Enhanced ethanol production from sugarcane juice by galactose adaptation of a newly isolated thermotolerant strain of Pichia kudriavzevii

Dhaliwal, Sandeep Singh; Oberoi, Harinder Singh; Sandhu, Simranjeet Kaur; Nanda, Dhiraj Kumar; Kumar, Dinesh; Uppal, S. K.

doi:10.1016/j.biortech.2011.02.015

Cited by 119 publications

(93 citation statements)

References 32 publications

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“…This yeast has a biotechnological potential for bio-ethanol (Dhaliwal et al 2011) production, in agriculture practices as bio fertilizer (Chan et al 2012) or in the bioremediation of heavy metals (Ubeda et al 2014). The efficiency of heavy metal bioremediation by a metabolism-dependent process is influenced by the impact of the heavy metals on yeast cells.…”

Section: Discussionmentioning

confidence: 99%

Impact of multi-metals (Cd, Pb and Zn) exposure on the physiology of the yeast Pichia kudriavzevii

Mesquita

Machado

Silva

et al. 2015

Environ Sci Pollut Res

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Metal contamination of the environment is frequently associated to the presence of two or more metals. This work aimed to study the impact of a mixture of metals (Cd, Pb and Zn) on the physiology of the non-conventional yeast Pichia kudriavzevii. The incubation of yeast cells with 5 mg/ l Cd, 10 mg/l Pb and 5 mg/l Zn, for 6 h, induced a loss of metabolic activity (assessed by FUN-1 staining) and proliferation capacity (evaluated by a clonogenic assay), with a small loss of membrane integrity (measured by trypan blue exclusion assay). The staining of yeast cells with calcofluor white revealed that no modification of chitin deposition pattern occurred during the exposure to metal mixture. Extending for 24 h, the exposure of yeast cells to metal mixture provoked a loss of membrane integrity, which was accompanied by the leakage of intracellular components. A marked loss of the metabolic activity and the loss of proliferation capacity were also observed. The analysis of the impact of a single metal has shown that, under the conditions studied, Pb was the metal responsible for the toxic effect observed in the metal mixture. Intracellular accumulation of Pb seems to be correlated with the metals' toxic effects observed.

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Section: Discussionmentioning

confidence: 99%

Impact of multi-metals (Cd, Pb and Zn) exposure on the physiology of the yeast Pichia kudriavzevii

Mesquita

Machado

Silva

et al. 2015

Environ Sci Pollut Res

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“…In addition, there was a study on a yeast growth (I. orientalis DY252) under an air support based batch and fed-batch to use as probiotic source 25 . Furthermore, this yeast was recently studied as a fuel source for biodiesel and bioethanol [26][27][28] . This study was aimed to discover an appropriate condition for producing ethanol by the yeast strain PBB511-1 using a cassava starch hydrolysate medium at 45°C, initial pH 4.5.…”

Section: Discussionmentioning

confidence: 99%

“…At 45°C, the yeast produced ethanol 4% (w/v), with productivity of 1.27 (g/l)/h and yield of 42% of the theoretical yield. Recently a study by Dhaliwal et al 28 reported the isolation of P. kudriavzevii from sugarcane juice. At 40°C, the yeast produced 71.9 g/l of ethanol and a productivity of 4.0 (g/l)/h from sugarcane juice composed of 14% (w/v) sucrose, 2% (w/v) glucose, and 1% (w/v) fructose.…”

Section: Discussionmentioning

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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“…In previous work, we found that S. fibuligera, I. orientalis and T. byssochlamydoides were also prevalent at the initial fermentation of Luzhou-falvor liquor foodstuff lees [2]. The S. fibuligera, I. orientalis and T. byssochlamydoides have strong amylolytic activity and their roles on hydrolysis of grain starch to sugar have been agreed by many authors [4,10,11]. In addition, the strain S. fibuligera has a very efficient conversion ability of glucose, starchy biomass and waste starchy substrates into the ethanol [10,12].…”

Section: Discussionmentioning

confidence: 53%

Microbial Diversity and Succession in the Chinese Luzhou-Flavor Liquor Fermenting Cover Lees as Evaluated by SSU rRNA Profiles

Zhang

Zhong

et al. 2013

Indian J Microbiol

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The microbial diversity and the community succession in the fermenting cover lees of Chinese Luzhouflavor liquor were investigated by small-subunit rRNA (SSU rRNA) culture independent method. All sequences retrieved from the 1, 7 and 60 days fermented cover lees were respectively assigned into the genera of Streptococcus, Acetobacter, Arthrobacter, Bacillus, Staphylococcus, Serratia, Nocardia, Methanoculleus, Clostridium, Aneurinibacillus, Corynebacterium, Lactobacillus, Microbacterium, Trichosporon, Saccharomycopsis, Sagenomella, Talaromyces, Eurotium, Issatchenkia, Zygosaccharomyces, Saccharomyces and TM7 phylum. The fungal Issatchenkia, Saccharomycopsis and Talaromyces and the bacteria Staphylococcus and Lactobacillus were most abundant in the 1 day fermented cover lees, the fungal Issatchenkia, Saccharomyces and Talaromyces and the bacteria Bacillus and Streptococcus were dominant in the 7 days cover lees, the archaea Methanoculleus and the fungal Eurotium and Talaromyces were prevalent in the 60 days cover lees. When the microbial community profiles in three samples were compared at species level, the prokaryotic community similarity coefficient was from 0.4042 to 0.5703 and descended to 0.2222, and that of eukaryotic community was from 0.3000 to 0.6000 and followed to 0.5215. These results suggested that microbial diversity variability and community succession have happened in the cover lees associated with fermentation proceeding and such variability and succession respond for the appearance of some unique flavor of Luzhou-flavor liquor.

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Enhanced ethanol production from sugarcane juice by galactose adaptation of a newly isolated thermotolerant strain of Pichia kudriavzevii

Cited by 119 publications

References 32 publications

Impact of multi-metals (Cd, Pb and Zn) exposure on the physiology of the yeast Pichia kudriavzevii

Impact of multi-metals (Cd, Pb and Zn) exposure on the physiology of the yeast Pichia kudriavzevii

Ethanol production from cassava using a newly isolated thermotolerant yeast strain

Microbial Diversity and Succession in the Chinese Luzhou-Flavor Liquor Fermenting Cover Lees as Evaluated by SSU rRNA Profiles

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