Use of Zymomonas mobilis and Saccharomyces cerevisiae mixed with Kluyveromyces fragilis for improved ethanol production from Jerusalem artichoke tubers

Author: Szambelan Katarzyna   Nowak Jacek   Czarnecki Zbigniew  

Publisher: Springer Publishing Company

ISSN: 0141-5492

Source: Biotechnology Letters, Vol.26, Iss.10, 2004-05, pp. : 845-848

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Abstract

Jerusalem artichoke mashed tubers were fermented using single yeasts and a bacterium as well as mixed culture of microorganisms. Kluyveromyces fragilis, a yeast with an active inulinase, was used together with either a commercial distillery yeast, Saccharomyces cerevisiae, or the bacterium Zymomonas mobilis. After batch fermentation the best ethanol concentration of 0.48 g g−1 for the mixed population and 0.46 g g−1 for the single population can be obtained. The theoretical yield of the mixed cultures was 2–12% higher than for the single microorganism.

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