Ethanol adaptation in a thermotolerant yeast strain Kluyveromyces marxianus IMB3

Catherine Hack, Roger Marchant

Research output: Contribution to journalArticle

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Abstract

The maximum ethanol concentration produced from glucose in defined media at 45 degrees C by the thermotolerant yeast Kluyveromyces marxianus IMB3 was 44 g L-1. Acclimatisation of the strain through continuous culture at ethanol concentrations up to 80 g L-1, shifted the maximum ethanol concentration at which growth was observed from 40 g L-1 to 70 g L-1. Four isolates were selected from the continuous culture, only one of which produced a significant increase in final ethanol concentration (50 +/- 0.4 g L-1), however in subsequent fermentations, following storage on nutrient agar plates, the maximum ethanol concentration was comparable with the original isolate, The maximum specific ethanol production rates (approximately 1.5 g (gh)(-1)) were also comparable with the original strain except for one isolate (0.7 g (gh)(-1)). The specific ethanol productivity decreased with ethanol concentration; this decrease correlated linearly (rval 0.92) with cell viability. Due to the transience of induced ethanol tolerance in the strain it was concluded that this was not a valid method for improving final ethanol concentrations or production rates.
LanguageEnglish
Pages227-231
JournalJournal of Industrial Microbiology and Biotechnology
Volume20
Issue number3-4
Publication statusPublished - Mar 1998

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Kluyveromyces marxianus
ethanol
yeasts
ethanol production
cell viability
acclimation
agar
fermentation
glucose

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title = "Ethanol adaptation in a thermotolerant yeast strain Kluyveromyces marxianus IMB3",
abstract = "The maximum ethanol concentration produced from glucose in defined media at 45 degrees C by the thermotolerant yeast Kluyveromyces marxianus IMB3 was 44 g L-1. Acclimatisation of the strain through continuous culture at ethanol concentrations up to 80 g L-1, shifted the maximum ethanol concentration at which growth was observed from 40 g L-1 to 70 g L-1. Four isolates were selected from the continuous culture, only one of which produced a significant increase in final ethanol concentration (50 +/- 0.4 g L-1), however in subsequent fermentations, following storage on nutrient agar plates, the maximum ethanol concentration was comparable with the original isolate, The maximum specific ethanol production rates (approximately 1.5 g (gh)(-1)) were also comparable with the original strain except for one isolate (0.7 g (gh)(-1)). The specific ethanol productivity decreased with ethanol concentration; this decrease correlated linearly (rval 0.92) with cell viability. Due to the transience of induced ethanol tolerance in the strain it was concluded that this was not a valid method for improving final ethanol concentrations or production rates.",
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Ethanol adaptation in a thermotolerant yeast strain Kluyveromyces marxianus IMB3. / Hack, Catherine; Marchant, Roger.

In: Journal of Industrial Microbiology and Biotechnology, Vol. 20, No. 3-4, 03.1998, p. 227-231.

Research output: Contribution to journalArticle

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AU - Hack, Catherine

AU - Marchant, Roger

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AB - The maximum ethanol concentration produced from glucose in defined media at 45 degrees C by the thermotolerant yeast Kluyveromyces marxianus IMB3 was 44 g L-1. Acclimatisation of the strain through continuous culture at ethanol concentrations up to 80 g L-1, shifted the maximum ethanol concentration at which growth was observed from 40 g L-1 to 70 g L-1. Four isolates were selected from the continuous culture, only one of which produced a significant increase in final ethanol concentration (50 +/- 0.4 g L-1), however in subsequent fermentations, following storage on nutrient agar plates, the maximum ethanol concentration was comparable with the original isolate, The maximum specific ethanol production rates (approximately 1.5 g (gh)(-1)) were also comparable with the original strain except for one isolate (0.7 g (gh)(-1)). The specific ethanol productivity decreased with ethanol concentration; this decrease correlated linearly (rval 0.92) with cell viability. Due to the transience of induced ethanol tolerance in the strain it was concluded that this was not a valid method for improving final ethanol concentrations or production rates.

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