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Growth of Kluyveromyces marxianus and formation of ethyl acetate depending on temperature

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Abstract

Conversion of lactose into ethyl acetate by Kluyveromyces marxianus allows economic reuse of whey-borne sugar. The high volatility of ethyl acetate enables its process-integrated recovery by stripping. This stripping is governed by both the aeration rate and the partition coefficient, K EA,L/G. Cultivation at elevated temperatures should decrease the K EA,L/G value and thus favor stripping. K. marxianus DSM 5422 as a potent producer of ethyl acetate was cultivated aerobically in whey-borne media for studying temperature-dependent growth and ester formation. Shake flask cultivation proved thermal tolerance of this yeast growing from 7 to 47 °C with a maximum rate of 0.75 h−1 at 40 °C. The biomass yield was 0.41 g/g at moderate temperatures while low and high temperatures caused distinct drops. The observed μ-T and Y X/S-T dependencies were described by mathematical models. Further cultivations were done in an 1-L stirred reactor for exploring the effect of temperature on ester synthesis. Cultivation at 32 °C caused significant ester formation (Y EA/S = 0.197 g/g) while cultivation at 42 °C suppressed ester synthesis (Y EA/S = 0.002 g/g). The high temperature affected metal dissolution from the bioreactor delivering iron for yeast growth and preventing ester synthesis. Cultivation at 32 °C with a switch to 42 °C at the onset of ester synthesis allowed quick and efficient ester production (Y EA/S = 0.289 g/g). The high temperature lowered the K EA,L/G value from 78 to 44 L/L which heightened the gas-phase ester concentration (favoring ester recovery) without increasing the liquid-phase concentration (avoiding product inhibition).

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Acknowledgments

Thanet Urit would like to express his thank to the Rajabhat Nakhon Sawan University (Muang Nakhon Sawan, Thailand) for financial support. We are grateful to Mrs. E. Kneschke from our institute for general technical assistance, to Dipl.-Ing. M. Heller from the Sachsenmilch AG (Leppersdorf, Germany) for providing whey permeate, and to Dr. H.-J. Stärk from the Helmholtz-Zentrum für Umweltforschung GmbH – UFZ (Leipzig, Germany) for analyzing trace metals.

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  1. Institute of Food Technology and Bioprocess Engineering, TU Dresden, 01062, Dresden, Germany

    Thanet Urit, Meng Li, Thomas Bley & Christian Löser

  2. Department of Biology and Biotechnology, Faculty of Science and Technology, Nakhon Sawan Rajabhat University, Nakhon Sawan, 60000, Thailand

    Thanet Urit

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  1. Thanet Urit
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Correspondence to Christian Löser.

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Urit, T., Li, M., Bley, T. et al. Growth of Kluyveromyces marxianus and formation of ethyl acetate depending on temperature. Appl Microbiol Biotechnol 97, 10359–10371 (2013). https://doi.org/10.1007/s00253-013-5278-y

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