Dynamic model of temperature impact on cell viability and major product formation during fed-batch and continuous ethanolic fermentation in Saccharomyces cerevisiae

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- 바이오플라스틱
  1. 고무
  2. 플라스틱
- 바이오정밀화학
  1. 용매
  2. 화학제품
  3. 연료
- 화장품용 기능성소재
  1. 기능성
  2. 계면활성제⁄증점제
- 의료용 화학소재
  1. 치료제
  2. 식품첨가제

논문

Dynamic model of temperature impact on cell viability and major product formation during fed-batch and continuous ethanolic fermentation in Saccharomyces cerevisiae

학술지

Bioresource technology : biomass, bioenergy, biowastes, conversion technologies, biotransformations, production technologies

저자명

Amillastre, E.; Aceves-Lara, C.A.; Uribelarrea, J.L.; Alfenore, S.; Guillouet, S.E.

초록

The impact of the temperature on an industrial yeast strain was investigated in very high ethanol performance fermentation fed-batch process within the range of 30-47oC. As previously observed with a lab strain, decoupling between growth and glycerol formation occurred at temperature of 36oC and higher. A dynamic model was proposed to describe the impact of the temperature on the total and viable biomass, ethanol and glycerol production. The model validation was implemented with experimental data sets from independent cultures under different temperatures, temperature variation profiles and cultivation modes. The proposed model fitted accurately the dynamic evolutions for products and biomass concentrations over a wide range of temperature profiles. R2 values were above 0.96 for ethanol and glycerol in most experiments. The best results were obtained at 37oC in fed-batch and chemostat cultures. This dynamic model could be further used for optimizing and monitoring the ethanol fermentation at larger scale.

발행연도

2012

발행기관

Elsevier Applied Science

ISSN

0960-8524

권

117

페이지

pp.242-250

DOI

10.1016/j.biortech.2012.04.013