| Registro completo |
| Provedor de dados: |
OAK
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| País: |
Japan
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| Título: |
Ethanol fermentation of sugar beet thick juice diluted with crude cheese whey by the flex yeast Kluyveromyces marxianus KD-15
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| Autores: |
Oda, Y
Nakamura, K
Shinomiya, N
Ohba, K
小田, 有二
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| Data: |
2010
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| Ano: |
2010
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| Palavras-chave: |
Ethanol production
Flex yeast
Kluyveromyces marxianus
Beta vulgaris
Cheese whey
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| 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.
http://www.sciencedirect.com/science/article/pii/S0961953410001091
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| Idioma: |
Inglês
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| Identificador: |
http://ir.obihiro.ac.jp/dspace/handle/10322/3143
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| Editor: |
Elsevier
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| Formato: |
application/pdf
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| Direitos: |
Elsevier
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