Evolutionary adaptation of Kluyveromyces marxianus strain for efficient conversion of whey lactose to bioethanol

Saini, Priyanka; Beniwal, Arun; Kokkiligadda, Anusha; Vij, Shilpa

doi:10.1016/j.procbio.2017.07.013

Cited by 47 publications

(31 citation statements)

References 46 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The ethanol volumetric productivity of 1.23 g/(L·h) obtained in this work is similar to values reported by Saini et al . [42] employing the evolved adapted osmotolerant strain K . marxianus MTCC 1389.…”

Section: Resultsmentioning

confidence: 99%

Yeast screening and cell immobilization on inert supports for ethanol production from cheese whey permeate with high lactose loads

et al. 2018

View full text Add to dashboard Cite

Eight yeast strains of the genera Saccharomyces and Kluyveromyces were screened to ferment high lactose-load cheese whey permeate (CWP) (>130 g/L lactose) without nutrient supplementation. The fermentation conditions (temperature, pH and time) were optimized to maximize the fermentation performance (ethanol titer, ethanol yield and lactose consumption) for the two preselected strains, K. marxianus DSM 5422 and S. cerevisiae Ethanol Red, using a response surface methodology (RSM). Under optimized conditions, K. marxianus DSM 5422 attained ethanol titers of 6% (v/v) in only 44 h. Moreover, the feasibility of immobilizing this strain on four different inorganic supports (plastic, glass and Tygon silicone Raschig rings and alumina beads) was assessed. Glass Raschig rings and alumina beads showed a more stable performance over time, yielding ethanol titers of 60 g/L during 1,000 hours, which remarkably reduces yeast cultivation costs. Results demonstrate the feasibility of using CWP for successful ethanol production in a simple and economical process, which represents an attractive alternative for waste treatment in dairy industries.

show abstract

Section: Resultsmentioning

confidence: 99%

Yeast screening and cell immobilization on inert supports for ethanol production from cheese whey permeate with high lactose loads

et al. 2018

View full text Add to dashboard Cite

show abstract

“…K. marxianus is evolved to be reliant on relatively less nutrient components in its natural habitat, and therefore appropriate responses should be mounted toward the utilization of mixed sugar. Further, the understanding of the relation between the natural environment present in whey media with intracellular sugar sensing and its utilization system will result in the generation of the hypothesis regarding the correct physiology and the molecular mechanism dealing with sugar utilization by K. marxianus (Saini et al 2017c). With the use of hydrolyzed whey, we have attempted to illustrate the physiology of dairy yeast K. marxianus 6C17 strain in its original niche environment.…”

Section: Mixture Of Glucose Galactose and Lactose As Carbon Sourcementioning

confidence: 99%

Physiological growth and galactose utilization by dairy yeast Kluyveromyces marxianus in mixed sugars and whey during fermentation

2017

Self Cite

View full text Add to dashboard Cite

The dairy yeast represents a promising industrial strain useful for the production of bioethanol from cheese whey. Physiology of the five strains on galactose was examined during batch cultivation under controlled aerobic conditions on minimal media and one of the strains designated strain 6C17 which presented the highest specific galactose consumption rate. A maximum specific growth rate of 0.34 and 0.37 h, respectively, was achieved using batch cultivation in a minimal medium and a complex medium amended with galactose (50 g/L) at 37 °C. The sugar was metabolized for the production of ethanol as the chief metabolite with a maximum ethanol yield of 0.39 g/g of galactose. Different growth behaviors were observed when galactose was used with other sugar such as glucose, lactose and fructose. The growth rates on hydrolyzed cheese whey were also measured, and a maximum specific growth rate of 0.39 and 0.32 h was observed with glucose and galactose, respectively, with the maximum flux diverted toward ethanol production. This approach of studying the physiology of thermotolerant on hydrolyzed whey during fermentation would be helpful in achieving higher yields of ethanol.

show abstract

“…The fermentative metabolism of the yeast K. marxianus can channel all the sugar by fermentation and plays a fundamental role in the production of ethanol using the cheese whey and crude glycerol. In the present study, it is possible to obtain lactose as a source of carbon (Abdel-Banat et al, 2009), making the use of cheese whey efficient for the production of ethanol, thus becoming one of the possible solutions for cheese bioremediation (Saini et al, 2017).…”

Section: Discussionmentioning

confidence: 93%

Reuse of polluting agroindustrial waste for ethanol production by Kluyveromyces marxianus

Silva

Barbosa

França

et al. 2019

J. Env. Anal. Progr.

View full text Add to dashboard Cite

A B S T R A C TThe development of research for the production of biofuels using low-cost substrate has become more relevant in recent years. These include reuse of residues such as crude residual glycerol from biodiesel (CRG) and cheese whey (CW) from the dairy industry. This study evaluated the ethanol production by isolates of the yeast Kluyveromyces marxianus using agroindustrial residues as an alternative source of carbon. The cultures were rotated 100 rpm at 30°C for 24 h. The ethanol production was observed in both media; however, in the CW higher values of ethanol was observed about the CRG. The results showed that K. marxianus isolates were adapted to the use of lactose present in cheese whey as a source of carbon for the production of ethanol with concentrations ranging from 11.41 to 19.9 g.L -1 , but did not demonstrate efficiency in the use of crude glycerol for this purpose.

show abstract

Evolutionary adaptation of Kluyveromyces marxianus strain for efficient conversion of whey lactose to bioethanol

Cited by 47 publications

References 46 publications

Yeast screening and cell immobilization on inert supports for ethanol production from cheese whey permeate with high lactose loads

Yeast screening and cell immobilization on inert supports for ethanol production from cheese whey permeate with high lactose loads

Physiological growth and galactose utilization by dairy yeast Kluyveromyces marxianus in mixed sugars and whey during fermentation

Reuse of polluting agroindustrial waste for ethanol production by Kluyveromyces marxianus

Contact Info

Product

Resources

About