concentrated carbon, particularly slow fermentations and high residual sugar (Gawel & Kosikowski, 1978;Janssens et al, 1983;Vienne & von Stockar, 1985;Kamini & Gunasekaran, 1987;Grubb & Mawson, 1993;Dale et al, 1994;Silveira et al, 2005;Zafar et al, 2005;Ozmihci & Kargi, 2007). Main cause of these problems is osmotic sensitivity and low ethanol tolerance (Janssens et al, 1983;Vienne & von Stockar, 1985;Grubb & Mawson, 1993;Zafar et al, 2005).…”

Section: Isolation and Primary Screening Of Yeastmentioning

confidence: 99%

SELECTION AND IDENTIFICATION OF A NOVEL THERMOTOLERANT Kluyveromyces marxianus STRAIN FOR VALORIZATION OF LACTOSE WASTE INTO ETHANOL

Joshi¹,

Dhingani²,

Prasad³

2018

JEBAS

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Sustainable production of ethanol as alternative renewable fuels, there is a need for a yeast strain which can convert the non-food substrate into ethanol economically. Extensive screening program for such yeast for bioethanol production was attempted from the diverge ecosystem. That resulted into isolation of a yeast strain, designated strain ETDLT1, which was capable of ethanol fermentation using lactose as carbon source even at elevated temperatures. Beside this the strain is ethanol tolerant up to 12 %. The lactose fermentation performance of selected ETDLT1 strain was evaluated. It was found to produce 28 g/l of ethanol with yield of 0.36 %. (p/s, g/g). In laboratory fermentation ETDLT1 strain found significant potential for its ability for bioconversion of dairy processing wastes rich in lactose into ethanol in single step fermentation. Therefore, it was further selected for thorough characterization. Results of characteristics confirm the ETDLT1 isolate as the strain of Kluyveromyces marxianus.

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Effects of elevated solute concentrations on the fermentation of lactose by Kluyveromyces marxianus Y-113

Cited by 26 publications

References 15 publications

Ethanol production from cassava using a newly isolated thermotolerant yeast strain

Ethanol production from cassava using a newly isolated thermotolerant yeast strain

Fed-batch fermentation for production of Kluyveromyces marxianusFII 510700 cultivated on a lactose-based medium

SELECTION AND IDENTIFICATION OF A NOVEL THERMOTOLERANT Kluyveromyces marxianus STRAIN FOR VALORIZATION OF LACTOSE WASTE INTO ETHANOL

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