A biochemically structured model for ethanol fermentation by Kluyveromyces marxianus: A batch fermentation and kinetic study

Sansonetti, Sascha; Hobley, Timothy John; Calabrò, Vincenza; Sin, Gürkan

doi:10.1016/j.biortech.2011.05.014

Cited by 35 publications

(23 citation statements)

References 28 publications

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“…44 g L −1 lactose at elevated temperature (Sansonetti et al, 2011). Liu et al (2016 reported a high titerof 41 g/L ethanol with the yield of 70 % of the theoreticalmaximum by using a low-cost medium containing whey permeate as carbon source and corn steep liquor hydrolysate as nitrogen source in combination with a fed-batch strategy.Considering these studies, selectedK.…”

Section: Evaluation Of Potential Etdlt1 Strain For Ethanol Productionmentioning

confidence: 99%

SELECTION AND IDENTIFICATION OF A NOVEL THERMOTOLERANT Kluyveromyces marxianus STRAIN FOR VALORIZATION OF LACTOSE WASTE INTO ETHANOL

Joshi¹,

Dhingani²,

Prasad³

2018

JEBAS

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Sustainable production of ethanol as alternative renewable fuels, there is a need for a yeast strain which can convert the non-food substrate into ethanol economically. Extensive screening program for such yeast for bioethanol production was attempted from the diverge ecosystem. That resulted into isolation of a yeast strain, designated strain ETDLT1, which was capable of ethanol fermentation using lactose as carbon source even at elevated temperatures. Beside this the strain is ethanol tolerant up to 12 %. The lactose fermentation performance of selected ETDLT1 strain was evaluated. It was found to produce 28 g/l of ethanol with yield of 0.36 %. (p/s, g/g). In laboratory fermentation ETDLT1 strain found significant potential for its ability for bioconversion of dairy processing wastes rich in lactose into ethanol in single step fermentation. Therefore, it was further selected for thorough characterization. Results of characteristics confirm the ETDLT1 isolate as the strain of Kluyveromyces marxianus.

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Section: Evaluation Of Potential Etdlt1 Strain For Ethanol Productionmentioning

confidence: 99%

SELECTION AND IDENTIFICATION OF A NOVEL THERMOTOLERANT Kluyveromyces marxianus STRAIN FOR VALORIZATION OF LACTOSE WASTE INTO ETHANOL

Joshi¹,

Dhingani²,

Prasad³

2018

JEBAS

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“…The parameter values are consistent with other reports using different strains of Kluyveromyces marxianus grown in whey. For instance, K s values of 16.0, 20, and 22.6 g L −1 were observed for K. marxianus MTCC 1288, K. marxianus CBS 6556, and K. marxianus CBS 397 strains, respectively, using unstructured modified Monod model [55], multi-route unstructured model [28], and a biochemically structured model [43]. The K s values in this work indicate that the cell growth was not limited by LGT, LGT-m s ( ) Table 3 Results for the estimation of parameters using the experimental data obtained in the A-stat system (a = 0.0015 h −2 )…”

Section: Parameter Estimation Of the Continuous A-stat Systemmentioning

confidence: 99%

“…Ethanol is the main biofuel on the worldwide market, and the knowledge of variables and parameters involved in the process of ethanol production is of foremost importance for the development of new production technologies [5,43]. Ethanol can be obtained by fermentation of different raw materials, such as agro-industrial residues, and using several microorganisms [7,14,21,32,53].…”

Section: Introductionmentioning

confidence: 99%

“…Considering the ever-increasing demand for ethanol production, various mathematical models have been attempted in order to predict the effect of fermentation variables on cell growth, substrate utilization rate, and ethanol production rate [4,15,43], thus allowing for better processes design. Mathematical modeling allows studying the optimal operational conditions of a process, therefore being important to achieve efficient configurations for large-scale productions, and helping to understanding the interactions of several process parameters.…”

Section: Introductionmentioning

confidence: 99%

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The modeling of ethanol production by Kluyveromyces marxianus using whey as substrate in continuous A-Stat bioreactors

Gabardo

Pereira

Rech

et al. 2015

Journal of Industrial Microbiology and Biotechnology

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We investigated the kinetics of whey bioconversion into ethanol by Kluyveromyces marxianus in continuous bioreactors using the "accelerostat technique" (A-stat). Cultivations using free and Ca-alginate immobilized cells were evaluated using two different acceleration rates (a). The kinetic profiles of these systems were modeled using four different unstructured models, differing in the expressions for the specific growth (μ) and substrate consumption rates (r s), taking into account substrate limitation and product inhibition. Experimental data showed that the dilution rate (D) directly affected cell physiology and metabolism. The specific growth rate followed the dilution rate (μ≈D) for the lowest acceleration rate (a = 0.0015 h(-2)), condition in which the highest ethanol yield (0.52 g g(-1)) was obtained. The highest acceleration rate (a = 0.00667 h(-2)) led to a lower ethanol yield (0.40 g g(-1)) in the system where free cells were used, whereas with immobilized cells ethanol yields increased by 23 % (0.49 g g(-1)). Among the evaluated models, Monod and Levenspiel combined with Ghose and Tyagi models were found to be more appropriate for describing the kinetics of whey bioconversion into ethanol. These results may be useful in scaling up the process for ethanol production from whey.

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“…Some studies seek alternatives to the use of ricotta cheese whey, such as the production of bio-ethanol [8][9][10][11][12].…”

Section: Introductionmentioning

confidence: 99%

Development of a Ricotta Cheese Whey-based Sports Drink

Valadão¹,

Andrade²

2015

J Adv Dairy Res

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Ricotta cheese whey (RCW) is a by-product of the dairy industry; it is either destined to the feeding of swine or simply disposed of. This study focused on RCW to develop a sports drink. Sensory tests were performed for this purpose. Measurements of pH, soluble solids content, osmolality, and sodium and potassium levels were also performed. The sports drink was pasteurized at 85ºC/30 s, aseptically filled into plastic bottles and submitted to commercial sterility test. A nine-point hedonic scale test was carried out to assess the appearance, aroma and flavor. The results of the physicochemical tests were in compliance with Brazilian Food Regulation (pH 3.1, 6.3 °Brix, 306 mOsm/L, 500 mg/L sodium and 650 mg/L potassium). Commercial sterility was achieved. The mean ratings assigned to appearance, aroma and flavor were 6.9, 6.5 and 6.0, respectively. The findings indicate that RCW could be a technologically feasible alternative to produce a shelf stable sports drink.

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A biochemically structured model for ethanol fermentation by Kluyveromyces marxianus: A batch fermentation and kinetic study

Cited by 35 publications

References 28 publications

SELECTION AND IDENTIFICATION OF A NOVEL THERMOTOLERANT Kluyveromyces marxianus STRAIN FOR VALORIZATION OF LACTOSE WASTE INTO ETHANOL

SELECTION AND IDENTIFICATION OF A NOVEL THERMOTOLERANT Kluyveromyces marxianus STRAIN FOR VALORIZATION OF LACTOSE WASTE INTO ETHANOL

The modeling of ethanol production by Kluyveromyces marxianus using whey as substrate in continuous A-Stat bioreactors

Development of a Ricotta Cheese Whey-based Sports Drink

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