Screening of Kluyveromyces strains for the production of ethyl acetate: Design and evaluation of a cultivation system

Engineering in Life Sciences

Volumn 11, Issue 4, 2011, Pages 369-381

  Löser, Christian ^a   Urit, Thanet ^a   Nehl, Franziska ^a   Bley, Thomas ^a  

^a DRESDEN UNIVERSITY OF TECHNOLOGY   (Germany)

Author keywords

Ethyl acetate; Kluyveromyces marxianus; Screening; Volatility; Whey

Indexed keywords

BATCH EXPERIMENTS; DATA EVALUATION; ESTER FORMATION; ETHYL ACETATES; KLUYVEROMYCES; KLUYVEROMYCES MARXIANUS; MASS RATIO; METABOLIC ACTIVITY; MODELING AND MEASUREMENT; PRODUCT FORMATION; SCREENING SYSTEM; SHORT-INTERVAL; STIRRED REACTORS; SUGAR CONVERSION; VOLATILITY; WHEY;

ESTERIFICATION; ESTERS; ETHANOL; SUGARS;

VOLATILE FATTY ACIDS;

ACETIC ACID ETHYL ESTER; CARBON DIOXIDE;

BIOREACTOR; CULTIVATION; EXPERIMENTAL STUDY; OXYGEN; REACTION KINETICS; SUGAR; VOLATILIZATION; YEAST;

ARTICLE; BIOMASS; CELL SUSPENSION; CULTURE MEDIUM; FUNGAL STRAIN; KLUYVEROMYCES MARXIANUS; MICROBIAL ACTIVITY; NONHUMAN; OXYGEN CONSUMPTION; PH; SCREENING; SUGAR INTAKE; ULTRAFILTRATION;

KLUYVEROMYCES; KLUYVEROMYCES MARXIANUS;

EID: 84860420952     PISSN: 16180240     EISSN: 16182863     Source Type: Journal    
DOI: 10.1002/elsc.201000178     Document Type: Article

References (35)

