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Impact of High Temperature on Ethanol Fermentation by Kluyveromyces marxianus Immobilized on Banana Leaf Sheath Pieces

Applied Biochemistry and Biotechnology volume 171, pages 806–816 (2013)Cite this article

Abstract

Ethanol fermentation was carried out with Kluyveromyces marxianus cells at various temperatures (30, 35, 40, and 45 °C). Fermentation performance of the immobilized yeast on banana leaf sheath pieces and the free yeast were evaluated and compared. Generally, ethanol production of the immobilized and free yeast was stable in a temperature range of 30–40 °C. Temperature of 45 °C restricted yeast growth and lengthened the fermentation. The immobilized yeast demonstrated faster sugar assimilation and higher ethanol level in the fermentation broth in comparison with the free yeast at all fermentation temperatures. Change in fatty acid level in cellular membrane was determined to clarify the response of the free and immobilized yeast to thermal stress. The free cells of K. marxianus responded to temperature increase by increasing saturated fatty acid (C16:0 and C18:0) level and by decreasing unsaturated fatty acid (C18:1 and C18:2) level in cellular membrane. For fermentation at 40 °C with immobilized cells of K. marxianus, however, the changes were not observed in both saturated fatty acid (C16:0) and unsaturated fatty acid (C18:1 and C18:2) level.

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Acknowledgments

This work was financially supported by Vietnam National University, Ho Chi Minh City (Project B2012-20-11TD/HD-KHCN)

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Affiliations

  1. Department of Food Technology, Ho Chi Minh City University of Technology, Ho Chi Minh City, Viet Nam

    Hoang Du Le & Van Viet Man Le

  2. Department of Biotechnology, Khon Kaen University, Khon Kaen, Thailand

    Pornthap Thanonkeo

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  1. Hoang Du Le
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  2. Pornthap Thanonkeo
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  3. Van Viet Man Le
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Correspondence to Van Viet Man Le.

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Du Le, H., Thanonkeo, P. & Le, V.V.M. Impact of High Temperature on Ethanol Fermentation by Kluyveromyces marxianus Immobilized on Banana Leaf Sheath Pieces. Appl Biochem Biotechnol 171, 806–816 (2013). https://doi.org/10.1007/s12010-013-0411-z

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  • DOI: https://doi.org/10.1007/s12010-013-0411-z

Keywords

  • Fatty acid
  • Immobilized yeast
  • Kluyveromyces marxianus
  • Thermal stress