Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/343718
Type: Artigo
Title: Redox potential as a key parameter for monitoring and optimization of xylose fermentation with yeast Spathaspora passalidarum under limited-oxygen conditions
Author: Bonan, Carolina I. D. G.
Biazi, Luiz E. Luiz E.
Dionísio, Lauren B. Suzane R.
Soares, Lauren B.
Tramontina, Robson
Sousa, Amanda S.
Oliveira Filho, Carlos A. de
Costa, Aline C.
Ienczak, Jaciane L.
Abstract: The determination of optimum values of volumetric oxygen transfer coefficient (kLa) for Spathaspora passalidarum is an important aspect for the optimization of ethanol production from pentoses since oxygen plays a key role on yeast metabolism. By studying the fermentation of a xylose and glucose mixture, the highest ethanol volumetric productivity was achieved at a kLa of 45 h−1 (1.12 gethanol L−1 h−1), reducing the fermentation time to half when compared to other oxygen-limiting conditions that were considered optimum for other native strains, besides increasing xylose consumption rates. The high cell density fermentation showed to be a good strategy to be applied in industrial processes with S. passalidarum, enabling the complete exhaustion of a high initial substrate concentration (90 g L−1) in less than 24 h, with a final ethanol titer of 28.61 (± 0.42) g L−1. By performing a detailed investigation on oxidation–reduction potential (ORP), it was possible to conclude that the highest ethanol formation rates were registered at oxireduction potential values around − 100 mV, becoming an important parameter to be controlled when oxygen-limiting conditions are applied in industrial fermentations. The oxygen availability also affected the activity of enzyme XR and its preference for NADH or NADPH, directly affecting the activity of enzyme XDH and the redox imbalance on the xylose pathway. In addition, respirometric parameters were determined for the yeast S. passalidarum under an aerobic growth condition
Subject: Xilose
Fermentação
Country: Alemanha
Editor: Springer
Rights: Fechado
Identifier DOI: 10.1007/s00449-020-02344-2
Address: https://link.springer.com/article/10.1007%2Fs00449-020-02344-2
Date Issue: 2020
Appears in Collections:IB - Artigos e Outros Documentos
FEQ - Artigos e Outros Documentos

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