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Effect of carbon sources on the growth and ethanol production of native yeast Pichia kudriavzevii ITV-S42 isolated from sweet sorghum juice

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Abstract

The importance of non-Saccharomyces yeast species in fermentation processes is widely acknowledged. Within this group, Pichia kudriavzevii ITV-S42 yeast strain shows particularly desirable characteristics for ethanol production. Despite this fact, a thorough study of the metabolic and kinetic characteristics of this strain is currently unavailable. The aim of this work is to study the nutritional requirements of Pichia kudriavzevii ITV-S42 strain and the effect of different carbon sources on the growth and ethanol production. Results showed that glucose and fructose were both assimilated and fermented, achieving biomass and ethanol yields of 0.37 and 0.32 gg−1, respectively. Glycerol was assimilated but not fermented; achieving a biomass yield of 0.88 gg−1. Xylose and sucrose were not metabolized by the yeast strain. Finally, the use of a culture medium enriched with salts and yeast extract favored glucose consumption both for growth and ethanol production, improving ethanol tolerance reported for this genre (35 g L−1) to 90 g L−1 maximum ethanol concentration (over 100%). Furthermore Pichia kudriavzevii ITV-S42 maintained its fermentative capacity up to 200 g L−1 initial glucose, demonstrating that this yeast is osmotolerant.

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Abbreviations

Y x/s :

Biomass yield (g biomass g−1 substrate)

Y Et/s :

Ethanol yield (g ethanol g−1 substrate)

Y Et/x :

Specific ethanol yield (g ethanol g−1 biomass)

µ max :

Specific growth rate maximum (h−1)

V p :

Specific ethanol production rate (g ethanol g−1 biomass h−1)

V s :

Specific glucose consumption rate (g glucose consumption g−1 biomass h−1)

X :

Final biomass production (g L−1)

X 0 :

Initial biomass production (g L−1)

S 0 :

Initial glucose concentration (g L−1)

S :

Final glucose concentration (g L−1)

P :

Final ethanol concentration (g L−1)

t :

Time (h)

Q p :

Ethanol productivity (g L−1 h−1)

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Acknowledgements

The authors acknowledge the economic support from the National Council of Science and Technology, Mexico (CONACyT-SAGARPA, Project 173411) and the critical reading of Patricia Margaret Hayward-Jones, M.Sc. and Dulce María Barradas-Dermitz, M.Sc.

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Authors and Affiliations

  1. Instituto Tecnológico de Veracruz-Unidad de Investigación y Desarrollo en Alimentos (UNIDA), Av. Miguel A. de Quevedo 2779, Col. Formando Hogar, C.P. 91860, Veracruz, Ver., Mexico

    L. E. Díaz-Nava & M. G. Aguilar-Uscanga

  2. Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias (INIFAP), Rio Bravo, Mexico

    N. Montes-Garcia

  3. Department of Chemical Engineering, Faculty of Sciences, University of Vigo (Campus Ourense), As Lagoas s/n, 32004, Ourense, Spain

    J. M. Domínguez

  4. Laboratory of Agro-food Biotechnology, CITI (University of Vigo)-Tecnópole, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense, Spain

    J. M. Domínguez

Authors
  1. L. E. Díaz-Nava
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  2. N. Montes-Garcia
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  3. J. M. Domínguez
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  4. M. G. Aguilar-Uscanga
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Corresponding author

Correspondence to M. G. Aguilar-Uscanga.

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Díaz-Nava, L.E., Montes-Garcia, N., Domínguez, J.M. et al. Effect of carbon sources on the growth and ethanol production of native yeast Pichia kudriavzevii ITV-S42 isolated from sweet sorghum juice. Bioprocess Biosyst Eng 40, 1069–1077 (2017). https://doi.org/10.1007/s00449-017-1769-z

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