Nutrient balance and metabolic analysis in a Kluyveromyces marxianus fermentation with lactose-added whey
Autor(a) principal: | |
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Data de Publicação: | 2009 |
Outros Autores: | , |
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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Brazilian Journal of Chemical Engineering |
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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 |
_version_ |
1754213173031862272 |