Applied Biochemistry and Biotechnology

, Volume 38, Issue 1–2, pp 27–40

The effect of carbon dioxide on xylose fermentation byPichia stipitis

  • Gunnar Lidén
  • Viktoria Jacobsson
  • Claes Niklasson
Article

DOI: 10.1007/BF02916410

Cite this article as:
Lidén, G., Jacobsson, V. & Niklasson, C. Appl Biochem Biotechnol (1993) 38: 27. doi:10.1007/BF02916410

Abstract

Carbon dioxide was found to reduce the xylose fermentation rate of two different strains ofPichia stipitis (CBS 5773 and CBS 5776) significantly in anaerobic batch fermentations. The maximum specific fermentation rate in a carbon dioxide atmosphere was about 45% lower than the fermentation rate in nitrogen atmosphere. Further-more, the fermentation rate was found to be correlated to the growth rate. It is probable that the carbon dioxide influences the fermentation rate partly through decreasing the growth rate. It was also found that the fermentation rate of CBS 5773 was higher than for CBS 5776 and that the specific fermentation rate was lower at a higher cell density.

Index Entries

Anaerobic xylose fermentation carbon dioxide Pichia stipitis factorial design degree of reduction balance 

Notation

fred

recovery factor for reducing equivalents

qp, max

maximum specific fermentation rate (g ethanol/g dry wt·h)

YE/S

ethanol yield (g ethanol/g xylose)

YXYL/S

xylitol yield (g xylitol/g xylose)

YE/S

ethanol yield (C-mole ethanol/C-mole xylose)

YX/S

biomass yield (C-mole biomass/C-mole xylose)

YXYL/S

xylitol yield (C-mole xylithol/C-mole xylose)

\(Y'_{CO_2 /S} \)

CO2 yield (C-mole/C-mole xylose)

γE

degree of reduction of ethanol

γS

degree of reduction of xylose

γX

degree of reduction of biomass

γXYL

degree of reduction of xylitol

Copyright information

© Humana Press Inc. 1993

Authors and Affiliations

  • Gunnar Lidén
    • 1
  • Viktoria Jacobsson
    • 1
  • Claes Niklasson
    • 1
  1. 1.Department of Chemical Reaction EngineeringChalmers University of TechnologyGöteborgSweden

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