Whey, an abundant byproduct of the dairy industry, contains large amounts of protein and lactose which could be used for fuel ethanol production. We have investigated a new organism as a candidate for such fermentations: recombinant Escherichia coli containing the genes encoding the ethanol pathway from Zymomonas mobilis. The highest level of ethanol achieved, 68 g/L, was produced after 108 hours in Luria broth containing 140 g lactose/L. Fermentations of lower lactose concentrations were completed more rapidly with approximately 88% of theoretical yields. Reconstituted sweet whey (60 g lactose/L)was fermented more slowly than lactose in Luria broth requiring 144 hours to produce 26 g ethanol/L. Supplementing sweet whey with a trace metal mix and ammonium sulfate reduced the required fermentation time to 72 hours and increased final ethanol concentration (28 g ethanol/L). By adding proteinases during fermentation, the requirement for ammonia was completely eliminated, and the rate of fermentation further improved (30 g ethanol/L after 48 hours). This latter increased in rate of ethanol production and ethanol yield are presumed to result from incorporation of amino acids released by hydrolysis of whey proteins. The fermentation of sweet whey by ethanologenic E. coil reduced the nonvolatile residue by approximately 70%. This should reduce biological oxygen demand and reduce the cost of waste treatment. Whey supplemented with trace metals and small amounts of proteinase may represent an economically attractive feedstock for the production of ethanol and other useful chemicals.
Bacteria of the families Lactobacilaceae and Streptococcaceae were isolated from cocoa beans fermented by the traditional method used in the State of Bahia (Brazil). During the first 48 hr of the process these bacteria were better established than the yeasts. This observation differs from those reported by other researchers working in other countries. Identification studies showed eight homolactic species: Lactobacillus plantarum, Lactobacillus casei, Lactobacillus delbrueckii, Lactobacillus acidophilus, Lactobacillus lactis, Pediococcus cerevisiae, Pediococcus acidilactici, Streptococcus lactis and two heterolactic species: Leuconostoc mesenteroides and Lactobacillus brevis. L. plantarum was found better distributed and the thermophile L. delbrueckii was found to constitute 26% of the population at 16 hr.
Twenty Pisolithus tinctorius isolates from different geographic locations and different hosts were characterized by the random amplified polymorphic DNA technique. Thirteen arbitrary primers generated 87 DNA fragments, all of them polymorphic. These data were used to calculate genetic distances among the isolates. The pairwise genetic distances ranged from 1 to 100%, with an average of 58.7%. Cluster analysis based on the amplified fragments grouped the isolates according to their host and geographical origins. Group I contained isolates collected in Brazil and group II those collected in the Northern Hemisphere. In addition to the diversity seen at the molecular level, the isolates also showed host specificity. Greenhouse experiments demonstrated that isolates from the Northern Hemisphere colonized mainly Pinus whereas isolates from Brazil colonized only Eucalyptus. The molecular data suggest that the Pisolithus tinctorius isolates analyzed belong to two distinct groups. The data also suggest new guidelines for future investigations on the taxonomy and systematic of this important fungus species. Furthermore, these results support future experiments aimed at the selection and development of improved isolates of P. tinctorius.
Escherichia coli KO11 and Klebsiella oxytoca P2 recombinants fermented sucrose to ethanol. In minimal medium with 2% or 12% added sucrose KO11 produced 75% and 41%, respectively, of the maximum theoretical yield (0.54g ethanol/g sucrose). In Luria-Bertani (LB) broth with up to 8% sucrose, KO11 presented a 94-96% yield and with 12% sucrose, KO11 presented about 69% yield (44.5g ethanol/L). P2 presented 55% of the theoretical maximum yield in minimal medium supplemented with 2% sucrose and 47% of the maximum in 12% sucrose. In LB broth with 2 or 4% sucrose, P2 presented 94-95% of the theoretical maximum yield, which fell to 73% with 8% added sucrose (31.4g ethanol/L) and 58% with 12% sucrose (37.5 g/L). Volumetric productivity in LB broth containing 2% sucrose was 0.41 g/L/h for KO11 and 1.1 g/L/h for P2, while in LB broth with 12% added sucrose, productivity was 0.96 g/L/h (KO11) and 1.4 g/L/h (P2). During fermentation of sugar cane juice by E. coli KO11 and K. oxytoca P2 produced 39.4 g/L and 42.1 g/L ethanol when supplemented with 0.5% yeast extract, micronutrients and thiamine. In sugar cane juice supplemented with LB broth ingredients, KO11 ethanol fermentation was inhibited with production of only 23.0 g ethanol/L, while P2 produced 44.2 g/ L. Ethanol production by KO11 and P2, respectively, in sugarcane juice was a) 25.3 and 30.2 g/L with 0.2% ammonium sulfate, b) 24.9 and 31.6 g/L with ammonium sulfate and micronutrients, c) 25.6 and 37.5 g/L with ammonium sulfate, micronutrients and thiamine. During molasses fermentation E. coli KO11 presented low ethanol production and high lactic acid production. K. oxytoca P2 produced 25 g ethanol/L in molasses diluted 10-fold in water, with or without addition of 0.5% yeast extract, and 27.8 g/L with addition of LB broth ingredients after 96h. P2 produced 24.5, 26.9, and 28.0 g ethanol/L in molasses diluted 10-fold in vinasse, vinasse with 0.5% added yeast extract and with LB broth ingredients, respectively.
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