1. Urit, T., Löser, C., Wunderlich, M., Bley, T., Formation of ethyl acetate by Kluyveromyces marxianus on whey: studies of the ester stripping. Bioprocess. Biosyst. Eng. doi: 10.1007/s00449-010-0504-9.
2. Fonseca, G. G., Heinzle, E., Wittmann, C., Gombert, A. K., The yeast Kluyveromyces marxianus and its biotechnological potential. Appl. Microbiol. Biotechnol. 2008, 79, 339-354.
3. Kourkoutas, Y., Dimitropoulou, S., Kanellaki, M., Marchant, R. et al., High-temperature alcoholic fermentation of whey using Kluyveromyces marxianus IMB3 yeast immobilized on delignified cellulosic material. Biores. Technol. 2002, 82, 177-181.
4. Grba, S., Stehlik-Tomas, V., Stanzer, D., Vahčcić, N., Škrlin, A., Selection of yeast strain Kluyveromyces marxianus for alcohol and biomass production on whey. Chem. Biochem. Eng. Q. 2002, 16, 13-16.
5. Silveira, W. B., Passos, F. J. V., Mantovani, H. C., Passos, F. M. L., Ethanol production from cheese whey permeate by Kluyveromyces marxianus UFV-3: a flux analysis of oxido-reductive metabolism as a function of lactose concentration and oxygen levels. Enzyme Microb. Technol. 2005, 36, 930-936.
6. Zafar, S., Owais, M., Ethanol production from crude whey by Kluyveromyces marxianus. Biochem. Engin. J. 2006, 27, 295-298.
7. Dragone, G., Mussatto, S. I., Oliveira, J. M., Teixeira, J. A., Characterisation of volatile compounds in an alcoholic beverage produced by whey fermentation, Food Chem. 2009, 112, 929-935.
8. Castrillo, J. I., Ugalde, U. O., Patterns of energy metabolism and growth kinetics of Kluyveromyces marxianus in whey chemostat culture. Appl. Microbiol. Biotechnol. 1993, 40, 386-393.
9. Schultz, N., Chang, L., Hauck, A., Reuss, M., Syldatk, C., Microbial production of single-cell protein from deproteinized whey concentrates. Appl. Microbiol. Biotechnol. 2006, 69, 515-520.
10. de Palma Revillion, J. P., Brandelli, A., Ayub, M. A. Z., Production of yeast extract from whey using Kluyveromyces marxianus. Brazil. Arch. Biol. Technol. 2003, 46, 121-127.
11. Rech, R., Cassini, C. F., Secchi, A., Ayub, M. A. Z., Utilization of protein-hydrolyzed cheese whey for production of β-galactosidase by Kluyveromyces marxianus. J. Ind. Microbiol. Biotechnol. 1999, 23, 91-96.
12. Araujo, K., Páez, G., Mármol, Z., Ferrer, J. et al., Effect of lactose concentration on the grow kinetics of Kluyveromyces marxianus var. marxianus and production of β-D-galactosidase (E.C. 3.2.1.23). Rev. Téc. Ing. Univ. Zulia. 2007, 30, 64-73.
13. van Urk, H., Postma, E., Scheffers, W. A., van Dijken, J. P., Glucose transport in Crabtree-positive and Crabtree-negative yeasts. J. Gen. Microbiol. 1989, 135, 2399-2406.
14. van Urk, H., Voll, W. S. L., Scheffers, W. A., van Dijken, J. P., Transient-state analysis of metabolic fluxes in Crabtree-positive and Crabtree-negative yeasts. Appl. Environ. Microbiol. 1990, 56, 281-287.
15. van Dijken, J. P., Weusthuis, R. A., Pronk, J. T., Kinetics of growth and sugar consumption in yeasts. Antonie van Leeuwenhoek 1993, 63, 343-352.
16. Wardrop, F. R., Liti, G., Cardinali, G., Walker, G. M., Physiological responses of Crabtree positive and Crabtree negative yeasts to glucose upshifts in a chemostat. Ann. Microbiol. 2004, 54, 103-114.
17. Ward, C., Nolan, A. M., O'Hanlon, K., McAree, T. et al., Production of ethanol at 45°C on starch-containing media by mixed cultures of the thermotolerant, ethanol-producing yeast Kluyveromyces marxianus IMB3 and the thermophilic filamentous fungus Talaromyces emersonii CBS 814.70. Appl. Microbiol. Biotechnol. 1995, 43, 408-411.
18. Brady, D., Nigam, P., Marchant, R., McHale, A. P., Ethanol production at 45°C by alginate-immobilized Kluyveromyces marxianus IMB3 during growth on lactose-containing media. Bioprocess Engin. 1997, 16, 101-104.
19. Fabre, C. E., Duviau, V. J., Blanc, P. J., Goma, G., Identification of volatile flavour compounds obtained in culture of Kluyveromyces marxianus. Biotechnol. Lett. 1995, 17, 1207-1212.
20. Parrondo, J., Garcia, L. A., Diaz, M., Production of an alcoholic beverage by fermentation of whey permeate with Kluyveromyces fragilis II: aroma composition. J. Inst. Brew. 2000, 106, 377-382.
21. Medeiros, A. B. P., Pandey, A., Freitas, R. J. S., Christen, P., Soccol, C. R., Optimization of the production of aroma compounds by Kluyveromyces marxianus in solid-state fermentation using factorial design and response surface methodology. Biochem. Engin. J. 2000, 6, 33-39.
22. Medeiros, A. B. P., Pandey, A., Christen, P., Fontoura, P. S. G. et al., Aroma compounds produced by Kluyveromyces marxianus in solid state fermentation on a packed bed column bioreactor. World J. Microbiol. Biotechnol. 2001, 17, 767-771.
23. Plata, C., Millán, C., Mauricio, J. C., Ortega, J. M., Formation of ethyl acetate and isoamyl acetate by various species of wine yeasts. Food Microbiol. 2003, 20, 217-224.
24. Willetts, A., Ester formation from ethanol by Candida pseudotropicalis. Antonie van Leeuwenhoek 1989, 56, 175-180.
25. Kallel-Mhiri, H., Engasser, J.-M., Miclo, A., Continuous ethyl acetate production by Kluyveromyces fragilis on whey permeate. Appl. Microbiol. Biotechnol. 1993, 40, 201-205.
26. Kallel-Mhiri, H., Miclo, A., Mechanism of ethyl acetate synthesis by Kluyveromyces fragilis. FEMS Microbiol. Lett. 1993, 111, 207-212.
27. Christen, P., Domenech, F., Páca, J., Revah, S., Evaluation of four Candida utilis strains for biomass, acetic acid and ethyl acetate production from ethanol. Biores. Technol. 1999, 68, 193-195.
28. Rojas, V., Gil, J. V., Piñaga, F., Manzanares, P., Studies on acetate ester production by non-Saccharomyces wine yeasts. Int. J. Food Microbiol. 2001, 70, 283-289.
29. Díaz-Montaño, D. M., Délia, M.-L., Estarrón-Espinosa, M., Strehaiano, P., Fermentative capability and aroma compound production by yeast strains isolated from Agave tequilana Weber juice. Enzyme Microb. Technol. 2008, 42, 608-616.
30. Davies, R., Falkiner, E. A., Wilkinson, J. F., Peel, J. L., Ester formation by yeasts 1. Ethyl acetate formation by Hansenula species. Biochem. J. 1951, 49, 58-61.
31. Armstrong, D. W., Yamazaki, H., Effect of iron and EDTA on ethyl acetate accumulation in Candida utilis. Biotechnol. Lett. 1984, 6, 819-824.
32. Duboc, P., von Stockar, U., Systematic errors in data evaluation due to ethanol stripping and water vaporization. Biotechnol. Bioeng. 1998, 58, 428-439.
33. Löser, C., Schröder, A., Deponte, S., Bley, T., Balancing the ethanol formation in continuous bioreactors with ethanol stripping. Eng. Life Sci. 2005, 5, 325-332.
34. Hortsch, R., Loser, C., Bley, T., A two-stage CSTR cascade for studying the effect of inhibitory and toxic substances in bioprocesses. Eng. Life Sci. 2008, 8, 650-657.
35. Kolb, B., Welter, C., Bichler, C., Determination of partition coefficients by automatic equilibrium headspace gas chromatography by vapor phase calibration. Chromatographia 1992, 34, 235-240.