Improving ethanol production and viability of Saccharomyces cerevisiae by a vitamin feeding strategy during fed-batch process

Several bottlenecks in the alcoholic fermentation process must be overcome to reach a very high and competitive performance of bioethanol production by the yeast Saccharomyces cerevisiae. In this paper, a nutritional strategy is described that allowed S. cerevisiae to produce a final ethanol titre o...

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Bibliographic Details
Published in:Applied microbiology and biotechnology 2002-10, Vol.60 (1-2), p.67-72
Main Authors: ALFENORE, S, MOLINA-JOUVE, C, GUILLOUET, S. E, URIBELARREA, J.-L, GOMA, G, BENBADIS, L
Format: Article
Language:English
Subjects:
Analysis
Biofuels
Biological and medical sciences
Biomass
Biotechnology
Brewer's yeast
Brewing
Culture Media - metabolism
Ethanol
Ethanol - metabolism
Fermentation
Fundamental and applied biological sciences. Psychology
Genetics
Glucose - metabolism
Industrial Microbiology - methods
Kinetics
Life Sciences
Methods. Procedures. Technologies
Microbial engineering. Fermentation and microbial culture technology
Microbiological chemistry
Observations
Saccharomyces cerevisiae
Saccharomyces cerevisiae - drug effects
Saccharomyces cerevisiae - metabolism
Staining and Labeling
Vitamins
Vitamins - pharmacology
Yeast
Yeasts
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Summary:Several bottlenecks in the alcoholic fermentation process must be overcome to reach a very high and competitive performance of bioethanol production by the yeast Saccharomyces cerevisiae. In this paper, a nutritional strategy is described that allowed S. cerevisiae to produce a final ethanol titre of 19% (v/v) ethanol in 45 h in a fed-batch culture at 30 degrees C. This performance was achieved by implementing exponential feeding of vitamins throughout the fermentation process. In comparison to an initial addition of a vitamin cocktail, an increase in the amount of vitamins and an exponential vitamin feeding strategy improved the final ethanol titre from 126 g l(-1) to 135 g l(-1) and 147 g l(-1), respectively. A maximum instantaneous productivity of 9.5 g l(-1) h(-1) was reached in the best fermentation. These performances resulted from improvements in growth, the specific ethanol production rate, and the concentration of viable cells in response to the nutritional strategy.
ISSN:0175-7598
1432-0614
DOI:10.1007/s00253-002-1092-7