Influence of temperature on the fermentation of d-xylose by Pachysolen tannophilus to produce ethanol and xylitol

Sánchez, Sebastián; Bravo, Vicente; Moya, Alberto J.; Castro, Eulógio; Camacho, F.

doi:10.1016/s0032-9592(03)00139-0

Cited by 43 publications

(38 citation statements)

References 13 publications

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“…Decline in ethanol yield at increased temperature might be due the inactivation of enzymes involved in ethanol production pathways. These observations are consistent with fi ndings of other authors 25,26 . Therefore the future experiments were conducted at incubation temperature of 30 0 C.…”

Section: Effect Of Temperaturesupporting

confidence: 94%

Optimization of fermentation parameters for production of ethanol from kinnow waste and banana peels by simultaneous saccharification and fermentation

et al. 2007

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A study was taken up to evaluate the role of some fermentation parameters like inoculum concentration, temperature, incubation period and agitation time on ethanol production from kinnow waste and banana peels by simultaneous saccharifi cation and fermentation using cellulase and co-culture of Saccharomyces cerevisiae G and Pachysolen tannophilus MTCC 1077. Steam pretreated kinnow waste and banana peels were used as substrate for ethanol production in the ratio 4:6 (kinnow waste: banana peels). Temperature of 30°C, inoculum size of S. cerevisiae G 6% and (v/v) Pachysolen tannophilus MTCC 1077 4% (v/v), incubation period of 48 h and agitation for the fi rst 24 h were found to be best for ethanol production using the combination of two wastes. The pretreated steam exploded biomass after enzymatic saccharifi cation containing 63 gL -1 reducing sugars was fermented with both hexose and pentose fermenting yeast strains under optimized conditions resulting in ethanol production, yield and fermentation effi ciency of 26.84 gL -1 , 0.426 gg -1 and 83.52 % respectively. This study could establish the effective utilization of kinnow waste and banana peels for bioethanol production using optimized fermentation parameters.

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Section: Effect Of Temperaturesupporting

confidence: 94%

Optimization of fermentation parameters for production of ethanol from kinnow waste and banana peels by simultaneous saccharification and fermentation

et al. 2007

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“…Temperature effects on fermentation performance of some selected organisms for product formation were reported previously (35,43). Only few investigations were reported on the influence of temperature on the dynamic behaviour of H. lanuginosa during fermentation processes.…”

Section: Effect Of Temperaturementioning

confidence: 81%

“…The deleterious effects of high temperature were considered to be due to the denaturation of ribosomes and enzymes and problems associated with the fluidity of membranes (43). Thermal inactivation of metabolic network, when the organism is permitted to grow at temperature higher than that for maximum growth and product formation, may result in unfolding the enzymes of the metabolic network and normally occurs in two steps as shown below:…”

Section: Effect Of Temperaturementioning

confidence: 99%

Kinetics of high-Level of ß-glucosidase production by a 2-deoxyglucose-resistant mutant of Humicola lanuginosa in submerged fermentation

Bokhari¹,

Latif²,

Rajoka³

2008

Braz. J. Microbiol.

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A 2-deoxyglucose-resistant mutant (M7) of Humicola lanuginosa was obtained by exposing conidia to γ-rays and permitting expression in broth containing 0.6% 2-deoxyglucose (DG) and cellobiose (1%) before plating on DG esculin-ferric ammonium citrate agar medium from which colonies showing faster and bigger blackening zones were selected. Kinetic parameters for enhanced ß-glucosidase (BGL) synthesis by M7 were achieved when corncobs acted as the carbon source. The combination between corncobs and corn steep liquor was the best to support higher values of all product formation kinetic parameters. Effect of temperature on the kinetic and thermodynamic attributes of BGL production equilibrium in the wild organism and M7 was studied using batch process at eight different temperatures in shake-flask studies. The best performance was found at 45ºC and 20 g L -1 corncobs in 64 h. Both growth and product formation (17.93 U mL -1 ) were remarkably high at 45ºC and both were coupled under optimum working conditions. Product yield of BGL from the mutant M7 (1556.5 U g -1 dry corncobs) was significantly higher than the values reported on all fungal and bacterial systems. Mutation had thermo-stabilization influence on the organism and mutant required lower activation energy for growth and lower magnitudes of enthalpy and entropy for product formation than those demanded by the wild organism, other mesophilic and thermo-tolerant organisms. In the inactivation phase, the organisms needed lower values of activation energy, enthalpy and entropy for product formation equilibrium, confirming thermophilic nature of metabolic network possessed by the mutant organism.

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“…Pachysolen tannophilus consumes both C5 and C6 sugars (Kavanagh and Whittaker, 1994), fermenting them towards ethanol and xylitol, even under aerobic conditions (Sanchez et al, 2004). Actually, P. tannophilus was the first yeast identified as being capable of alcoholic fermentation of the abundant aldopentose D-xylose, that is derived from wood degradation (Schneider et al, 1981).…”

Section: Introductionmentioning

confidence: 99%

Bioethanol production from thermochemically pre-treated olive mill solid residues using the yeast Pachysolen tannophylus

2013

Global NEST Journal

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Olive oil mill solid residue (OMSR) is the solid waste generated during olive oil production process in three-phase olive mills. It consists of the remaining pulp of olive processing after the extraction of oil, as well as the cracked seeds of the olive fruits, containing thus mainly lignocellulose and residual oil. The commonly used practice for OMSR management is combustion, after having extracted the residual oil by secondary extraction using organic solvents. Other proposed ways of OMSR management are their exploitation as substrate for edible fungi production and compost, and as feedstock for biofuels generation such as methane and bioethanol. In the latter case, the complex carbohydrates (cellulose and hemicellulose) of the lignocellulose of OMSR have to be degraded towards their simple sugars and further fermented via microorganisms.The purpose of the present study was to investigate the effect of thermochemical pre-treatment of OMSR, on the final ethanol yield from the yeast Pachysolen tannophilus. Nine different types of OMSR-based substrates were tested i.e. raw OMSR, hydrolysates generated from pretreated OMSR with NaOH (0.5 %, 1.5 % w/v) and H 2 SO 4 (0.5 %, 1.5 % v/v), and pretreated OMSR with NaOH (0.5 %, 1.5 % w/v) and H 2 SO 4 (0.5 %, 1.5 % v/v) whole biomass. It was shown that in all cases pretreatment enhanced the consumption of carbohydrates as well as ethanol final yields.

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Influence of temperature on the fermentation of d-xylose by Pachysolen tannophilus to produce ethanol and xylitol

Cited by 43 publications

References 13 publications

Optimization of fermentation parameters for production of ethanol from kinnow waste and banana peels by simultaneous saccharification and fermentation

Optimization of fermentation parameters for production of ethanol from kinnow waste and banana peels by simultaneous saccharification and fermentation

Kinetics of high-Level of ß-glucosidase production by a 2-deoxyglucose-resistant mutant of Humicola lanuginosa in submerged fermentation

Bioethanol production from thermochemically pre-treated olive mill solid residues using the yeast Pachysolen tannophylus

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