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Effects of Glucose Concentration on Ethanol Fermentation of White-Rot Fungus Phanerochaete sordida YK-624 Under Aerobic Conditions

Current Microbiology volume 76, pages 263–269 (2019)Cite this article

Abstract

White-rot fungi are microorganisms capable of ethanol fermentation; however, the specific conditions activating ethanol fermentation are unclear in contrast to fermentation by yeasts. In this study, we investigated the conditions favoring ethanol fermentation by the white-rot fungus Phanerochaete sordida YK-624, which is able to produce ethanol from woody material. In aerobic stationary cultivation with various concentrations of glucose (0.8–33 g/l), the fungus produced ethanol in media containing an initial glucose concentration of 2.8 g/l or higher. The amount of glucose consumption, mycelial weight, and ethanol production on the second day of culture increased in a concentration-dependent manner at low glucose concentrations; however, these were saturated at high concentrations. Biomass yields (growth/glucose consumption) were decreased until the initial glucose concentration increased to 6.0 g/l, after which the biomass yields showed constant values at higher concentrations (12–33 g/l). On the other hand, ethanol yields increased with decreasing biomass yields. In short shaking cultivation using mycelial suspension, trace amounts of instantaneous aerobic ethanol production were observed with 1.1 and 2.1 g/l glucose, but the relative gene expression levels of key enzymes at the pyruvate branch point showed no significant differences between ethanol production and non-production conditions. From these experimental results, it appears that the white-rot fungus P. sordida YK-624 produces ethanol due to overflow in sugar metabolism under aerobic conditions, although P. sordida YK-624 prioritizes glucose utilization for respiratory growth.

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Acknowledgements

This work was supported by a Grant-in-Aid for Scientific Research (C) (Grant No. 17K08167) from the Ministry of Education, Culture, Sports, Science and Technology of Japan.

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Affiliations

  1. Faculty of Agriculture, Shizuoka University, 836 Ohya, Suruga-ku, Shizuoka, 422-8529, Japan

    Toshio Mori, Ojiro Kondo, Hirokazu Kawagishi & Hirofumi Hirai

  2. Research Institute of Green Science and Technology, Shizuoka University, 836 Ohya, Suruga-ku, Shizuoka, 422-8529, Japan

    Hirokazu Kawagishi & Hirofumi Hirai

  3. Graduate School of Science and Technology, Shizuoka University, 836 Ohya, Suruga-ku, Shizuoka, 422-8529, Japan

    Hirokazu Kawagishi

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  1. Toshio Mori
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  2. Ojiro Kondo
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  3. Hirokazu Kawagishi
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  4. Hirofumi Hirai
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Correspondence to Hirofumi Hirai.

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Mori, T., Kondo, O., Kawagishi, H. et al. Effects of Glucose Concentration on Ethanol Fermentation of White-Rot Fungus Phanerochaete sordida YK-624 Under Aerobic Conditions. Curr Microbiol 76, 263–269 (2019). https://doi.org/10.1007/s00284-018-01622-3

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  • DOI: https://doi.org/10.1007/s00284-018-01622-3