Kinetics of xylitol fermentation by Candida guilliermondii grown on rice straw hemicellulosic hydrolysate

The fermentation kinetics for the conversion of rice straw hemicellulosic hydrolysate to xylitol by the yeast Candida guilliermondii was evaluated under batch conditions. The fermentation was accomplished in a 1 L working volume stirred-tank reactor with aeration of 1.3 vvm and agitation of 300 rpm...

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Bibliographic Details
Published in:Applied biochemistry and biotechnology 1999, Vol.77 (1-3), p.205-210
Main Authors: Roberto, I.C, Mancilha, I.M. de, Sato, S
Format: Article
Language:English
Subjects:
Biochemistry
Biological and medical sciences
Biotechnology
Candida guilliermondii
Fermentation
food microbiology
food processing
Fundamental and applied biological sciences. Psychology
Kinetics
Methods. Procedures. Technologies
Microbial engineering. Fermentation and microbial culture technology
Oryza sativa
Rice
Rice straw
Studies
Yeast
Yeasts
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Summary:The fermentation kinetics for the conversion of rice straw hemicellulosic hydrolysate to xylitol by the yeast Candida guilliermondii was evaluated under batch conditions. The fermentation was accomplished in a 1 L working volume stirred-tank reactor with aeration of 1.3 vvm and agitation of 300 rpm (kLa = 15/h). The maximum specific rate of xylitol formation (0.12 g/g) was achieved when the specific growth rate was lowered to 1/5 of its highest value. From analysis of the fermentation kinetics, a linear correlation between specific growth rate (micro x) and specific rate of xylitol formation (qp) was evident. Based on the Gaden model, this bioprocess was classified as growth-associated production and the relationship between micro x and qp can be described by the equation qp = 6.31 micro x.
ISSN:0273-2289
1559-0291
0273-2289
DOI:10.1385/ABAB:77:1-3:205