The effects of temperature and init

The effects of temperature and initial pH on anaerobic xylose utilization by the thermotolerant yeast Kluyveromyces marxianus IMB2, IMB4,
and IMB5 were evaluated. Ethanol yield from xylose was greatest with IMB4, a temperature of 40 8C and an initial pH of 5.5. Xylitol yield was
greatest with yeast strains IMB2 and IMB5, a temperature of 45 8C and an initial pH of 4.5 or 5.0. Additional fermentations of xylose at 40 and
45 8C, pH 5.5, and 20 times more cells were done using IMB4 since it exhibited the greatest ethanol yield. Ethanol and xylitol yields from xylose
were greater at 40 8C than at 45 8C and volumetric production rates for ethanol and xylitol were 0.02 and 0.08 g/(l h), respectively. IMB4 xylitol
yields were comparable to other xylitol producers, but with lower productivity. These strains are not good candidates for utilization of xylose under
anaerobic conditions and other strategies should be explored.
# 2007 Elsevier Ltd. All rights reserved.
Keywords: Xylose; Fermentation; Thermotolerant; Yeast

ผลลัพธ์ (อังกฤษ) 2:

The effects of initial pH and Temperature on anaerobic xylose utilization by the yeast Kluyveromyces marxianus Thermotolerant IMB2, IMB4,
and IMB5 were evaluated. Ethanol yield from xylose was greatest with IMB4, a temperature of 40 8C and an initial pH of 5.5. Xylitol yield was
Greatest yeast strains with IMB2 and IMB5, a Temperature of 45 8C and an initial pH of 4.5 or 5.0. Additional fermentations of xylose at 40 and
45 8C, pH 5.5, and 20 times More cells were done using IMB4 since it exhibited the Greatest ethanol yield. Ethanol and xylitol from xylose yields
were at Greater than 40 8C at 45 8C and volumetric Production Rates for ethanol and xylitol were twelve eight and twelve two a.m. G / (LH), respectively. IMB4 xylitol
yields were comparable to Other xylitol producers, but with Lower Productivity. Candidates for these strains are not good utilization of xylose under
anaerobic conditions and Other Strategies should be explored.
Elsevier Ltd. All rights reserved # 2,007.
Keywords: Xylose; Fermentation; Thermotolerant; Yeast