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Ethanol adaptation in a thermotolerant yeast strain Kluyveromyces marxianus IMB3

Hack, Catherine and Marchant, Roger (1998) Ethanol adaptation in a thermotolerant yeast strain Kluyveromyces marxianus IMB3. JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY, 20 (3-4). pp. 227-231. [Journal article]

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The maximum ethanol concentration produced from glucose in defined media at 45 degrees C by the thermotolerant yeast Kluyveromyces marxianus IMB3 was 44 g L-1. Acclimatisation of the strain through continuous culture at ethanol concentrations up to 80 g L-1, shifted the maximum ethanol concentration at which growth was observed from 40 g L-1 to 70 g L-1. Four isolates were selected from the continuous culture, only one of which produced a significant increase in final ethanol concentration (50 +/- 0.4 g L-1), however in subsequent fermentations, following storage on nutrient agar plates, the maximum ethanol concentration was comparable with the original isolate, The maximum specific ethanol production rates (approximately 1.5 g (gh)(-1)) were also comparable with the original strain except for one isolate (0.7 g (gh)(-1)). The specific ethanol productivity decreased with ethanol concentration; this decrease correlated linearly (rval 0.92) with cell viability. Due to the transience of induced ethanol tolerance in the strain it was concluded that this was not a valid method for improving final ethanol concentrations or production rates.

Item Type:Journal article
Faculties and Schools:Faculty of Life and Health Sciences > School of Biomedical Sciences
Research Institutes and Groups:Biomedical Sciences Research Institute
Biomedical Sciences Research Institute > Pharmacy & Pharmaceutical Sciences
ID Code:2757
Deposited By: Professor Roger Marchant
Deposited On:15 Dec 2009 16:21
Last Modified:11 May 2017 08:30

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