D-arabitol production from lactose by Kluyveromyces lactis at different aerobic conditions

Toyoda, Tomoyuki; Ohtaguchi, Kazuhisa

doi:10.1002/jctb.2497

Cited by 11 publications

(4 citation statements)

References 29 publications

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“…The values of q S,max , q E,Pmax , and q Gly,P,max were observed around the end of the logarithmic growth phase at each run. It is of special interest that q A,max at 25 and 30°C were observed at 24 h, while that at 37°C was observed at 12 h. It has been reported that K. lactis NBRC 1903 mainly produced D-arabitol during the late-logarithmic growth phase and the stationary phase at 30°C when osmotic stress caused by lactose and oxidative stress caused by high aeration rate were loaded at the beginning of the culture [27,28]. D-Arabitol production was elevated under either osmotic stress, oxidative stress, or heat stress at the beginning of batch growth.…”

Section: Resultsmentioning

confidence: 85%

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Effect of temperature on d-arabitol production from lactose by Kluyveromyces lactis

Toyoda

Ohtaguchi

2010

J Ind Microbiol Biotechnol

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D-arabitol production from lactose by Kluyveromyces lactis NBRC 1903 has been studied by following the time courses of concentrations of cell mass, lactose, D: -arabitol, ethanol, and glycerol at different temperatures. It was found that temperature is a key factor in D-arabitol production. Within temperatures ranging from 25 to 39°C, the highest D-arabitol concentration of 99.2 mmol l(-1) was obtained from 555 mmol l(-1) of lactose after 120 h of batch cultivation at 37°C. The yield of D-arabitol production on cell mass growth increased drastically at temperatures higher than 35°C, and the yield reached 1.07 at 39°C. Increasing the cell mass concentration two-fold after 24 h of culture growth at 37°C, the D-arabitol concentration further increased to 168 mmol l(-1). According to the distribution of the metabolic products, metabolic changes related to growth phase were also discussed. The stationary-phase K. lactis cells in the batch culture that is started with exposing the precultured inoculum to high osmotic stress, high oxidative stress, and high heat stress are found to be preferable for D-arabitol production.

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Section: Resultsmentioning

confidence: 85%

“…However, this method is accompanied by an increase in the oxygen consumption rate. As previously suggested [28], an increase in the ethanol production rate due to oxygen deficiency should be avoided by increasing the oxygen supply. Open keys in Fig.…”

Section: Resultsmentioning

confidence: 94%

Effect of temperature on d-arabitol production from lactose by Kluyveromyces lactis

Toyoda

Ohtaguchi

2010

J Ind Microbiol Biotechnol

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“…Oxygen is one of the important substrates for microbial metabolism. There were many reports indicating the necessity of adequate supply of oxygen for polyol production (Petrson et al 1958; Hajny 1964; Escalante et al 1990; Saha et al 2007; Toyoda and Ohtaguchi 2011). In the present study, production of ethanol and arabitol was found to be maximum at lower rates of aeration and agitation.…”

Section: Discussionmentioning

confidence: 99%

Production of ethanol and arabitol by Debaryomyces nepalensis: influence of process parameters

2013

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Debaryomyces nepalensis, osmotolerant yeast isolated from rotten apple, is known to utilize both hexoses and pentoses and produce industrially important metabolites like ethanol, xylitol and arabitol. In the present study, the effect of different growth substrates, trace elements, nitrogen concentration and initial pH on growth and formation of ethanol and arabitol were examined. Optimum conditions for maximizing the product yields were established: glucose as carbon source, an initial pH of 6.0, 6 g/L of ammonium sulphate and addition of micronutrients. Under these best suited conditions, a concentration of 11g/L of arabitol and 19 g/L of ethanol was obtained in shake flask fermentations. The fermentation was scaled up to 2.5 L bioreactor and the influence of aeration, agitation and initial substrate concentration was also determined. Under optimal conditions (150 g/L glucose, 400 rpm and 0.5 vvm) ethanol concentration reached 52 g/L, which corresponds to a yield of 0.34 g/g and volumetric productivity of 0.28 g/L/h, whereas arabitol production reached a maximum of 14 g/L with a yield and volumetric productivity of 0.1 g/g and 0.07 g/L/h respectively.

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“…However, long cultivation times and low yields of d-arabitol are two of the major problems that may restrict the development of a commercial fermentation process for biosynthesis of d-arabitol [2,15]. In recent years, considerable efforts have been made to shorten the cultivation time and increase volumetric productivity, including temperature-shifted methods and fedbatch fermentation [12].…”

Section: Discussionmentioning

confidence: 99%

Enhanced d-arabitol production by Zygosaccharomyces rouxii JM-C46: isolation of strains and process of repeated-batch fermentation

Luo

Wang

et al. 2015

Journal of Industrial Microbiology and Biotechnology

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A new strain producing high yield of D-arabitol was isolated from hyperosmotic environments and the ITS rDNA sequencing analysis revealed it as Zygosaccharomyces rouxii. In addition, using a pH control and repeated-batch fermentation strategy in a 5-L reactor, the maximum yield and the highest volumetric productivity of D-arabitol were 93.48 ± 2.79 g/L and 1.143 g/L h, respectively. Volumetric productivity was successfully improved from 0.86 to 1.143 g/L h, which was increased by 32.9 % after 72 h of fermentation. Z. rouxii JM-C46 has potential to be used for D-arabitol and xylitol production from glucose via D-arabitol route.

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D-arabitol production from lactose by Kluyveromyces lactis at different aerobic conditions

Cited by 11 publications

References 29 publications

Effect of temperature on d-arabitol production from lactose by Kluyveromyces lactis

Effect of temperature on d-arabitol production from lactose by Kluyveromyces lactis

Production of ethanol and arabitol by Debaryomyces nepalensis: influence of process parameters

Enhanced d-arabitol production by Zygosaccharomyces rouxii JM-C46: isolation of strains and process of repeated-batch fermentation

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