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Influence of cultivation procedure for Saccharomyces cerevisiae used as pitching agent in industrial spent sulphite liquor fermentations

  • Original Paper
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Journal of Industrial Microbiology & Biotechnology

Abstract

The cell viability and fermentation performance often deteriorate in fermentations of spent sulphite liquor (SSL). This investigation therefore addresses the question of how different cultivation conditions for yeast cells influence their ability to survive and boost the ethanol production capacity in an SSL-based fermentation process. The strains used as pitching agents were an industrially harvested Saccharomyces cerevisiae and commercial dry baker’s yeast. This study therefore suggests that exposure to SSL in combination with nutrients, prior to the fermentation step, is crucial for the performance of the yeast. Supplying 0.5 g/l fresh yeast cultivated under appropriate cultivation conditions may increase ethanol concentration more than 200%.

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Acknowledgments

Financial support by the Kempe Foundation and the county administrative board of Västernorrland is gratefully acknowledged. Special thanks are also given to Domsjö Fabriker for their cooperation.

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Authors and Affiliations

  1. Processum Biorefinary Initiative AB, 891 80, Örnsköldsvik, Sweden

    Emma Johansson

  2. SEKAB E-Technology, 891 80, Örnsköldsvik, Sweden

    Tomas Brandberg

  3. Department of Chemical and Biological Engineering, Chalmers University of Technology, 412 96, Göteborg, Sweden

    Emma Johansson & Christer Larsson

Authors
  1. Emma Johansson
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  2. Tomas Brandberg
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  3. Christer Larsson
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Correspondence to Emma Johansson.

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Johansson, E., Brandberg, T. & Larsson, C. Influence of cultivation procedure for Saccharomyces cerevisiae used as pitching agent in industrial spent sulphite liquor fermentations. J Ind Microbiol Biotechnol 38, 1787–1792 (2011). https://doi.org/10.1007/s10295-011-0965-0

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  • DOI: https://doi.org/10.1007/s10295-011-0965-0

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