Prevention of bacterial contamination using acetate-tolerant Schizosaccharomyces pombe during bioethanol production from molasses

Journal of Bioscience and Bioengineering

Volumn 108, Issue 3, 2009, Pages 216-219

  Saithong, Pramuan ^a,b   Nakamura, Toshihide ^a   Shima, Jun ^a  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^b KASETSART UNIVERSITY   (Thailand)

Author keywords

Acetate tolerant yeast; Bacterial contamination; Bioethanol; Co cultivation; Molasses; Schizosaccharomyces pombe

Indexed keywords

ACETATE-TOLERANT YEAST; BACTERIAL CONTAMINATION; BIO-ETHANOL PRODUCTION; CO-CULTIVATION; ETHANOL PRODUCTION; FERMENTATION SYSTEMS; SCHIZOSACCHAROMYCES POMBE; YIELD REDUCTION;

BACTERIOLOGY; BIOCHEMICAL ENGINEERING; BIOETHANOL; ETHANOL; MOLASSES; SCANDIUM; YEAST;

CONTAMINATION;

ACETIC ACID; MOLASSES;

ALCOHOL PRODUCTION; ARTICLE; BACTERIUM CONTAMINATION; DRUG ACTIVITY; FERMENTATION TECHNIQUE; GENETIC TRAIT; NONHUMAN; SCHIZOSACCHAROMYCES POMBE;

ACETATES; BIOELECTRIC ENERGY SOURCES; BIOREACTORS; BIOTECHNOLOGY; ENERGY-GENERATING RESOURCES; ETHANOL; FERMENTATION; FUNGAL PROTEINS; INDUSTRIAL MICROBIOLOGY; KINETICS; MODELS, GENETIC; MOLASSES; PHENOTYPE; SCHIZOSACCHAROMYCES;

BACTERIA (MICROORGANISMS); SCHIZOSACCHAROMYCES POMBE;

EID: 67949115730     PISSN: 13891723     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jbiosc.2009.03.022     Document Type: Article

References (20)

1. Chang I.S., Kim B.H., and Shin P.K. Use of sulfite and hydrogen peroxide to control bacterial contamination in ethanol fermentation. Appl. Environ. Microbiol. 63 (1997) 1-6
2. Skinner K.A., and Leathers T.D. Bacterial contaminants of fuel ethanol production. J. Ind. Microbiol. Biotechnol. 31 (2004) 401-408
3. Narendranath N.V., Hynes S.H., Thomas K.C., and Ingledew W.M. Effects of lactobacilli on yeast-catalyzed ethanol fermentations. Appl. Environ. Microbiol. 63 (1997) 4158-4163
4. Narendranath N.V., Thomas K.C., and Ingledew W.M. Urea hydrogen peroxide reduces the numbers of lactobacilli, nourishes yeast, and leaves no residues in the ethanol fermentation. Appl. Environ. Microbiol. 66 (2000) 4187-4192
5. Narendranath N.V., and Power R. Effect of yeast inoculation rate on the metabolism of contaminating lactobacilli during fermentation of corn mash. J. Ind. Microbiol. Biotechnol. 31 (2004) 581-584
6. Oliva-Neto P.D., and Yokoya F. Effect of 3, 4, 4′-trichlorocarbanilide on growth of lactic acid bacteria contaminants in alcoholic fermentation. Bioresour. Technol. 63 (1998) 17-22
7. Hynes S.H., Kjarsgaard D.M., Thomas K.C., and Ingledew W.M. Use of virginiamycin to control the growth of lactic acid bacteria during alcohol fermentation. J. Ind. Microbiol. Biotechnol. 18 (1997) 284-291
8. Stroppa C.T., Andrieta M.G.S., Andrietta S.R., Steckelberg C., and Serra G.E. Use of penicillin and monensin to control bacterial contamination of Brazilian alcohol fermentations. Int. Sugar J. 102 (2000) 78-82
9. Watanabe I., Nakamura T., and Shima J. A strategy to prevent the occurrence of Lactobacillus strains using lactate-tolerant yeast Candida glabrata in bioethanol production. J. Ind. Microbiol. Biotechnol. 35 (2008) 1117-1122
10. Graves T., Narendranath N.V., Dawson K., and Power R. Interaction effects of lactic acid and acetic acid at different temperatures on ethanol production by Saccharomyces cerevisiae in corn mash. Appl. Microbiol. Biotechnol. 73 (2007) 1190-1196
11. Phowchinda O., Delia-Dupuy M.L., and Strehaiano P. Effects of acetic acid on growth and fermentative activity of Saccharomyces cerevisiae. Biotechnol. Lett. 17 (1995) 237-242
12. Aarnio T.H., Suihko M.L., and Kauppinen V.S. Isolation of acetic acid-tolerant Baker's yeast variants in a turbidostat. Appl. Biochem. Biotechnol. 27 (1991) 55-63
13. Linden T., Peetre J., and Hahn-Hagerdal B. Isolation and characterization of acetic acid-tolerant galactose-fermenting strains of Saccharomyces cerevisiae from a spent sulfite liquor fermentation plant. Appl. Environ. Microbiol. 58 (1992) 1661-1669
14. Nishida O., Kuwazaki S., Suzuki C., and Shima J. Superior molasses assimilation, stress tolerance, and trehalose accumulation of baker's yeast isolated from dried sweet potatoes (hoshi-imo). Biosci. Biotechnol. Biochem. 68 (2004) 1442-1448
15. Kurtzman C.P., and Robnett C.J. Identification and phylogeny of ascomycetous yeasts from analysis of nuclear large subunit (26S) ribosomal DNA partial sequences. Antonie van Leeuwenhoek 73 (1998) 331-371
16. Barnett J.A., Payne R.W., and Yarrow D. Yeasts: characteristics and identification (2000), Cambridge University Press, Cambridge, UK
17. Kuriyama H., Seiko Y., Murakami T., Kobayashi H., Sonoda Y., and Silva H.G.B. Selection of yeast strains for effective ethanol fermentation. Rep. Ferment. Res. Inst. 64 (1985) 43-50
18. Narendranath N.V., Thomas K.C., and Ingledew W.M. Effects of acetic acid and lactic acid on the growth of Saccharomyces cerevisiae in a minimal medium. J. Ind. Microbiol. Biotechnol. 26 (2001) 171-177
19. Levine A.S., and Fellers C.R. Action of acetic acid on food spoilage microorganisms. J. Bacteriol. 39 (1940) 499-515
20. Maiorella B., Blanch H.W., and Wilke C.R. By-product inhibition effects on ethanolic fermentation by Saccharomyces cerevisiae. Biotechnol. Bioeng. 25 (1983) 103-121