Data/hora: 10/06/2024 18:26:50

Provedor de dados: 	19	
País: 	Japan	
Título: 	Ethanol fermentation of sugar beet thick juice diluted with crude cheese whey by the flex yeast Kluyveromyces marxianus KD-15	
Autores: 	Oda, Y; Nakamura, K; Shinomiya, N; Ohba, K; 小田, 有二.	
Data: 	2010	
Ano: 	2010	
Palavras-chave: 	Ethanol production; Flex yeast; Kluyveromyces marxianus; Beta vulgaris; Cheese whey.	
Resumo: 	Kluyveromyces marxianus KD-15, called flex yeast, is a strain that is insensitive to catabolite repression and has the capacity to produce ethanol efficiently from a mixture of beet molasses and whey powder. When a fermentation test was conducted in 50 mL of a medium containing 200 mg mL-1 of sugar as sugar beet thick juice diluted with an arbitrary amount of crude whey, strain KD-15 produced over 99 mg mL-1 ethanol in all the media tested, and ethanol formation decreased in proportion to the volume of whey by K. marxianus NBRC 1963, the parental strain of KD-15, and Saccharomyces cerevisiae NBRC 0224, the reference strain for conventional ethanol production. Fermentation of thick juice diluted with whey alone by strain KD-15 at 30 °C initially proceeded slower than that at 33 °C to 37 °C but finally bore the highest level of ethanol. The maximum ethanol concentration obtained in 1.5 L of a medium using a 2-L fermentor was elevated by aeration of 15 to 50 mL min-1 and reduced by that in excess of 100 mL min-1. Under optimized conditions in 72 h, strain KD-15 converted all of the sugars derived from thick juice and whey to ethanol at 102 mg mL-1, corresponding to 92.9% of the theoretical yield.	
Idioma: 	Inglês	
Identificador: 	http://ir.obihiro.ac.jp/dspace/handle/10322/3143	
Editor: 	Elsevier	
Formato: 	application/pdf	
Fonte: 	Elsevier