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Nutrient balance and metabolic analysis in a kluyveromyces marxianus fermentation with lactose-added whey
dc.contributor.author | Parrondo Gayo, Jorge Luis | |
dc.contributor.author | García Díaz, Luis Arsenio | |
dc.contributor.author | Díaz Fernández, José Mario | |
dc.date.accessioned | 2013-01-30T10:18:19Z | |
dc.date.available | 2013-01-30T10:18:19Z | |
dc.date.issued | 2009 | |
dc.identifier.citation | Brazilian Journal of Chemical Engineering, 26(03), p. 445-456 (2009); doi:10.1590/S0104-66322009000300001 | spa |
dc.identifier.issn | 0104-6632 | |
dc.identifier.uri | http://hdl.handle.net/10651/10340 | |
dc.description.abstract | Addition of lactose on whey to produce an alcoholic product by fermentation is optimized in order to maximise final ethanol concentrations and lactose consumption. The effect of the supplementation of the broth with yeast extract, ammonium sulphate, oxygen, protein, peptides and the vitamins nicotinic acid, biotin, pantothenic acid and inositol on aerobic cell growth was also studied. The Crabtree-negative yeast Kluyveromyces marxianus is employed in this study, so oxygen should enhance cell growth and reduce ethanol production. Addition of yeast extract, a source of vitamins, shifts metabolism towards fermentation. The same effect is observed when nicotinic acid and biotin are added to the medium. Individual and mixed effects of the four assayed vitamins are studied, showing that combinations of two or more vitamins diminished cell growth and lactose consumption and increased ethanol production | en |
dc.description.sponsorship | This work has been funded by a grant from the Ministry of Science and Technology (FPI) of the Spanish Government | |
dc.format.extent | p. 445-456 | spa |
dc.language.iso | eng | |
dc.publisher | Association Brasiliera de Eng. Quimica / Braz. Soc. Chem. Eng | |
dc.relation.ispartof | Brazilian Journal of Chemical Engineering, 26(3) | spa |
dc.rights | CC Reconocimiento-No comercial-Sin obras derivadas 3.0 España | |
dc.rights | © J.L. Parrondo Gayo et al., con licencia de la Asociación Brasileña de Ingeniería Química (Sao Paulo) | |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/es/ | |
dc.subject | Whey | en |
dc.subject | Lactose | en |
dc.subject | Kluyveromyces marxianus | en |
dc.subject | Nitrogen sources | en |
dc.subject | Vitamins | en |
dc.title | Nutrient balance and metabolic analysis in a kluyveromyces marxianus fermentation with lactose-added whey | en |
dc.type | journal article | |
dc.identifier.local | 20090494 | spa |
dc.identifier.doi | 10.1590/S0104-66322009000300001 | |
dc.relation.publisherversion | http://dx.doi.org/10.1590/S0104-66322009000300001 | |
dc.rights.accessRights | open access |
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