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Fermentation characteristics of Dekkera bruxellensis strains

  • Applied Microbial and Cell Physiology
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Abstract

The influence of pH, temperature and carbon source (glucose and maltose) on growth rate and ethanol yield of Dekkera bruxellensis was investigated using a full-factorial design. Growth rate and ethanol yield were lower on maltose than on glucose. In controlled oxygen-limited batch cultivations, the ethanol yield of the different combinations varied from 0.42 to 0.45 g (g glucose)−1 and growth rates varied from 0.037 to 0.050 h−1. The effect of temperature on growth rate and ethanol yield was negligible. It was not possible to model neither growth rate nor ethanol yield from the full-factorial design, as only marginal differences were observed in the conditions tested. When comparing three D. bruxellensis strains and two industrial isolates of Saccharomyces cerevisiae, S. cerevisiae grew five times faster, but the ethanol yields were 0–13% lower. The glycerol yields of S. cerevisiae strains were up to six-fold higher compared to D. bruxellensis, and the biomass yields reached only 72–84% of D. bruxellensis. Our results demonstrate that D. bruxellensis is robust to large changes in pH and temperature and may have a more energy-efficient metabolism under oxygen limitation than S. cerevisiae.

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Acknowledgments

This study was financed by the research programmes MicroDrive (http://microdrive.slu.se) and DOM (http://www.mistra.org/dom) at the Swedish University of Agricultural Sciences, Uppsala. We are grateful to Dr. Su-Lin Leong, Department of Microbiology, Swedish University of Agricultural Sciences for proofreading the manuscript.

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Authors and Affiliations

  1. Department of Microbiology, Swedish University of Agricultural Sciences, P. O. Box 7025, 750 07, Uppsala, Sweden

    Johanna Blomqvist, Thomas Eberhard, Johan Schnürer & Volkmar Passoth

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  1. Johanna Blomqvist
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  2. Thomas Eberhard
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  3. Johan Schnürer
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  4. Volkmar Passoth
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Correspondence to Johanna Blomqvist.

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Blomqvist, J., Eberhard, T., Schnürer, J. et al. Fermentation characteristics of Dekkera bruxellensis strains. Appl Microbiol Biotechnol 87, 1487–1497 (2010). https://doi.org/10.1007/s00253-010-2619-y

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  • DOI: https://doi.org/10.1007/s00253-010-2619-y

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