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Abstract
Xylose was fermented using Pichia stipitis CBS 6054 at different initial cell concentrations. A high initial cell concentration increased the rate of xylose utilization, ethanol formation, and the ethanol yield. The highest ethanol concentration of 41.0 g/L and a yield of 0.38 g/g was obtained using an initial cell concentration of 6.5 g/L. Even though more xylitol was produced when the initial cell concentrations were high, cell density had no effect on the final ethanol yield. A two- parameter mathematical model was used to predict the cell population dynamics at the different initial cell concentrations. The model parameters, a and b correlate with the initial cell concentrations used with an R2 of 0.99.
Keywords
Mathematical models,
fermentation,
yeast fungi,
biotechnology,
microbial metabolism,
alcohol,
yeast,
genetics,
fungi,
industrial applications,
genetic engineering,
Pichia stipitis,
xylose,
ethanol,
cell concentration
Citation
Agbogbo, Frank K.; Coward-Kelly, Guillermo; Torry-Smith, Mads; Wenger, Kevin; Jeffries, Thomas W. 2007. The effect of initial cell concentration on xylose fermentation by Pichia stipitis. Applied biochemistry and biotechnology. Vol. 136-140 (2007): pages 653-662.
