Nutrient balance and metabolic analysis in a Kluyveromyces marxianus fermentation with lactose-added whey

Detalhes bibliográficos
Autor(a) principal: Parrondo,J.
Data de Publicação: 2009
Outros Autores: García,L. A., Díaz,M.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Brazilian Journal of Chemical Engineering
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0104-66322009000300001
Resumo: Addition of lactose on whey to produce an alcoholic product by fermentation is optimized in order to maximise final ethanol concentrations and lactose consumption. The effect of the supplementation of the broth with yeast extract, ammonium sulphate, oxygen, protein, peptides and the vitamins nicotinic acid, biotin, pantothenic acid and inositol on aerobic cell growth was also studied. The Crabtree-negative yeast Kluyveromyces marxianus is employed in this study, so oxygen should enhance cell growth and reduce ethanol production. Addition of yeast extract, a source of vitamins, shifts metabolism towards fermentation. The same effect is observed when nicotinic acid and biotin are added to the medium. Individual and mixed effects of the four assayed vitamins are studied, showing that combinations of two or more vitamins diminished cell growth and lactose consumption and increased ethanol production.
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spelling Nutrient balance and metabolic analysis in a Kluyveromyces marxianus fermentation with lactose-added wheyWheyLactoseKluyveromyces marxianusVitaminsNitrogen sourcesAddition of lactose on whey to produce an alcoholic product by fermentation is optimized in order to maximise final ethanol concentrations and lactose consumption. The effect of the supplementation of the broth with yeast extract, ammonium sulphate, oxygen, protein, peptides and the vitamins nicotinic acid, biotin, pantothenic acid and inositol on aerobic cell growth was also studied. The Crabtree-negative yeast Kluyveromyces marxianus is employed in this study, so oxygen should enhance cell growth and reduce ethanol production. Addition of yeast extract, a source of vitamins, shifts metabolism towards fermentation. The same effect is observed when nicotinic acid and biotin are added to the medium. Individual and mixed effects of the four assayed vitamins are studied, showing that combinations of two or more vitamins diminished cell growth and lactose consumption and increased ethanol production.Brazilian Society of Chemical Engineering2009-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0104-66322009000300001Brazilian Journal of Chemical Engineering v.26 n.3 2009reponame:Brazilian Journal of Chemical Engineeringinstname:Associação Brasileira de Engenharia Química (ABEQ)instacron:ABEQ10.1590/S0104-66322009000300001info:eu-repo/semantics/openAccessParrondo,J.García,L. A.Díaz,M.eng2009-09-01T00:00:00Zoai:scielo:S0104-66322009000300001Revistahttps://www.scielo.br/j/bjce/https://old.scielo.br/oai/scielo-oai.phprgiudici@usp.br||rgiudici@usp.br1678-43830104-6632opendoar:2009-09-01T00:00Brazilian Journal of Chemical Engineering - Associação Brasileira de Engenharia Química (ABEQ)false
dc.title.none.fl_str_mv Nutrient balance and metabolic analysis in a Kluyveromyces marxianus fermentation with lactose-added whey
title Nutrient balance and metabolic analysis in a Kluyveromyces marxianus fermentation with lactose-added whey
spellingShingle Nutrient balance and metabolic analysis in a Kluyveromyces marxianus fermentation with lactose-added whey
Parrondo,J.
Whey
Lactose
Kluyveromyces marxianus
Vitamins
Nitrogen sources
title_short Nutrient balance and metabolic analysis in a Kluyveromyces marxianus fermentation with lactose-added whey
title_full Nutrient balance and metabolic analysis in a Kluyveromyces marxianus fermentation with lactose-added whey
title_fullStr Nutrient balance and metabolic analysis in a Kluyveromyces marxianus fermentation with lactose-added whey
title_full_unstemmed Nutrient balance and metabolic analysis in a Kluyveromyces marxianus fermentation with lactose-added whey
title_sort Nutrient balance and metabolic analysis in a Kluyveromyces marxianus fermentation with lactose-added whey
author Parrondo,J.
author_facet Parrondo,J.
García,L. A.
Díaz,M.
author_role author
author2 García,L. A.
Díaz,M.
author2_role author
author
dc.contributor.author.fl_str_mv Parrondo,J.
García,L. A.
Díaz,M.
dc.subject.por.fl_str_mv Whey
Lactose
Kluyveromyces marxianus
Vitamins
Nitrogen sources
topic Whey
Lactose
Kluyveromyces marxianus
Vitamins
Nitrogen sources
description Addition of lactose on whey to produce an alcoholic product by fermentation is optimized in order to maximise final ethanol concentrations and lactose consumption. The effect of the supplementation of the broth with yeast extract, ammonium sulphate, oxygen, protein, peptides and the vitamins nicotinic acid, biotin, pantothenic acid and inositol on aerobic cell growth was also studied. The Crabtree-negative yeast Kluyveromyces marxianus is employed in this study, so oxygen should enhance cell growth and reduce ethanol production. Addition of yeast extract, a source of vitamins, shifts metabolism towards fermentation. The same effect is observed when nicotinic acid and biotin are added to the medium. Individual and mixed effects of the four assayed vitamins are studied, showing that combinations of two or more vitamins diminished cell growth and lactose consumption and increased ethanol production.
publishDate 2009
dc.date.none.fl_str_mv 2009-09-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0104-66322009000300001
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0104-66322009000300001
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0104-66322009000300001
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Brazilian Society of Chemical Engineering
publisher.none.fl_str_mv Brazilian Society of Chemical Engineering
dc.source.none.fl_str_mv Brazilian Journal of Chemical Engineering v.26 n.3 2009
reponame:Brazilian Journal of Chemical Engineering
instname:Associação Brasileira de Engenharia Química (ABEQ)
instacron:ABEQ
instname_str Associação Brasileira de Engenharia Química (ABEQ)
instacron_str ABEQ
institution ABEQ
reponame_str Brazilian Journal of Chemical Engineering
collection Brazilian Journal of Chemical Engineering
repository.name.fl_str_mv Brazilian Journal of Chemical Engineering - Associação Brasileira de Engenharia Química (ABEQ)
repository.mail.fl_str_mv rgiudici@usp.br||rgiudici@usp.br
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