Combined alcoholic fermentation of D-xylose and D-glucose by four selected microbial strains: Process considerations in relation to ethanol tolerance |
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| Authors: | J. M. Laplace J. P. Delgenes R. Moletta J. M. Navarro |
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| Affiliation: | (1) Laboratoire de Biotechnologie de l'Environnement des I.A.A., Institut National de le Recherche Agronomique, Boulevard du Général de Gaulle, F11100 NARBONNE;(2) C.G.T.A. Microbiologie et Procédés Biologiques, Université de Montpellier II, Place E. Bataillon, F34095 MONTPELLIER |
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| Abstract: | Summary As components of combined fermentation of both glucose and xylose to ethanol by separated or coculture processes, the effects of initial sugar concentrations on the fermentative performances ofPichia stipitis Y7124,Candida shehatae ATCC 22984,Saccharomyces cerevisiae CBS1200 andZymomonas mobilis ATCC10988 were investigated. From the characteristics of sugar and produced ethanol tolerances the most suitable microorganisms for the achievement of glucose and xylose fermentations have been selected with respect to different fermentation schemes.Nomenclature Tf fermentation time (hours) - Ef ethanol concentration (g/l) - YP/S ethanol yield (g of ethanol produced/g of sugar used) - qp average specific productivity of ethanol (g ethanol/g of cells per hour) -  max maximum specific growth rate (h–1) |
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