Monday, May 5, 2008
7-52
Ethanol Impact on Xylose Metabolism in S. cerevisiae 424A(LNH-ST)
Arun Athmanathan1, Miroslav Sedlak2, Nancy W. Y. Ho3, and Nathan S. Mosier1. (1) LORRE/Ag. and Bio. Engineering, Purdue University, 500 Central Drive, West Lafayette, IN 47907, (2) Lorre/abe, Purdue University, Potter Engineering Center, 500 Central Drive, West Lafayette, IN 47907, (3) LORRE/Chemical Engineering, Purdue University, 500 Central Dr, West Lafayette, IN 47907
Ethanol toxicity could be a significant bottleneck in industrial ethanol
fermentation of sugars from lignocellulose. To understand ethanol impact
on xylose fermentation, batch fermentations were carried out using S.
cerevisiae 424A (LNH-ST), an engineered strain capable of co-fermenting
glucose and xylose. The fermentation of xylose was carried out in YEP
growth media, using largely non-growing cells in the presence of initial
ethanol concentrations between 4 - 8% (w/v). The effects of extraneously
added ethanol (pure xylose fermentation) and ethanol generated from
glucose equivalent (co-fermentation) are compared. This yeast strain was
found to cease fermentation of xylose at an extraneously added ethanol
concentration of 9% (w/v). However, co-fermentation of glucose and
xylose was capable of achieving a final ethanol titer over 11% (w/v). A
preliminary unstructured, Monod-type model of these batch fermentations
that include ethanol inhibition is presented.
fermentation of sugars from lignocellulose. To understand ethanol impact
on xylose fermentation, batch fermentations were carried out using S.
cerevisiae 424A (LNH-ST), an engineered strain capable of co-fermenting
glucose and xylose. The fermentation of xylose was carried out in YEP
growth media, using largely non-growing cells in the presence of initial
ethanol concentrations between 4 - 8% (w/v). The effects of extraneously
added ethanol (pure xylose fermentation) and ethanol generated from
glucose equivalent (co-fermentation) are compared. This yeast strain was
found to cease fermentation of xylose at an extraneously added ethanol
concentration of 9% (w/v). However, co-fermentation of glucose and
xylose was capable of achieving a final ethanol titer over 11% (w/v). A
preliminary unstructured, Monod-type model of these batch fermentations
that include ethanol inhibition is presented.
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See more of The 30th Symposium on Biotechnology for Fuels and Chemicals (May 4 -- 7, 2008)