Optimization of bioprocess for production of copper-enriched biomass of industrially important microorganism Saccharomyces cerevisiae

The production of Saccharomyces cerevisiae cells enriched with copper and the effects of adding copper ions to different media on yeast cell growth and ethanol production were studied. In the media Cu 2+ concentrations of up to 0.094 mM had no effect on alcoholic fermentation, whereas higher Cu 2+ c...

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Bibliographic Details
Published in:Journal of bioscience and bioengineering 2007-04, Vol.103 (4), p.331-337
Main Authors: Mrvčić, Jasna, Stanzer, Damir, Stehlik-Tomas, Vesna, Škevin, Dubravka, Grba, Slobodan
Format: Article
Language:English
Subjects:
Biological and medical sciences
BIOMASA
BIOMASS
BIOMASSE
Biotechnology
COBRE
COMPLEMENT ALIMENTAIRE
COPPER
Copper - pharmacology
copper uptake
CUIVRE
Culture Media - chemistry
Dose-Response Relationship, Drug
enriched yeast biomass
ETANOL
ETHANOL
Ethanol - metabolism
FERMENTACION
FERMENTATION
Fundamental and applied biological sciences. Psychology
Industrial Microbiology
SACCHAROMYCES CEREVISIAE
Saccharomyces cerevisiae - growth & development
Saccharomyces cerevisiae - metabolism
SUPLEMENTOS
SUPPLEMENTS
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Summary:The production of Saccharomyces cerevisiae cells enriched with copper and the effects of adding copper ions to different media on yeast cell growth and ethanol production were studied. In the media Cu 2+ concentrations of up to 0.094 mM had no effect on alcoholic fermentation, whereas higher Cu 2+ concentrations markedly decreased yeast cell growth rate and ethanol production. Under static conditions, the maximum amounts of copper uptake ( i.e., 1.16 mg/g, 1.2 mg/g and 0.81 mg/g dry matter yeast biomass for glucose, sucrose and molasses media, respectively) were obtained after 8 h of fermentation, whereas under dynamic conditions smaller amounts of copper uptake ( i.e., 0.98 mg/g, 1.02 mg/g and 0.7 mg/g dry matter yeast biomass for glucose, sucrose and molasses media, respectively) were obtained after 6 h of fermentation.
ISSN:1389-1723
1347-4421
DOI:10.1263/jbb.103.331