Open AccessThe vitamin requirements of Candida shehatae for xylose fermentation
Author(s) -
Preez J.C.,
Kock J.L.F.,
Monteiro Aida M.T.,
Prior B.A.
Publication year - 1985
Publication title -
fems microbiology letters
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.899
H-Index - 151
eISSN - 1574-6968
pISSN - 0378-1097
DOI - 10.1111/j.1574-6968.1985.tb00804.x
Subject(s) - fermentation , biotin , thiamine , xylose , chemistry , vitamin , yeast , factorial experiment , biochemistry , yield (engineering) , food science , ethanol , pyridoxine , mathematics , materials science , statistics , metallurgy
The vitamin requirements of a strain of Candida shehatae for the fermentation of d ‐xylose was determined using a statistical procedure with a 2 3 factorial design. Biotin as well as thiamine exerted a dramatic stimulatory effect on the rate of ethanol production, coupled with a significant improvement in the ethanol yield. The greatest enhancement of the fermentation was found in the presence of both these vitamins. Pyridoxine exerted only a minor effect, but was essential for complete substrate utilization in the absence of either biotin or thiamine. Only biotin caused a significant increase in the growth rate.