Data/hora: 01/06/2024 02:44:57

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