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タイトル: Ethanol fermentation of sugar beet thick juice diluted with crude cheese whey by the flex yeast Kluyveromyces marxianus KD-15
著者: Oda, Y
Nakamura, K
Shinomiya, N
Ohba, K
小田, 有二
キーワード: Ethanol production
Flex yeast
Kluyveromyces marxianus
Beta vulgaris
Cheese whey
発行日: 2010
出版者: Elsevier
誌名: Biomass and Bioenergy
巻: 34
号: 8
開始ページ: 1263-1266
抄録: Kluyveromyces marxianus KD-15, called flex yeast, is a strain that is insensitive to catabolite repression and has the capacity to produce ethanol efficiently from a mixture of beet molasses and whey powder. When a fermentation test was conducted in 50 mL of a medium containing 200 mg mL-1 of sugar as sugar beet thick juice diluted with an arbitrary amount of crude whey, strain KD-15 produced over 99 mg mL-1 ethanol in all the media tested, and ethanol formation decreased in proportion to the volume of whey by K. marxianus NBRC 1963, the parental strain of KD-15, and Saccharomyces cerevisiae NBRC 0224, the reference strain for conventional ethanol production. Fermentation of thick juice diluted with whey alone by strain KD-15 at 30 °C initially proceeded slower than that at 33 °C to 37 °C but finally bore the highest level of ethanol. The maximum ethanol concentration obtained in 1.5 L of a medium using a 2-L fermentor was elevated by aeration of 15 to 50 mL min-1 and reduced by that in excess of 100 mL min-1. Under optimized conditions in 72 h, strain KD-15 converted all of the sugars derived from thick juice and whey to ethanol at 102 mg mL-1, corresponding to 92.9% of the theoretical yield.
URI: http://ir.obihiro.ac.jp/dspace/handle/10322/3143
ISSN: 0961-9534
出現コレクション:00E01学術雑誌論文

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